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It's coming up on apple juice season. The local brewing club is doing a group buy, so unlike last year when I missed that I'm going to buy through the club this year and save myself trips out to abbotsford. I'm getting 2 x 19L and 2 x 23L. I'd like to make another apple cyser, a graff with my flanders red recipe, an apple quince wine (or mead), and another apple juniper wine but with more breadth of spice: juniper but also rose petal, fenugreek, coriander, maybe black pepper and orange peel.
So that means I've been brewing a year. It's pretty exciting.
From last year's apple buy, I got an apple juniper cider, a brett cider, an apple cyser, and an apple juniper wine.
So that means I've been brewing a year. It's pretty exciting.
From last year's apple buy, I got an apple juniper cider, a brett cider, an apple cyser, and an apple juniper wine.
Some progress
May. 26th, 2014 03:05 pmBottled the ginger beer (started may 13, racked may 17). I think it's gonna be ok. Want to use some aromatic make next time though and maybe special b?
Racked the flanders red onto cherries and 100grams French medium oak soaked in vodka. It tastes like a lovely saison right now. Hoping it sours up but also it's super drinkable as is.
Next time to do: bottle Brett cider, filter kousa wine and both rosepetal and apple meads, put second batch rosepetal mead on oak and bottle the rest. Start wine kit.
Racked the flanders red onto cherries and 100grams French medium oak soaked in vodka. It tastes like a lovely saison right now. Hoping it sours up but also it's super drinkable as is.
Next time to do: bottle Brett cider, filter kousa wine and both rosepetal and apple meads, put second batch rosepetal mead on oak and bottle the rest. Start wine kit.
So.
My lovely ladybrewer friends introduced me to the wonder that is Spagnol's warehouse closing - out sale. I ended up with a LOT of wine kits (I've never made grape wine before!): 6gal reisling ice wine, one need and one high quality gewurtz, a 12gal (med quality) chilean malbec, a 4.2gal alsastian riesling, a vioginier, a california muscat, a grenache syrah and a cab sauv.
My lovely boyfriend took me on a date to the brew store and I got ingredients for a beliguan sour cherry deal and for a lightish spicy strong ginger ale. (Plus I need to make a few litres of proper ginger ale).
I'm doing the beer first, and the malbec and the alsace riesling. I want to do the lesser gewurtz and add elderflowers, but not sure if I want to go with dried or with abottle of St Germaine.
My lovely ladybrewer friends introduced me to the wonder that is Spagnol's warehouse closing - out sale. I ended up with a LOT of wine kits (I've never made grape wine before!): 6gal reisling ice wine, one need and one high quality gewurtz, a 12gal (med quality) chilean malbec, a 4.2gal alsastian riesling, a vioginier, a california muscat, a grenache syrah and a cab sauv.
My lovely boyfriend took me on a date to the brew store and I got ingredients for a beliguan sour cherry deal and for a lightish spicy strong ginger ale. (Plus I need to make a few litres of proper ginger ale).
I'm doing the beer first, and the malbec and the alsace riesling. I want to do the lesser gewurtz and add elderflowers, but not sure if I want to go with dried or with abottle of St Germaine.
Drinkable:
Some remains of graff batches #1 and #2 (batch #1 a bit sour, batch #2 has off tastes)
Carbonating:
Sarsaparilla milk stout, 6gal
Juniper cider, 6gal
Primary:
Rose petal mead, 6gal
Secondary:
Rose petal mead, 6 gal
Boring cider, fully fermented and then brett added, 6 gal
Apple mead, 6 gal, needs stabilizing and bottling
Barleywine, 6gal
Kousa wine, 5 gal
Aging:
Juniper apple wine, 6gal, 1 year needed
Next up the pipe:
Wines: malbec, grenache syrah, *gewurtz, moscato, port of some kind
Fizzy things: *braggot, *root beer, chocolate milk stout, pink bubblegum beer (honey malt, wintergreen)
Mead: historical cedar/white wine pyment, *blackcurrant mead
Summer goals:
Apricot wine
Apricot mead
Plum wine
Plum port
Traditional japanese plum infused wine
Persimmon wine
Cranberry mead?
Rhubarb wine?
More apple-juniper cider
More apple-juniper wine
Maybe japanese knotweed mead
Umeboshi
Some remains of graff batches #1 and #2 (batch #1 a bit sour, batch #2 has off tastes)
Carbonating:
Sarsaparilla milk stout, 6gal
Juniper cider, 6gal
Primary:
Rose petal mead, 6gal
Secondary:
Rose petal mead, 6 gal
Boring cider, fully fermented and then brett added, 6 gal
Apple mead, 6 gal, needs stabilizing and bottling
Barleywine, 6gal
Kousa wine, 5 gal
Aging:
Juniper apple wine, 6gal, 1 year needed
Next up the pipe:
Wines: malbec, grenache syrah, *gewurtz, moscato, port of some kind
Fizzy things: *braggot, *root beer, chocolate milk stout, pink bubblegum beer (honey malt, wintergreen)
Mead: historical cedar/white wine pyment, *blackcurrant mead
Summer goals:
Apricot wine
Apricot mead
Plum wine
Plum port
Traditional japanese plum infused wine
Persimmon wine
Cranberry mead?
Rhubarb wine?
More apple-juniper cider
More apple-juniper wine
Maybe japanese knotweed mead
Umeboshi
I have ingredients for the Sarsparilla Sweet Stout and I have a windfall of organic lemons, which I will make into limoncello/milk liqueur (one uses the peel, the other uses the juice). I need to get on those lemons like, yesterday, but I'd really like to do this batch with everclear instead of vodka and it's hard to source here so I need to either hook up with someone who's been to the states recently or give up and just use vodka.
I'll likely do the latter and get 'er done tomorrow. I'm quite looking forward to sitting surrounded by the fragrance of lemons as I work.
Rose petal mead supplies are also hanging out here, and I've put out feelers about another 15kg bucket of honey. Each bucket does two strong & sweet 6gal batches or several weaker ones.
If my supply of lemons doesn't dry up I may do a lemon clove mead along with the currant one, but the latter's beyond my budget at the moment since I'm buying fruit for it.
Incidentally, I usually estimate between $100 - $120 for a batch of something strongish, half that or so if it's wine using white sugar or a milder beer. Wildcrafted or scavenged fruit is different, and of course far more awesome, but I seem to be running off on a different tangent lately.
I'll likely do the latter and get 'er done tomorrow. I'm quite looking forward to sitting surrounded by the fragrance of lemons as I work.
Rose petal mead supplies are also hanging out here, and I've put out feelers about another 15kg bucket of honey. Each bucket does two strong & sweet 6gal batches or several weaker ones.
If my supply of lemons doesn't dry up I may do a lemon clove mead along with the currant one, but the latter's beyond my budget at the moment since I'm buying fruit for it.
Incidentally, I usually estimate between $100 - $120 for a batch of something strongish, half that or so if it's wine using white sugar or a milder beer. Wildcrafted or scavenged fruit is different, and of course far more awesome, but I seem to be running off on a different tangent lately.
Looking Forward
Jan. 15th, 2014 08:32 amI bought 250g rose petals (source: famous foods, ask them to bag it up in bulk), some allspice, cinnamon, cloves and nutmeg. I have the half-bucket of honey (approx 7kg) and sweet mead yeast.
Gonna do the rosepetal mead this weekend.
In the future:
I'll see if I can get another bucket of honey to do a blackcurrant mead (I wish I could find gooseberries) and the cedar honeywine based on http://www.nbcnews.com/science/aged-perfection-3-700-year-old-cellar-housed-luxurious-wine-2D11638850 which I might do with grapes too. Still contemplating that one, I'm thinking seriously about emailing the guy.
I want to do another barleywine based on pale malt, and maybe another with my vanilla beans in english (less hoppy) style.
I want to do a sweet stout (with lactose) flavoured more strongly with sarsparilla (also at famous foods, need to talk to them about bulk) than with hops, for a root beer flavoured drink. I was originally gonna base this on a golden ale. Maybe do two batches? After the barleywine with its 97259874389798lbs of ingredients, regular beer feels so cheap to make.
I've been playing with the idea of doing a grape wine from a bucket of juice. Malbec or Syrah or maybe maybe sweet Riesling?
I also kindasorta want to do a port. Really kindasorta. But maybe a grape wine first?
My chocolate milk liqueur from last year (the previous year?) is amazing, I want to do another round of that now that meyer lemons are in stores. Need to ackquire vodka or, better yet, everclear for that.
Gonna do the rosepetal mead this weekend.
In the future:
I'll see if I can get another bucket of honey to do a blackcurrant mead (I wish I could find gooseberries) and the cedar honeywine based on http://www.nbcnews.com/science/aged-perfection-3-700-year-old-cellar-housed-luxurious-wine-2D11638850 which I might do with grapes too. Still contemplating that one, I'm thinking seriously about emailing the guy.
I want to do another barleywine based on pale malt, and maybe another with my vanilla beans in english (less hoppy) style.
I want to do a sweet stout (with lactose) flavoured more strongly with sarsparilla (also at famous foods, need to talk to them about bulk) than with hops, for a root beer flavoured drink. I was originally gonna base this on a golden ale. Maybe do two batches? After the barleywine with its 97259874389798lbs of ingredients, regular beer feels so cheap to make.
I've been playing with the idea of doing a grape wine from a bucket of juice. Malbec or Syrah or maybe maybe sweet Riesling?
I also kindasorta want to do a port. Really kindasorta. But maybe a grape wine first?
My chocolate milk liqueur from last year (the previous year?) is amazing, I want to do another round of that now that meyer lemons are in stores. Need to ackquire vodka or, better yet, everclear for that.
Tags:
- barleywine,
- grape,
- lactose,
- liqueur,
- mead,
- port,
- sarsparilla,
- stout,
- todo,
- vanilla,
- wine,
- winemaking
