homebrew blasted

[LandyAndy]

Just opened a keg of Nectarine and Plum,3 pints and Im BLASTED!!!!!
Very dry in flavour,but nice!!! 3Kg sugar,9 kg fruit.
Nice drop
Andrew

[dobbo]

thats a lot of grog, how can you type?

[Pedro_The_Swift]

3 pints is just a drop in a bucket,,


though I'm sure Andy used a glass:D

[fatcat]

ha that sounds very good what all do i need to get a brew going and what fruit mmmm getting thirsty how long till ready cheers landyandy

[LandyAndy]

Hi Fatcat
Brewed as per beer.
Got the fruit cut it up boiled it up put it in the fermenter with the sugar filled with water,waited till cool added yeast brewed for 2 weeks then put it in the keg and CO2.
This is heavy duty,boiling the fruit has released the natural sugars,the max alchol you can get from natural fermentation is 17%(the alcahol kills yeast at this point),this goes close,its quite"dry" so all the sugars have brewed out.
Too strong to drink in pints like beer,blows your head off.Looking forward to smashing a couple of mates who like "different" brews:D :D :D :D :D
Andrew

[William]

Ah, those opening words...'Just opened a keg'.....It's like a spell. If I leave Melbourne now, I could be there in....:D :D :D

[Martin]

Landy Andy - do you strain the fruit or leave the mush in? Do you clarify with finings, or have a cloudy brew? What yeast do you use? I have a done a few apple ciders using champagne yeast, which does not leave much of a flavour behind - so just good apple flavour.

interested in your preparation - I juiced with my juicer, topped up 1/4 with water, and put in 2kg white brown sugar, and left the brew cloudy - just like good old scrumpy - yum...

martin

[LandyAndy]

Hi Martin
The brew Im drinking at the moment I cut the fruit into pieces and boiled.The yeast I used was a beer yeast,safale.Its very good,it pulls a lot of sediment down and it gells on the bottom of the fermenter,gives a very clear beer.I "rack" the brew into a second fermenter after a week,I dont put the fruit into the second fermenter,I top up the water back to 20L
I put a second brew into a keg yesterday,this one has more fruit,with apples as well.I crushed the fruit with the potatoe masher whilst boiling to make sure it all went in my 30L fermenter.I did have trouble with the tap blocking whilst "racking",ended up removing the tap to get it out.
This brew has champagne yeast,looks about the same clarity wise,should clear out as Ive added peplactose which is used to clarify wine.You either add it at the start(if you do you need to wait 2 days before pitching the yeast as it will kill your yeast) or when the brew is finished.
The peplactose brand is DELTAGEN Biopectinase200AL
"wine clarifier and flavour stabalizer"
Must be strong stuff,the vail is 50mls or so TREATS 250L!!!!!.You should get it from any homebrew shop that sells wine making products.
Im interested in your Scrumpy Cider,how many or kg roughly of apples do you use.Got 2 trees full of apples,Pink Ladies and Jonathons,the Granny smiths only have a few and are flowering at the moment,poor confused tree!!!!!
Andrew

[Martin]

Landy Andy - good recipe - may try that one. I used 20 KG of apples, brought in 2 10kg bags from the market - not perfect for eating, but perfect for cider. You can also use regular apples juice, but this can be a little costly.

The other more messy way is to fill the fermenter with apples, add the sugar, top up with apples, stick on your lid and leave for 6-8 weeks as is. No need to add yeast, as with a bit of luck the natural yeast on the skin of the apple will create an awesome cider for you. At the end of fermentation, you need to strain and sieve the lot into another fermenter, not an easy job, mushing all the mushy apples up. Rack it for a week or two, and bottle or keg. I drink it flat, but you can gas in keg, or 1tea spoon of white sugar in each 750ml bottle PET, and leave for at least 2 more weeks.

When you rack it, if it tastes good, keep the yeast sediment from the bottom, and dry out, as if it is a good yeast, you can use it next time. Some natural yeasts taste awesome, and some - well - you may not want to drink....

Also, get a 2 litre bottle of passion fruit into a clean lemonade bottle, add champagne yeast, and leave for a week or so. This will produce between 4-5%, so add sugar if you like it stronger, but it becomes dry tasting… My wife loves the stuff – I think it is yuck…

[cookiesa]

Home brew Passion Pop..... every Uni students best friend!

[easo]

[QUOTE=Martin;504919]
I drink it flat, but you can gas in keg, or 1tea spoon of white sugar in each 750ml bottle PET, and leave for at least 2 more weeks[QUOTE]

G'day Martin, Would this work instead of carbonnation drops for normal brewing?

[Martin]

Easo - Yes - use a single tea spoon for each 750ml PET for the same as the drops. Get a small funnel, or it spills all over the place.

However, bulk priming (with sugar or dextrose) is even better and easier, but you need a second fermenter. If you don’t have one, get one is my advice. You will very quickly appreciate the improved quality of the beer by cask conditioning it, and bulk priming....

But for now, adding a teaspoon of sugar will do you fine...