this post was submitted on 17 Nov 2024
52 points (96.4% liked)

Homebrewing - Beer, Mead, Wine, Cider

2221 readers
114 users here now

A community dedicated to homebrewing beer, mead, wine, cider and everything in between. If it ferments, bring it over here.

Share recipes, ideas, ask for feedback or just advice.

Some starting points for beginners:

Introduction to Beer Brewing

A basic mead primer

Quick and diry guide to fermenting fruit - cider and wine

Brewing software

founded 1 year ago
MODERATORS
[email protected]
[email protected]
52
About that time (lemmy.world)
submitted 5 days ago by poleslav to c/[email protected]
16 comments fedilink hide all child comments
 

Last fermenter is about to be empty. This one is my blue razz jolly rancher. Smells amazing. Tastes terrible (without back sweetening) Came out at 11.8% abv. Back sweetening with simple syrup down to 8.5% seems to be the winning combo, if I were drinking it as a wine: smells much stronger than it tastes of the delicious artificial blue razz flavor. Over all a fun YOLO project. Guess we’ll see how it tastes as a spirit in the next few hours + 24 hours for the angels to have their share. Now to determine what to make next… I’m thinking of trying pressure fermenting in the keg for my beer, a wine for my girlfriend, and the third fermenter for whatever meme spirit I feel like whipping up next, which I haven’t the slightest clue of what I’m in the mood for yet.

top 16 comments
sorted by: hot top controversial new old
[–] mojofrododojo 4 points 2 days ago (1 children)

This one is my blue razz jolly rancher.

I was wondering if someone was homebrewing windex...

[–] poleslav 3 points 2 days ago (1 children)

Don’t give me any ideas (you’re lucky I don’t like the smell of windex lol)

[–] mojofrododojo 1 points 2 days ago* (last edited 2 days ago)

I hear it kills the tadpoles in the boba. makes it easier to slurp up with the reed.

[–] MuteDog 4 points 4 days ago (1 children)

why are there leaves or flower petals in it?

[–] poleslav 3 points 4 days ago

Good question! Those are actually raisins. I’ve done some more reading and see they don’t add a lot of nutrients so I was going to leave them out, but I did have a fair bit left over so figured I’d toss them in

[–] ikidd 4 points 4 days ago (2 children)

I've only every made beers, but when backsweetening, I assume your yeast won't ferment straight sugar because it's poisoned out by the alcohol level? Normally if you backsweeten a beer or cider, you need to use lactose that doesn't work for fermentation.

[–] poleslav 4 points 4 days ago (1 children)

It depends! If your yeast is at its max alcohol tolerance you should be able to just use sugar without anything. If it’s not, just like a beer it will referment. As someone that hasn’t done many wines (unless I turn them into brandy Ala half my posts on this community), you can use different stabilizing chemicals before back sweetening (they’ll also work on beer too). Personally I’ve wanted to try very low temp pasteurization on beers or wines I make for my significant other to try back sweetening, any method should work! (Though personally I tend to kill off my yeast with high abvs since I primarily distill these days)

[–] MuteDog 1 points 3 days ago (1 children)

if you're kegging the beers and are going to keep the keg cold for the entire time, you can probably just sweeten the beer without pasteurizing or sorbating, the residual yeast in the beer is probably not going to be very active at fridge temps (though I have had some wild yeasts keep on fermenting stuff in the fridge).

Alternatively you can also mash hotter to produce a wort with fewer fermentable sugars which will result in a sweeter finished beer, you can also reduce the bitterness of your hopping to swing the balance of the beer flavor towards the sweeter side of things.

I'd try all of that before attempting to low temp pasteurize your beer.

[–] poleslav 1 points 3 days ago

Oh I’m aware, I’ve been brewing beer for 8 years or so, the pasteurization is just something I wanna try for fun lol

[–] MuteDog 2 points 4 days ago

with wines, you generally use sorbate (prevent the yeast from being able to reproduce) and sulfite (kills yeast) to prevent refermentation when you back sweeten and then you wait a week or so to make sure it doesn't start fermenting again before bottling.

[–] [email protected] 3 points 4 days ago (1 children)

Man, I thought about you last week. We got loads of old jams and pickled fruits from our neighbor so we (me and my dad) started some mystery moonshine.

[–] poleslav 3 points 4 days ago (1 children)

Oooh that sounds like it’ll be a blast! A jam moonshine sounds like it would be interesting, and the pickled one sounds just weird enough that I’ll have to add it to my list. Did you get anything in particular that you’re most excited to try?

[–] [email protected] 2 points 4 days ago (1 children)

No it is mixed together, we didn't get enough to make it separate. Problem is that it is too sweet and the gelling sugars for making jams has sometimes some conservative. We had to dilute it to get it started and it still is about 25-30l.

It is not that weird as it seems, lots of people adds it to normal "moonshines".

As for me I won't be brewing anything any time soon, life happened and I have loads of free time. I want to do something that I wanted to do for a long time - take my bike and ride through Europe.

[–] poleslav 2 points 4 days ago

Got it, that makes sense here’s to hoping it turns out well! And ooh, that sounds like a fantastic time, enjoy your trip through Europe :)

[–] [email protected] 2 points 5 days ago (1 children)

Hahaha, yes. I love it.

[–] poleslav 4 points 5 days ago

It turned out not too bad off the still! Early hearts and heads had a nice blue razz flavor, tail ends tasted just like a sugar wash. I’m curious to see how the flavors change once I cover it in cloth and let it air out for 24 hours then blend and proof it down but so far, much better than some of my past endeavors lol