Making Homemade Wine and Beer

You are browsing the archives of 2008 June.

1. Transfer whites quickly otherwise they could turn brown 
 2. Adjust the pH if your wine is not between 3.1 to 3.6 
 3. Use sulfite 
4. Top up your carboys or barrels and make sure that they are full 
5. Rack by gravity and try to avoid pumps 
6. Avoid pumps since they tend to dissolve oxygen into the wine 
7. [...]

Ingredients:

6 pounds, Laaglander light dry extract

1/4 pound, crystal malt

1/4 pound, lactose

7-8 pounds, fresh sweet cherries (or if not in season frozen cherries)

1/2 ounce, Chinook hops (boil)

1/2 ounce, Chinook hops (finish) [...]

Use raw rice rather than polished rice, if possible.
Ingredients
2 1/2 pounds rice1 pound raisins2 1/2 pounds honey1 tablespoon acid blend3/4 teaspoon energizer1 campden tablet1 package sherry yeastwater
Wash rice. Place in primary fermentor. Add raisins. Pour 1 gallon hot water into fermentor. Add all other ingredients except yeast. Let sit overnight.
Specific Gravity should be 1.100. Add [...]

Picked this recipe from Brew Your Own, the homebrewer’s magazine 
 
Wee Heavy 
 
Wee heavies are malty/sweet big ales, but don’t smell fruity as most big ales do. You need to use a yeast strain that won’t overattenuate the beer, pitch a large yeast starter and hold the fermentation temperature lower than with most ales. A [...]