What i'm brewing at the moment

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wabbit955
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Re: What i'm brewing at the moment

Post: #273437 wabbit955
Sun Apr 21, 2013 4:19 pm

been out foraging all morning now busy brewwing

1 gallon dandlion wine
1 gallon nettle wine
1 gallon alexander wine
1 gallon sweet cicely wine ( could not find a recipe for this one so just use nettle wine recipe)

1 gallon nettle beer
1 gallon alexander beer
1 gallon sweet cicely beer
used same recipe for all 3 but brown sugar with nettle white sugar with others
beer will keep me going until wine ready :iconbiggrin: :drunken:
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wabbit955
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Re: What i'm brewing at the moment

Post: #273734 wabbit955
Mon May 06, 2013 8:48 am

1 gallon nettle beer
1 gallon alexander beer
1 gallon sweet cicely beer

all tasting good very light and refreshing
wines all bubbling nicely

now making chocolate ale again last batch did not last long :drunken:
200gms coco nibs
500gms brown sugar
2 table spoons citrus acid
4 1/2 litres water
1/2 teaspoon yeast
boil cocoa nibs in water for 20 minutes
add sugar
cool add rest for ingredient's
ferment 7 days
pour off liquid
add 200gms brown sugar
ferment 4 more days
bottle
good to drink in a few days :drunken: :iconbiggrin: :cheers:
Darn that Wabbit

prison break fan
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Re: What i'm brewing at the moment

Post: #273737 prison break fan
Mon May 06, 2013 12:59 pm

Hi wabbit 995, what is Alexander? pbf.

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wabbit955
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Re: What i'm brewing at the moment

Post: #273740 wabbit955
Mon May 06, 2013 3:51 pm

its a wild plant lots of it about this time of year
grows about 4 feet tall hollow stems large cluster of flowers on top
large pale green leaf

hope this helps
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Re: What i'm brewing at the moment

Post: #273766 prison break fan
Tue May 07, 2013 12:27 pm

Thankyou so much, I know exactly what it is, just didn't know its name! It is everywhere here, so must have a go at the wine. Cheers, pbf.

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Re: What i'm brewing at the moment

Post: #273926 WILDBREW
Tue May 14, 2013 9:53 am

I have 40 pints of czech pilner fermenting in the FV & two gallons of cherry juice & 5 Alive tropical
five fruit blend juice,wine fermenting away like mad. :iconbiggrin:

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Re: What i'm brewing at the moment

Post: #273933 Zech
Tue May 14, 2013 3:38 pm

prison break fan wrote:Thankyou so much, I know exactly what it is, just didn't know its name! It is everywhere here, so must have a go at the wine. Cheers, pbf.

You may have identified exactly the right plant, but you should be aware that hemlock is in the same family and they can be confused. I think it may flower later in the year, but all the same, it's important to be sure you can tell the difference.
---
Rachel

Take nobody's word for it, especially not mine! If I offer you an ID of something based on a photo, please treat it as a guess, and a starting point for further investigations.

My blog: http://growingthingsandmakingthings.blogspot.com/

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Re: What i'm brewing at the moment

Post: #274431 WILDBREW
Wed May 29, 2013 1:07 pm

Just started two gallons of Banana wine :cheers:

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Re: What i'm brewing at the moment

Post: #274444 Pumkinpie
Wed May 29, 2013 9:26 pm

Banana wine sounds good. Have you done it before? What's it like?

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Re: What i'm brewing at the moment

Post: #274445 Pumkinpie
Wed May 29, 2013 9:26 pm

Banana wine sounds good. Have you done it before? What's it like?

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Re: What i'm brewing at the moment

Post: #274464 WILDBREW
Thu May 30, 2013 8:09 am

Hi Pumkinpie
it turns out like a chardonnay, very nice.
Have a go at my Banana recipe. :thumbright:

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Re: What i'm brewing at the moment

Post: #274466 Pumkinpie
Thu May 30, 2013 11:33 am

I like Chardonnay . I might give it a go when my visitors have gone. Not made wine for a long time but still got all the equipment in the garage. I have been too busy at work growing pathogenic microorganisms in a hospital microbiology lab . Now I have retired I think it's time I got back in to using yeasts to make a enjoyable end product. My airing cupboard is a fairly contestant 27 c so it should be a ideal incubator. My most memorable brew was blackberry which blew the fermentation trap in rented accommodation , i never did get rid if all the purple spots. It was a quality red if I say so myself.
Roll on the banana wine .
Where can I get your recipie from Wildbrew?

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Re: What i'm brewing at the moment

Post: #274467 MKG
Thu May 30, 2013 12:29 pm

Bloody Hell, Wildbrew!! If you've managed to make banana wine taste like Chardonnay rather than something you'd burn in an oil lamp, I want that recipe too!
The secret of life is to aim below the head (With thanks to MMM)

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Re: What i'm brewing at the moment

Post: #274470 WILDBREW
Thu May 30, 2013 1:29 pm

Hi Pumkinpie, try this recipe.
This recipe will make two gallons.
ingredients:

4kg-ripe bananas.

500g-banana skins.

2lt-white grape juice.

2kg-sugar.

2-lemons (juice only)

1tsp-tannin.

2tsp-pectic enzyme.

2tsp-gp yeast compound.

1tbls-finings(per gallon)

2tbls-glycerine(optional)to taste (per gallon)
METHOD:

place bananas and peel into a cloth bag and put the bag,tied up,into a large saucepan with water.bring to the

boil,then gently simmer for 30 min.pour the hot liquor over the sugar and stir until all the sugar as dissolved,when the cloth bag has cooled squeeze it to extract as much liquor as possible.when all the liquor

is cool,divide into two demijohns with the grape juice,lemon juice,tannin,pectic enzyme,and the gp yeast

compound,top up with water,fit the airlocks and fully ferment out.

NOTE:

when fermenting as stoped rack and add finings,when clear rack again and add glycerine(optional)to taste.

then leave for at least 12 months to mature. :-)

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Re: What i'm brewing at the moment

Post: #274656 WILDBREW
Thu Jun 06, 2013 1:33 pm

This recipe makes two gallons.
ingredients:
2lt-red grape juice.
1tl-blackcurrant juice.
1lt-cherry juice.
2kg-sugar.
100gms-honey.
1tsp-Ritchies yeast & nutrient.(per DJ)
water.
Method: boil 1lt of water and add 1kg of sugar & honey stir until the sugar as dissolved then leave to cool,then divide the sugar & honey with the fruit juices into the DJs add the yeast & nutrient fit the airlocks and leave to ferment for one week, then make some sugar syrup with 1kg of sugar then divide into the DJs when cool top up with cold tap water
to the neck of the DJs fit the airlocks and leave to fully ferment out.
Note: when fermenting as fully stopped rack then add finings and leave for 1 week to clear then rack again and
mature for at least 6 to 12 months. :cheers:


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