Comment on Adding flavours to extract.
thetreesaysbark@sh.itjust.works 3 days agoDid you add them raw or boiled them down or something? And what was your best flavour?
Comment on Adding flavours to extract.
thetreesaysbark@sh.itjust.works 3 days agoDid you add them raw or boiled them down or something? And what was your best flavour?
poleslav@lemmy.world 3 days ago
It would depend on how lazy I was. For the fruits I’d heat them to 158F (70C) for 15 minutes while stirring constantly. But I’ve also been completely lazy and dumped in the blueberries without treating them in any other way besides freezing them. Since it’s in secondary and I tend to make higher abv beers I’m sure even that was most likely over kill. And it depends, my favorite is my chocolate hot pepper imperial stout, but my black berry Belgian triple was also really good. I think the only one I wasn’t a fan of was the kiwi, but I think it’s because I added too little to my beer to impart a significant taste, or I didn’t do the right base beer (I think a sour kiwi beer would be good but I haven’t made fermented beer in a while)
porcelainpitcher@lemmy.today 2 days ago
Dude, it sounds like you only brew in a lab coat with big goggles when there’s a thunderstorm… & I like it!
poleslav@lemmy.world 2 days ago
Yeah that sounds about right lol. Any time I hear someone say “you can’t ferment x and have it be drinkable” I go out of my way to try and ferment it. I heard that about watermelon and the watermelon wine I made turned out great, and distilling it to moonshine made the best watermelon brandy I’ve ever had (every commercial one I tried has the artificial watermelon taste). I’ve also made milk wine. Maybe I am a mad scientist…
porcelainpitcher@lemmy.today 1 day ago
Oh man, that sounds frickn sweet. You should write a book.