poleslav
@poleslav@lemmy.world
- Comment on Orange you glad to see me 23 hours ago:
Usually I don’t boil fruits or anything. I did with my lemon wine (it turned it a dark brown color) because I had a gallon too much water in my must. so I boiled the oranges for a few minutes for consistency with my other citrus one. I’ll probably remake the orange brandy without boiling, depending on how the distillation goes.
- Submitted 1 day ago to homebrewing@sopuli.xyz | 2 comments
- Comment on New year new brew 1 day ago:
One way to find out how it turns out! I’m usually big into trying terrible ideas (mmm flamin hot Cheeto fermentation) but sadly grapefruit is one of those flavors I can’t get behind no matter how many times I try lol
- Comment on New year new brew 1 day ago:
Shit that makes sense, been a hot minute since I watched the series lol
- Comment on New year new brew 1 day ago:
Eh if it works it works lol
- Comment on Why the sour face? 2 days ago:
I’m looking forward to trying it out! Already bought the 16 pounds of mandarins to do the test run for my next batch!
- Comment on New year new brew 2 days ago:
Yeah I’ve heard that too, tho frankly I’m too lazy to zest 50 oranges and peel them so once the mandolin comes in they’re getting sliced up and fermented lol
- Comment on New year new brew 2 days ago:
We shall find out that’s for sure. The distillation I imagine will clean things up quite nicely if it doesn’t go well (basically making essential oils and liquor at once) I’ll definitely post the results of this in (hopefully) two weeks!
- Comment on New year new brew 2 days ago:
Yep! 16 pounds of sugar plus 16 pounds of mandarins or so lol
- Comment on New year new brew 2 days ago:
Considering the lemon wine I started a few days ago is fermenting like crazy, probably not lol
- Comment on Why the sour face? 3 days ago:
Just letting you know I bought one with stands and a chain mail glove. Should be in tomorrow. Appreciate the recommendation!
- Submitted 3 days ago to homebrewing@sopuli.xyz | 16 comments
- Comment on Why the sour face? 5 days ago:
Can confirm. Especially after boiling there is a stupid amount of mush. Last I looked at the fermenter it seems to be starting up alright! Guess we’ll find out in a few days though lol
- Comment on Why the sour face? 5 days ago:
16 pounds of sugar and an asinine amount of fermentation nutrients lol
- Comment on Why the sour face? 6 days ago:
Nice! Appreciate the tip! I’ll definitely keep it in mind depending on how this wine turns out and how the eventual orange brandy goes. most of my brandies I use much easier fruit to work with, but I love the idea of citrus brandies so $100 seems like a fair investment
- Comment on Why the sour face? 6 days ago:
It’ll be a month or two till it’s ready but I’m sure I’ll make a post to this community once it’s done lol
- Comment on Why the sour face? 6 days ago:
I ended up boiling it for an hour and tasted it once it cooled, some bitterness came through and lots of sourness, I’m liking the flavor so far. I definitely want to re make this (assuming this batch ferments with how acidic it is) while using far less water so I don’t have to boil any off, maybe I’m just weird but I find over pitching yeast and not heating the must produces wonderful results, so we’ll see how this boiled batch goes lol
- Comment on Why the sour face? 6 days ago:
Hmm now you’ve got me wondering if there’s an enzyme to turn latex into sugar
- Comment on Why the sour face? 6 days ago:
For sure! I ended up boiling it for an hour, which goes against all my thoughts with making wine for distilling, but I massively overestimated the water I would need for 5 gallons and had to boil lots off. So far it’s a really meh brownish color, but the flavors about what I would want. I imagine lots of the esters and essential oils I wanted have boiled off though but only time will tell how it tastes
- Comment on Why the sour face? 6 days ago:
I have a really nice ph meter but since I’ve already deviated from my no boil process, I’m just gonna send it. Worst case scenario I learn some tips for next time (mainly I don’t feel like busting out the ph meter and calibrating it)
- Comment on Why the sour face? 6 days ago:
We shall find out! I had to deviate from my plan (had too much water) and had to boil it (for my distillations I never boil my fruit) so we’ll see how it goes!
- Comment on Why the sour face? 6 days ago:
Hard disagree, tropical cocktails are where it’s at (I say, as a primarily bourbon drinker)
- Submitted 6 days ago to homebrewing@sopuli.xyz | 27 comments
- Comment on How your Christmas specials turned out? 1 week ago:
Rosemary sounds like an awesome addition!
On my end my Christmas specials turned out a bit odd, very little mouth feel and no flavor… It would probably help if the glass wasn’t empty and I actually made something! I’ve been ridiculously busy the last few weeks and haven’t had time to get a brew day in, hoping that changes after the holidays
- Comment on About that time 1 month ago:
Don’t give me any ideas (you’re lucky I don’t like the smell of windex lol)
- Comment on About that time 1 month 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
- Comment on About that time 1 month ago:
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)
- Comment on About that time 1 month 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
- Comment on About that time 1 month 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 :)
- Comment on About that time 1 month ago:
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?
