Home Brewing
- Thread starter martin_b
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Freeze-distilling isn't illegal though, as it doesn't involve a still. I once froze turbo cider and pulled the ice out. I reckon it must've been about 20% by the time it was done. What a head the next day thoughDoubt anyone would care if you're not flogging it on as moonshine... not that I would ever have tested the theory, but as a 14 year old allowed to make wine my chemistry lessons taught me that alcohol freezes at a lower temp than water
Essexsussex
Well-Known Member
That sort of distilling i definitely experimented with. All you need is a freezer. As a 14 year old approx as well I decided I didn’t really like part frozen beerDoubt anyone would care if you're not flogging it on as moonshine... not that I would ever have tested the theory, but as a 14 year old allowed to make wine my chemistry lessons taught me that alcohol freezes at a lower temp than water
Morkai
Well-Known Member
I just have my local landlord the last bottle of my NEIPA, he gave me a can of Verdant x Altitude in trade.
Home brew is easier and you won't blow your house up or make yourself blind. Get distilling wrong and it goes really wrong
There was an incident a few years ago where 5 were killed when they blew themselves up in Lincolnshire. I'm pretty sure they were cutting a lot of corners and being pretty slack about it though. I've a friend who distils for his own consumption though, and the stuff he produced was exceptional!
Essexsussex
Well-Known Member
My barrelled cider is now out of the oak, into storage. It’s quite tannic but think in a few months will be nicely rounded.
Barrel now filled again with metabisulphite and citric acid until next cider is ready to go in
Barrel now filled again with metabisulphite and citric acid until next cider is ready to go in
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FrenchieBoy
Well-Known Member
Sorry Guys but I have another question to put to you for a little help.
I have 5 gallons of cider brewing which I thought had finished fermenting so I racked it and put a pack of finings in it yesterday evening but the darned stuff started fermenting again an hour later! I was certain that it had finished it's fermentation and left it for 24 hours just to check with a FG giving an ABV of 5.5%. As I said the brew started fermenting again just after racking so my question is could I leave it for another few days to allow it to finish it's fermentation (Again) and then give it another dose of finings or would I be better off not fining it again please as I don't really want to muck the entire brew up?
I have to say that I have just tried a small glass full and it really does taste like the "Scrumpy" that I used to know years ago with plenty of flavour and has a reasonable alcohol content of just over 6%!
Your advice would be greatly appreciated so thanks in advance!
Just as a side note, the American Wheat Beer that I brewed turned out surprisingly good. It has an ABV of 4.2%, is as clear as a bell and still gives off plenty of "bubbles" in the glass and holds it's head well after about 5 minutes of being poured - And it is an extremely pleasant beer to drink - I know that as I am in the process of drinking one as I type this!
Cheers for all your help Guys!
I have 5 gallons of cider brewing which I thought had finished fermenting so I racked it and put a pack of finings in it yesterday evening but the darned stuff started fermenting again an hour later! I was certain that it had finished it's fermentation and left it for 24 hours just to check with a FG giving an ABV of 5.5%. As I said the brew started fermenting again just after racking so my question is could I leave it for another few days to allow it to finish it's fermentation (Again) and then give it another dose of finings or would I be better off not fining it again please as I don't really want to muck the entire brew up?
I have to say that I have just tried a small glass full and it really does taste like the "Scrumpy" that I used to know years ago with plenty of flavour and has a reasonable alcohol content of just over 6%!
Your advice would be greatly appreciated so thanks in advance!
Just as a side note, the American Wheat Beer that I brewed turned out surprisingly good. It has an ABV of 4.2%, is as clear as a bell and still gives off plenty of "bubbles" in the glass and holds it's head well after about 5 minutes of being poured - And it is an extremely pleasant beer to drink - I know that as I am in the process of drinking one as I type this!
Cheers for all your help Guys!
Essexsussex
Well-Known Member
Hi mate tbh I’ve never used timings in beer or cider, time and a bit of cold will drop anything out. Although finings should drop out completely anyway so you probably could do it twice if you wanted to.Sorry Guys but I have another question to put to you for a little help.
I have 5 gallons of cider brewing which I thought had finished fermenting so I racked it and put a pack of finings in it yesterday evening but the darned stuff started fermenting again an hour later! I was certain that it had finished it's fermentation and left it for 24 hours just to check with a FG giving an ABV of 5.5%. As I said the brew started fermenting again just after racking so my question is could I leave it for another few days to allow it to finish it's fermentation (Again) and then give it another dose of finings or would I be better off not fining it again please as I don't really want to muck the entire brew up?
I have to say that I have just tried a small glass full and it really does taste like the "Scrumpy" that I used to know years ago with plenty of flavour and has a reasonable alcohol content of just over 6%!
Your advice would be greatly appreciated so thanks in advance!
Just as a side note, the American Wheat Beer that I brewed turned out surprisingly good. It has an ABV of 4.2%, is as clear as a bell and still gives off plenty of "bubbles" in the glass and holds it's head well after about 5 minutes of being poured - And it is an extremely pleasant beer to drink - I know that as I am in the process of drinking one as I type this!
Cheers for all your help Guys!
Could be going through malolactic fermentation if the sugar is all gone, it’s the right time of year and temperature for that. Will come out smoother and isn’t a bad thing. Cider does have a habit of coming to life again when you least expect it…
Leave it a few days and I wouldn’t bother fining again personally. Time is all good with cider mine can take weeks on end to ferment Will be fine either way though.
Enjoy!
TringSaint
Well-Known Member
That’s how brewdog made their super strength tactical nuclear penguin beer - freezing the water out.Doubt anyone would care if you're not flogging it on as moonshine... not that I would ever have tested the theory, but as a 14 year old allowed to make wine my chemistry lessons taught me that alcohol freezes at a lower temp than water
FrenchieBoy
Well-Known Member
Many thanks Essexsussex, that is very helpful! I'll just leave it for another week of so and check it again then.
As it is I am in no hurry at all as I have a good supply in the cupboard ready to drink - About 70 or so bottles of I.P.A., Export Stout, Pale Ale, American Wheat Beer and a few Best Bitters all ready to drink, (Heavens, that makes me sound like some sort of alky but I do give a few bottles to friends that I go bowling with each week) plus I have just started a batch of Continental Lager going (Which started to ferment within about an hour of being mixed and is bubbling away merrily) so I have plenty to go on with!
TringSaint, I somehow think that SWMBO would have something very strong to say if I filled our freezer up with bottles of "Alcoholic Beverages" - But I could quite easily be tempted so please stop putting naughty thoughts into my head!
As it is I am in no hurry at all as I have a good supply in the cupboard ready to drink - About 70 or so bottles of I.P.A., Export Stout, Pale Ale, American Wheat Beer and a few Best Bitters all ready to drink, (Heavens, that makes me sound like some sort of alky but I do give a few bottles to friends that I go bowling with each week) plus I have just started a batch of Continental Lager going (Which started to ferment within about an hour of being mixed and is bubbling away merrily) so I have plenty to go on with!
TringSaint, I somehow think that SWMBO would have something very strong to say if I filled our freezer up with bottles of "Alcoholic Beverages" - But I could quite easily be tempted so please stop putting naughty thoughts into my head!
FrenchieBoy
Well-Known Member
Well the cider finally finished fermenting so I left it another 36 hours to clear and bottled it. I have to admit that I do enjoy a nice pint of "Scrumpy" now and then so I am just finishing off a glass that I took out to "test it" - And very nice it is too with an ABV of just a fraction under 7%!
just to update that the lager i made with the Masterpint kit, but with lots of 34/70 yeast and extra light spraymalt is brilliant (even i do say so...)
using a fridge and inkbird to control the ferment temp (low and slow 8C) then up to 16C for a few days to remove any buttery tones and then crash down to 2C with a gelatine fining worked well. It's been in the corney keg for 3 months now at 2C and just tried it last week. Really good malty lager flavour and not a hint of that yeasty homebrew tang. Result.
using a fridge and inkbird to control the ferment temp (low and slow 8C) then up to 16C for a few days to remove any buttery tones and then crash down to 2C with a gelatine fining worked well. It's been in the corney keg for 3 months now at 2C and just tried it last week. Really good malty lager flavour and not a hint of that yeasty homebrew tang. Result.
i asked a friend in Aus who moved from home brew to full time brew brew which now is his livelihood and he is fanatical about temp control. That and he does full reverse osmosis water and then builds the mineral profile he wants for the beer - consistency is everything!
I never did much with water when I lived in Bristol as the water there was not too hard and a good profile for dark beers which I brewed most of. Now I live in Wiltshire the water is really hard so I am getting a reverse osmosis machine to take the salts from the softener out, then I will need to add the minerals I want for different types of beer. In many ways an RO machine is the best way as you then have total control over your water's mineral profile. The best brewers I know all manage the mineral profile of their water to some degree. It really depends on how hard your water is to begin with as to whether it is worth doing or not. I have no choice really as my water is so hard.
