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Discussion Starter #1
How many guys on here brew beer or wine or both?

Right now I have 5 gallons of wild blackberry in secondary fermentation and 5 gallons of hard apple cider as well. Oh... I have a gallon of apple/cherry/cinnamon in secondary as well and we just polished off a bottling of hard lemonade.
 

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I remember a buddy of mine made beer in a bathtub ( No Kidding) He must have botled it too soon, because one night the basement starts popping! All the caps were blowing off here and there like fireworks, and it was a heck of a mess!
 

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I do both, I mainly make wine with concord grapes from my grandparents grape vine, but due to the early front this season there was hardly any grapes.

http://s222.beta.photobucket.com/user/gpyo05/media/IMG_20110901_213321.jpg.html




I also make my own beer once in awhile, I usually make a Lager and in order to get a true lager you need lower temps, I tend to make beer in December-January that way I can keep my carboys in the basement and have consistent lower temps.
 

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Discussion Starter #4
Joe the Logger said:
I remember a buddy of mine made beer in a bathtub ( No Kidding) He must have botled it too soon, because one night the basement starts popping! All the caps were blowing off here and there like fireworks, and it was a heck of a mess!
When you bottle condition you have to be very careful with amount of priming sugar and or you have to shut that process down with pasteurization or cold crashing.

That concord looks like work, ratchet press!
 

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I have a 5g batch of blueberry port bulk aging. It has been 1.5 years on it now. It's starting to mellow out and will be bottling before christmas. est 18% abv.

I also have a 5g batch of sour cider going. I will back sweeten the cider, bottle carb, then pasteurize. Hoping to have that done soon so I can get a 5g batch of nutbrown ale going before christmas.
 

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Im going to do the same with my cider. People want me to hand over bottles of this stuff and i have to tell them... woah woah woah... cider is $7 a gallon this year, plus bottles, supplies.... its not even free for me.
 

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I always give bottles of wine, cider, and beer out at christmas as gifts. I also can pickles (cukes, peppers, green tomatoes, green beans, okra) and can homemade salsa that I give as well. Throughout the year I always have people asking me for this or that. I just smile and say I can't just give it away; wait for christmas.


The Cider and Ale is becoming a tradition on christmas eve with family and friends. We warm and spice the cider and keg the ale. Cheese, meats, and anise celery (finuch) go along with the beverages.
 

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I have 3 empty fermenters, waiting to be used, after the bear and deer season. I have brewed 5 batches(10cases), since I got into this new hobby. I have 5 kits to go yet, as soon as hunting has ended. Just an extract and partial masher here, right now!!
 

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Discussion Starter #9
People are getting a bottle of each... close friends and family anyhow.
 

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Discussion Starter #10
I am going to do some of the cider flat
 
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