Last Updated on Tuesday, 20 May 2008 05:44 Written by admin Tuesday, 20 May 2008 05:37
This and other wine recipes are discussed at the wine recipe forum. ”
This recipe was obtained from a book at a friend’s house several years ago. I start a gallon of this each month so I never run out. It’s that good.”
- 1 large can (1 lb. 3 oz.) grapefruit sections in syrup
- 1 pint of pure white grape juice - 2 lbs. white sugar
- 1 tsp. yeast nutrient
- 1 tsp. pectic enzyme
- ¼ to ½ tsp. tannin - water to make up 1 gallon - 1 pkg white wine yeast
Instructions:
Put 1 quart water on to boil. Meanwhile, dump grapefruit sections and syrup in primary and crush with hands. Add sugar to boiling water and stir well until it is dissolved. Pour boiling water in primary. Cover and allow to cool to room temperature. Add all ingredients except yeast. Stir and cover. Add yeast the next day. Recover primary and stir daily for 5-7 days. Strain through nylon straining bag and squeeze well. Transfer liquid to a secondary and cap with an airlock. Rack after 30 days and again when wine clears. Stabilize and allow another 30 days. Bottle and enjoy immediately.
Learn MoreLast Updated on Tuesday, 20 May 2008 05:33 Written by admin Tuesday, 20 May 2008 05:33
- 6 lb blackberries
- 2-1/2 lb granulated sugar
- 1/2 tsp pectic enzyme
- 7 pts water
- wine yeast and nutrient
Wash berries thoroughly in colander, then crush in bowl, trasnfer to primary fermentation vessel, and pour 7 pts. boiling water over must. Allow to steep for two days, then strain through nylon sieve onto the sugar. Stir well to dissolve sugar, add pectic enzyme, cover well, and set aside for 24 hours. Add yeast and nutrient, cover, and set aside 5-6 days, stirring daily. Pour into secondary fermentation vessel of dark glass (or wrap clear glass with brown paper), filling only to the upper shoulder of the secodary, and fit airlock. Leftover must should be placed in a 1.5-liter wine bottle with airlock (a #2 bung fits most 1.5-liter wine bottles) and used for topping up. Top up when all danger of foaming over is past. Place in cool (60-65 degrees F.) dark place for three months. Rack, allow another two months to finish, then rack again and bottle in dark glass. Allow 6 months to age, a year to mature.
Learn MoreLast Updated on Thursday, 2 October 2008 01:15 Written by admin Tuesday, 13 May 2008 11:42
Description:
I was in the mood for a hop-head beer so I made an I.P.A.I wasn’t too fond of any that I tried except for Victories Hop Devil And this is what turned me on to I.P.A.’s.If you have never tried Hop Devil and have access to it try one.
Size:
- 2 1/2 gallon
Ingredients:
- 4 1/2lbs. american 2 row
- 1/8 lb. aromatic
- 1/8 lb. victory
- 1/4 lb. gambrinus honey malt
- 1/4 lb. crystal 80
- 1/2 oz. perle (60 min.)
- 1/4 oz. bullion (20 min.)
- 1 oz.hal. hersbuckler (steeped for 5 min.)
- 1/2 oz bramblings (dry hopped)
- 1 tsp. irish moss (15 min.)
- Wyeast 1056 Starter
- 1 tsp polyclar
- 2 1/2 tbs. corn sugar
Brewing Instructions:
Mash all grains.Glutamine rest at 95f. for 5 min.Raise to 122f.(protien rest) for 30 min.Raise to 155f. for 30 min. or untill iodine test comes out negative for starches.Raise to 170f. for 10 min.Sparge with 165f. water till you accumulate 4 gallons.Boil for 60 min. adding hops and irish moss at designated times.Cool to 75-80f and pitch yeast.Ferment and add corn sugar at bottleing time.
Fermentation:
- primary: 3 days at 70f.( No this is not a missprint 3 days)
- Secondary: 1 week @ 70F with Polyclar
- O.G.-1.060
- F.G.-1.010
- Alcohol-Approx.6%
Last Updated on Tuesday, 13 May 2008 08:41 Written by admin Tuesday, 13 May 2008 08:41
Fat Tire Amber Ale (5 gallons, extract with grains)
by Dawnell Smith
Ingredients:
Step by step:
Steep specialty grains in 3 gallons of water at 154? F for 45 minutes. Remove grains and add dried malt extract. Bring to boil and add 0.66 oz. Willamette pellet hops. Boil for 60 minutes and add Irish moss. Boil 10 minutes and then add 0.50 oz. Fuggle hops. Boil another 20 minutes, add remaining Fuggles and remove from heat. Cool to about 70? F and transfer to fermenting vessel with yeast. Ferment at 64? to 68? F until complete (7 to 10 days), then transfer to a secondary vessel, or rack into bottles or keg with corn sugar. (Try lowering the amount of priming sugar to mimic the low carbonation level of Fat Tire.) Lay the beer down for at least a few months to mellow and mature for best results.
All-grain option:
Omit extract and mash 6 lbs. pale malt with specialty malts in 9 quarts of water to get a single infusion mash temperature of 154? F for 45 minutes. Sparge with hot water of 170? F or more to get 5.5 gallons of wort. Bring to boil and use above hopping and fermentation schedule.
Last Updated on Thursday, 23 April 2009 10:28 Written by admin Tuesday, 13 May 2008 08:40
600+ Clone Beers and Original Home Brew Recipes
Description:
This is the classic recipe from Redhook brewing company in Seattles Safeco Field.
Size:
5 gallon
Ingredients:
Brewing Instructions:
Mash all grains at 155f for 90 min. Sparge with 170f water slowly and accumulate 6 1/2 gallons of wort.Boil for 60 min. adding 2 oz. Willamettes at the beggining of the boil. After 45 min. add the rest of the Wliiamettes and the irish moss.After 58 min. add the Tettnangers. Cool to 75-80f and pitch starter. Ferment at 50f for 2 weeks.Rack to secondary add polyclar.