Conducted a status check on the cider tonight. A is sitting at about 1.010 gravity giving it a ABV of about 7.7%, with a great taste and just a hint of the alcohol in the back of the throat. B is at 1.032 giving it a ABV of 5.1% with a sweeter taste and the alcohol is barely perceptible. This was to be expected as B contained the wine yeast which was to give it a sweeter taste without as much kick.
One more week in the primary and I will switch to the secondary, and then get started on the lemonade with Alex. So far so good. :-)
Friday, April 16, 2010
Monday, April 12, 2010
Well, how's it taste??
So I checked the cider and mead tonight. The cider is still active, but I am going to be switching that into a secondary as soon my 3rd jug of apple juice has been drank. The A jug appears to be a bit more active as can be expected with the champagne yeast.
The mead.....well let's just say it wasn't the best tasting stuff in the world. The alcohol is definitely there though. The readings indicate it should be about 9% ABV right now. I think that is about right. It has a bit of a fizz to it, but the taste just isn't that great. I am not very good describing taste so I will have to let Alex do that next time he comes over. Maybe he can give a better description. Maybe adding some fruits or spices will help spruce it up and getting it tasting better. Either way I think we are going to be wrapping that one up soon.
Will keep you (if anyone actually reads this) updated as they progress.
The mead.....well let's just say it wasn't the best tasting stuff in the world. The alcohol is definitely there though. The readings indicate it should be about 9% ABV right now. I think that is about right. It has a bit of a fizz to it, but the taste just isn't that great. I am not very good describing taste so I will have to let Alex do that next time he comes over. Maybe he can give a better description. Maybe adding some fruits or spices will help spruce it up and getting it tasting better. Either way I think we are going to be wrapping that one up soon.
Will keep you (if anyone actually reads this) updated as they progress.
Friday, April 9, 2010
The Initiation
So my buddy said I should start a blog to keep track of my homebrewing adventures. I decided I would give it a try. This is my first blog ever so not sure how it is going to work out. That being said I apologize for the lameness of the title. 
To get things started...currently I am brewing two gallons of hard apple cider. The only difference between Jug A and Jug B is the yeast used. Both were made by mixing one cup of brown sugar with the juice and steeping mulling spices. A has champagne yeast, which should give it a higher ending ABV but a drier taste, whereas B as red wine yeast will give it a sweeter taste. A had an original specific gravity of 1.068 and B 1.070. This number indicates the amount of sugars contained in the mix and thus the ABV%. I am not sure how it all works out but will post on it when I do.
I am really looking forward to seeing how this all turns out. Should know in a few weeks.
On another note, my buddy and I started some mead brewing a several weeks ago. After thinking we destroyed it, any number of ways, it turns out after kick starting it a bit 3 weeks in, it is starting to ferment quite nicely. We forgot to take the original SP but we estimated it to be about 1.070. It is now at 1.008, which should give us around a 8% ABV.
They call this an obsession or addiction. I might have succumbed.....maybe. :)
To get things started...currently I am brewing two gallons of hard apple cider. The only difference between Jug A and Jug B is the yeast used. Both were made by mixing one cup of brown sugar with the juice and steeping mulling spices. A has champagne yeast, which should give it a higher ending ABV but a drier taste, whereas B as red wine yeast will give it a sweeter taste. A had an original specific gravity of 1.068 and B 1.070. This number indicates the amount of sugars contained in the mix and thus the ABV%. I am not sure how it all works out but will post on it when I do.
I am really looking forward to seeing how this all turns out. Should know in a few weeks.
On another note, my buddy and I started some mead brewing a several weeks ago. After thinking we destroyed it, any number of ways, it turns out after kick starting it a bit 3 weeks in, it is starting to ferment quite nicely. We forgot to take the original SP but we estimated it to be about 1.070. It is now at 1.008, which should give us around a 8% ABV.
They call this an obsession or addiction. I might have succumbed.....maybe. :)
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