What's in the fermenter?

Discussion in 'Homebrewing' started by CalicoPrairie, Nov 21, 2015.

  1. LuLuToo

    LuLuToo Well-Known Member

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    Fermenter? Please tell me more.

    LuLu
     
  2. simi-steading

    simi-steading Well-Known Member Supporter

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    This is just an example picture I borrowed off the web...

    [​IMG]
     

  3. SueMc

    SueMc Well-Known Member

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    I did finally get the mead going. We had mostly black locust honey from last spring and mostly clover harvested last Fall. I used the clover because it seems more "substantial" than the locust which is so lite and wonderful! I haven't done a full freezer clean out wine as discussed a few posts back but did thaw enough elderberries to make a five gallon batch.

    I know this is not the same as wine and beer making but right after Christmas when fresh cranberries were on sale I infused a bunch of chopped berries in vodka and simple syrup. I recently strained the berries out (and dehydrated them) and the resulting cranberry liqueur is really nice! I plan on doing peaches this summer.
     
  4. simi-steading

    simi-steading Well-Known Member Supporter

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    I was getting ready to bottle up some apple cider tomorrow morning, but as I was sitting at the table tonight (I keep my fermenter on top of the fridge where it's real nice and warm) I hear the air lock rattling a couple times a minute.. I was thinking WHaaaaa??????... Appears my cider is going into a secondary fermentation.. How cool.. Haven't done that yet with any, so I"m going to let it keep cooking and see how different it is than my other batches..

    I've also got a batch of Peach Mango fermenting.. I tasted a bit of it the other night using a thief, and oh man is that going to be an interesting drink..

    BTW, has anyone ever tried the Skeeter Pee Recipe on the web? I'm thinking about trying it, but it has some things in it I don't have.. but maybe I need to buy?
    http://skeeterpee.com/
     
  5. SueMc

    SueMc Well-Known Member

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  6. Cobber

    Cobber Well-Known Member

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    Sounds like it is going through malo-lactic fermentation. Can be good, can be bad depending what you want as an end result.

    http://www.cider.org.uk/part3.htm bottom of page
     
  7. Jade1096

    Jade1096 Well-Known Member

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    TX
    In Secondary:

    1. BlackBriar Mead Bottled

    2. Cranberry Mead Bottled

    3. Chocolate Salted Caramel port Tasted this. Holy smokes is it wonderful. Added a vanilla bean and a bit of oak and put this one back to bed

    4. Pear Mead added cardamom pods to this, so far, so good

    5. Strawberry Mead Bottled

    6. Sack Mead

    7. Freezer cleanout Wine (all the fruit in my freezer. ALL of it)

    8. Blackberry and DME wine Bottled

    9. OH Henry Mead (peaches, figs, and rose)

    10. Mead made with Maple syrup, hickory syrup, and yaupon holly honey.

    11. Erlking Mead

    12. Cherry mead (added mahlab and vanilla)

    Thinking about starting another 6 gallon batch of Strawberry Mead (actually this is more finding the time to do it...Manthing has made it quite clear that more of this will get made).

    Also needing to find time to start a peach/lavender mead.
    My peach/lavender jam sells out every year so I'm thinking mead will make a nice translation of the flavors.
     
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  8. kinderfeld

    kinderfeld Well-Known Member

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    Indiana
    Brewed this recipe the other day. The fermenter is going nuts!

    Should make a good lawnmower beer!!!

    Recipe Type: All Grain
    Yeast: Safale - 05
    Batch Size (Gallons): 5
    Original Gravity: 1.040
    Final Gravity: 1.005
    IBU: 14.3
    Boiling Time (Minutes): 90
    Color: 2.9
    Primary Fermentation (# of Days & Temp): 14 Days at 68 Degrees
    Additional Fermentation: Keg and chill for 10 days


    Ingredients:
    ------------

    6.00 lb Pale Malt (2 Row) US (2.0 SRM)
    2.00 lb Corn, Flaked (1.3 SRM)
    0.50 lb Minute Rice (1.0 SRM)

    0.50 oz Willamette [5.20%] (60 min)
    0.50 oz Crystal [3.50%] (60 min)
     
  9. cesium

    cesium Member

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    Just finished brewing a Red IPA for my daughter. I did a 90 minute mash which allowed me time to bottle a Black IPA, and a 90 minute boil during which I bottled an Amber Ale. Still have a light Belgian that my wife likes and a Belgian Quad for me that are in the fermenter until mid-week. Two wines now ready to bottle also. I am planning May's brews tomorrow....but I think I will have three wines to start, a cream stout (since my last one is not that great), and a couple IPA's for May.

    I am off from May 29 to mid-August, so plenty of time to sample :buds:
     
  10. kinderfeld

    kinderfeld Well-Known Member

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    Just kegged this the other day! Smelled and tasted fantastic!
    Can't wait till it's ready!

    :nanner:

     
  11. kinderfeld

    kinderfeld Well-Known Member

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    Brewed up an IPA SMaSH recipe the other day with pale malt and cascade hops. It calls for a secondary with a dry hop addition. :rock:
     
  12. chrisenamels

    chrisenamels Member

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    Apple and elderberry wines both ready for bottling The next one to be made will be elderflower, it'll be out sometime this month, just have to find some trees on the area we moved to a couple of years ago.
     
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  13. kinderfeld

    kinderfeld Well-Known Member

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    Just kegged this. Can't wait till it's ready.
     
  14. Cobber

    Cobber Well-Known Member

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    How did this work out in the end?
     
  15. Jade1096

    Jade1096 Well-Known Member

    Messages:
    473
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    Location:
    TX
    In Secondary:

    1. Chocolate Salted Caramel port

    2. Pear Mead added cardamom pods

    3. Sack Mead

    4. Freezer cleanout Wine (all the fruit in my freezer. ALL of it)

    5. OH Henry Mead (peaches, figs, and rose)

    6. Mead made with Maple syrup, hickory syrup, and yaupon holly honey.

    7. Erlking Mead

    8. Cherry mead (added mahlab and vanilla)

    9. Peach/Lavender mead

    10. Raspberry Bochet (cooked the honey in my crockpot all day along with a vanilla bean....it made the whole house smell amazing)

    The only things I have planned now are two more meads, one an herbal blend from my garden (lemon balm, bee balm, etc), and one made from the neighbors rose bushes.

    We plan on buying a house next summer so I'm wanting everything bottled by then so I don't have to move full carboys.

    These last two will be my last batches for the next year. If I can stop myself that is....
     
  16. rwur961615

    rwur961615 Well-Known Member

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    OCALA FLORIDA
    Watermelon wine. Ready to bottle.
    Rick
     
  17. shaky6

    shaky6 Well-Known Member

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    Location:
    Taylor, AL
    I've got a brown India rye ale in the secondary right now with a Galaxy dry hop. Next month in Enterprise, AL the LBS is hosting a homebrewing competition for its Octoberfest celebration. This is going to be my first entry into a homebrewing competition ever. I hope it turns out well.

    Last month I finally bought an old chest freezer and a temperature controller to do the fancy temperature controlled fermentation bit, and used a liquid yeast for the first time. It tasted pretty awesome coming out of the primary.
     
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  18. Jade1096

    Jade1096 Well-Known Member

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    Location:
    TX
    What do you guys have in the fermenter now?

    In primary I've got :

    1 gallon pomegranate/date mead
    6 gallons blueberry mead made with buckwheat honey and maple syrup

    1 gallon of berry kombucha


    In secondary:

    Peach/lavender/ginger mead
    Raspberry bochet
    2 different batches traditional mead using different honey types
    2 different herbal blended meads
    jujube mead
    American persimmon mead
    mesquite bean mead
     
  19. chickenguy

    chickenguy Member

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    apple/wild grape mix in one and homegrown tobacco leaves in the other(not for drinkin)
     
  20. yetavon

    yetavon Member

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    I need to get my stuff back out and set up after we move....haven't brewed in several years