25 OCT 15 – I’ll Be Late for Christmas

I love that song but it is true! We got started a little late for our Christmas batches. It is rare that we have both carboys empty at the same time. We started another variation of apple and a cranberry raspberry blend.

What's Brewing?

What’s Brewing?

We have had a lot of luck with cranberry, though it is always a drier wine. Our house is divided…one side leans to the dry the other to the sweeter batches. I’d tell you which I am but I drink them both.

Apple has been a passion since the beginning. Always one of my favorites and I can’t say we have had a bad batch. No two have been exactly the same. Apple makes me feel like a hero because we keep tweaking the recipe but keep liking the results.

I am in love with cider.

It is about time to give you some recipes.

Apple from Concentrate Recipe: 3 gallon yield

Raspberry Cranberry Blend Recipe: 3 gallon yield

Christmas Batches

Christmas Batches

Both are tucked away in the brew closet awaiting racking!

A couple of tricks I learned over the summer from “The Alaskan Bootlegger’s Bible” (ABB) if you have not heard of this book you need to get a copy, the link is to Barnes & Noble but it can also be found on Amazon. Having my choice I would either buy the book at your local brew store or direct from the author at Happy Mountain.

The first I shared in an earlier post, using gelatin in the racking process is amazing. The gelatin forms up a little and acts like a blanket slowly dropping to the bottom catching all the cloudy bits. As Leon W. Kania, explains in the ABB, one packet of gelatin per container. Add the envelop to 1/2 cup of hot water and dissolve. After filling the racking container with wine, slowly pour into the racking container.

It is like magic speeding up the racking process. Our wines have never been clearer and this little trick is now a must.

The second trick is the Campden tablets.

These little wonders have helped the taste profile of our wines and reduced the acidic quality as well. Admittedly I’m not sure how. The tablets kill any wild yeast  that may have found it’s way into your batch while allowing the brewing yeast to thrive.

We have a wine rack full of bottles and several more coming out for Christmas. Where are you on your brewing list?

Hope you enjoy!

A Yeast Rambling and Personal Choice!

I have a story to tell, a little ego crushing to be honest but first I have to make a statement…I use bread yeast and I like the way my wine tastes!

bread yeast

bread yeast

Yup, bread yeast.

The story goes something like this…The other day my wife and I had the opportunity to spend the day together (love those days). At any rate we decided to spend some time at one of our favorite brew stores.

This one is a little further away but definitely one of our top two vendors. I don’t want to give the place away because i really love the place. The owner is sort of a mentor of mine without knowing it.

I convinced the wife I needed to get another one gallon bottle set up. A mere $10 or $12 I told her. When the plastic went through the scanner the bottle set up cost $50, I couldn’t help myself and added a few odds and ends…wink, wink.

I was lucky, just had back surgery the week before and my birthday the following week. I threw both cards on the table as bashfully as possible. In truth she doesn’t care and teased me mercifully about using the cards for an hour or two.

Here is where the yeast comes in.

During our banter with the owner, I mentioned we used bread yeast. Apparently he feels this is the biggest commit able sin in the book. “Not Flieschmann’s!” he said “that stuff doesn’t even make good bread!” My secret mentor went on to say that the only reason Flieschmann’s yeast is even sold in grocery stores is because they owned most of the grocery stores around back in the day.

“You have to use real brewer’s yeast” he continued.

brew yeast

brew yeast

He added “If you are going to make bread you really should use Red Star!” I don’t normally take kitchen and recipe advice from a brewer but with bread it makes sense. Take time to click through to Red Star Yeast, they have a great site and if I make any bread not only will I use Red Star yeast but I will use the site for advice.

At any rate, I have a thick skin and developed my own opinion making capacity a long time ago. Don’t think I was mad or my ego was bruised but, I do look up to this guy and value his advice…he has helped me more than I could say.

I bought some yeast to give it a try, enough for six carboy batches. We will see…

As I drove away with my new $50 bag of goodies and REAL yeast, I couldn’t help but play the conversation over in my head and remember other tidbits from other “mentors”. The truth is for every brewer taking the high road with real yeast (a sort of brew snob), I can find a brewer who touts the virtues of bread yeast.

In the beginning, yeast was yeast and you used what you could get your hands on. As I see it, the benefits of brewer’s yeast is the possibility of 2% more ABV and a clearer wine. I find the benefit but I can already crank out a 14% ABV product that I really feel tastes good. The proof can be seen in empty bottles friends and relatives leave when they visit along with their ever popular question.

“You try anything new lately?”

Which really means have you bottled anything lately or do you have anything fresh? In reality half the time I drink it before it is even racked (cloudy coment shot down!). Not to mention I can get Flieschmann’s bread yeast at half a dozen grocery stores seconds away from our house.

The bottom line is, I will probably buy brewer’s yeast again but I will also buy more Flieschmann’s bread yeast. What yeast you use is really a personal choice! Do what feels right and produces something that gives you that I made this and it is good feeling.

For my wife and I wine making is about sharing a hobby and time producing or enjoying our wine together. It is about doing for ourselves, kinda doing it old school like a time in history where most families produced their own beverages in the basement or root cellar.

I will admit, we like making our own bread and I am gonna give Red Star a try!

No harm done though, I will return to see my secret mentor. I love the guy and won’t hold being a wine snob against him he does have several ribbons for his batches! But maybe I will bring him a bottle of my clearest bread yeast cider and not tell him Flieschmann’s came anywhere near the carboy to see how he thinks I am doing.

Hope you enjoy!