Saturday, March 5, 2011

Fire safety, Always...

Just a reminder, a fire extinguisher is cheap, and absolutely essential if you're using gas..

Leaving the grill on high, and walking away resulted in a completely out-of-control grill fire that was going to light the porch overhang up too.

Hose water would have been a bad idea (grease fire) and a Fire etinguisher was the only thing to use.

So, I'm replacing an etinguisher, and a BBQ, instead of calling the fire department, and having to repair my house.

Stay safe all.

Friday, March 4, 2011

Trying something new..

So, I'm branching out.. Trying something new..

How about a hard cider?

Indeed.. A nice, clean hard cider might be good, as the spring heats up into summer.

So, I came across this recipe for EdWorts Apfelwein It sounds good, it seemed simple, and cheap. Im willing to go for it.

Found the Applejuice at a local chain supermarket, spent less than $20 to get 5 gals.  The Dextrose (corn) sugar was 99cents a Lb a the local homebrew supply, and the montrachet yeast was 60 cents a package.

I actually deviated from EdWorts recipe / process in a couple minor ways..

1) I stashed the bottles of juice up-side down in a bucket of Star-San before opening / dumping into the carboy.

2) I boiled 1/2 Gallon of applejuice with the dextrose for a few minutes, then chilled on an icebath before adding that.

3) I pitched 2X packets of Montrachet yeast, not 1.

With the added Dextrose, and the fermenting 'power' of the Montrachet wine yeast, I think this should settle on around an 8 - 8.5% ABV nosh.

For the geekish, I got an OG of 1.063, and will probably get a FG of 0.999 or so, if the Montrachet does its job.

Primary for 4 weeks, then bottle for 2+ (way plus) months, or keg and age a month.

Apparently, the longer you age this, the better it gets.

Not bad tho, Less than $25 to make 5 gals of 8+% beverage.

Read through the thread linked above.. I'll bet it'll make you want to try a batch too.. It sounds pretty awesome.

Edit: 48 Hrs into fermentation its super active, easily 2 bubbles / sec, and WHEW BOY does it smell off-putting. The yeast (As I understand) are metabolizing sulfur compounds in the applejuice, and gassing them off, so the airlock (indeed the room) smells pretty much like freshly peeled, hardboiled eggs.

I understand this is perfectly normal, and will pass in a few days, but man oh man, this is a new one for me, LOL..