Home Brew Questions

[mr steev]

I've had a few years off brewing and wine making, but I'm going to start back up again.

I use Videne to sterilise stuff and have got loads left - I have a 500ml bottle and you only use a couple of mil each time. Does anyone know if it deteriates with age? I presume it doesn't, but it's probably about 8 years old and not been opened for 5 years.

I've also got a massive jar of honey, so I'm going to make some mead. A quick google says that I really should invest in some quality honey, and the jar I have is just supermarket own brand - is it's worth giving it a go? Or possibly flavour it with something?

 

[seeformiles]

I've had a few years off brewing and wine making, but I'm going to start back up again.

I use Videne to sterilise stuff and have got loads left - I have a 500ml bottle and you only use a couple of mil each time. Does anyone know if it deteriates with age? I presume it doesn't, but it's probably about 8 years old and not been opened for 5 years.

I've also got a massive jar of honey, so I'm going to make some mead. A quick google says that I really should invest in some quality honey, and the jar I have is just supermarket own brand - is it's worth giving it a go? Or possibly flavour it with something?

I’ve made mead a couple of times. Takes a while to ferment out but I flavour it with Rosemary and ginger. Couple of Druid types I know seem to like it

 

[seeformiles]

Another 5 gallons of blackberry started this morning. It’s getting a bit difficult to move round the house with all these bloody barrels but they provide a pleasant plopping chorus in the background.

 

[Sasaferrato]

I've had a few years off brewing and wine making, but I'm going to start back up again.

I use Videne to sterilise stuff and have got loads left - I have a 500ml bottle and you only use a couple of mil each time. Does anyone know if it deteriates with age? I presume it doesn't, but it's probably about 8 years old and not been opened for 5 years.

I've also got a massive jar of honey, so I'm going to make some mead. A quick google says that I really should invest in some quality honey, and the jar I have is just supermarket own brand - is it's worth giving it a go? Or possibly flavour it with something?

Only drunk mead once. Dreadful hangover.

 

[seeformiles]

More blackberry wine on the go but also the first ripe elderberries have appeared which is very good news indeed

 

[existentialist]

More blackberry wine on the go but also the first ripe elderberries have appeared which is very good news indeed

Is there such a thing as green blackberry wine? You know, like fried green tomatoes...

 

[Chilli.s]

elderberries

These have cyanide in them, does brewing them up into wine remove that?

 

[existentialist]

These have cyanide in them, does brewing them up into wine remove that?

I think it's the wood that has a compound that decomposes into cyanide when heated - so long as you're only using berries, or flowers, you're absolutely fine.

ETA: also, from here,

The leaves and uncooked berries are slightly toxic, but once cooked the fruits can be used in pies and jam. Elderberry wine, elderflower cordial and dried elderflowers are all still available in shops. A fine elderflower champagne can be made using the yeasts present in the blossoms. Dipped in batter the flowers make excellent fritters.

 

[seeformiles]

Is there such a thing as green blackberry wine? You know, like fried green tomatoes...

My best picking spots are those backing on to allotments where cultivars have escaped - something campanula mentioned - but the “regular” berries should be going mad in a week or so. Met a fellow brambler today and had a good old blether

 

[Sasaferrato]

More blackberry wine on the go but also the first ripe elderberries have appeared which is very good news indeed

I made a Hambleton Bard port kit decades ago, five gallons. I used 3l of brandy to stop the fermentation by raising the ABV. It was delicious. In due time, when I went to buy another kit, they had stopped making it. The major ingredient was elderberries.

 

[seeformiles]

I made a Hambleton Bard port kit decades ago, five gallons. I used 3l of brandy to stop the fermentation by raising the ABV. It was delicious. In due time, when I went to buy another kit, they had stopped making it. The major ingredient was elderberries.

AFAIK Elderberries we’re highly rated by the Romans for wine in the absence of grapes in Britain

 

[seeformiles]

Another 5 gallons of blackberry started today. May have to consider distilling some of the resulting wine for reasons of space. The cider season hasn’t even started yet and it’s already getting a bit silly…

 

[seeformiles]

Check out my “Bramble Hands” - occupational hazard for berry pickers

 

[Sasaferrato]

Another 5 gallons of blackberry started today. May have to consider distilling some of the resulting wine for reasons of space. The cider season hasn’t even started yet and it’s already getting a bit silly…

I had one go at distilling, the still exploded and Mrs Sas arrived home midst the clear up operation. I get reminded occasionally, it was only in 1982.

 

[seeformiles]

I had one go at distilling, the still exploded and Mrs Sas arrived home midst the clear up operation. I get reminded occasionally, it was only in 1982.

My mate and I have a water cooled still incorporating an electric hot plate to avoid any explosion potential. Worked well on the scrumpy we distilled into about 20L of 68% abv spirit. Diluted to a more sociable 40% it’s a decent drop of ersatz Calvados - although a certain amount of “cask strength” spirit appears on high days and holidays

 

[Sasaferrato]

My mate and I have a water cooled still incorporating an electric hot plate to avoid any explosion potential. Worked well on the scrumpy we distilled into about 20L of 68% abv spirit. Diluted to a more sociable 40% it’s a decent drop of ersatz Calvados - although a certain amount of “cask strength” spirit appears on high days and holidays

I was using a demijohn in a pan of water, with a Leibig condenser 'borrowed' from the chemistry lab.

 

[existentialist]

I was using a demijohn in a pan of water, with a Leibig condenser 'borrowed' from the chemistry lab.

What caused the explosion? Vapour, or overpressure?

 

[Sasaferrato]

What caused the explosion? Vapour, or overpressure?

Don't know, but it made a hell of a bang, and mess.

 

[seeformiles]

Been given 8 stone of apples from a friend whose tree collapsed under the weight of the fruit and uprooted it completely. It is a wee bit early for apples but can’t waste them so I’m mixing them with blackberries until it’s the season proper. Will probably make about 25 gallons or so so just made the first 5 this morning

 

[Idaho]

Cider day:

 

[Idaho]

I got a hydrometer with the press. Never used one... Is it easy?

 

[aqua]

I got a hydrometer with the press. Never used one... Is it easy?

I used to use one so it can't be that difficult but otherwise I lived in fear of making cider that was really jet fuel

 

[Idaho]

The stronger the better!

 

[aqua]

The stronger the better!

Yes and no

 

[seeformiles]

Just collected a car boot full of red fleshed apples from a friend 20 miles away. Well worth the journey. They’ll be squeezed over the next few days for scrumpy

 

[ViolentPanda]

My mate and I have a water cooled still incorporating an electric hot plate to avoid any explosion potential. Worked well on the scrumpy we distilled into about 20L of 68% abv spirit. Diluted to a more sociable 40% it’s a decent drop of ersatz Calvados - although a certain amount of “cask strength” spirit appears on high days and holidays

I have to ask: Have you barrelled any, in order to age it into mellowness?

 

[Idaho]

I have to ask: Have you barrelled any, in order to age it into mellowness?

I've an ambition to distill then barrel my cider one day. After 10 years the "angel's share" should reduce a 70% spirit to around 40% I believe (I might not be accurate).

 

[ViolentPanda]

I've an ambition to distill then barrel my cider one day. After 10 years the "angel's share" should reduce a 70% spirit to around 40% I believe (I might not be accurate).

Isn't it more likely that - all things being equal - what spirit you lose to evaporation, is balanced by the water you lose to the same?
I'm tempted to attempt some apple brandy myself, one of these days. Just enough to fill a 10 litre cask, mind.

 

[seeformiles]

I have to ask: Have you barrelled any, in order to age it into mellowness?

Yes we did. We bought a gallon capacity toasted oak barrel (from Italy iirc) and gave the spirit a month in there to pleasing effect

 

[ViolentPanda]

Yes we did. We bought a gallon capacity toasted oak barrel (from Italy iirc) and gave the spirit a month in there to pleasing effect

A Hungarian mate has offered to bring me back a barrel or two made by his cooper brother, next time he drives to Hungary. Hungarian oak is nice & mellow.