"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beverages and Wine
Reply
 
Thread Tools Display Modes
 
Old 08-20-2014, 12:12 AM   #21
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,408
Quote:
Originally Posted by FrankZ View Post
BOTTLED!!!!

Ok.. so if I understand this floating alcohol thingy we should be about 8.9%ABV.

We ended up with 6 and a third bottles (half liter flip tops) so that isn't too bad.
Good job! I'm guessing you drank the third of a bottle?
__________________

__________________
Steve Kroll is offline   Reply With Quote
Old 08-20-2014, 12:23 AM   #22
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,633
Quote:
Originally Posted by Steve Kroll View Post
Good job! I'm guessing you drank the third of a bottle?
No.. I flipped the top closed and am going to wait until Kathleen can enjoy it with me.

But soon.. soon..
__________________

__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 08-20-2014, 10:38 AM   #23
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,408
You are lucky!

Once a year - usually late April or early May - we have a big bottling party at the house, where family and friends come over and we bottle the stuff from the previous year. For their gracious assistance, I "pay" the participants in food and wine. I have one rule for these gatherings: no one gets to drink until the work is done.

On average I make a dozen different varieties of wine in a given year, and there are always the inevitable partial bottles leftover after bottling sessions. Those partial bottles are the ones I put out first once the bottling is finished, and they are quickly swooped in upon by thirsty participants.

I don't think any of those bottles ever lasts more than about 10 minutes.
__________________
Steve Kroll is offline   Reply With Quote
Old 09-02-2014, 09:03 AM   #24
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,633
Sunday we tried the little partial bottle.

It was a little sharper that I would like, but it hasn't had near enough time to mellow as it should. It was more mellow than when we bottled so that is a good sign. I think it will be right nice in a few more weeks.

I started the next batch last night as well. I didn't put tannin in and I didn't fortify it with sugar this time. the online ABV thing said I can only expect about 6.2ABV out of this one which is ok. I did use the same brand of bottled cider for the start.

Looking forward to seeing the difference in the two products.
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 09-02-2014, 09:39 AM   #25
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,284
Got 20 l of cider in the carboy fermenting. We used 10 l of cider from the crab apples we picked at the farm and 10 l of cider from the apples off the tree at my house (no idea what kind of tree it is--could be a MacIntosh--the apples are quite juicy and a bit tart). Took a bit of experimenting with the press to master getting the cider extracted. I think it worked best with 3000 psi, but not sure. The first batch of apples put through the press splattered all over...that was a bit of a mess. If we don't like it, I see 20 l of apple cider vinegar in my future.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 09-22-2014, 09:05 PM   #26
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,633
Just bottled attempt #2.

This one we didn't add sugar to start. The ABV seems to read about 6.7.

We both really liked this one going into the bottle so we are really excited to try it in a few weeks. This time we had 7 full bottles and alittle left over. The left over is already gone.
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 09-22-2014, 09:52 PM   #27
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,408
Just sitting here enjoying a glass myself. We're down to the last gallon from 2013, but in two weeks we're picking up another 15 gallons from the orchard.

I don't like adding sugar, either, Frank. If sugar is a little on the low side, that's fine. Just as long is there is enough to preserve it. I've noticed that whenever I have to add sugar, it tends to throw the balance off.

Cheers!

__________________
Steve Kroll is offline   Reply With Quote
Old 09-23-2014, 01:37 AM   #28
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,698
i wish ronjohn was still here. he made outstanding hard cider using champagne yeast.

it was delicious; not too sweet or tart, and the bubbles were tiny as if from a bottle of champagne.

it easily rivalled magners or bullmers, but was more refined tasting in a way.
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is offline   Reply With Quote
Old 09-23-2014, 05:30 AM   #29
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,408
Magners style is what I try to aim for. Crisp and refreshing. Most of the American ciders are waaaay too sweet for my taste.

This year, I'm also thinking about making a batch that includes some cranberry juice in it. Cranberry and apple makes a delicious beverage.
__________________

__________________
Steve Kroll is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:49 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.