Many brewers think 'sugar' is death to brews....


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Posted by Chris Case [108.225.239.84] on Friday, November 15, 2013 at 08:28:34 :

In Reply to: Re: It's tart, like lemonade. posted by clueless [201.205.51.181] on Thursday, November 14, 2013 at 23:28:24 :

But they will pay through the nose for 'Belgian candy syrup'.

They think it will give the beer a 'wet cardboard' taste. But I add 2# of sugar per gallon of wine, to no ill effect. ad I usually have to add a few pounds to my beers to up the original gravity.

So I invented my gluten free beer recipe- malted oats for flavor and body, + sugar for alcohol instead of base malt. During the boil, there is enough acid in the wort to do the syrup thing to the sugar.

Clueless, try a web search for fruit wine recipes. It will invariable bring you to Jack Keller's site. Hundreds of choices. I haven't tried any vegetables, but I've got 200 bottles worth of: Loquat, Nectarine, prickly Pear(the FRUITIEST). But I don't hardly bottle it, I leave it in kegs or carboys, syphon it into jugs as needed to serve myself. If the fruit is free, the corks would cost more than the wine, at 25¢.



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