15 gallons of cherry wine

submitted by Brewdabier from self.whatever

So I started making wine, first was apple wine and a month ago I made a cherry wine, bottled it today and what a job it is bottling wine. I tasted great to for a month old wine. Sorry for not having any pics but here's a pic of my weissbier.

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[–]GraviAss We Can 1 insightful - 2 fun1 insightful - 1 fun2 insightful - 2 fun -  (8 children)

Goddayum. I make kvass myself in a small jar, problem is that big jars and barrels cost a lot of money -.-.

I recently bought some new malt and just brewed it, we'll see how it pans out, looks nice though.

When my garden grows apples and cherries, I might start making some cider and wine myself, good stuff u did.

[–]Brewdabier[S] 1 insightful - 1 fun1 insightful - 0 fun2 insightful - 1 fun -  (2 children)

Damn you, I googled Kvass and I have to make some. No idea what it taste like but I have Schwarzbrot (black bread) and rye bread, and for jars and jugs I buy 1.9 liters pickles and keep the glass jars. Same with juice, buy juice in glass jugs and keep the jugs. Cost much less than buying jugs and bottles at the brew shop. Do you carbonate it or no ?.

[–]GraviAss We Can 1 insightful - 2 fun1 insightful - 1 fun2 insightful - 2 fun -  (1 child)

I only put the yeast in with some additional ingredients.

Carbonation machine is very expensive.

It tastes nice, some say it's a lighter beer, but I'd say it's a thing of it's own, I don't drink my own supply, I give it to others and I like store bought kvass because it is carbonated and tastes less alcoholic than mine.

Sometimes the jars with pickles or juices get pretty expensive too and I like special jars that are hermetic, but I can make it in a regular jar.

[–]Brewdabier[S] 1 insightful - 1 fun1 insightful - 0 fun2 insightful - 1 fun -  (0 children)

If you like carbonated then after fermentation is done add about 4 grams to 350 ml. Not sure on exact amount but put in a plastic soda bottle and put the lid on, give it a day or two and squeeze the bottle for hardness. It should feel like a coca cola bottle.

[–]Brewdabier[S] 1 insightful - 1 fun1 insightful - 0 fun2 insightful - 1 fun -  (4 children)

So here's my Kvass after 24 hours, smells good. I checked many recipes and seems like 200 g rye bread 1.7 L water, sugar and I added a spoon of bread yeast. I also open and mix well after 12 hours.

[–]GraviAss We Can 1 insightful - 2 fun1 insightful - 1 fun2 insightful - 2 fun -  (3 children)

Very good!

I do it a bit differently, but each place has it's own recipe.

I used to boil water and put black bread in it alongside raisins and lemon slices. Then you have to wait for at minimum 3 hours to let it soak in the water and I just poured the juice in a jar and put all the good stuff - Sugar, raisins and lemon slices again and the yeast.

Now I just buy a ready malt and warm up water and skip the 3 hour and soaking in part.

[–]Brewdabier[S] 1 insightful - 1 fun1 insightful - 0 fun2 insightful - 1 fun -  (2 children)

Sorry, I did boil the water and add raisins and bread. I let it cool down to about 21c and toast the bread a little. I also saw a video using Liquid Malt Extract, he never said if it's Liquid Malt Extract for beer brewing or something else.

[–]GraviAss We Can 1 insightful - 2 fun1 insightful - 1 fun2 insightful - 2 fun -  (1 child)

I don't think it matters too much if you're using a malt extract for beer or something else.

[–]Brewdabier[S] 1 insightful - 1 fun1 insightful - 0 fun2 insightful - 1 fun -  (0 children)

Well then I have about 1 kg of malt extract so will give that recipe a try.

[–]UncleHowdy 1 insightful - 1 fun1 insightful - 0 fun2 insightful - 1 fun -  (0 children)

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[–]la_cues(>0u0)> 1 insightful - 1 fun1 insightful - 0 fun2 insightful - 1 fun -  (1 child)

Mmm weissbier

I am going down an herbal rabbit hole lately, I currently have 1 gal of yarrow beer, day 9 of fermentation. My starter was cobbled together with some bread yeast and a sourdough starter a family member had going for a few days. It was a very slow fermentation process, but has a constant small ring of bubbles and "bubble foam" at the top? Smelling quite fermenty now.

I am going to try to bottle carbonate half of it but I'm not sure if the yeast is active enough to really make anything happen.

Previously I've attempted a couple ginger bug drinks, and an apple/oat/kvass somethingerather with mixed results.

[–]Brewdabier[S] 1 insightful - 1 fun1 insightful - 0 fun2 insightful - 1 fun -  (0 children)

very slow fermentation process

If it's to cold the yeast will not ferment, bread yeast fermentation temperature is above 21 c.