The wood chips have lots of surface area, when I soaked them in to cherry distillate for few days (to disinfect them before pitching), it made noticeable difference.

For beer and wine few weeks is enough with them. They are cheap, you can get different grades (toasted…) and some brews are quick.

I don’t mind, when I did my cider (~month ago) I made lots of posts too.

BTW did you try aging on wood chips? My cider came out amazing, it still needs some time in bottles but even now it is drinkable.

I wonder if something can be done using cocoa or chocolate. I would call it “kilo of shit + kilo of sugar”

Last time I tried to use different kinds of yeasts that I can get from local wine making shop.

Now I mostly use some strain for aromatic wines. These in my opinion gives most the fruity flavors. Also the strain for fruit wines had good flavor.

Wine strains like to ferment cider dry, if you want sweeter cider ALE strains are better.

I brew 1000l of it so whole day cleaning filters, clogged pipes and other stuff that usually take few hours. Still better than one time blackout stopped the brewery. Unboiled mash and starches are hard to clean lol.

I am too conservative for this but I really like your prisonhooch experiments.

I don’t know if you brew pumpkin beer before but it can get really messy. I had to get in to tank and shovel out pumpkin residue last year.

I will have to bottle 70l of cider this week. Fortunately my boss let me use bottling station at brewery so it will take only 45min.

It is the same as dry hopping in beer. So in primary fermentation for ~week. If you let it for too long it gets grass tones (like bad grass taste).

This one had too much hops (~10g/l) for next time I will add 1-5g/l. As for what variety to choose go for some aromatic hops for dry hopping (it is usually specified in shops/e-shops), I used Summit.

Hmm that’s a lot of things. What to say Good luck or “Dej bůh štěstí” (Czech brewmasters saying).

I did some wild ferments few years ago. The main criteria is if it smells and tastes good.

• lactic smell and taste (like yogurt or cheese) is fine but for some too acidic

• alcohol don’t smell that strong, it is usually just a hint

• fruity and funky notes are good

• vinegar smell is bad, it means you made vinegar

• bad smell and taste like bitter, chemicals or rotting this can be dangerous, but it’s disgusting so you don’t drink it

• …

Try it and you will see.

I always make cider from apples I can get my hands on so not specific in that way. But I recently shared here this blog post and it has everything you need to start brewing.

Juicing is the biggest problem so if you sort this out you can start experimenting with it. I will finalize some recipe for it next year.

Picture is my test cider with hops. My boss said that if I told him it is some kind of beer he would believe me. He really liked it.

When I cross post (mastodon/lemmy) I try to reply to lemmy comments with lemmy account and vice-versa. This time I didn’t checked it so some comments don’t show where they should.

Yes I think that the hops made it to foam and it may cause some oxidation. (As someone else suggested).

I think that it is temporary mastodon problem, I can’t view anything on that instance.

I posted the link here few days ago - https://www.carstenboll.dk/how-to-make-home-made-cider/

My reply to you doesn’t appear for me on Lemmy (this is posted from my mastodon account).

So here it is for the others:

yes, if you want to know more: https://mstdn.dk/@EvilCartyen/113198511530283716

It is much better resource than what I wrote on Lemmy year ago. He also writes about what you can add. In my case I make cider from whatever apples I can get my hands on.

I swear that after first bad batch, we disinfected everything and still the next batch was bad.

And after hearing that more people had problems with it (off taste) it looks like it may not be our fault.

It’s only this year’s problem, it looks like bad batch of them.

Ohh I didn’t mentioned it in post. In our case it was chemical taste.

If you try it let us know. I am all in on prisonhooch posts and whacky ideas, even though I am not adventurous enough to try something like that myself.

Maybe it would be better used only as additive to more traditional brew. Like used as hops in beer or in fermentation.

Just to let you know, from your instance the comments aren’t federating to lemmy (at least to home instance of this community).