Your Source For Making Wine and Beer

India Pale Ale

Tuesday, January 31, 2006

Beer Recipe of the Week

This is a nice and easy recipe if you want to try making an all grain beer.  To keep your costs down, you can use a colander.  I have one that has small holes and it works great for straining the grains.  The hardest thing is crushing the grain.  I bought a Corona crusher and it works fine, but is a real pain when doing 10 or more pounds.( I hand crank, seems more authentic.)


Orginally From: Beer Recipes.Org

India Pale Ale (2gal)

Category India Pale Ale
Recipe Type All Grain

If you haven't tried mashing yet, you really should. You can start small and grow as equipment and funds permit. Also, by starting small, you don't have a large sum invested in equipment if you decide mashing isn't for you.

2.5 lb pale malt
5 oz crystal malt (80L)
1 oz willamette hops 5%
.5 oz willamette hops (finish)
Yeast Wyeast #1028 London ale
Procedure This is a 2-gallon batch. Mash in 5 quarts 132 degrees (140 degree strike heat). Adjust mash pH to 5.3. Boost temperature to 150 degrees. Mash 2 hours, maintaining temperature at 146-152 degrees. Mash out 5 minutes at 168 degrees. Sparge with 2 gallons of 165 degree water. Boil 90 minutes, adding hops in last hour. Add finishing hops 5 minutes before end of boil. Ferment at 70 degrees, 6 days in primary, 4 days in secondary.

Submitted by: Todd Enders

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Changes and Updates

Monday, January 30, 2006

I updated the Techniques and Beer Recipe categories and merged the Beer category with both. 
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Acid Blend

Acid Levels of Fruit


Basic Equipment

Better Wine Thief

Brewing Your First Beer

Estimating Beer Bitterness

Fining Agents

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Lavlin Dry Yeast Chart

Lavlin Dry Yeast Descriptions

Lovibond Scale

Open Fermentation

Plastic or Glass Fermenters

Reading a Hydrometer

Red Star Dry Yeast Chart

Red Star Dry Yeast Descriptions

Sanitizing Agents

Simple Beer Techniques

Splenda or Sugar as a Wine Sweetener

Storing Country Wines

Wine Making Mistakes

Wine Making Terms

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Beer Recipes


Wine Recipes Updated

Sunday, January 29, 2006

Quick note to let you know that I have updated the wine recipe section.  There are currently 41 recipes for you to pick and choose from.

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Wine Recipes

Apple Mint
Apple Cider Musgo
Blackberry Oak Leaf
Blueberry Orange Concentrate
Burgundy Peach
Canned Cherry Pear
Concord Raisin
Cranberry Red Clover
Dandelion Strawberry
Gluwhein Strawberry Kiwi
Grapefruit Tropical
Lime Watermelon
Mead Welch's Grape Juice Concentrate

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Universal Recipes

Apple Concord
Apricot California Grape




Sweet Cherry Plum
Sour Cherry Raspberry



Updated: January 29, 2006

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Mr. Beer

Thursday, January 26, 2006

I've talked about using a Mr. Beer fermenter when I first started out making homemade beer.  Well. here is another person's view on his first attempt at beer making and it pretty much sums up the Mr. Beer brewing process.

Well, my first attempt at home brewing with this little kit turned out pretty good, I must say. It’s not the best beer I’ve ever had, but it didn’t turn out to be totally bad either.

I’ve read a lot of bad things about this kit on the ‘net since I started looking around, so I figured I’d post about my own experiences with it.

Firstly, it’s about as straightforward and easy to do as can be. Brewing with this thing is a total no-brainer. Here’s the instructions, simplified:


Read More

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Better Wine Thief

Tuesday, January 24, 2006

Here is a technique that Ian from The Home Winery just discovered.  I have been using this technique for a couple years with a lot of success and his write up on it says it better than I can.
January 15th, 2006 by Ian

The other day, I overfilled a 3 gallon carboy after racking from a primary. My housemate happened to walk in while I was gently dipping my wine thief into the carboy, trying carefully to not overflow the liquid. She watched me as I did this several times, each time, drawing a very small amount of wine from the carboy.

Wendy then said, “Ian, wouldn’t you be better off using a turkey baster?”

Holy smokes… I went and sanitized the turkey baster and did what I wanted to do in mere seconds. Furthermore, I realized that a turkey baster is much handier for drawing liquid from the carboy for any activity that a wine thief would be used. Just squeeze the bulb on top, put the end of the baster in, release the bulb, and wine gets sucked up much faster than using a thief. As well, it doesn’t drip as much at the bottom end either, after drawing it out of the wine.

Try it yourself sometime

Thanks Ian!!!

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Sweet Mead

Monday, January 23, 2006

Ingredients: (for 1 gallon)

  • 5 pounds, Honey 
  • 1 teaspoon, Citric Acid
  • 1/4 pint, Strong Tea
  • 1 package, Champagne Yeast
  • Yeast Nutrient


Boil 1 quart of water, honey and citric acid for seven minutes. Then the add the tea and boil for five more minutes. The mixture was then added to 48 FL. oz. of cold water in the one gallon jug. The wort was then cooled overnight to 70 degrees. Add yeast and yeast nutrient. Ferment for four months.
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Acid Level Chart

Saturday, January 21, 2006

This chart has a few fruits and vegetables and the amount of acid that they contain.  This should help you in determining how much additional acid you would need to use.
    Acid Levels    
  Low Acid Medium Acid High Acid  
  Beets Apples Blackberries  
  Dates Apricots Currants  
  Dried Fruits Cherries Gooseberries  
  Elderberries Grapes Loganberries  
  Figs Juice Concentrates Quinces  
  Flowers Nectarines Raspberries  
  Herbs Oranges Rhubarb  
  Pears Peaches Strawberries  
  Rose Petals Plums    

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Sierra Nevada Clone Recipe


  • 6.6# light unhopped malt extract
  • 1/2# Cara-pils
  • 1/2# caramel
  • 1 oz. Perles (boil) 8.5 alpha
  • 1/2 oz. Cascade 4.6(?) alpha (15 min. remaining)
  • 1/2 oz. Cascade 4.6(?) alpha (5 min.)
  • Wyeast 1056


Specialties steeped 1 hour at 155-160 deg. F (68-71 deg. C). 1 hour boil.


  • OG: 1048
  • FG: 1010
  • Primary: 8 days
  • Secondary 12 days +

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Dandelion Wine Recipe

Wednesday, January 18, 2006

Spring is just about 8 weeks away and soon yards will be sprouting those little yellow flowers.  A great solution to the dandelion problem is to make wine with them.  This recipe was taking from "Making Wild Wines and Meads" and will make a 1 gallon batch.
6 cups dandelion petals
2 pounds sugar
1 pound light raisins
1 tablespoon acid blend
1 campden tablet
1 pack wine yeast
1 teaspoon yeast nutrient
1 1/2 cups orange juice
1 teaspoon pectin enzyme
Wash and prepare dandelion petals.  Place them and sugar, raisins and acid blend into fermenter.  Bring 1 gallon of water to a boil and pour it into the mixture.  Add a campden tablet and let the mixture sit for 24 hours.
Add pectin enzyme and yeast and allow to ferment for 3 days.  Then rack over and allow to finish fermenting.  This should take about 3 months.  Rack 1 more time and allow to clear.  Then bottle.
Should be ready for sampling in about 6 months.

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Basic Equipment for Making Wine or Beer

Tuesday, January 17, 2006

Most people think that you need a lot of equipment  and spend a lot of money to get into making your own beer or wine. Not true.  I use a lot of stuff from my kitchen.  There are a few inexpensive items you will need to purchase.
Items you need
6 gallon food grade bucket with a lid that has a hole to fit airlocks
stainless steel pot (12qt to 20qt)
thermometer - floating one is great.  I use an electronic because it is easier.
rolling pin - to crush grains
This basic equipment assumes that you are using juices to make wine and either liquid or dry malt to make beer.  In other words, real simple techniques.  As you advance in either one, you will want to pick up more equipment, but this should get you started.

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Basic Stout Recipe

This is a fun recipe to experiment with.  I usually like to add about 4 ounces of a crystal malt to mellow out the taste for my friends that are not stout drinkers.
  • 6-8 pounds dark malt extract
  • 1/2-1 pound roasted barley
  • 1/2-1 pound black patent malt
  • 3-4 ounces bittering hops (e.g., Bullion)
  • small amount aromatic hops (optional)
  • ale yeast

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Strawberry Wine (Universal Recipe)

  Type of Fruit Strawberries  
  Weight Needed 5 pounds  
  Preparation crush  
  Water 1 gallon  
  Acid Blend 2 teaspoons  
  Campden Tablets 2  
  Yeast Nutrient 1 teaspoon  
  Sugar 2 1/2 pounds  
  Raisins none  
  Pectin Enzyme 1/2 teaspoon  
  Grape Tannin 1/4 teaspoon  
  Yeast   1 packet  

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Raspberry Wine (Universal Recipe)

  Type of Fruit Raspberries  
  Weight Needed 3 pounds  
  Preparation crush  
  Water 1 gallon  
  Acid Blend 2 teaspoons  
  Campden Tablets 2  
  Yeast Nutrient 1 teaspoon  
  Sugar 2 1/2 pounds  
  Raisins none  
  Pectin Enzyme 1/2 teaspoon  
  Grape Tannin 1/4 teaspoon  
  Yeast   1 packet  

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