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Evaluate my apricot wit please.

Post #1 made 11 years ago
by schlitz
Howdy all,
Been really enjoying the BIAB brewing lately and have discovered a love for brewing again :drink:
Now that winter is releasing its icy grip on the great state of Alabama :interesting: I'm putting together my first witbeir. Apparently I can't be content with just following directions and decided to tweak and modify to come up with my own version of something special. What I came up with is what I hope will be a light and fruity Summer brew that will be appealing to the nonhomebrewer masses.
My idea was to up the citrus component and to add fruit during the transfer to secondary this weekend to increase the fruit aroma and hopefully flavor. I was worried about overdoing the fruit so I kept it on the light side. Smells great so far.
Not really concerned with the extra sugar increasing the ABV but I would like to better understand how to account for it in the spreadsheet and how it may effect the beer.
Cheers,
M
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Post #2 made 11 years ago
by BobBrews
schlitz,

I don't see anything wrong with it? I am not a wit man myself. Well, maybe a little? a half-wit? Remember that fruit has lots of places for bacteria to hide. So I assume you will use frozen fruit? I just did a Ginger-Peach Cider. I let the Ginger cider sit in a bucket with 6? pounds of frozen peaches for a couple of weeks. I will be in the same boat with you waiting and waiting and hoping?

Good luck to the both of us.
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV

http://cheesestradamus.com/ Brewers challenge!
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Post #3 made 11 years ago
by schlitz
Thanks Bob, just wanted to get a second eye on it. This is my first wheat and while they're not my favorite style the wife seems to like (or at least she thinks she does) that style. I wasn't really sure how to account for the extra sugar in the spreadsheet so I had to do a little research so I could take a stab in the dark about it. Doesn't really matter since I'm going drink as long as there aren't ferns growing in it. :drink: :drink: :drink: As my wife's grandfather used to say "waste not want not"
I was worried about the what was in the fruit as well so I cooked them down and then froze them. Not sure what effect the heating will have and I'll probably lose something in the process but they should be fairly clean of buggies.
I'll post a review in a couple of weeks.

M

Post #5 made 11 years ago
by BobBrews
jerryd68,

It was good and refreshing. The taste was not strong enough (for me) everyone else loved it just the way it was. I did a poor job on the fresh ginger as this was my first experience with it. I cut the fingers of the ginger root into slices and didn't use enough of them. Next time I will use a whole (hand?) of fresh ginger and use a blender (food processor?) to chop them up to mush and add that to the fermenter (after fermentation is over).

I used frozen peaches from a bag just dumped into a secondary. I never use a secondary anymore with the exception of fruit beers or ciders. The peach taste was minimal (again, to me) so I will add a little Peach Schnapps or a can of peach slices which has more peach flavor.

I used "Pectinase*" to remove the pectin that clouds the cider. My Ginger Peach Cider was clear as a bell and tasty. Everyone loved it! I just have a poor sense of taste and wanted more flavor. I will brew it again with my tweaks to make it more full flavored. I guess that everyone will say "It was better the first time. It's to peachy and gingery?" I brew for me and my tastes. It usually comes out even in the end? :smoke:


*
Pectinase is an enzyme that breaks down pectin, a polysaccharide found in plant cell walls. Commonly referred to as pectic enzymes, they include pectolyase, pectozyme and polygalacturonase. http://en.wikipedia.org/wiki/Pectinase
Last edited by BobBrews on 02 Jul 2014, 21:21, edited 1 time in total.
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV

http://cheesestradamus.com/ Brewers challenge!
    • SVA Brewer With Over 100 Brews From United States of America

Post #6 made 11 years ago
by jerryd68
Bob
that sounds very interesting, I have made cider and many different fruit wines that I use Pectinase in. I may have to give this one a try this fall when the apples come around.

Post #7 made 11 years ago
by BobBrews
jerryd68,

I have a orchard within 15 minutes of driving. I use that fresh cider when available. The cider mentioned above was 12 cans of apple concentrate from Wall-Mart and water! It works well and is cheaper than quality cider from a orchard. Just make sure the concentrate is free of yeast killing additives.
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV

http://cheesestradamus.com/ Brewers challenge!
    • SVA Brewer With Over 100 Brews From United States of America

Post #8 made 11 years ago
by jerryd68
Bob
My father has a small orchard that produces more than our family can use, so I normally take the excess apples and make fresh cider from them, that is how I have done my last few batches. I prefer to use fresh cider to the concentrate if at all possible. I look forward to giving this a try.

Post #9 made 11 years ago
by BobBrews
jerryd68,

You have your own source! I am envious. I have one wild apple tree. This year we have almost no apples. Last year we had a bumper crop. Go figure? Cheers!
tap 1 Raspberry wine
tap 2 Bourbon Barrel Porter
tap 3 Czech Pilsner
tap 4 Triple IPA 11% ABV
Pipeline: Mulled Cider 10% ABV

http://cheesestradamus.com/ Brewers challenge!
    • SVA Brewer With Over 100 Brews From United States of America

Post #10 made 11 years ago
by nicko
BobBrews wrote:jerryd68,

I have a orchard within 15 minutes of driving. I use that fresh cider when available. The cider mentioned above was 12 cans of apple concentrate from Wall-Mart and water! It works well and is cheaper than quality cider from a orchard. Just make sure the concentrate is free of yeast killing additives.
I do something similar with fermented preservative free juice, it's a nice easy drink, bit dry depending on the yeast but I don't mind that. Apple and Blackcurrant is my favourite.

Cheers.
Last edited by nicko on 16 Jul 2014, 21:09, edited 1 time in total.
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Post #11 made 10 years ago
by shetc
Hey Guys, do you think I will make a good beer with this recipe if I replace the apricots with fresh mango? Thanks, Steve.
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