Homebrewing - Beer, Mead, Wine, Cider

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A community dedicated to homebrewing beer, mead, wine, cider and everything in between. If it ferments, bring it over here.

Share recipes, ideas, ask for feedback or just advice.

Some starting points for beginners:

Introduction to Beer Brewing

A basic mead primer

Quick and diry guide to fermenting fruit - cider and wine

Brewing software

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Apples in the Commons (files.catbox.moe)

submitted 5 days ago* (last edited 5 days ago) by ConfidentiallyIncorrect@lemmy.ca to c/homebrewing@sopuli.xyz

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A single public tree hosted an entire 120 person event. 250 litres in 4 hours. I took 16 of them home.

Now do I go wild or designer? How do I even pasteurize that much? Maple syrup and cinnamon ready for christmas, or a quick fall quince back-sweeten?

We rented the hydro press and breaker for $150, while they cost $1500 each. Doing this once a year its easy math to rent, does anyone own?

Edit: Theres a video attached to this, how do I make it more visible? I have to click into the post and then again on the name.

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[–] CompactFlax@discuss.tchncs.de 3 points 5 days ago* (last edited 5 days ago)

That’s a lot of juice from a single tree. Makes me think I need to find a tree.

My Italian friend just presses his grapes and puts it in the cellar, and it turns out (after many rackings). 16 litres though, not a lot to play with. I would add Camden and commercial yeast. My preference is just to add ale yeast treat it like any beer.