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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[–] micgerne@lemmy.dbzer0.com 2 points 5 days ago (1 children)

I don't bother pasteurising, just pitch some wine or cider yeast and let it do its thing.

If you're going to use quinces my suggestion is to boil them down first, as if you were going to eat them. I've tried both cooked and uncooked quinces, cider from the cooked ones always tastes better.

[–] ConfidentiallyIncorrect@lemmy.ca 1 points 4 days ago (1 children)

I have a slow cooker and an instant pot pressure cooker. Any recommendations?

[–] micgerne@lemmy.dbzer0.com 2 points 4 days ago

never used a pressure cooker so I can't say, but the slow cooker should be fine. I normally boil the quinces in a big stock pot on the stove until they go a deep orange colour. The liquid can be quite viscous, so depending on the apple/quince ratio you might want to take any SG readings before adding it to the apple must.