You've been the single channel that's inspired me to *make* recipes, rather than just follow them and encourage me to be more experimental. Just done a first racking on a toffee-apple wine where half of the fermentable sugars come from toffee sauce. Early signs are excellent. Definite toffee flavour balanced with the apple, slightly creamy mouth-feel from the lactose, milk-solids clumping with the yeast and dragging it into the lees as soon as fermentation was done (kind of like a fining agent). Stabilise in a week or two with the next racking, back-sweeten with demererra and everything should be golden! I might not even tinker with the acid/tannin levels because that delicate lactose mouthfeel is really something.
I played with canned dulce de leche in my butter beer recipe for a few batches. And while it didn't end up in my final recipe, I too was shocked at how well the milk solids acted as a fining agent! This sounds super delicious. You'll have to shoot me an update after it's been in the bottle for a little while.
A Braggot is basically a variation on a barley wine. Effectively you can call it I guess a beer as well. Although all 3 are quite different. In regards to the Barley Wine part, just substitute the grape sugars/juice for honey. Same rule applies though, 50% or more must come from honey soured sugars.
My father-in-law asked me to make him a braggot with 4 pounds of his wildflower honey. I chose a German recipe, not really having made beer before, but I used a kit of Bavarian Hefeweizen and added the honey. I was stupid to add yeast nutrient and I woke up at 2:30am right before I was going to work the next day and heard a noise from my bedroom closet. The beer was foaming out of the airlock and the lid was curved upwards from all the CO2. You definitely don't need yeast nutrient with another 4 pounds of honey in a braggot, or you're going to give your yeast steroids. I had to take the airlock out, put a tube into the bucket going into a carboy filled with water and sanitizer; but the foam was so high in the bucket it was coming out. Luckily I was able to leave lid slightly open and when I got home it had gone down a bit, and I was lucky not to ruin the brew, but I lost a bit of foam. Luckily you can learn from your mistakes far more than your success. Or as one of my favorite astronauts once said "Study, Practice, Make Mistakes. Study, Practice, Make Mistakes". It's still fermenting, 3 weeks later , and I don't know when I'll be able to put it into secondary. Should I wait until all activity has ceased and then put it into another bucket for secondary fermentation?
Man, that was an adventure to read! Sounds like a story that will be a lot funnier to tell 2 or 3 years from now. Definitely wait until it is visibly done fermenting, and the hydrometer reads the same several days in a row, before transferring to secondary.
@@DointheMost perfect, definitely have my hydrometer ready...my first one broke the second I opened it out of the package because I dropped it. Are there more durable hydrometers?
You've been the single channel that's inspired me to *make* recipes, rather than just follow them and encourage me to be more experimental. Just done a first racking on a toffee-apple wine where half of the fermentable sugars come from toffee sauce. Early signs are excellent. Definite toffee flavour balanced with the apple, slightly creamy mouth-feel from the lactose, milk-solids clumping with the yeast and dragging it into the lees as soon as fermentation was done (kind of like a fining agent). Stabilise in a week or two with the next racking, back-sweeten with demererra and everything should be golden! I might not even tinker with the acid/tannin levels because that delicate lactose mouthfeel is really something.
I played with canned dulce de leche in my butter beer recipe for a few batches. And while it didn't end up in my final recipe, I too was shocked at how well the milk solids acted as a fining agent! This sounds super delicious. You'll have to shoot me an update after it's been in the bottle for a little while.
@@DointheMost I'll update you when I crack open the first bottle in the Autumn. I'm thinking this make a great Bonfire/Halloween drink.
BC and MMM should dress up as Walt and Jesse for halloween lmao
I think I know who I am in that scenario >_>
@@DointheMost Obviously Gus.
@@HisVirusness 😏
Once the dry ice hit the wort it looked like an episode of Breaking Bad. 🤣
s c i e n c e happening up in here.
A Braggot is basically a variation on a barley wine. Effectively you can call it I guess a beer as well. Although all 3 are quite different. In regards to the Barley Wine part, just substitute the grape sugars/juice for honey. Same rule applies though, 50% or more must come from honey soured sugars.
My father-in-law asked me to make him a braggot with 4 pounds of his wildflower honey. I chose a German recipe, not really having made beer before, but I used a kit of Bavarian Hefeweizen and added the honey. I was stupid to add yeast nutrient and I woke up at 2:30am right before I was going to work the next day and heard a noise from my bedroom closet. The beer was foaming out of the airlock and the lid was curved upwards from all the CO2.
You definitely don't need yeast nutrient with another 4 pounds of honey in a braggot, or you're going to give your yeast steroids. I had to take the airlock out, put a tube into the bucket going into a carboy filled with water and sanitizer; but the foam was so high in the bucket it was coming out. Luckily I was able to leave lid slightly open and when I got home it had gone down a bit, and I was lucky not to ruin the brew, but I lost a bit of foam. Luckily you can learn from your mistakes far more than your success. Or as one of my favorite astronauts once said "Study, Practice, Make Mistakes. Study, Practice, Make Mistakes".
It's still fermenting, 3 weeks later , and I don't know when I'll be able to put it into secondary. Should I wait until all activity has ceased and then put it into another bucket for secondary fermentation?
Man, that was an adventure to read! Sounds like a story that will be a lot funnier to tell 2 or 3 years from now. Definitely wait until it is visibly done fermenting, and the hydrometer reads the same several days in a row, before transferring to secondary.
@@DointheMost perfect, definitely have my hydrometer ready...my first one broke the second I opened it out of the package because I dropped it. Are there more durable hydrometers?
@@treyb387 yep! The Herculometer is a polycarbonate one that’s relatively indestructible. We’ve been giving them away this year!
@@DointheMost Well that will prevent future accidents with my other hydrometer. I'll look them up.
Have you thought of doing a tasting of one of the brew labs at the beginning of the new labs?
We’ve done some tastings during streams, but we are planning to do a whole episode devoted to tastings very soon!
13:23 And that, right there, is why I have never, and will never, try Four Loko.
Reminding me of the early Four Loko days. Man, the news had a field day.