I have no idea what sumac is but I made some elderflower cider a few months back and that was the best thing I think I've brewed, definitely going to try get more next year when its out again.
Hi. Maybe you over hopped it. You seemed to use a lot of them when I think back to the amount of hops I used to use in a 20l brew of bitter.. Apple wine usually tastes a bit rough in it's early days - that is my experience anyway. My ciders always used to taste rough in the early days but after six months things were in a much better state. Anyway, as you say, there is always the still to come to the rescue. Thanks for the vid and there is no way I would say 16% is a failure!
Thanks Doug, it might have been down to the age of the hops and the apples also as the apples had been in the fridge at 2 degrees for 5 months, they still looked in great shape mind. I think I left it too long sat on the sediment before racking, but I'll never really know the exact reason. Perfect ABV for the still though and my gin is nearly ready! Cheers!!
@@MossHomeandGarden looking forward to that! It's a new thing to me but I know for sure that some folk have made some major turnarounds with a still. Looking forward to your results. Take care.
Fermenting in your i think it's because it's warm temperature it happened to mine sometimes, mold as you didn't clean it before nor possibly you didn't put in the fridge. What you could have done is just put them in plastic bottles rather in the glass and freeze them so it won't fermented. It's funny you think didn't go well with wine, I made Peach Cider w Sumac/Saffron eight mouths ago it turned out really tasty almost like a tangy semi-sweet ginger ale XD Sorry to hear your brew has failed. Better luck next time I guess.. :( However, hops is one of those combos that doesn't go well for other things especially hops (You should add some fruit so it wouldn't be so strong.) and also you mistakenly used findings which causes death of the yeast hence no sparking. It works on ciders and beers, ales but not wine but hey lesson learnt right? XD
Cheers Aaron, I think also at 15% that the yeast had probably had enough and expired. Everyone does a. bad one now and again, but I'll not be repeating this recipe!
Vielen Dank, ich habe früher in Sachsen und Thüringen gearbeitet und es ist eine wunderbare Region. Ich habe dort auch alle Bundesstaaten und die meisten Großstädte besucht.
Awesome to see a homebrewer post a stinker, most youtubers don't and it make the hobby look unattainable to newbies. Keep up the good content.
Thanks mate, there's a stinker every 8 or 9 brews I reckon, might as well be honest!
Distilling the wine failures is not a total waste. Especially when you start at 15%.
Yes I agree, the gin is almost ready!
I have no idea what sumac is but I made some elderflower cider a few months back and that was the best thing I think I've brewed, definitely going to try get more next year when its out again.
Elderflower is a great flavour, not dissimilar to hops. I have an elderflower wine film out in a couple of weeks, Cheers! 🍻
Hi. Maybe you over hopped it. You seemed to use a lot of them when I think back to the amount of hops I used to use in a 20l brew of bitter.. Apple wine usually tastes a bit rough in it's early days - that is my experience anyway. My ciders always used to taste rough in the early days but after six months things were in a much better state. Anyway, as you say, there is always the still to come to the rescue. Thanks for the vid and there is no way I would say 16% is a failure!
Which is why it's best to leave them at least 6 mouths nor 1 year if you lucky!
Thanks Doug, it might have been down to the age of the hops and the apples also as the apples had been in the fridge at 2 degrees for 5 months, they still looked in great shape mind. I think I left it too long sat on the sediment before racking, but I'll never really know the exact reason. Perfect ABV for the still though and my gin is nearly ready! Cheers!!
@@MossHomeandGarden looking forward to that! It's a new thing to me but I know for sure that some folk have made some major turnarounds with a still. Looking forward to your results. Take care.
@@doug1570 cheers mate! 🍻
👍👍👍
Cheers Rex!
Fermenting in your i think it's because it's warm temperature it happened to mine sometimes, mold as you didn't clean it before nor possibly you didn't put in the fridge. What you could have done is just put them in plastic bottles rather in the glass and freeze them so it won't fermented.
It's funny you think didn't go well with wine, I made Peach Cider w Sumac/Saffron eight mouths ago it turned out really tasty almost like a tangy semi-sweet ginger ale XD
Sorry to hear your brew has failed. Better luck next time I guess.. :( However, hops is one of those combos that doesn't go well for other things especially hops (You should add some fruit so it wouldn't be so strong.) and also you mistakenly used findings which causes death of the yeast hence no sparking. It works on ciders and beers, ales but not wine but hey lesson learnt right? XD
Cheers Aaron, I think also at 15% that the yeast had probably had enough and expired. Everyone does a. bad one now and again, but I'll not be repeating this recipe!
@@MossHomeandGarden At least you learning!
Lime-hopped everyone? lol
Wenn Deutschland Dein Lieblingsland ist... dann, viele Grüße aus Deutschland!
Vielen Dank, ich habe früher in Sachsen und Thüringen gearbeitet und es ist eine wunderbare Region. Ich habe dort auch alle Bundesstaaten und die meisten Großstädte besucht.