The Home Brew Site

I mentioned a while ago about making some pear wine using a fruit juicer to well that was about 3 weeks ago and well the pear wine is still ferementing. Last night I filtered out some on the pear pulp that had built up. I tasted the wine and phew it was strong. Far too strong to be a wine so. I’m renaming it a pear Liquer. As a liquer it is really tastey, there is a strong pear flavour but it is pretty tastey.

Here is the recipe should you want some a gallon of pear liquer yourself.

4lb Pears.

2.2lbs sugar

2 lemons

Country wine yeast

Sterilise the fruit by washing it in sterilising fluid, then run it through a juicer empty the juice into the demi john, add a couple of pints of hot water then dissolve in the sugar. Top up to a gallon with cold water and add the yeast.

It may take about 3 weeks to ferment, you may need to rack the wine a couple of times to leave the pulp behind. You should get about 4 bottle of liquer. Should you wish to make it into a wine then add some water to reduce the alcohol level.

[tags]winemaking, home made wine, homebrew[/tags]

This is my third attempt at making a good stout, and this the first brew that I shall be laying down for Christmas. This brew starts life as a MountMerrlick Dublin stout, which is quite a good stout kit as it is, but I like to make things a little more personalised. So the recipe is as follows……

1 Stout kit.

300 grms of Crystal Malt(steeped for 30 mins at 65C in a gallon of water)

100grms of Torrified Wheat. (steep with the malt)

500grm of Dark dried malt extract.

500 glucose.

28grms of goldings hops(boiled 15mins in 1g water)

This will be my first experiment using Torrified wheat. From what I have read the wheat gives the beer better head retention which should be perfect for a nice stout. I’ve tried this kit before and I thought it lacks a little flavour hence the addition of the Golding hops.

[tags]homebrew, homemade beer, homebeer brewing, homemade stout[/tags]