Stinky Daddy Brewery & Winery

Video Pour - Stinky Ole Cider (B42)

Stinky Ole Cider (B42) in the Keg

The potassium sorbate had 24 hours to zap the yeast.

I put Stinky Ole Cider in the keg and back sweetened with 1.75 cans of concentrated apple juice. It tasted pretty darn good.

It was "brewed" on 8.31.08 and racked 27 days later. It was in the secondary 35 days.

I did not take an original reading so I am estimating the SG to be 1.064 based on apple juice being 1.046. The FG is 1.002. This gives the cider an ABV of 8.1%.

Unfortunately, I only had enough CO2 to purge the O2 and put about 5psi on the keg. I will get a refill Monday and force carbonate.

Peachys in the Bottle

I put Peachy Keen (B43) and Peachy Keen II (B45) in the bottle today. This was not difficult because they were only .5 gallon batches. They have been both hanging aroung for a little ofer 2 months.

I primed both with corn sugar. 1.25 tsp in the liter bottles and .5 tsp in the 12oz bottles. I also added the same amount of lactose as a sweetener.

B45 used Lalvin Champagne yeast. B43 used MB ale yeast. The Lalvin finished with a cleaner appearance. The taste was also better in the Lalvin batch but neither was promising. We'll see how they turn out.

At least I got 2 - .5 gallon jugs out of the deal!

Stinky Ole Cider (B42) to a Secondary

This cider has been in the fermenter for 28 Days. I know it bubbled for at least 14 of those days and guess what? I moved it upstairs this morning so I could rack it and it had started a slow bubble by this afternoon. 

I racked it anyway. I'll check it again in a couple of weeks.    

Ciders are Bubbling this Evening

Both Stinky Old Cider (B42) and Peachy Keen (B43) have started fermenting this evening.

They are also emitting a "rotten egg"smell. The sulfur is created by the WLP English Cider yeast and should dissipate as it ages. 

Peachy Keen (B43)

While I was at the store buying the apple juice for my batch of Stinky Ole Cider, I saw this peach cider. I decided to ferment it! Surprise!

It says "peach juice and sugar". I had a pack of Mr. Beer dry ale yeast laying around. I pitched half of it. Let the yeast hydrate. Shook the heck out of the jug to aerate the juice. Then plugged it up.

If it turns bad at least I get to keep the 1/2 gallon jug. I've been wanting one for yeast starters.

 

Stinky Ole Cider (B42)

I've been trying to make a hard cider since I began brewing. Maybe this basic recipe and a name change will do it.

I use 5 gallon of pasteurized apple cider and 2 pound of dark brown sugar. The apple cider did not have any preservatives. I used White Labs' English cider yeast.

Simple. Hope it turns out. Should be ready for Halloween!

Lay Down B Cyser (B25)

 

I cracked a bottle of this today. I am not a fan. It does not have the apple flavor I was seeking. It is sweet and leaves an odd after taste. I do not believe it is infected, I am questioning the ingredients.

It has been in the bottle 2 months. I am giving it another month before I decide what to do with the batch.

I've been researching other cider recipes and am looking forward to giving it a shot. I have a vial of White Labs English cider yeast that has a couple of more months until it expires.

Stinky Daddy's Ho Wine (B33)

I know I am going to get flack over the name. Oh well.. "Stinky Daddy's Ho Wine ... works every time". I'm cracking myself up here!!

Mr. Beer uses a product called Booster to increase alcohol content and add body in their beer kits. Booster is basically maltose, fermentable sugar. It does add alcohol content but not flavor. For that reason I never use it so I have about 8 packs laying around.

Apparently I'm not the only one because it became a topic over at the Mr. Beer Fans board. What to do with your extra booster? I had the idea to ferment it. After it is done mix it with Kool-Aid. It should come out like a malt cooler. You know, Zima... White Mountain ... etc.

One pack of booster contributes 1.4% ABV to a 2 gallon batch. That would give it a potential gravity of 1.0295. I used 4 packs in this batch so I should end up with an ABV around 5.5%. OG was 1.062.

Now I need to decide which Kool-Aid to use....

Lay Down B Cyser (B25) in the Bottle

I believe I have finally made a batch of cider that is going to turn out well. I took a taste from the hydrometer sample and it has a decent taste right now. Should be great in a month.

Fermented for 13 days. Batch primed with 4tbs of corn sugar. FG was 1.003 for a ABV of 6.4%.

I did break my capper before I started bottling. I think the duct tape held it together long enough to get a good seal on all the bottles.