montrealpost

Post by john000
啤酒做法：
. . . . .
过程：
1）锅，绝对洗净，加3升凉开水，啤酒糖浆，1.2公斤葡萄糖，适当加温，边搅边熬。15分钟。
. . . . . .  

Purpose of step 1 is to melt sugar and fully blend the concentrate with sugar.  Original manufacturer instruction is to pour boiling water and mix the must(all the gluey stuff  :p ) well.  In reality, just warm your can of concentrate, add hot water, well mix will be fine.

U can skip the washing pot mess and just start your primary right in the bucket.

montrealpost

Post by 钓鱼人
能酿成啤酒是我的心愿，因为我喜欢啤酒。可惜，到现在还有很多问题没有搞懂，继续吧，我想会有酿成的一天。

Welcome to the hobby . . . . .  making beer from kit is like making instant noodle. . . .  no real problem there.  Try it and have fun!

john000

哀我生之须臾。。。

Post by montrealpost
It'll take your whole life time:
~15-20 manufacturers x 4-8 product lines x 10-20 varietals
+4-8 annually special release x ~5-10 manufacturers
--------------------------------------
= infinity
. . . . . . . . . you've found yourself a life time hobby, welcome again new victim. :p

john000

Actually, I started my beer directly from bucket. As long as you know why, you will know how-to. It's unneccessary to follow the instruction strictly.

Post by montrealpost
Purpose of step 1 is to melt sugar and fully blend the concentrate with sugar. Original manufacturer instruction is to pour boiling water and mix the must(all the gluey stuff :p ) well. In reality, just warm your can of concentrate, add hot water, well mix will be fine.

U can skip the washing pot step and just start your primary right in the bucket.

montrealpost

BREWING RECORD
(from manufacturer = Coopers Brewery Limited, Australia)
Type of product:
Date of brewing:
Volume of water added:
(u may want to add type of water here, i.e. distilled/mineral/tap water[+0/24hr])
Type of sugars added:
Amount of sugars added:
Can, best before date (on can):
Yeast, code on sachet(=the small package):
Temperature of wort before adding yeast:
(The starting ~23L liquid is called WORT in beer, called MUST in wine)
Date of bottling:
Original gravity (before adding yeast) (OG):
Final gravity (before bottling)(FG):
Approximate % alcohol (ABV)*:

*  use following formula to calculate alcohol of your brew:
= (OG-FG)/7.46 +0.5 = approx% alcohol by volume
e.g. (1.042-1.006)/7.46 + 0.5 = 5.3% ABV

Note:  Above equation SEEMS identical to wine making, except the 0.5.  In beer the 0.5% is added to reflect the addition of the 200grams of priming sugar for secondary fermentation.

montrealpost

I've copied your beer instruction over to 自酿啤酒 @ http://sinoquebec.com/bbs/showthread.php?t=572836.  
Hope u don't mind!!

BTW: MM's BARBERA(ITALY)(51$) is from California, Italian ones are better.  I'm not sure whether it means Italian style or just a honest mistake.  Italian Barbera are more expensive than Californian's.  Kits are available@~$150.

john000

i'd like to share it. no problem.


when i bought the must from MM, i asked the store if the must was really from italy, because i thought it must cost a lot to transport the fresh must from italy to montreal. The store told me it's from italy.

Anyway, i think i'll have chance to compare it w/ real italian barbera.


the must for making white ice smells quite different from those i used to make red while.

montrealpost

As for MM, I'm sure it's an honest mistake from the son or daughter-in-law who doesn't know.  They must have just check the paper only.  Ask the old guy and he'll tell u all(if he's in good mood).  No wine store will lie to customer, however whether the person has the info, whether the person has time/mood to talk to u is something else. (This is the reason why I've always stressed the importance in dealing(building good relationship) with store.  Furthermore, if case u run into problem with their product(s), u'll need their help.)

Kits from some manufacturer(s) need aging.  Check your instruction to see their recommended aging time.  I know one particular manufacturer . . . . .  few people pour their finished wine into toilet . . . .  in reality, wine will be OK when aged accordingly.

Don't worry about any kits, just follow instruction to the letter.  If it doesn't turn out right, (all) manufacturer will replace u with a new kit.

p.s. in case u have any pictures on beer making, please post them over to mine.  Make your picture smaller or just take them with your mobile phone, if any.  It takes me forever to open your page with my slow modem line.

montrealpost

Can u tell the difference in smell of kit vs. juice fermentation yet?  Juice is sweet, grape smell.  Kit takes on a more yeasty, almost no grape smell.  

In case u find the smell of your ice wine primary BAD, see if u can describe the smell here.  I'll be busy till mid-next week.

john000

it's hard to describe the smell. u know the smell of the deposit that left in the bottom of carboy. the juice has that kind of smell lightly, when ice white doesnt. the later smells sweet and 'fresh' and pleasent ....

the fermenting started almost right way after yeast had added. now the color is beautiful!