Comments for Boreal Brewers http://www.borealbrewers.com It's Noon Somewhere Fri, 17 Feb 2012 18:58:12 +0000 hourly 1 http://wordpress.org/?v=3.2.1 Comment on Next Club Tasting, Bemidji by Jeff Edmonds http://www.borealbrewers.com/2012/02/03/next-club-tasting-bemidji/#comment-50 Jeff Edmonds Fri, 17 Feb 2012 18:58:12 +0000 http://www.borealbrewers.com/?p=285#comment-50 re: the 'beer tidbit' about the traditional Scandinavian toast of ''Skol" - see http://www.newscientist.com/blogs/shortsharpscience/2011/02/earliest-scooped-out-skull-cup.html re: the ‘beer tidbit’ about the traditional Scandinavian toast of ”Skol” – see http://www.newscientist.com/blogs/shortsharpscience/2011/02/earliest-scooped-out-skull-cup.html

]]> Comment on Dolgo Crab Apple Cider by Steve Benson http://www.borealbrewers.com/2011/10/18/dolgo-crab-apple-cider/#comment-48 Steve Benson Wed, 01 Feb 2012 04:40:23 +0000 http://www.borealbrewers.com/?p=142#comment-48 We added pectic enzyme and champagne yeast, then kegged it when the secondary ferment was done. Beautiful pink color, and quite tart. Our intent was to compare the five different ciders we made this year, then sweeten them as needed. We have not yet decided if we'll stabilize them with potassium metabisulfite and add regular sugar, or just add lactose. We added pectic enzyme and champagne yeast, then kegged it when the secondary ferment was done. Beautiful pink color, and quite tart. Our intent was to compare the five different ciders we made this year, then sweeten them as needed. We have not yet decided if we’ll stabilize them with potassium metabisulfite and add regular sugar, or just add lactose.

]]> Comment on Dolgo Crab Apple Cider by Chad Haatvedt http://www.borealbrewers.com/2011/10/18/dolgo-crab-apple-cider/#comment-47 Chad Haatvedt Wed, 25 Jan 2012 02:20:26 +0000 http://www.borealbrewers.com/?p=142#comment-47 We fermented the Dolgo juice straight up after treating with some campden tablets. It was really tart when we first pulped it, and ended up even more so when finished. We tried a couple different yeast varieties and found that they affected the dryness of the finish. I used a champagne yeast, and it was really dry. Most folks find it too tart to drink straight, so I mix it with a fruit juice of choice. (I store my 4 gallons in a corny keg, so it's easy to make a variety of blends.) I actually like the taste unmixed, but must admit that it takes a few sips to get past the pucker factor. I hope you get a chance to try some dolgos next year. We fermented the Dolgo juice straight up after treating with some campden tablets. It was really tart when we first pulped it, and ended up even more so when finished. We tried a couple different yeast varieties and found that they affected the dryness of the finish.

I used a champagne yeast, and it was really dry. Most folks find it too tart to drink straight, so I mix it with a fruit juice of choice. (I store my 4 gallons in a corny keg, so it’s easy to make a variety of blends.) I actually like the taste unmixed, but must admit that it takes a few sips to get past the pucker factor.

I hope you get a chance to try some dolgos next year.

]]> Comment on Dolgo Crab Apple Cider by alutins http://www.borealbrewers.com/2011/10/18/dolgo-crab-apple-cider/#comment-46 alutins Tue, 24 Jan 2012 02:49:22 +0000 http://www.borealbrewers.com/?p=142#comment-46 How did you use the crab apple juice? Was it blended with regular cider, or fermented straight? How did it turn out? I was thinking of picking some Dolgo's in a park near me, but didn't get around to it in time... Next year. Last year I picked some other crabapples in another park (very small - 3/8", and hard). After sitting in a bucket overnight (no frost), they turned into mush and I was able to mash them into a pulp easily with an immersion blender. I added this pulp to a rather insipid Triple I had in secondary - turned out amazing (though next time I would sulfite or pasteurize the apple pulp first - wild yeasts took over). How did you use the crab apple juice? Was it blended with regular cider, or fermented straight?
How did it turn out?
I was thinking of picking some Dolgo’s in a park near me, but didn’t get around to it in time… Next year.
Last year I picked some other crabapples in another park (very small – 3/8″, and hard). After sitting in a bucket overnight (no frost), they turned into mush and I was able to mash them into a pulp easily with an immersion blender. I added this pulp to a rather insipid Triple I had in secondary – turned out amazing (though next time I would sulfite or pasteurize the apple pulp first – wild yeasts took over).

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