Hi,
I have a copy of the CJJ Berry First Steps in Winemaking book, and I would like to try the Hop Wine recipe.
Do I need to be careful when selecting hops? I have noticed from other recipes that I should always leave out bitter tasting ingredients (i.e. orange/lemon pith) and yet hops are used to bitter beers/ales etc. I know that hops have an alpha rating and that the higher the rating (as a percentage) the more bitter they are, or at least the more bitter taste they can impart into a drink. I was thinking of using a low alpha rating hop (like Cascade, about 6% alpha) for my first hop wine but could use any advice people have.
I have also seen that hops are sold as leaves or as cones, but my lack of beer making experience means I have absolutely no idea what any of the differences between them are.
I really need some help on this one LOL
Thanks
I have a copy of the CJJ Berry First Steps in Winemaking book, and I would like to try the Hop Wine recipe.
Do I need to be careful when selecting hops? I have noticed from other recipes that I should always leave out bitter tasting ingredients (i.e. orange/lemon pith) and yet hops are used to bitter beers/ales etc. I know that hops have an alpha rating and that the higher the rating (as a percentage) the more bitter they are, or at least the more bitter taste they can impart into a drink. I was thinking of using a low alpha rating hop (like Cascade, about 6% alpha) for my first hop wine but could use any advice people have.
I have also seen that hops are sold as leaves or as cones, but my lack of beer making experience means I have absolutely no idea what any of the differences between them are.
I really need some help on this one LOL
Thanks