swede or turnip you choose

[brumbrew]

So boring Sunday eve. Racked everything I need to. What else can I do? Oh what's this. The co op have reduced root veg. ;-)

 

[brumbrew]

Decide against the last one so only used 3. Boiling now for around an hour on low.

Put what looks like a very sorry dry lemon, that surprised even me how juicy it was still inside, with some rasins and mixed peel in boiling water. Let that steep while the rest boils.

 

[brumbrew]

Just cooled it off in the sink in some cold water. But been booted out of the kitchen.

It's in a demi, I forgot to add the pectin. Do you think this will need any?

By the way, it tastes great. But so would anything that has almost a kilo of sugar in it!

 

[Jsp22]

Great idea. Will be interested how it turns out. I like the idea of the tin foil on the stove top I did a mead where the honey boiled over o to the stove. Never did get that all off.

 

[cheapbrew]

Are you fermenting on the pulp or have you strained it orf already?

I assume you mean pectolase, if so you can add it now,

 

[brumbrew]

Strained it and boiled it. Going to add some pectolase and let it sit. I'll add yeast tomorrow, when I get back from that place I have to go to every day for 8 hours :-(

Edit. I'll take a grav reading tomoz. I did bung most the bag in.

 

[cheapbrew]

I always ferment on the pulp for at least a week myself, but it works ok just boiling and straining, IIRC carrot wine was one that took a bit of aging to come really good.

 

[brumbrew]

I ferment on pulp most of the time to, especially during plum picking season. But I normally leave the lot in a bucket covered in boiled water and campden tablets for 1-2 days before adding yeast.

Today was just a 'lets see what we can brew while she's doing something else'

So just a quick strain into a demi-job ;-)

I got kicked out the kitched so went and took the old vaccum apart in the shed.

I now have a bench top extraction unit. When I've built my bench that is ;-)

 

[brumbrew]

Hydro reading 1.100

 

[Cqr]

Great read, can't wait for the next update

 

[Tau]

Did you add any amylase for the starch in the swede?

And does it taste like - swede?

 

[brumbrew]

No I ddidn't. That's one of the things I don't have in my brewing basket. :-(

I'm going to rack it tomorrow as it seems to be clearing and a lot of nice compact sediment.

I'll let you know how it tastes tomorrow after I've no doubt had to shower the dog, after her walk.

I'm going metal detecting at the same time, so I'll probly be muddy too ;-)

Happy days!

If it turns out anything like parsnip wine.

WINNER!!!!!

 

[brumbrew]

Just racked this. Added the kwik clear as its not clearing very well of its own accord. Tastes wonderful, not at all like swede.

 

[Tau]

Must be a brewing urban myth in the books that say it tastes like swede, goes to show that you never know until you try.

 

[brumbrew]

I checked on this this morning actually. Adding the finnings has certainly aided in its clearing, and will no doubt change the taste slightly again as it doesn't have all the yeast floating around.