tag:blogger.com,1999:blog-8066877917844499643.post6439417375154494102..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Strong Golden Apple Brandy SoleraThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-8066877917844499643.post-70538124508530880502015-06-17T19:51:27.367-04:002015-06-17T19:51:27.367-04:00Sadly between my consulting/writing and Nathan'...Sadly between my consulting/writing and Nathan's brewing/fathering the beer is still sitting in there. Pulled a sample a few weeks ago, not bad, but not good enough to serve as motivation.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-80423302867178084572015-06-08T13:23:46.493-04:002015-06-08T13:23:46.493-04:00In another of your posts (http://www.themadferment...In another of your posts (http://www.themadfermentationist.com/2011/10/solera-on-hallertau-elderflower-and.html) you were concerned about the levels of acedic acid in this barrel and were considering draining it entirely.<br />How has this evolved? What did you decide to so?<br />Your input would help as I'm planning to fill a barrel shortly.Barrely Sourhttps://www.blogger.com/profile/16442235657435424588noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-59445851940683739762012-01-30T13:40:00.455-05:002012-01-30T13:40:00.455-05:00Fantastic article, would love to partnership with ...Fantastic article, would love to partnership with you on future articles. Check us out at liquor.com.Calvadoshttp://liquor.com/liquor/learning-to-love-calvados/noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-60871200980266258672011-04-14T16:19:48.302-04:002011-04-14T16:19:48.302-04:00Ideally you would get the barrel right after it wa...Ideally you would get the barrel right after it was dumped and fill it up immediately. The less time the barrel sits empty the better. This was more of an emergency move than anything else. I’m not sure if burning sulfur sticks really gets down into the wood, I think it is more about protecting an empty barrel.<br /><br />For our non-solera barrels we are rinsing with hot water every other fill just to reduce the amount of yeast sitting at the bottom of the barrel. Autolysis may become an issue for these soleras, but we’ll deal with that when we get there.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-71038643501406452932011-04-14T16:09:39.396-04:002011-04-14T16:09:39.396-04:00Interested to hear that you put Starsan into a bar...Interested to hear that you put Starsan into a barrel. While getting into barreling sour/mixed ferm. beers I got the message that the wine industry mostly uses SO2 gas (directly or from burning sulfur)or K-metabisulfate & citric acid solutions for storing barrels, and just clean them with hot water or Sodium Percarbonate solution. Of course wine folks are more concerned about leaching oak character from newer barrels, which isn't really a concern of ours. Any thoughts on barrel care from your experience?Andyhttps://www.blogger.com/profile/16287330359123383331noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-50627400328192338922011-02-16T08:22:08.113-05:002011-02-16T08:22:08.113-05:00Glad to hear, the bottle we had was last fall and ...Glad to hear, the bottle we had was last fall and super fresh. I could certainly see it aging well. <br /><br />Seems like Captain Lawrence has had some issues with their non-sour barrel aged beers. I had a couple funky/sour bottles of a Smoke from the Oak.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-50744967125819389192011-02-16T00:19:14.944-05:002011-02-16T00:19:14.944-05:00Mike,
I had a bottle tasting at my house this wee...Mike,<br /><br />I had a bottle tasting at my house this weekend and we had a bottle of Captin Lawrence's Golden Delicious. I was apprehensive because I had heard mixed reviews, such as your experience. When we opened this bottle that was at least 1 year old, we were all pleasntly surprised with the tart, cider-like, and even sour. there was just a slight barrel character. It was right up there with the other highlights of the night like Santification and 2008 Goose Island Bourbon County Stout. I think your beer will turn out fantastically.Jeffhttps://www.blogger.com/profile/11994057366161301766noreply@blogger.com