Whole Foods is selling natural apple juice in 1 gallon glass jugs. It's really good apple juice and the glass bottles are just like baby carboys. The homebrew shop has bungs and airlocks for cheap, and I've been curious about brewing different kinds of ale in small batches so the glass bottles are perfect. It's a lot easier to brew one gallon at a time for obvious reasons. What's great is that I can pour the hot wort right into the bottle (I preheat the bottle with hot water in the sink first so the glass doesn't break) and then cool it inside the glass. It really reduces the risk of contamination that could normally happen while cooling in the pot or during siphoning. And obviously it's much easier to cool 1 gallon than 5. The darker one on the left is a Christmas stout and the lighter one on the right is cider. I just poured a glass of juice, then shook the juice to aerate it and pitched the yeast and threw on the airlock. Talk about easy. It started bubbling away within 24 hrs and it's been going for about 5 days now. I have no idea how much sugar (fructose) is in there or how long it will take to finish fermenting. If it comes out good, I think I'll be doing it all winter.
No I'm not starting a brewing company. I'm just a hobbyist. I brew in 5-gallon batches, every couple of weeks. I drink and brew almost exlusively Ale. This is because of the flavor. Flavor, even extreme bitterness, is a good thing in beer. Lager also happens to be much more difficult to brew, so Ale it is for now.
Monday, November 8, 2010
1 Gallon Glass bottles!
Whole Foods is selling natural apple juice in 1 gallon glass jugs. It's really good apple juice and the glass bottles are just like baby carboys. The homebrew shop has bungs and airlocks for cheap, and I've been curious about brewing different kinds of ale in small batches so the glass bottles are perfect. It's a lot easier to brew one gallon at a time for obvious reasons. What's great is that I can pour the hot wort right into the bottle (I preheat the bottle with hot water in the sink first so the glass doesn't break) and then cool it inside the glass. It really reduces the risk of contamination that could normally happen while cooling in the pot or during siphoning. And obviously it's much easier to cool 1 gallon than 5. The darker one on the left is a Christmas stout and the lighter one on the right is cider. I just poured a glass of juice, then shook the juice to aerate it and pitched the yeast and threw on the airlock. Talk about easy. It started bubbling away within 24 hrs and it's been going for about 5 days now. I have no idea how much sugar (fructose) is in there or how long it will take to finish fermenting. If it comes out good, I think I'll be doing it all winter.
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