Brewing

Transferred GF Beer 1 to a Secondary today, has a nice amber color. Tasted ok so far, will bottle in another week.

Cider 1:
4 Gallon Cider
Champagne Yeast (2 Packets started in a 8oz cider with 3 tablespoons of honey)
1 Cup dried cranberries
3/4 Cup dried cherries
1/4 Cup dried apricots
2 Cups Honey
2 Cups Brown Sugar
1 Cup White Sugar
1 Tea Spoon Cinnamon

Started the yeast ~4 Hours before it was pitched - very active.
Mixed 1/2 Gallon Cider with the dried fruit, Honey, Sugar, and cinnamon. Brought to a boil, then pitched with the rest of the cider (straining fruit out.)

Pitched yeast when cider at 72F, SG:1.072.

GF Brewing, Attempt #1.

Gluten Free Beer Brewing. Remember, "Free of all natural allergens," means free of all natural flavor, the same motto extends to Gluten Free Beers.

Bought glass carboy, and GF Brewing kit today. Slight deviation, since original plan was to make cider as first home brewing attempt.

GF Brew kit consisted of:
Yeast, Sorghum Extract, Liberty Hops, Corn Flake, and Irish Moss.

I added two cups of GF Rolled Oats to the Corn Flake for mash... we will see what happens with this. I spilled about 1/2 cup of the Sorghum Syrup, so I added some honey (about 1/4 cup) in it's stead.

After the first fermentation, I'll buy a 5 gallon carboy for racking, and start brewing cider.


Probably going to construct a make shift cider press in the coming weeks; goal is to purchase as little as possible to get this rolling.

UPDATE:
Pitched yeast at around 86F @ Midnight. Yeast is active - vapor lock working!!