Sloshed Suika Brewing Company Update Thread

[YuyuFumo]

Seeing as how I was constantly posting on the hobby thread about my misadventures in homebrewing, I've decided to instead create another thread solely dedicated to it. Feel free to grab a drink while browsing through the posting of Gensokyo's latest brewing venture.


A gallon of mead using apple juice instead of water (or cyser if you're fancy) has finished fermenting and has been stowed away for the next six months to a year for aging. It's quite strong at a notable 13.7% ABV, a little higher than I intended it to be. I decided to leave it dry as opposed to back sweetening as I did my initial batch of regular mead, but the apple honey flavors should hopefully be more pronounced within the next few months.

My next project was initially going to be a simple red house wine, but the grocery store down the road only has basic grape juice instead of some higher quality stuff. What they did have, however, was good pomegranate juice. In the true Suika spirit of 'why the hell not?', I decided to build a basic pomegranate wine recipe and already have it fermenting in my closet cellar. I got a little less volume than I would've liked, but the potential alcohol is looking to be around 13% which somewhat makes up for it. I do plan on making it more semi-sweet instead of dry, so I'll have to inactivate the yeast and back sweeten once fermentation has ceased. The current strain of yeast I'm using (Lalvin's K1-V1116) has an alcohol tolerance up to 18%, so in the future I'll look at using yeast with lower tolerance to prevent the need for back sweetening.

 

[erlking]

How can one acquire suika stocks?

 

[YuyuFumo]

How can one acquire suika stocks?

One bottle of sake buys you one stock, possibly more if it's of extremely high quality.

 

[Sakuyafan22]

Looking forward to seeing what you'll end up making. I might take note of your recipes for later.

 

[YuyuFumo]

I awoke this morning to a lovely fruit smell when fetching some clothes out of my closet, compliments of my current projects. Fermentation on the pomegranate wine is coming along slower than expected, but the yeast is still doing their job regardless. I'll likely be able to check and see where it is sometime next week, should be good to go even if it's not fermented dry.

I've also started my house red using a new 2-gallon brew bucket I bought last week. While you can't look into it like the glass carboys, I can't deny that mixing everything together was so much easier with the added space both in the bucket and at the opening. No more fiddling around with volume calculations for sugar and whatnot, just throw everything in and go. The type of yeast I'm using for the wine (Bourgovin RC 212) is also supposed to be very good at fermenting reds that are dry and tannin rich, which I'm excited about because I do love me a good Cabernet Sauvignon.

 

[YuyuFumo]

The Sloshed Suika Brewing Company is proud to announce the release of our newest product, Hashihime's Harvest! An off-dry wine made from the fruit of the underworld, a bottle of this blood-red beverage will be enough to woo even the most jealous of lovers. Pre-orders will be starting soon, but be advised that this product still needs to mature for 6-12 months before release. We look forward to hearing your reviews in the future!

 

[YuyuFumo]

Through fate or good fortune, my local grocery store had a massive 75% discount on some good apple juice this past weekend. Taking this as a sign, I stocked up on five gallons of the stuff for cider and wine. A good coincidence too, since other fruits such as peaches and blackberries will in season shortly to make mixed-fruit cider.


My first batch of cider is close to finishing, only needing some back sweetening before bottling. Last night I started a batch of apple wine with a new yeast that I'm interested in seeing perform, should be ready to shelf for aging in about a month. On the note of aging, I decided to break into a bottle of sweet mead that's been sitting for around two months in the midst of everything. I was delightfully surprised with how much it'd changed for the better, though I do believe it can still improve with another month or two of aging. In the words of Tom Petty, the waiting is the hardest part~

 

[saadtastic]

View attachment 13369
The Sloshed Suika Brewing Company is proud to announce the release of our newest product, Hashihime's Harvest! An off-dry wine made from the fruit of the underworld, a bottle of this blood-red beverage will be enough to woo even the most jealous of lovers. Pre-orders will be starting soon, but be advised that this product still needs to mature for 6-12 months before release. We look forward to hearing your reviews in the future!

is this shitpost or will we get to buy some? Tbf the fumo was what got my attention

 

[YuyuFumo]

is this shitpost or will we get to buy some? Tbf the fumo was what got my attention

Haha, maybe sometime in the future when I move out on my own and produce at a larger scale; 'Til then it's nothing more than LARPing.

Was half tempted to have Patchouli on the label (her and the Prismrivers are the only other characters whose names start with 'P'), but I thought it fit Parsee better since pomegranates are synonymous with Hell thanks to the whole Hades and Persephone myth. Patchy would likely get a label for perry, as it's a very English drink and the Scarlet household is very English-coded.

 

[YuyuFumo]

It's been a while since the company posted, but here are some quick updates regarding things that are in the works:

• Apple-pomegranate juice does not make a very good cider, which we found out upon trying today. Suffice to say, all of our stock has been dumped in fear of gohei beatings from the local shrine maiden. Bound to have some failures amongst the successes.
• A nearly clear bottle of apple mead has been sampled after two months of aging, to which our tasters were pleasantly surprised. Bottling of that batch will be taking place either tomorrow or the day after next.
• A batch of apple wine (yes, more apple stuff) has finished primary fermentation and been back sweetened, meaning it should go into an aging vessel in the next few days to sit for many months. It will very well need that time, as the young product tasted like straight jet fuel.
• Professional judgement was passed to repeat the Lunatic Lemonade recipe with modern equipment and knowledge, as the original batch accidentally bottle conditioned after sitting for a few months. What resulted was a dry, carbonated lemonade deemed to be 'very drinkable'.
• Local suppliers had a great deal on whole blackberries (nearly 4lb or 1.7kg for $10), and bulk was purchased to experiment with whole-fruit wines instead of the traditional juice approach. Additional stock may be purchased toward the end of the week if supply remains.
• Sloshed Suika has done some housekeeping, creating extra space for more fermentation and aging vessels to be added onto our current operations. Additional supplies purchased via online retailers will allow us to more than double our production capacity!
• Something new and exciting is currently brewing behind the scenes, to which we'll post when it's finished. Stay tuned for when that time comes!

If you have any questions, comments, or suggestions for the Sloshed Suika Brewing Company, please feel free to voice them in the comments section.
Stay thirsty, Gensokyo!

 

[YuyuFumo]

In a very exciting twist of fate, we've finally started fermentation on our very first batch of sake! Part of why this took so long was experimentation with growing koji, a molded rice that turns the grain's starch into fermentable sugars that yeast can consume. Not only do you have to prepare the rice it'll grow on in a very specific manner, but you also need a proper environment with tropical temperatures/humidity to encourage the mold to propagate. It took nearly two weeks to figure it out what the best way to do this was; In the end, our team found that putting steamed rice in a sealable bag trapped enough humidity to keep the environment moist, and setting said bag on an electric seed-growing mat provided ample heat for the mold to grow.


It'll take around three weeks before the sake is done fermenting, but we'll be sure to keep everyone updated on how Suika's beverage of choice is shaping up!