Droopy wrote:
> Add a bit more sugar and some citrus and you have the making of a wheat
> wine, which tastes surprisingly like burbon. I make a gallon or so
> every year.
>
> I do not know how much fermentable sugar was in the wheaties,
> definately not as much as if you actually used them in a mash. i also
> always caution against using breakfast cereals because of the iron
> fortification.
>
> Let us know how it turns out.
Well, it both looked and (at sampling) tasted good early on (just as an
early hefe should), but I think I ruined it last night by, after
reading the groups worries about the brew possibly not having enough
fermentables, opening the lid and dumping more malt sugar into the mix
(which was actually brewing quite nicely at the time)... no it's not
brewing and there's a s***my mat appearing on top of the beer (which
has changed color from
a very bright yellow to a brownish hue and no longer smells
bubble-gummish). Yep, I really think I screwed it up.
(And it tasted great, but too young, before I got paranoid and messed
things up)
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