Yeast Rehydration
1 pkg (5g) Lalvin K1-V1116
1/4 tsp yeast nutrient
1/4 tsp yeast energizer
50 ml water 106F
Must prep
1/2 gal. Stop & Shop 100% Apple Cider (no sugar added)
1 c light brown sugar (packed)
3 tsp McCormick Pumpkin Pie spice
Add adjuncts
1/4 tsp yeast energizer
3/4 tsp yeast nutrient
Added 1/2 gal. apple juice
Aerated 1 hr.
Measurements
SG Juice only: 1.048
Must temp 92.0F
OG: 1.068
Temp. Adjusted OG: 1.071
Potential ABV: 9.3%
SG (10/7/18): 0.996
ABV: 9.8%
Notes:
Tasting Notes:
Saturday, September 22, 2018
Sunday, September 9, 2018
Coffee Mead
Yeast Rehydration
1/2 pkg Montrachet yeast
1/4 tsp yeast energizer
1/4 c water 103F
Must prep
1 c hot water
1/2 tsp Bentonite
1 c hot water
1.25 lbs honey (22.1 oz) almost 2 c
Add adjuncts
1 tsp liquid tannins
1/4 tsp yeast energizer
1 tsp yeast nutrient
Added 6 c cold brew coffee
Added 12 c water
Measurements
Yeast temp 79.1F
Must temp 80.6F
OG: 1.054
Potential ABV: 7.1%
pH: 6.44, corrected to 4.25 with 3 tsp acid blend
Aerated must for 1 hour
While aerate, excessive foam was created and came out through top. Removed 1-1/2 c of must and started aerating again, but more foam was created, so after about20 minutes of aeration, I stopped, added back in the must that was removed and put a blowoff tube in for fermentation
Notes:
September __, 2018: Added one vanilla bean. Split open bean to expose seeds, etc.
Tasting Notes
1/2 pkg Montrachet yeast
1/4 tsp yeast energizer
1/4 c water 103F
Must prep
1 c hot water
1/2 tsp Bentonite
1 c hot water
1.25 lbs honey (22.1 oz) almost 2 c
Add adjuncts
1 tsp liquid tannins
1/4 tsp yeast energizer
1 tsp yeast nutrient
Added 6 c cold brew coffee
Added 12 c water
Measurements
Yeast temp 79.1F
Must temp 80.6F
OG: 1.054
Potential ABV: 7.1%
pH: 6.44, corrected to 4.25 with 3 tsp acid blend
Aerated must for 1 hour
While aerate, excessive foam was created and came out through top. Removed 1-1/2 c of must and started aerating again, but more foam was created, so after about20 minutes of aeration, I stopped, added back in the must that was removed and put a blowoff tube in for fermentation
Notes:
September __, 2018: Added one vanilla bean. Split open bean to expose seeds, etc.
Tasting Notes
Thursday, September 6, 2018
Black Cherry Plum Melomel
Rehydrated 2g Lalvin EC-1118 in 2 oz. (4 tbsp) spring water at 106F. Added 1/4 tsp yeast energizer and let stand 15 min.
To 1c Black Cherry Plum juice, 1/4 tsp bentonite was added
2.7 oz of honey was added to the must
Must temp: 95.6F / Yeast starter temp: 89.5F
Added 1/2c of must to yeast to acclimate. Waited 5 minutes.
Must:: 95.9F/Yeast: 93.2F
Added 1/2c must to yeast. Waited 5 minutes
Must: 95.8F/Yeast: 92.6F
Added 1/2c must to yeast. Waited 5 minutes
Added yeast to must and added 1/4 tsp liquid tannins.
Aerated for 1 hour
pH: 3.76
SG: 1.060 for 8% potential ABV
On September 12, gravity had gone to 0.998 so I racked it over to a 1 gal container and added potassium metabisulfite and potassium sorbate. Will backsweeten with honey and more juice.
Notes:
To 1c Black Cherry Plum juice, 1/4 tsp bentonite was added
2.7 oz of honey was added to the must
Must temp: 95.6F / Yeast starter temp: 89.5F
Added 1/2c of must to yeast to acclimate. Waited 5 minutes.
Must:: 95.9F/Yeast: 93.2F
Added 1/2c must to yeast. Waited 5 minutes
Must: 95.8F/Yeast: 92.6F
Added 1/2c must to yeast. Waited 5 minutes
Added yeast to must and added 1/4 tsp liquid tannins.
Aerated for 1 hour
pH: 3.76
SG: 1.060 for 8% potential ABV
On September 12, gravity had gone to 0.998 so I racked it over to a 1 gal container and added potassium metabisulfite and potassium sorbate. Will backsweeten with honey and more juice.
Notes:
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