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:
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