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
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