urbandryad (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
urbandryad) wrote2013-12-25 08:04 am
urbandryad) wrote2013-12-25 08:04 am
More Racking
Racked everything except kousa Dec 24th.
Apple mead had dropped to 5% potential alcohol, started at 18% (note my readings are not incredibly accurate due to temperature). So it's 13% booze right now and sweet as a summer day. There's no airlock activity but I'm letting it hang out in the carboy till I figure out what I'm bottling it in (something tiny!). It's gorgeously amber and clear.
Juniper apple wine is crisp, lovely, and settled in at 0.995 specific gravity (0% potential alcohol) from 1.1 or 14% potential. So let's call it 14% alcohol in there, really intensely clear and I'm pretty much a fan. It does taste a little hot, gonna let it carboy age for awhile as per the mead and bottle it.
Because I'm not moving for a couple months I might just have one big bottling day near the end.
Ciders tasted really bready, I'm hoping that'll drop out of them. I've given some thought to adding honey-water to clear them faster, to boost alcohol and thus preservation ability, and just to play.
Kousa is hanging out, I need another 5gal carboy to rack it into. It's clearing some into an amazing warm pink.
I love the way the colours change when the yeast drops out.
Apple mead had dropped to 5% potential alcohol, started at 18% (note my readings are not incredibly accurate due to temperature). So it's 13% booze right now and sweet as a summer day. There's no airlock activity but I'm letting it hang out in the carboy till I figure out what I'm bottling it in (something tiny!). It's gorgeously amber and clear.
Juniper apple wine is crisp, lovely, and settled in at 0.995 specific gravity (0% potential alcohol) from 1.1 or 14% potential. So let's call it 14% alcohol in there, really intensely clear and I'm pretty much a fan. It does taste a little hot, gonna let it carboy age for awhile as per the mead and bottle it.
Because I'm not moving for a couple months I might just have one big bottling day near the end.
Ciders tasted really bready, I'm hoping that'll drop out of them. I've given some thought to adding honey-water to clear them faster, to boost alcohol and thus preservation ability, and just to play.
Kousa is hanging out, I need another 5gal carboy to rack it into. It's clearing some into an amazing warm pink.
I love the way the colours change when the yeast drops out.