![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
So here's what I'm ending up with:
Apple quince wine(melomel):
4 yoghurt containers of quince pulp from jelly
4.5kg wildflower honey
apple juice to fill
dextrose to 15% potential abv
pectic enzyme as directed
wyeast english cider pitched Nov 4 2016
Lighter (?) cyser
I was going for a much lower abv than this but I guess the honey and juice were both stronger than expected. The intention is to carbonate this. The yeast is supposed to max out at 5-10%, very curious to see how it goes.
applejuice
3kg mixed honey from the honeybee center (ended up at 12-13% potential)
tannin
acid
wyeast berlinerweisse pitched Nov 4 2016 plus a titch of sweet mead yeast from the cyser
may have been contaminated by a foreign object falling in, good thing it's potentially such high alcohol.
Candy apple graff
This one is a bit of a mess, I'm not working in my own kitchen and so things are weird. I was trying to mash high but the stove was uneven and ended up with more water than I would have liked during the sparge.
Put in 1oz williamette hops at 30min left on the boil
Reads 6-6.5% potential abv
Nottingham yeast direct pitched Nov 4 2016
Ended up with 6.5gal
Tastes bland, but I remember the last time I made this it tasted bland at the beginning too. We'll see how it tastes after primary fermentation and again after a year or two.
Rye graff
Same kitchen but this one wants to mash high.
1oz williamette, half at 30 min half at 5 min left
It's somehow reading 15% abv. Is still pretty warm, but that's pretty weird. Where did the sugar come from? Will check again.
Ended up with a full 6 gal, think this needs a different primary than a glass carboy, it's gonna blow off the airlock.
Wort is tasty, I'm happy with it.
Taking it home to put it in a bigger pail.
Finally pitched on Nov 5 2016 in a pail (no airlock). No sign of wild yeast fermentation before pitching.
Flanders Red
Smaller boil. 1oz Kent Golding hops 40 mins. I am expecting this to be a big beer and I'm excited about the flavour.
And yes, it came in at 11% potential.
Pitched Roeselare Nov 4
Sweet cyser
Honey is crystallized. 7kg. Took some word. Barely warmed it in apple juice on the stove, added it to more juice with tannin, acid, pectic enzymes, and yeast energiser & notrient.
pitched sweet mead yeast Nov 4.
17% potential.
Apple quince wine(melomel):
4 yoghurt containers of quince pulp from jelly
4.5kg wildflower honey
apple juice to fill
dextrose to 15% potential abv
pectic enzyme as directed
wyeast english cider pitched Nov 4 2016
Lighter (?) cyser
I was going for a much lower abv than this but I guess the honey and juice were both stronger than expected. The intention is to carbonate this. The yeast is supposed to max out at 5-10%, very curious to see how it goes.
applejuice
3kg mixed honey from the honeybee center (ended up at 12-13% potential)
tannin
acid
wyeast berlinerweisse pitched Nov 4 2016 plus a titch of sweet mead yeast from the cyser
may have been contaminated by a foreign object falling in, good thing it's potentially such high alcohol.
Candy apple graff
This one is a bit of a mess, I'm not working in my own kitchen and so things are weird. I was trying to mash high but the stove was uneven and ended up with more water than I would have liked during the sparge.
Put in 1oz williamette hops at 30min left on the boil
Reads 6-6.5% potential abv
Nottingham yeast direct pitched Nov 4 2016
Ended up with 6.5gal
Tastes bland, but I remember the last time I made this it tasted bland at the beginning too. We'll see how it tastes after primary fermentation and again after a year or two.
Rye graff
Same kitchen but this one wants to mash high.
1oz williamette, half at 30 min half at 5 min left
It's somehow reading 15% abv. Is still pretty warm, but that's pretty weird. Where did the sugar come from? Will check again.
Ended up with a full 6 gal, think this needs a different primary than a glass carboy, it's gonna blow off the airlock.
Wort is tasty, I'm happy with it.
Taking it home to put it in a bigger pail.
Finally pitched on Nov 5 2016 in a pail (no airlock). No sign of wild yeast fermentation before pitching.
Flanders Red
Smaller boil. 1oz Kent Golding hops 40 mins. I am expecting this to be a big beer and I'm excited about the flavour.
And yes, it came in at 11% potential.
Pitched Roeselare Nov 4
Sweet cyser
Honey is crystallized. 7kg. Took some word. Barely warmed it in apple juice on the stove, added it to more juice with tannin, acid, pectic enzymes, and yeast energiser & notrient.
pitched sweet mead yeast Nov 4.
17% potential.
