Brewing Notes

Sumac Wine (5.5-6 gal) Sept 18, 2010

- 40+/- Sumac berry stems
- 2 handfuls of clover flowers.
- 2.6 kg Dextrose
- 1.9kg Fructose
- 200g Palm Sugar
- 240g Cane Sugar
- 300g demarra brown sugar
- Juice & Zest of 1 lime

Steeped lime zest, sumac berries & clover flowers for 3 hours (Added ½ tsp campden (sodium bisulfate) to sterilize (gives approx 50ppm for 23L, added to approx 10L), then poured off for storage and refilled with fresh water. Steeped this overnight (9 hrs). Rendered approx 12L of ‘tea’.. Removed sumac, strained well– needed a metal coffee filter to strain – paper too fine. Murky dark brown-red colour.

Heated a couple litres of water and added all sugar. Poured into bucket and topped up with filtered water.

IG: 1.075 @ 22deg c
Lalvin D47 yeast (nearly full packet, rehydrated approx 4 hours before adding).

After 1 week: vigorous fermentation, but it STINKS. Sulfur smell – like rhino farts.. a mix of 2-4 month old’s poop, latex condoms, and rhino farts. Stings the nose when you get a good whiff. Swirled around in bucket (to release sulfur), added 1tsp of yeast nutrient (could be stress), and dropped in 1 copper staple (boiled to steralize). Left overnight – smells a bit better now. Still a little sulfury, but a bit less. Also notable – layer of skum on top.. looks like fine hairs from sumac made it through.
Reason for smell: probably because not enough time since sodium bisulfate used (nose sting = SO2, or bisulfate)

After 2 weeks: Transferred to secondary fermenter and added 1 cup fructose

November 15th – Transferred to tertiary fermenter.. Yes – it’s still fermenting!! As timelines are conflicting with braggot, had to put this in a 16 L bucket procured from the Old Stone.. Wish me luck! Bottled a few litres of this, had little choice.. It’s still pretty cloudy, though fragrant and tastes like a sweetened fruity white wine or lambic beer. SG is ~1.012, which scares me.. Glass grenades? This batch might turn out alright! Fingers crossed.

December 22nd – Sampled a few bottles of this, it turned out sparkling due to the continued fermentation and it’s actually pretty nice! Still a tad sweet, but the flavor is flowery with notes of citrus.. Reminiscent to a sparkling white wine. Off smells from the yeast, but no off flavors. Looking like this might be a success after all!

Braggot – 60L Sept Sept 25, 2010

Reciepe:
12 Kg unpasteurized wildflower honey
1.5 kg buckwheat honey (not added at start)
.2 kg amber malted barley (whole grain)
.55 kg pale malted barley
3.5 kg LME (1.5 Amber, 1 Pale)
Juice of 1 lemon
¼ cup of tea
5 tsp yeast nutrient

Progression path: 60L>70L> (3 months) 2 x Carboys?

Process:
Yeast starter: 1 pack Lalvin 1118, 1tsp honey, ½ tsp table sugar, dash yeast nutrient, water. Added pack 2 of yeast after 10 hours

Brought ~5L water to 170 deg F. Added barley in a muslin bag. Held for about 30 minutes at same temp, then moved to another pot of water and boiled the first for 5-10 minutes.. Let steep (swirling / draining) for a bit longer. Added all LME to the first pot, mixed in, poured into carboy. Added tea, lemon, and 3kg honey to the other pot à carboy. Proceeded to mix honey and warmed filtered water (not boiled / hot) in pots and pour into carboy until all honey used and carboy about half full. Shook & swirled carboy vigorously. Moved carboy into basement (heavy) and put on an elevated bench. Topped up with cool water. Measured and added yeast & nutrient.

SG: 1.050 @ 22deg C
- inaccurate, some at bottom not dissolved.. did not want to boil honey.

Fermenting vigorously, like it’s boiling.. Most potent fermentation I’ve seen to date! Racked from primary (60L) to 2ndary (70L) on Oct 23rd. Purged carboy with CO2 before racking. Added about ¼ cup honey.

Racked from 2ndary to tertiaries on Dec 12th.. 20L and 25L Carboys purged with CO2 before racking. FG 1.010 @11 dec C. Estimate 45L when all is said and done. For the past 3 weeks the braggot has been in cold conditions.. Probably 5-7 degrees C. I tested the gravity about 3 weeks ago (same) and purged with a bit of CO2 (lots of headspace had me worries) plus added a pinch of Champagne yeast. Noticed a slight white layered on top fo the braggot.. not foamy or above the fluids, possibly yeast sediment or something. Not a heap of it, just a bit. Had trouble racking – have just been using a hose, but it curls and this caused problems in the 70L fermenter.

VARIOUS EXPERIMENTS – note: most sugars come from Bulk Barn. All started in early-mid September, 2010. Temperature of fermentation varying between ~24 deg to ~18 deg, more time spent around 20-21.

All using Coopers brewing yeast.. Rehydrated approx 3g and divided between the below

1. Agave Test (2L) – proper airlock (Sept 5th)
300g agave syrup
SG: 1.042 @ 28deg
Notes
- 24 hour mark: Slow starter, but bubbling.. 1/5 a much as LME
- 2 weeks: Still bubbling, left to ferment
- 3 weeks: still slowly bubbling.
- Just shy of 4 weeks, moved to bottles. FG: 1.010. Tastes sweet, like a sweet white.. Fairly pleasant though – light sweetness is all that’s really detectable.. like sugar-water.

2. LME Test (2L) – proper airlock (Sept 5th)
275g Liquid Malt Extract – Amber
SG 1020 @25 deg.. Added 75ml later – estimate 1.030 now
Notes
- 24 hour mark: Brewing very well!
FG: 1.000 – after 2 weeks – bottled
- initial impression: malty, a bit sour, has body but lacks a well rounded character. Not very drinkable.. Sour & malty. Could be good with the addition of fruit.. Needs something light and fruity or something bitter.. Something to compliment the malt and hide the sour.

3. Palm Sugar test (750ml) – balloon airlock. (Sept 5th)
115g palm sugar
SG: 1.068 @29 deg
Notes
- 24 hour mark: brewing. Hard to tell with balloon – but it’s erect
FG: 0.994.. 19 deg – after 2 weeks – bottled.. should have waited longer.
Initial smell is sour, bad. Not malty or sweet, just fermenty.. Taste is sweet, robust, like thai sugar.. Almost like diluted maple syrup – brown sugary too. Actually quite nice. Very dark, nearly opaque.. Like weak coffee with a tad of milk, or a dark mulled cider.. Would be good heated and mulled with orange, cinnamon, cloves and nutmeg.. Worth pursuing. Taste/smells of alcohol. 7-9%?

4. Raspberry test #2 (650ml) – balloon airlock (Sept 5th)
100g raspberry syrup with lemon (polish)
SG: 1.038 @28 deg– after 2 weeks
- 24 hour mark: no activity
- 2 weeks: SG.. 1.020 with some lees.. 19 deg. Smells very raspberry. Taste is VERY sweet and fruity.. Still lots of sugar in this. No off tastes – masked by sweetness? Colour is a deep pink..
- 3 Weeks: still fermenting strong.
- 4 weeks – still fermenting lightly
- Bottled Oct 8th, FG 0.995. Initial sip – slightly sweet, very raspberry!

5 (C). Hard Cider – penny bubbler (straw/bottle) (Sept 3rd)
- Bought a 3L jug of Apple Cider
- Poured a bit off, added coopers brewing yeast
SG: 1.040 @ 20 deg
- Used a penny bubbler
NOTE: Alaskan bootleggers bible indicates that ¼ or 5/16 drill bit will press-fit a straw, my straws must fit ¼ because 5/16 is too big. Put plastic bag loosely over top to help protect from airborne infection
FG: 0.995 – after 2 weeks. Sour and unpleasant. Bottled and primed.

6. (separate) Cyster (Sept 10th)
- Bought 2L of apple cider
- Poured off 1.5 cups
- added 1.5 cups of honey (buckwheat.. viscous.. 270g?)
- SG: 1.100 (14%!)
Used Lavulin 1118 champagne yeast.
Added 1 cup of water after 24 hours – no signs of fermentation.. ?
- 1 week: Fermenting fairly well from the looks of it.. if a little slow.
- 2 weeks: fermenting, but slowly.. Same pace as Agave, which is 3 weeks in.
- Oct 11, transferred to secondary + 350ml. No taste or test.
- Nov 5th – STILL has pressure, fermenting..? tried to plug it with a cork, popped out.. Lots of fizz.. could have blown up – was just in a cider jug. Yikes! Sat open for a day or two.. Transferred back into another bottle (needed the stopper) and topped up with ~300-400ml cider.. pasteurized and chemicalized.. Good Luck Cyster!!!
NOTE: 1.9L to ½ Gallon = full = 350ml

7. Cane Sugar (75g/500ml) (Sept 19th)
IG: 1.042 @ 30deg
- 1 week: fermenting slow. Added more yeast with approx 1/8 tsp nutrient.. Helped
Oct 8 – bottled.. Combined ‘SG’ of 7,8,and 9 is (5%)

8. Turbinado sugar (75g/500ml) (Sept 19th)
IG: 1.042 @ 30deg
- 1 week: Not fermenting? No bubbles, strange things floating in there.. Added more yeast with approx 1/8 tsp nutrient. Helped.
Oct 8 – bottled.. Combined ‘SG’ of 7,8,and 9 is (5%)

9. Demerara Sugar – thick brown sugar style (75g/500ml) (Sept 19th)
IG: 1.042 @ 30deg
- 1 week: barley fermenting.. Added more yeast with approx 1/8 tsp nutrient. Helped.
Oct 8 – bottled.. Combined ‘SG’ of 7,8,and 9 is (5%)

10. Hopped Mead-ale (Tej) (310g buckwheat honey, 12g fuggle boiled 45 mins, finished 1g cascade. 1/6 tsp nutrient, coopers brewing yeast) (Sept 24th)
IG: 1.030@33 deg (under 5%) – tastes bitter without much hops aroma.
Fermenting after ~20 hours.
- Bottled and primed Oct 8th, FG 0.990. Initial sip – nice! Hops flavor coming out!
- Tasted on about Oct 27. Nice, pretty smooth, not sweet, like an odd beer.. Light, but musty. Hard to tell whether it’s oxidization, meady must, or mediocre hops.. Almost cardboardy taste hidden in there.

11. Raisin Wine – 600g raisins, 1 lemon + zest, 1.9L. (~Oct 2nd)
IG: 1.036 @ 36 deg. Boiling water, half raisins chopped. Shook a lot to aerate.. Measured about 2 hrs after mixing.
- Boiled over, rasins all expanded and floated to the top.. fermenting well.
- Oct 11 – transferred to a secondary.. Started at 1.9L with raisins, filled to the brim. Strained & squeezed raisins to get extra hooch and sugars. They’re bloated – some near exploding. Only produced about 900 mL of fluids (put in 750ml bottle). Tested SG: about 1.030 after over a week of fermentation. Tasted quite sweet and pleasant. Lots of body and flavour.
- Future thoughts:
o Use Wine yeast, ferments strong
o Plan secondary fermenter of nearly half size.
o Chop ALL raisins involved.
o When transferring to secondary, strain, squeeze, and soak in a bit of water to get more sugars and more wine.
o Test with cinnamon.. Would be good.
- Nov 5 – Moved to another bottle for bung.. Smells fragrant.. interesting.. not flowery, but pleasant.. perfumed.

A few Cocktails:

NRG (Tastes like energy drink)
1oz Sour Raspberry
.5oz Galliano
.25oz coffee liquer
A few drops of Creme de Banane
.25oz Lime Cordial
2oz Soda water
?Jagger?

Dirty Dog
Gin
Olive Brine
Grapefruit

Cuban Egg Nog
1 measure each:
Creme de Bananne
Amaretto
Cream
2 measures: Rum.
Dash cinnamon.

Southern Sour Tart
Zombie Glass
1/8Splash Grenadine
1/8 of Alpenbitter
1/4 Sour Raspberry
1/4 Creme de menthe
1/4 Southern Comfort
1-1.5oz dark Rum
fill with lime-aid, splash of lime juice,

A few Cocktails:

NRG (Tastes like energy drink)
1oz Sour Raspberry
.5oz Galliano
.25oz coffee liquer
A few drops of Creme de Banane
.25oz Lime Cordial
2oz Soda water
?Jagger?

Dirty Dog
Gin
Olive Brine
Grapefruit

Cuban Egg Nog
1 measure each:
Creme de Bananne
Amaretto
Cream
2 measures: Rum.
Dash cinnamon.

Southern Sour Tart
Zombie Glass
1/8Splash Grenadine
1/8 of Alpenbitter
1/4 Sour Raspberry
1/4 Creme de menthe
1/4 Southern Comfort
1-1.5oz dark Rum
fill with lime-aid, splash of lime juice,

Leave a Comment







Free web hostingWeb hosting Entertainment Business Directory - BTS Local