St. Paddy's Mead
Original Gravity: 1.098 (1.000 - 1.100)
Final gravity 0.98
EST about 13 % alc/vol
Ingredients:
Final gravity 0.98
EST about 13 % alc/vol
Ingredients:
12.3 lbs Honey
1 tsp Yeast Energizer - added during boil, boiled 0.0 min
1 tsp AYF Yeast Nutrient - added during boil, boiled 0.0 min
1 tsp Acid Blend - added during boil, boiled 0.0 min
1 tsp Yeast Energizer - added during boil, boiled 0.0 min
1 tsp AYF Yeast Nutrient - added during boil, boiled 0.0 min
1 tsp Acid Blend - added during boil, boiled 0.0 min
Notes:
Mixed what was left of my old pail of famers honey (clover mostly) in warm water, dissolved, mixed with cool water to 4 gal. No boil or temp raise. Pitched EC-1118 champagne dry (re hydrated) yeast into oxygenated must at about 30 celcius. Also pitched about 1/4-1/2 tsp each of acid blend (to reduce ph to just below 5) and nutrient energizer. Intend to add more nutrient and energizer every 24 hours for the next few days. I will also stir once or twice a day to re suspend yeast and rid carbonic acid/co2. (Curt Stock method found online). May add heat belt after high krausen.
April 20 racked to 3 gal fermenter top the top with 1/2oz bourbon barrel chunks to age long time ;)
April 20 racked to 3 gal fermenter top the top with 1/2oz bourbon barrel chunks to age long time ;)
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