- 4 gallons Apple Juice (from Wild Oats Pateurized only)
- 7lbs honey (Sue Bee Clover)
- .7 gallons water (tap)
- 1/5 Cup Rasins regular
- 1/5 Golden Rasins
- 1/8 cup Currants
- 1 Cinnamon Stick
- 1 Vanilla Bean
- 1/4 cup Crystalized Ginger
- Juice of one lemon
- Peel of one Lemon
- 2t Acid Blend (ID Carlson)
- 3 t Pectic Enzyme
- 1t Wine Tanin
- 5t Yeast Energizer
- 3 t Yeast Nutrient
- 5 campden tablets
09/16/06 Dissolved honey in water and heated to 170 deg F. Added all but Energizer and Nutrient. Mixed Vigorously. Sat aside for 24hrs.
- SG/Brix: 1.095/23
- Pitched 09/17/06 must @ 70 deg F
- Second Pitch 09/18/06 must @ 80 deg F
09/17/06 Disolved 1 pkg of Red Star Champagne Yeast in a sample of must and stirred.
09/18/06 Observed no yeast avtivity in pail. Disolved another package of same yeast into must. Then sat the pail in a warm bath . Several house later it is bubbling vigorously. Stirred before bed.
09/19/06 bubbling vigorously. Stirred 2x daily.
09/20/06 Lowered Ph from high 4.4 ph to 3.4-3.6ph by adding nearly 2 oz of acid blend ( I fear I may regret this). Stirred 2x daily.
09/21/06 Bubbling has noticable slowed. SG 1.002. I racked to the secondary car boy fermentor. Yeild greater than my 5 gal car boy can hold. Racked remainder into a plastic juice bottle and appled lid with intent to relieve pressure daily or as needed.
09/26/2006 It is gathering sediment and it pops a bubble every so often (about 15-20 mins). It seems to be clarifying from the top down. I left everything (vanilla, cinnamon and etc) behind with the racking. I will add some stuff at the next racking.
10/14/06 I racked this again and added Super-Kleer K.C. If past results are any indicationof future performance, the must will be crystal clear in a couple of days. Here is a veiw of the must today (keep in mind I had to stir in the finings and thuus stir the sediment up)
- Cyser (meth/mel) - September 21, 2006