Type: | Mead | Style: | Capsicumel | Yield: | 5 Gallons |
Specific Gravity (SG): | Percent Alcohol: | Percent Total Acidity (TA): |
Initial: | 1.095 | Volume (ABV): | 12.469 | Estimated: | 0.50 – 0.55 |
Final: | 1.015 | Weight (ABW): | 9.975 | Actual: | 0.50 |
Instructions: |
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Notes: |
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History: |
Date | SG | Actions/Notes |
10/20/2007 | Pasteurized/infused the ingredients. | |
10/21/2007 | 1.092 | Strain liquid from wine into the primary fermentor and brought level to the five gallon mark. Increased the TA from 0.05 to 0.50 and added Campden Tablets. SG taken prior to TA increase. |
10/22/2007 | 1.095 | Added five more Campden Tablets. I meant to add them to a different batch of wine. The moral of the story, "Don't Ferment Fatigued!" |
10/23/2007 | 1.095 | Stirred, added Yeast Nutrient, and pitched Yeast (2 pkgs Red Star Pasteur Champagne Yeast – Active Dry Wine Yeast). |
10/25/2007 | Fermentation still did not start, so and additional tablespoon of Yeast Nutrient was added and a different brand of Yeast Was Pitched (2 pkgs of LALVIN: EC-1118). | |
Racked several times every couple of months. | ||
03/30/2009 | 1.015 | Bottled. |
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