I know that you must have my exact recipe to help me, so here goes along with my timeline:
2 1/2 Lb. commercial honey
1 gal. Bottled drinking water
3 tsp.Malic acid
1 1/2 tsp. Tartaric acid
1/4 tsp Tannin
3/4 tsp. Di ammonium phosphate (Energizer)
1 Campden tablet, crushed
All these placed in two-gallon pail fermenter w/ airlock. Stirred and read SG (1.03) daily for six days. All equipment was sterilized prior to use.
On day 6, added 5grams of Red Star Premier Blanc Yeast, stirred and racked into sterilized one-gallon jug w/ three-piece airlock.
Must was stored in warm dark room for 28 days with fine bubbles each day.
on 28th day checked with hydrometer, reading 1.05SG and tastes like Vinegar!
I was going to rack it to a sterilized jar but want to get some expert guidance on next step!
Thanx ahead for the help!
2 1/2 Lb. commercial honey
1 gal. Bottled drinking water
3 tsp.Malic acid
1 1/2 tsp. Tartaric acid
1/4 tsp Tannin
3/4 tsp. Di ammonium phosphate (Energizer)
1 Campden tablet, crushed
All these placed in two-gallon pail fermenter w/ airlock. Stirred and read SG (1.03) daily for six days. All equipment was sterilized prior to use.
On day 6, added 5grams of Red Star Premier Blanc Yeast, stirred and racked into sterilized one-gallon jug w/ three-piece airlock.
Must was stored in warm dark room for 28 days with fine bubbles each day.
on 28th day checked with hydrometer, reading 1.05SG and tastes like Vinegar!
I was going to rack it to a sterilized jar but want to get some expert guidance on next step!
Thanx ahead for the help!