09/30/2013 – Picked up Fruit (Shipped from Lodi, CA) 2 Lugs: 37 lbs, 34 lbs 50 ppm – K-Meta 10/01/2013 – Pitched Yeast O.G.: 27.6% Brix pH: 3.9 TA: 6.0 g/L Added to each fermenter (expected 2.5 gal each)… 3 g – RC-212 Yeast 3.75 g – Go-Ferm 1.25 g – Fermaid-K 2.5 g – Opti-Red 38 g – Tartaric Acid 10/03/2013 – Second Round of Fermaid-K @ 12% Brix 1.25 g – Fermaid-K 1 qt – Distilled water Added…
09/30/2013 – Picked up Fruit (Shipped from Lodi, CA) 3 Lugs: 35 lbs, 34lbs, 35 lbs. Crushed into 2 fermenters 50 ppm – K-meta 10/01/2013 – Pitched Yeast O.G.: 28 degrees Brix pH: 4.02 TA: 5.8 g/L In each of the 2 fermenters (expected 3.75 gal)… 4.5 g – RC-212 Yeast 5.63 g – Go-Ferm 3.75 g – Opti-Red 1.88 g – Fermaid-K 71.25 g – Tartaric Acid 10/03/2013 – Second Round of Fermaid-K @ 13% Brix 1.88 g –…
09/30/2013 – Collected Juice 50 ppm K-Meta Pectic Enzyme 10/01/2013 – Pitched Yeast O.G.: 22.1% Brix pH: 4.02 TA: 4.6 g/L 6 g – D-47 yeast 7.5 g – Go-Ferm 3 g – Fermaid-K 10/02/2013 – Added Acid To raise TA to 7 g/L: 54.7 g Tartartic Acid 10/03/2013 – Second Fermaid-K Addition 3 g – Fermaid-K @ 12% Brix 11/09/2013 – Added Bentonite 11/23/2013 – Racked to secondary 01/19/2014 – Racked again This time the wine is extremely clear….
09/28/2013 – Brew Day 1 lb – Crystal 150L malt 1.5 lbs – Pale ale malt 1 lb – Flaked oats 0.5 lbs – Pale chocolate malt 1 lb – Crystal 60 malt 6 lbs – Dark LME 1 oz – Horizon hop pellets (60 min) 1 tsp – Irish moss (15 min) 0.5 tsp – Yeast nutrient (15 min) 1 oz – UK Kent Golding hop pellets (5 min) 6 oz – Maple sugar (4 min) 32 fl oz…
Based on the recipe here. 09/18/2013 – Sour Mash 3 lbs – 2-Row 1 lb – Malted Wheat 0.5 lb – Malted Rye 2 gallons of strike water at 161 degrees F. Mashed at 152 degrees F for an hour. Cooled to 120 degrees F by adding 1 gallon if cold spring water. To inoculate, added: 0.75 lb – Un-milled 2-Row Covered the surface of the mash with saran wrap and floated CO2 on the surface. Soured mash at 110…
This is a Pro Series kit from Norther Brewer. I made this once before (Brew #30) and it was amazing! 09/16/2013 – Brew day 1 lb – English Maris Otter 0.875 lbs – English Medium Crystal 0.75 lbs – Flaked Barley 0.5 lbs – Belgian Aromatic Malt 0.5 lbs – British Chocolate Malt 0.5 lbs – Belgian Special B 0.25 lbs – English Black Malt 3.15 lbs – Gold Malt Syrup 2 lbs – Light DME 3 oz – Willamette…
This is a Pro Series kit from Northern Brewer. 09/14/2013 – Brew Day 0.5 lb – Briess Caramel (20L) 6.3 lb – Gold LME 1 lb – Briess Golden Light DME 1 oz – Cascade (60 min) 0.5 tsp – Yeast nutrient (15 min) 1 tsp – Irish Moss (15 min) Shook to aerate. Pitched Wyeast 1056 (American Ale Yeast) O.G.: 1.056, 13.6% Brix Fermenting at 68 degrees F in the fermentation chamber 09/16/2013 – Racked to secondary Added 0.5…
This is a Vintners Reserve kit: see here 09/01/2013 – Started fermentation Added 2 Tbsp of Yeast Nutrient Fermented at 75 F in the fermentation chamber. Michael corrupted the first 2 days of data and didn’t restart logging for another 2 days. While working on the kegerator near the fermenter, the condenser cooling fan got unplugged. As a result the cooling was unable to keep up with fermentation. After 4 days of fermentation, the must was up to 94.5 degrees…