New Brunswick Craft Brewers Association
Beer Recipes and Food => Mead, Wine, and Cider Recipes => Topic started by: Richard on July 16, 2011, 02:45:54 PM
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Finally got my honey, so here we go again...
Ingredients:
- 20lbs non-pasteurised honey.
- 1 cup lemon juice - the bottled stuff (ascorbic + citric acid)
- 3 tsp Yeast Nutrient (blend including yeast hulls).
- 3lbs strawberry puree.
- 3oz of Fuggles pellets.
- Enough water to make the above fill a 6 gallon carboy with a few inches of headspace.
- Lalvin 1118.
- 6 Campden Tablets
- 3 tsp K-sorbate.
Method:
- Sanitise 6 gallon "wine bucket", and large plastic spoon.
- Pour honey in bucket.
- Add cold water to make to 6 gallons (yup; really trying to keep the honey flavour in place this time)
- Add the yeast nutrient.
- Add the lemon juice.
- Pitch yeast.
- Wait until visible fermentation has stopped.
- Add strawberry puree to primary, shake everything up.
- Wait again for fermentation to stop.
- Rack to secondary.
- Wait a month or two
- Stabilise with 6 campden tablets and 3 teaspoons of K-sorbate.
- Back-sweeten to 1.010.
- Add dry-hopping; wait two weeks.
- Fine.
- Bottle.
OG should be about 1.120, fg pre-backsweetening should be about 1.0. Total ABV 14-15%.
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I would like to try this ....it sounds good!
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OG on this was 1.130. If I'm doing my numbers right, that should pretty much push the 1118 to its absolute limits. I have a feeling this one will take a _while_ to age.
So... brew club meeting in 2015 I'm sure you can have some :D
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These brews already have character. One of them is lazy (just putting out a little CO2 - "Do I have to?") and the other is aggressive (blew the airlock off coating the vicinity in a sticky honey/yeast mix). Beats me why the difference, as the base recipe for both is the same...
There is a visible wavefront of bubbles moving down the carboy, which makes me wonder - at a certain gravity, would bottom fermenting (e.g. wine) yeast turn into top/middle-fermenting 'cause it can't sink further yet?