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Ok, first I racked the Pear Nutmeg:
There was a lot of clumped lee's at the bottom. It was so clumpted up nicely that I didn't get hardly any waste. I was execting it as I added pear juice to top it off last time. To replace from the rackings. I think that it is around 6-8% Alcohol by volume. This is a very low one for me. Ofcourse the numbers do get a bit wacky when you add more volume, such as a back sweetning or a fruit racking as you are adding extra water to the previous mix. I need to figure out the math. I am starting to track the gravities of the fluid. This way I can be a bit more precise on the amount of alcohol in it. The ABV% that is. So the Formula for this is OG( original gravity) minus FG (Final Gravity, then times the whole thing by 131. That is your alcohol by volume. So if I start of with an OG of 1.20 and end with a FG of 1.040 that is a diffrence of .16 and mupltiplied by 131 is 20.96 so that is almost a whoping 21% ABV. Yes that is high. And no I don't think I have one that high, I think that I am going to about 18% as my highest. But to continue, I think that the pear nutmeg is coming out very well, good pear and good nutmeg flavor, good sweetness. I can't wait till this gets done aging. Next time I rack it is time to bottle.
Next was the Vanilla Almond:
This one is not clearing because of the vanilla in it. Oh, it is clear enough, only a ghost of sediment after 2 1/2 months from the last racking but it is a brownish color and I don't see that color racking out. The vanilla flavor is there but the almond is not. Ah, well. I think though the almond is serving to round out the vanilla. I still have a feeling that this one will age VERY well. It may take more aging than normal. Next time I rack it will be to bottle.
Last was Hagrid's Secret Stash or Pumpkin Spice.
This one I decided to back sweeten because of the lower volume and the off taste it has, I am certian that this one has dried the hell out. I did put potasium sulfate to freeze the yeast in it's tracks so that the yeast wont eat up the new honey I just put in. I also re-spiced it too. 1 vanilla bean split and 1 crushed nutmeg, and 1 2-inch cinnamon stick into 1 gal of water, set to boiling for a few min to bring out the flavors of the spices. I then put in about 8 pounds of honey into that. Got it going up well, then took off the heat and racked the pumpkin spice directly onto the heated mixture. Hopefully it will kill some of the yeast with the heat. Then I racked from the stock pot. Yes, I believe that my stock pot holds 6 gallons. when I racked it back into the carboy, cleaning out the ghost of dregs first, I ran it through a coffee filter to keep the big chuncks in the pot and to hopefully make it only 1-2 more rackings before bottling. This one will be uber sweet. I should have just gone with maybe 4-6 pounds instead of the 8. Ah well. I tasted it prior to the sweetening and it still had that tang probably from the pumpkin. It was also not sweet at all. The gravity went down to 1.000. Ouch. Well the extra volume and the extra honey will bring the alcohol content down a bit. I hope it goes well. Not planing on opening that one till next fall. This fall is too soon, It may only be in the bottle for only 2 months by then. Live and learn.
There was a lot of clumped lee's at the bottom. It was so clumpted up nicely that I didn't get hardly any waste. I was execting it as I added pear juice to top it off last time. To replace from the rackings. I think that it is around 6-8% Alcohol by volume. This is a very low one for me. Ofcourse the numbers do get a bit wacky when you add more volume, such as a back sweetning or a fruit racking as you are adding extra water to the previous mix. I need to figure out the math. I am starting to track the gravities of the fluid. This way I can be a bit more precise on the amount of alcohol in it. The ABV% that is. So the Formula for this is OG( original gravity) minus FG (Final Gravity, then times the whole thing by 131. That is your alcohol by volume. So if I start of with an OG of 1.20 and end with a FG of 1.040 that is a diffrence of .16 and mupltiplied by 131 is 20.96 so that is almost a whoping 21% ABV. Yes that is high. And no I don't think I have one that high, I think that I am going to about 18% as my highest. But to continue, I think that the pear nutmeg is coming out very well, good pear and good nutmeg flavor, good sweetness. I can't wait till this gets done aging. Next time I rack it is time to bottle.
Next was the Vanilla Almond:
This one is not clearing because of the vanilla in it. Oh, it is clear enough, only a ghost of sediment after 2 1/2 months from the last racking but it is a brownish color and I don't see that color racking out. The vanilla flavor is there but the almond is not. Ah, well. I think though the almond is serving to round out the vanilla. I still have a feeling that this one will age VERY well. It may take more aging than normal. Next time I rack it will be to bottle.
Last was Hagrid's Secret Stash or Pumpkin Spice.
This one I decided to back sweeten because of the lower volume and the off taste it has, I am certian that this one has dried the hell out. I did put potasium sulfate to freeze the yeast in it's tracks so that the yeast wont eat up the new honey I just put in. I also re-spiced it too. 1 vanilla bean split and 1 crushed nutmeg, and 1 2-inch cinnamon stick into 1 gal of water, set to boiling for a few min to bring out the flavors of the spices. I then put in about 8 pounds of honey into that. Got it going up well, then took off the heat and racked the pumpkin spice directly onto the heated mixture. Hopefully it will kill some of the yeast with the heat. Then I racked from the stock pot. Yes, I believe that my stock pot holds 6 gallons. when I racked it back into the carboy, cleaning out the ghost of dregs first, I ran it through a coffee filter to keep the big chuncks in the pot and to hopefully make it only 1-2 more rackings before bottling. This one will be uber sweet. I should have just gone with maybe 4-6 pounds instead of the 8. Ah well. I tasted it prior to the sweetening and it still had that tang probably from the pumpkin. It was also not sweet at all. The gravity went down to 1.000. Ouch. Well the extra volume and the extra honey will bring the alcohol content down a bit. I hope it goes well. Not planing on opening that one till next fall. This fall is too soon, It may only be in the bottle for only 2 months by then. Live and learn.