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Ok, So I heated up and melted 6 pounds of honey into 1/2 galon of water. For those that don't know that is 1 gal of total volume, about. I then mixed it with my already too big 6 gal of Blueberry Lemon. Kicked the dryness right out to just right after it ages leve. Now I did overflow a little. I ended up with about 1 glas past a full carboy. Put that in an empty jar I keep for extract making.
So other News:
Tripple Rockbitter
Racked off the primary the Triple Toast Test. It is still that carmel coloredness that tells you that much yeast is in it. Near as I can tell after 13 days of fermenting it is at about 10% ABV. Looks good. This one should be nummy when I backsweeten it. So it should be good when it comes time to oak it. I don't have any Heavy Toast Oak yet.
Labels:
I picked up at office Despot some 3/4 inch rounds that I can print on. After a test this is the perfect size for on top of the cap. Now the Mead will be Clearly labeled for all to see. I only used a word template but I was thinking on putting it into photoshop and I can get images. This way I don't have to put a full label on it and it can be identified in a bucket of ice just fine. Yea, I am getting more organized.
Chocolate:
The Chocolate batches seem to be doing fine. I was going to put into a new mesh bag the Chocolate grounds into one as I don't think that it is infusing properly. I didn't get to it. Will do later. I currently have a big pillowcase sized mesh bag for it. That should get good infusion.
Extract Projects up and coming and current:
So on the chocolate I plan on doing a Hazelnut Chocolate. To get the hazelnut flavor into it, I have decided to make some hazelnut extract. I took one cup of chopped hazelnuts and toasted them then hit them up for a rough grind in the coffee grinder, Then into a jar with 1 1/2 cups of rum. The shake daily for a week and let sit for about a mont 1/2. Then I am going to ad 1/2 of that once strained into the chocolate, the rest I am saving for the Pumpkin Hazelnet this Fall.
On another note, A friend of mine has come Chocolate Mint growing in her yard that she said I could harvest for making extract. Plan on doing this and using some of that extract in the second batch of chocolate. And keeping the rest. Possibly spliting it with her. I know my wife would like homemade mint for her chocolate mint swirl brownies. Should be good.
Wondering how much flavor will be left wih the nibs, thinking on trying to melt it and mix with sugar and see. Hmm.
THat's All for now.
Dave
So other News:
Tripple Rockbitter
Racked off the primary the Triple Toast Test. It is still that carmel coloredness that tells you that much yeast is in it. Near as I can tell after 13 days of fermenting it is at about 10% ABV. Looks good. This one should be nummy when I backsweeten it. So it should be good when it comes time to oak it. I don't have any Heavy Toast Oak yet.
Labels:
I picked up at office Despot some 3/4 inch rounds that I can print on. After a test this is the perfect size for on top of the cap. Now the Mead will be Clearly labeled for all to see. I only used a word template but I was thinking on putting it into photoshop and I can get images. This way I don't have to put a full label on it and it can be identified in a bucket of ice just fine. Yea, I am getting more organized.
Chocolate:
The Chocolate batches seem to be doing fine. I was going to put into a new mesh bag the Chocolate grounds into one as I don't think that it is infusing properly. I didn't get to it. Will do later. I currently have a big pillowcase sized mesh bag for it. That should get good infusion.
Extract Projects up and coming and current:
So on the chocolate I plan on doing a Hazelnut Chocolate. To get the hazelnut flavor into it, I have decided to make some hazelnut extract. I took one cup of chopped hazelnuts and toasted them then hit them up for a rough grind in the coffee grinder, Then into a jar with 1 1/2 cups of rum. The shake daily for a week and let sit for about a mont 1/2. Then I am going to ad 1/2 of that once strained into the chocolate, the rest I am saving for the Pumpkin Hazelnet this Fall.
On another note, A friend of mine has come Chocolate Mint growing in her yard that she said I could harvest for making extract. Plan on doing this and using some of that extract in the second batch of chocolate. And keeping the rest. Possibly spliting it with her. I know my wife would like homemade mint for her chocolate mint swirl brownies. Should be good.
Wondering how much flavor will be left wih the nibs, thinking on trying to melt it and mix with sugar and see. Hmm.
THat's All for now.
Dave