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Mead Journal: Lots of projects
Jan. 9th, 2012 11:26 amOk, Got lots of stuff done on Sunday:
Started 2 primaries with orange blossom honey. I had to spoon the honey out as it was not even semi-liquid. It was more like a hard cream. The honey had an orangey look and smelled nice and oh my god tasted really good. It was a bit of a bitch getting it out. I don't think that it will get harder but it's 1/2 crystalized already. I hope that I wont be taking a chissle to it. Don't laugh, it's a possiblity. But The flavor was worth it. I could do just a traditional and be happy with it. So I got the two batches going with some Lavin D47 yeast as it is highly unlikely to get over 70 degrees in the hearth room, in the winter/spring. Now in the summer it's a consern. That's why I have the Lavin 71B which has a higher temp tollerance, up to about 82. When you go over the temp tolerance the yeast produce what are called Fusels, which are a type of alcohol that tastes alcoholic and "Hot" and doesn't age out quickly or at all in some cases. So Lavin D-47 has a temp of up to 70 degrees but likes the lower end, down to about 55 degrees. Perfect for fall/winter/spring. Summer ferments need to use the Lavin 71B which is tollerant of up to about 82 degrees and is completely ok in the range of 65-75.
The two primaries are destined for my Strawberry and for my Mango meads. Yum. Can't wait till the primary is done, about 2 weeks to a month from now.
Then I racked the Tale of 3 toasts and took out the oak. So all that is left there is clearing. I didn't hit it up with some of the fining agent, sparkloid, to clear it. It should be fine.
Then I racked and took out the pumpkin and spice bag out of the Pumpkin Hazelnut. This one was cloudy as all hell but that should clear up. I think that it is going to be an orangy amber when done. Smelled good and tasted ok.
I did not touch the Chocolate and Chocolate Mint. Those I had thought of puting in come calcium carbonate to lower the acidity, But I don't think that I really need it. I already backsweetened this. So All I need to take out the oak in one, rack one more time, then wait and bottle. Should be ready to bottle in a month or so. Then the long wait of about 1 1/2 years for aging. When I bottle these, I hope to move the Strawberry and Mango on to their fruit into the buckets that these are in. So, I hope that it will only be a month. Then I will have 2 more carboys open. Should be 2-3 months before I can bottle the Trinary toast. So as my scedual is conserned, 2 primaries that will be the Bamboo Jasmin and Blueberry vanilla should go down in spring, summer/fall for anything else. And I would need honey late summer or fall. Prob for the next Pumpkin batch, Hmm, Pumpkin Vanilla? Or something vanilla, I got enough of it.
On the non-brewing end, I should have 3 cups of vanilla extract ready at the end of this month. And be ready to start the second run of the same beans. I am thinking on possible doing more almond and letting it go longer, toasting the almond first, then hit it with the cofee grinder, then in the alcohol.
So upcoming projects: Spring: Bamboo Jasmin, Bluberry Vanilla, Fall: Vanilla Lime, Pumpkin Something
Then Who knows. I will have to check what I want to make. Maybe a Cranberry. I was also thinking a Chocolate Orange as I have 1 pound of the chocolate beans still. Could be good but 1/2 as much chocolate that I put in the chocolate batches.
That's all for now.
Dave
Started 2 primaries with orange blossom honey. I had to spoon the honey out as it was not even semi-liquid. It was more like a hard cream. The honey had an orangey look and smelled nice and oh my god tasted really good. It was a bit of a bitch getting it out. I don't think that it will get harder but it's 1/2 crystalized already. I hope that I wont be taking a chissle to it. Don't laugh, it's a possiblity. But The flavor was worth it. I could do just a traditional and be happy with it. So I got the two batches going with some Lavin D47 yeast as it is highly unlikely to get over 70 degrees in the hearth room, in the winter/spring. Now in the summer it's a consern. That's why I have the Lavin 71B which has a higher temp tollerance, up to about 82. When you go over the temp tolerance the yeast produce what are called Fusels, which are a type of alcohol that tastes alcoholic and "Hot" and doesn't age out quickly or at all in some cases. So Lavin D-47 has a temp of up to 70 degrees but likes the lower end, down to about 55 degrees. Perfect for fall/winter/spring. Summer ferments need to use the Lavin 71B which is tollerant of up to about 82 degrees and is completely ok in the range of 65-75.
The two primaries are destined for my Strawberry and for my Mango meads. Yum. Can't wait till the primary is done, about 2 weeks to a month from now.
Then I racked the Tale of 3 toasts and took out the oak. So all that is left there is clearing. I didn't hit it up with some of the fining agent, sparkloid, to clear it. It should be fine.
Then I racked and took out the pumpkin and spice bag out of the Pumpkin Hazelnut. This one was cloudy as all hell but that should clear up. I think that it is going to be an orangy amber when done. Smelled good and tasted ok.
I did not touch the Chocolate and Chocolate Mint. Those I had thought of puting in come calcium carbonate to lower the acidity, But I don't think that I really need it. I already backsweetened this. So All I need to take out the oak in one, rack one more time, then wait and bottle. Should be ready to bottle in a month or so. Then the long wait of about 1 1/2 years for aging. When I bottle these, I hope to move the Strawberry and Mango on to their fruit into the buckets that these are in. So, I hope that it will only be a month. Then I will have 2 more carboys open. Should be 2-3 months before I can bottle the Trinary toast. So as my scedual is conserned, 2 primaries that will be the Bamboo Jasmin and Blueberry vanilla should go down in spring, summer/fall for anything else. And I would need honey late summer or fall. Prob for the next Pumpkin batch, Hmm, Pumpkin Vanilla? Or something vanilla, I got enough of it.
On the non-brewing end, I should have 3 cups of vanilla extract ready at the end of this month. And be ready to start the second run of the same beans. I am thinking on possible doing more almond and letting it go longer, toasting the almond first, then hit it with the cofee grinder, then in the alcohol.
So upcoming projects: Spring: Bamboo Jasmin, Bluberry Vanilla, Fall: Vanilla Lime, Pumpkin Something
Then Who knows. I will have to check what I want to make. Maybe a Cranberry. I was also thinking a Chocolate Orange as I have 1 pound of the chocolate beans still. Could be good but 1/2 as much chocolate that I put in the chocolate batches.
That's all for now.
Dave