It is my pleasure. As you can see I put all of your comments and impressions to good use and coming up with solutions for next batch. Also working on lowering the potency in my overall product. That is what I mean by making it more drinkable. I think that overall I will need to use less initial honey and then stop the fermentation and back sweeten to taste so you get the same sweetness but less alcohol. Or change yeasts to a less alcohol tolerant yeast. Not sure. Cas let me know that from the sip that she had out of a Booberry she liked and it not alergic to that yeast strain. She wanted to know what it was.
For those out there in internetland: Lavin D-47 is what I used in all but the watermellon. I think that was a L-118 or something but the strain is similar to the D-47 strain.
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branchandroot
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Date: 2009-10-27 10:56 pm (UTC)For those out there in internetland: Lavin D-47 is what I used in all but the watermellon. I think that was a L-118 or something but the strain is similar to the D-47 strain.