rhoadsrage
Well-Known Member
Based on a recipe created by Bruce Brode
Ingredients:
15lbs Wildflower honey
1000 gm of Date Syrup
Yeast:
Red Star Cotes d'Blanc (2 packets made into a starter with 10 grams of GO-ferm and 3/4 cup of water @110 F) let rest for 30 min.
Steps:
Heated 1.5 gallons of water to a boil and let sit, covered. Add Honey and date syrup, rinsing containers with water from the brew pot. Add 4.5 grams of Fermaid-K to the pot ( I should of added 4.5 grams of DAP but didn't have any)
Add 1 gallon of sanitized chilled water to plastic fermentor, then added must which put it at just over 5 gallons.
Airrated must with vigorous stirring with stainless steel spoon then added yeast. Gave the must 3 blast of Oxygen for 2 seconds each.
24 hrs later. Added 2.8 grams of Fermaid-K (should have added 2.8 grams of DAP put didn't have any) Gave the must a vigorous stir and blasted 3 more two seconds of Oxygen. 3-5 bubbles for every 5 sec. out of the airlock. It just chugged along at this pace for the next three weeks
Wanted to add 1.8 grams Fermaid-K and 1.8 grams DAP at midpoint but the specific gravity was already to 1.050 by the 7th day.
22 days later specific gravity is at 1.001. Transferred to glass. An occasional bubble trickles up but no real bubbling in the airlock.
Let rest for 6 months then add 1/2 oz. lightly toasted Hungarian oak cubes for 3-5 weeks.
I will add 5 tsp. Sorbistat K at bottling.
Ingredients:
15lbs Wildflower honey
1000 gm of Date Syrup
Yeast:
Red Star Cotes d'Blanc (2 packets made into a starter with 10 grams of GO-ferm and 3/4 cup of water @110 F) let rest for 30 min.
Steps:
Heated 1.5 gallons of water to a boil and let sit, covered. Add Honey and date syrup, rinsing containers with water from the brew pot. Add 4.5 grams of Fermaid-K to the pot ( I should of added 4.5 grams of DAP but didn't have any)
Add 1 gallon of sanitized chilled water to plastic fermentor, then added must which put it at just over 5 gallons.
Airrated must with vigorous stirring with stainless steel spoon then added yeast. Gave the must 3 blast of Oxygen for 2 seconds each.
24 hrs later. Added 2.8 grams of Fermaid-K (should have added 2.8 grams of DAP put didn't have any) Gave the must a vigorous stir and blasted 3 more two seconds of Oxygen. 3-5 bubbles for every 5 sec. out of the airlock. It just chugged along at this pace for the next three weeks
Wanted to add 1.8 grams Fermaid-K and 1.8 grams DAP at midpoint but the specific gravity was already to 1.050 by the 7th day.
22 days later specific gravity is at 1.001. Transferred to glass. An occasional bubble trickles up but no real bubbling in the airlock.
Let rest for 6 months then add 1/2 oz. lightly toasted Hungarian oak cubes for 3-5 weeks.
I will add 5 tsp. Sorbistat K at bottling.