Recipe Type: Extract
Yeast: ½ Red Star Cote des Blancs dry wine yeast
Yeast Starter: ¼ cup
Batch Size (Gallons): 1
Original Gravity: 1.08
Final Gravity: 1.03
Boiling Time (Minutes): 00
Primary Fermentation (# of Days & Temp): 15 days/70
28 Fl Ozs. Pure Sorghum
1 Tsp Yeast Nutrient (from http://www.homebrewery.com)
Heated the Sorgum to make it easier to pour, poured it into gallon carboy half full of water, shook well for a couple of minutes, then added yeast and nutrient, then topped off with water. Was out of airlocks, so I placed a balloon with two pin holes in it over the top of the stopper until I managed to get an extra.
Added Bentonite 2 days before bottling. Added ¾ cup of brown sugar just before bottling for carbonation, but this was less than successful. My next attempt on this I will not use bentonite, but rack into a secondary and allow it to clear on its own.
The final product had a very beer-like flavor and mouthfeel. however, because of the stuck fermentation, there was little carbonation, and the result was a slightly flat beer taste.