It's been too hot in my crib to brew, until the other night I got a new AC. Dropped the temps from 95 to 73..nice!
So I started the Pomegranate/Blueberry tonight... can't wait.
This is what I used:
2lbs raw cane sugar
1 tsp nutrient
1 1/2 tsp acid blend
1/4 tsp tannin
1/8 tsp pectic enzyme
1 campden tab
3 cans old orchard Pomegranate/Blueberry concentrate
water to 1 gallon
I think I'll get off the 1118 and try Pasteur Champagne.
I have Montrachet, but I read it has problems with higher gravity musts, and I like high gravity! I'm letting campden do it thing right now, I'll post OG readings and temps tomorrow. I used Lindy Spring (I know it's tap water filtered at the store, but it's better than mine!) water at room temp, but when I added the concentrate (str8 from the fridge) it dropped the temps to about 64... tomorrow it should be about 73. Give it time to warm up and dissolve more sugar before taking the readings.
Any input on my yeast choice for this recipe? I also have Premier Cuvee, which I read is equal to the 1118, so again I'll try the Pasteur Champagne.