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Old 06-10-2013, 01:10 PM   #11
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I debated about the seeds, but thought they would be a hassle somewhere in the process.

I'm thinking that I can always toss in the Hab in secondary after taste testing.

Today is Mead Day + 2 which means SNA and a mix with my new wine whip.

Haven't tried pasteurization, but this might be the right thing to do with K1.

Appreciate all the feedback.

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Mead: Capsicumel, Strawberry, Jalapeno, Triple Berry, Blueberry, JOAM (2g), Apfelwein (20g),
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Old 06-10-2013, 11:38 PM   #12
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Did you post a pic of your chamber here? WVMJ

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Originally Posted by opus345 View Post
FB,

Thanks for the response.

I have used D47 almost exclusively in the past and it seemed to lend itself to the step feeding. I have a fermentation chamber so I have been able to tightly control the fermentation temps.

I have read enough about K1, that I would like to try it. Instead of step feeding and creeping up on the FG, it may be a better path to let it go dry, clear it, then cold crash and stabilize with Camden and sorbate. Then back sweeten to taste?

And the bottle bomb comment is sage advice.
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Old 06-11-2013, 03:10 AM   #13
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Did you post a pic of your chamber here? WVMJ
I must have since I have a couple pix in the gallery. The freezer was $80 on CL and the temp controller was $30-$40 in parts.

[IMG][/IMG]

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Primary: BM Centennial Blonde,
Secondary: Meads: Carmel Apple, Blueberry - Beer: None
Bottled: Beer: Imperial Pumpkin, Ed Worts AG Porter & Kolsch, Snowpedo, Burned Foot Holiday Ale, Hefewezien, Honey Klosch (10g), Belgian Ale (Schelde), Irish Stout (12yr)
Mead: Capsicumel, Strawberry, Jalapeno, Triple Berry, Blueberry, JOAM (2g), Apfelwein (20g),
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Old 06-30-2013, 03:06 AM   #14
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Update

Used my new 3 prong wine whip for the first 13 days and performed the SNA according to schedule.

On Mead day + 13 (June 22), the SG was 1.010. Today is Mead day + 20 and the FG is .996. ABV at the moment is 12.34% (SG = 1.090/FG = .996) according to the calculator on Brewer's Friend.

I racked to the secondary container and think I will give it 6-8 months storage before bottling. After tonight's tasting, Everyone said I absolutely need to start another batch. The flavor and heat were spot on. I may think about a 3-4 month racking/tasting to see if it needs any additional flavor or heat.

It did not taste as dry as I was expecting at an FG of .997.

I will post a pic on the next update.

jr

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Primary: BM Centennial Blonde,
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Bottled: Beer: Imperial Pumpkin, Ed Worts AG Porter & Kolsch, Snowpedo, Burned Foot Holiday Ale, Hefewezien, Honey Klosch (10g), Belgian Ale (Schelde), Irish Stout (12yr)
Mead: Capsicumel, Strawberry, Jalapeno, Triple Berry, Blueberry, JOAM (2g), Apfelwein (20g),
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Old 07-03-2013, 06:46 AM   #15
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Let's cleanup the reciepe and procedure:

6 Gal Batch

Ingredients
15 lbs of Clover honey
5 Anahiem Peppers (Sliced, Seeds and Stems Removed)
5 Jalapeno Peppers (Sliced, Seeds and Stems Removed)
10 Serano Peppers (Sliced, Seeds and Stems Removed)
5 tsp yeast nutrients
2.5 tsp yeast energizer
5 campden tablets (or 1/4 tsp. potassium metabisulphite)
1 packet of Lalvin K1V-1116 yeast.

Target OG = 1.105
Actual OG = 1.095 (I think I started with 6.5 gallons in the primary)
Target FG 1.000 = ~12.50% ABV
Actual FG = .995 = ~13% ABV
Primary 12 Days @ 68F

Mead Day
15 lbs of honey
Slice Peppers (Remove Seeds and Stems)
Thourghly mix 15 lbs Honey with 2 gallon of hot water for 5 minutes.
Add 1 tps nutrient, .5 tsp energizer
Add crushed campden tablets.
Add water (~ 3 Gallons of water to equal 6 gallon total). Shoot for a starting temp of 68F
Add the peppers to the Must and cover with a sanitized cheese cloth for 24 hours.

Stir and areate the Must every day for the first 12 days.

Mead Day + 24 hours
Add 1 tps nutrient, .5 tsp energizer
Make a yeast starter with a cup of water and a cup of the must, around 84 degrees.
Add the yeast and make sure it is working.
Pitch the yeast into the fermenter after 30 minutes and then stir to suspend.

Mead Day + 48 hours
Add 1 tps nutrient, .5 tsp energizer.

Mead Day + 72 hours
Add 1 tps nutrient, .5 tsp energizer.

Mead Day + 96 hours
Add 1 tps nutrient, .5 tsp energizer.

Mead Day + 13
Rack off into secondary and top off with water.
Put on the airlock.

Bulk age 6-12 months

Backsweeten
Cold Crash
Bottle and Pasteurize Mead

Here is a picture of it in Secondary

[IMG][/IMG]

I very much appreciate all the feedback.

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Primary: BM Centennial Blonde,
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Bottled: Beer: Imperial Pumpkin, Ed Worts AG Porter & Kolsch, Snowpedo, Burned Foot Holiday Ale, Hefewezien, Honey Klosch (10g), Belgian Ale (Schelde), Irish Stout (12yr)
Mead: Capsicumel, Strawberry, Jalapeno, Triple Berry, Blueberry, JOAM (2g), Apfelwein (20g),
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Old 07-03-2013, 06:57 AM   #16
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Sounds like a good one.......

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Old 07-03-2013, 08:30 AM   #17
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Dude, you must think Taco Bell is HOT I thought you were putting in pounds of peppers, not individual ones! WVMJ

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Old 07-03-2013, 01:01 PM   #18
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Quote:
Originally Posted by WVMJ View Post
Dude, you must think Taco Bell is HOT I thought you were putting in pounds of peppers, not individual ones! WVMJ
To me, most food is just a vehicle to get more Sambal Oelek into me.

So I do like hot, but this first big batch was to 1) Get the pepper flavor and honey to mix and 2) to add some heat, but still leave it drinkable. I can always add a hab during secondary or even think about adding a pepper to some of the bottles. The options get limited if I get it too hot at the start.

This tasted so good after Primary, that I'm already planning another batch after the Carmel Apple finishes Primary. I need more primary fermentation buckets.

And Taco Bell is just plain nasty.
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Primary: BM Centennial Blonde,
Secondary: Meads: Carmel Apple, Blueberry - Beer: None
Bottled: Beer: Imperial Pumpkin, Ed Worts AG Porter & Kolsch, Snowpedo, Burned Foot Holiday Ale, Hefewezien, Honey Klosch (10g), Belgian Ale (Schelde), Irish Stout (12yr)
Mead: Capsicumel, Strawberry, Jalapeno, Triple Berry, Blueberry, JOAM (2g), Apfelwein (20g),
On Deck:


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Old 07-03-2013, 07:30 PM   #19
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FWIW, I used 2 habaneros per gallon (just sliced in half) for my current melocapiscumel, and it's pretty darn spicy (quality control sampling).

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Old 07-04-2013, 12:54 AM   #20
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I am planning one this year also if our plants produce good, got a chile roaster and we hope to roast a bunch of mexican chiles, use them with the charred skins on, toss in some dragons and a few Carib reds to add some heat but not too much, like you we want the real pepper taste not just heat. Adding a pepper to the bottle with a couple of pin pricks in it to let the alcohol in would be interesting and look pretty cool. WVMJ

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