Matrix4b

Recipes 

hightest

Recipes 

This post is for Poobah and the others in the group.

Although I will not be participating in this group brew, it provides a great opportunity for learning. What I mean by this is that I would be willing to plot (chart) the group's progress if they are willing to follow a few requirements:

1. Poobah PMs me a list of all those in the group brew, by screen name
2. The group brewers identify all recipe deviations - yeast, type of nutrient, batch size, did they follow the rehydration & SNA FAQs, etc. (I will ask questions as necessary)
3. The group brewers measure their OG, and take SG readings at 24 hr intervals for 7 days, after 1 week we can discuss if there's a benefit to go further.

I will create a group brew chart, U/L it to my website, and post a link to it in this topic for all to see how their batch performs in comparison to the other brewers.

You'd be surprised what you might learn from this...

FWIW, I chart all my brew fermentations. With mead, I typically check the SG daily for 6-8 days, then at 2 day intervals for the next 4 days. Usually, nothing more is needed... I use a refractometer, and filter the sample, which makes this easier than using a hydrometer.

Poobah58

Recipes 

Hightest, this sounds like a great idea. You have my support.

__________________
The liver is evil and must be punished

hightest

Recipes 

Thanks, but we need some of the other brewers to agree.

BTW, I'm enjoying a very nice vanilla metheglin as I write this...

flyweed

Recipes 

I'm game! Sounds like a really good idea.

__________________
5 gal secondary: Strawberry Mead
1 gallon secondary: Blood orange Mead
1 gallon secondary: Grape Mead
On Tap: Blackberry Blonde Ale
On Tap: Apple/Cherry Hard Cider

hightest

Recipes 

Ok... On 2/20/09 send me a PM with the screen names of those who have confirmed their participation in the group brew and adhere to the requirements I posted.

I will ASSUME, that all group brewers will follow the recipe as stated, UNLESS they post a comment in this topic that identifies any recipe deviations.

Then, I will expect each group brerwer to post their OG on 2/22/09, and their daily SGs for the next 7 days.

Given those posts happen, I will post a reply with a link to the group's progress chart, and perhaps point out any observations that may need to be discussed among the group members.

It would also be helpful if anyone who tries my new yeast pitching technique lets me know who they are.

Tusch

Recipes 

Well I am not in for sure, but assuming I am, I will definitely be willing to accept your help and go along with your schedule Hightest.

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Meads: Leap Year, MAOM, Habanero/Serrano Capsicumel \m/ Oo \m/, Show Mead for Berry Melomel and Cinnamon Vanilla Metheglin
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Trader Joe's Triple Berry Wine for SWMBO, Cherry Port, planning my Black Currant Vanilla Wine, Banana Wine

dudasaj

Recipes 

I'm in, i will post recipe deviations later. But i don't plan on adding fruit to the primary.

__________________
In theory, theory and practice are the same thing, but not in practice

dudasaj

Recipes 

Cherry Staind Wooden Teeth Mead

4.25 gallons Cherry Juice in primary (SG of juice 1.055)
9# of local San Diego Light Mesquite Honey
3# Light Clover
1 Pkg Lalvin D-47 properly rehydrated per packet instructions
Staggered Fermaid-K and DAP additions
*Pectic Enzyme ???
*?? lbs Dark Sweet Cherries, Dried (1st secondary)
*?? oz Tart Cherries, Dried (1st secondary)
*2 Whole Vanilla Beans (2nd Secondary)
* - Not yet used/performed

Step 1 : Aerate the crap out of cherry juice, 4.5g Fermaid-K and 4.5gDAP and honey in primary (OG 1.140)
Step 2 : Pitch yeast (used Hightest's new method) 2:30pm Installed blow off on carboy.
Step 3: Check must every 6-8 hours for end of lag phase (foaming). Checked at 11:30pm (7 hours after pitching..... no foaming)
*At end of lag phase add Fermaid-K + DAP?
*Step 4: Aerate daily until 1/3 sugar break.
*Step 5: Once past 1/3 break, stir the must daily until the 2/3 sugar break.
*Step 6: At 1/2 sugar break add Fermaid-K + DAP and mix well.
*Step 7: Rack to secondary when finished (2-3 weeks) and add cherries.
*Use 1 gallon jug to hold the excess volume displaced by cherries. Wait 6-12 weeks, rack off cherries onto vanilla beans and top up *carboy.
*Step 8: Rack after 1-2 months. Taste for level of dryness/sweetness and vanilla. Adjust if necessary.
*Step 9: Rack every 2-3 months until clear then bottle.
*Step 10: Let's swap!

__________________
In theory, theory and practice are the same thing, but not in practice

hightest

Recipes 

Thanks, but please help me out by waiting until the brew day, and then just post any ingredient or process deviations as they occur.

That way I won't have to try and keep track of them now; and who knows, you might change your mind by brew day.