Dan, from that site\:
And Matrix, thank you SO much for this. After spending $20(30?) on vanilla extract for a 6 gallon batch of mead, I figured I should make my own with vodka and beans and save some money. Was looking for a good local source of beans, but no one is going to beat that price here, so I'll just order.
No Problem. Happy to help. The price is actually obnoxious in the stores. Once I found out how to make extract and this store, they ship fast too. Then I was golden. I searched locally and found that they wanted up to $6 for 2 vanilla beans and this was considered good? It is so much hype. I plan on making my extract with rum as I have problems with vodka. Rum is good.
And all the info they have about Vanilla beans is great. I was very happy to find it. And You can smell it through the vacume pack when it comes. Yum, yum. I found the price so cheap that I have no problems putting vanilla in my panckake batter for some extra yum. Big hit. I also put it in some of my cider (non-alchoholic) and wow, can't taste vanilla but it sure rounds out the flavor and takes the bite off of it. This website has encouraged me to actually USE them and get more enjoyment out of some foods. I am even planing on making some extract to give as Holiday gifts. I wouldn't use more than 7 beans a cup as it doesn't extract as much. I think that comercially it is about 4 beans that they use, but their extraction methods are better, not by much though.
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:
Poobah PMs me a list of all those in the group brew, by screen name
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)
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.
Hightest, this sounds like a great idea. You have my support.
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.
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.
__________________ 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
Quote:
Originally Posted by Snuffalupagus
the idea of homebrew is to make something that tastes better, is better for you, and reflects your personal tastes better than a commercial brew... not to power your lawmower
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
Last edited by dudasaj; 02-23-2009 at 07:31 AM.
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