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Old 03-14-2014, 03:56 PM   #11
JimRausch
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Originally Posted by millsbrew View Post
Thanks for the tip. I might PM you a pic later. Mine has some pretty nice color. I didn't add the pomegranates until secondary. It's almost 7 months now and the pomegranates went in 3 months ago. I'm hesitant to carb as I'm afraid of over carbing. Did you stovetop pasteurize or use champagne bottles?




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With the Irish Red it wasn't a problem. Using a priming calculator, I figured out how much sugar I needed. The POM listed how much sugar it contained, which I figured was 100% fermentable being probably all fructose, glucose and sucrose. Added 2 oz. of regular priming sugar to get it up to the level I wanted, and bottled as usual.
I did pasteurize a Graf batch this past fall that I wanted a little sweet and slightly carbonated. There's a thread in the cider part of the forum on cooler pasteurization. Basically you add hot(160* I think) water to a cooler with the bottles and let them sit until they cool. It worked for me. Search for the thread if you are interested.
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Primary: Gunslinger Cranberry Graf,Waldo Lake Amber
Cold Conditioning: nothing
Bottle conditioning: Loghouse Honey Porter
Drinking: Labor Day Irish,Apricot moon, Orange Moon, Ryecentennial PA,Caribou Slobber,Jim's Altbier,Mocha Cherry Stout,La Fin de L'Annee, Soxtoberfest, Das Terminator Dopplebock, several others

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