EC-1118 Batch Size (Gallons):
5 Original Gravity:
1.170 Final Gravity:
1.012 Boiling Time (Minutes):
Clear Red Primary Fermentation (# of Days & Temp):
21 days at 65F Secondary Fermentation (# of Days & Temp):
7-8 mos at 65F Tasting Notes:
Semi-sweet to dry, clean on pallet, brilliant color
I just joined and have yet to meet anyone on here so I thought I would jump right in. Here is one of my favorites.
- Apple juice to 5 gal
- 3 pints prickly pear juice
- 2 lbs dark brown sugar
- 5 tbs yeast nutrient
- 5 tsp pectin enzyme
- 1 gal clover honey
- EC-1118 (Hydrated)
- 5 cinnamon sticks
- 2 vanilla beans
OG: 1.170; FG: 1.012; ABV: 21.1%
I live in West Texas so I collect a 5 gal bucket of prickly pear fruit in season. I then puree them and let it sit in the fridge for a day. The solids separate and float to the top leaving about 3-4 pts of prickly pear juice.
I don't boil the honey so I heat 1/2 gal of apple juice to around 160F. Then I add the brown sugar and honey to soften while I stir. I then simply add all the ingredients into a glass carboy, hydrate the yeast, and add when must is room temperature.