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Had a little left in the priming bucket, decided to pour off a sample. Was quite clear in the siphon tube, however yeast already kicked back up in the presence of fermentable sugars. Quite a bit darker in the picture than in person.

Day 14: bottling day. Final gravity 1.016. Flavor seems nice, but not as many fruity esters as i was hoping for. Washing yeast for reuse in another batch. From what I've read, WLP530 produces better esters in 2nd and 3rd batch reuse.

Sounds like a tasty combo though

I guess that's one way to put it. My understanding is that the pollen/nectar sources are unknown and/or uncontrolled.

Still exploring options. If you're ok with wildflower only, round rock honey isn't bad (a little pricy though. Had some decent results with Walker also, they would probably get my vote, purely for price and having varietals.

I was actually aiming for 1.060, figured 2 points was an acceptable variance. This was mostly a project for my fiancée to drink and she likes things very sweet. Tbh though, the grape "twang" really cuts down on the percieved sweetness. Tastes about half as sweet as it really is.

Very sweet for my tastes, especially when chilled, but still quite nice. When chilled: very sweet from the excessive backsweetening, kinda thick and coats the mouth. Long finish with the back-end being slightly tart from the white grape juice used. At room temperature: still sweet but less in...

Pic snapped by my fiancée, using her favorite backdrop. The glass is very foggy from being chilled hiding the clarity, but still a solid job on this one (both the drink and the pic).

I'm glad that I had the foresight to pull the airlock on this and attach a blow-off tube before going out of town for a couple of days. The krausen on this was more violent than anything I've made so far. Unfortunately didn't have the foresight to take a pic of the hose and jug before dumping...

Well, a miscalculation turned into something I'm kinda excited about. Was already excited to make this, because I love belgian style beers, but the addition of honey really got me anxious for this. Have been trying to get started brewing beer and get the calculations (boil off rate, loss to...

Forgot to add in my previous post... 1 gallon Hobo Pyment 143.25 + 1 = 144.25

4 gallons cherry 1 gallon orange blossom traditional 129.25 + 5 = 134.25

Final update. 2 weeks after priming, hops a little too strong, drinks almost like an underhopped american pale ale with a thin body. 3 weeks after priming, this seemed to hit it's peak. Flavor from dryhopping has receded a bit and lets the wheat and honey show nicely. Much of the haze has...

Little late on the update, but here goes. Day 16: Stopped out at 1.006 SG (13.8). Racked onto sulfite, sorbate, and backsweetened to 1.058 (approximately 1.5lb of honey). Added sparkolloid. (pic from day 14) Day 31: 1 racking after secondary (forgot to record this in beersmith, date unknown...

Possibly. It is slowing significantly though. What's throwing me off; is that the wine yeasts I've used went strong down to 1.000, then stopped like they hit a brick wall.

13 days: 1.008 SG

Yup.

Oh well, the joys of bread yeast lol. Higher ABV and more back sweetening required, no biggie.

11 days: 1.016 SG

1 week: 1.038 SG 9 days: 1.025 SG Well, this has blown past where I expected. Seems to be slowing down quite a bit. Just gotta wait and see where it finishes.