WheresOurFish
Active Member
Started a new test batch that I expect to be relatively quick.
1 Pineapple - cleaned, cubed, and frozen
1 can frozen pineapple juice concentrate
Ginger - (started with 2 golfball sized lobes. After cleaning and slicing, I ended up with 55 grams)
1 gallon(US) water, +24oz to clean the honey jar
3# clover honey
1 pkg Lalvin 71B yeast
- Brought water to a boil, then removed from heat and let cool to 160F
- Dissolved honey in hot water
- poured 24oz of hot water into honey jar to dissolve residue, then added to must
- Poured must into a 2 gallon fermentation bucket
- added ginger, frozen pineapple, and juice concentrate
- stirred must for 5 minutes
- put bucket into ice-bath
- rehydrated yeast per package instructions
- must dropped to 85F before the ice-bath lost the battle (had no more ice for reinforcements, and it was already past my bedtime)
- OG approximately 1.090 (if I compensated properly for temp)
- aerated must by stirring vigorously for 10 minutes
- pitched yeast
- put lid and airlock on bucket
If my math is correct, (looks around nervously), this is going to go very dry. Since I was planning for this to be a quick mead, that won't hurt any. I thought I'd ask for recommendations, though, on how to finish it. I figure I can either stabilize and back-sweeten it, or I can try making it sparkling since the yeast should have plenty of potential activity left.
Has anybody done something similar that came out well for them?
1 Pineapple - cleaned, cubed, and frozen
1 can frozen pineapple juice concentrate
Ginger - (started with 2 golfball sized lobes. After cleaning and slicing, I ended up with 55 grams)
1 gallon(US) water, +24oz to clean the honey jar
3# clover honey
1 pkg Lalvin 71B yeast
- Brought water to a boil, then removed from heat and let cool to 160F
- Dissolved honey in hot water
- poured 24oz of hot water into honey jar to dissolve residue, then added to must
- Poured must into a 2 gallon fermentation bucket
- added ginger, frozen pineapple, and juice concentrate
- stirred must for 5 minutes
- put bucket into ice-bath
- rehydrated yeast per package instructions
- must dropped to 85F before the ice-bath lost the battle (had no more ice for reinforcements, and it was already past my bedtime)
- OG approximately 1.090 (if I compensated properly for temp)
- aerated must by stirring vigorously for 10 minutes
- pitched yeast
- put lid and airlock on bucket
If my math is correct, (looks around nervously), this is going to go very dry. Since I was planning for this to be a quick mead, that won't hurt any. I thought I'd ask for recommendations, though, on how to finish it. I figure I can either stabilize and back-sweeten it, or I can try making it sparkling since the yeast should have plenty of potential activity left.
Has anybody done something similar that came out well for them?