bryanjints
Well-Known Member
This was made for my daughter back in February. She was born in March. It has been sitting in secondary carboy after getting it down to .998 which took 3 months or so. I saved a small amount in another container and tasted it now and again till it was gone. It is 17% abv and was very alcoholic and dry.
I am going to transfer it to another carboy soon. Probably do it closer to March or even on her birthday. I wanted to know if I should do anything else besides transferring it. It is very clear. I wanted to back sweeten it at some point. When should I back sweeten? I am not afraid of it fermenting any further I used champagne yeast and 16-17% is pretty much the end of their abilities.
I plan to bulk age for several more years. Not sure how long but at least 5 years. I am thinking I will wait longer and may add some fruit at some point. The fruit will have some meaning to my daughter. I don't know what it is going to be yet but I am leaving open the possibilities.
I am going to transfer it to another carboy soon. Probably do it closer to March or even on her birthday. I wanted to know if I should do anything else besides transferring it. It is very clear. I wanted to back sweeten it at some point. When should I back sweeten? I am not afraid of it fermenting any further I used champagne yeast and 16-17% is pretty much the end of their abilities.
I plan to bulk age for several more years. Not sure how long but at least 5 years. I am thinking I will wait longer and may add some fruit at some point. The fruit will have some meaning to my daughter. I don't know what it is going to be yet but I am leaving open the possibilities.