DrVertebrae
Well-Known Member
This one has been in the planning stages for a while. It is made with 6 1/2 pounds of local Texas unfiltered or processed honey to a two gallon volume.
3/12/2012 - I dropped about a cup of frozen cut up pineapple and a cup of frozen cut up mango and a half organic orange slices into boiling water and increased the temp to 160F. I then added the honey and brought it up to 180F for about 15 min. In the carboy I added cool sterile spring water and added enough yeast nutrient, energizer, acid mix and pectinase for the volume. When the must honey fruit mix had cooled to 120F I added it all to the carboy and brought the volume to just over two gallons. The yeast, D47, was rehydrated in a small volume of sterile warm water for 15 minutes and added to the must which I had aerated with thorough shaking several times. I pitched the yeast at 80F.
The plan is to pasteurize the remaining fruit, about a cup of each, treat with pectinase and rack onto this at about two to three weeks fermentation.
The honey was a dark honey with a rather strong fruity flavor but a little musky too. I'm hoping I dont end up wishing I'd used orange blossom honey. We'll see.
Suggestions?
3/12/2012 - I dropped about a cup of frozen cut up pineapple and a cup of frozen cut up mango and a half organic orange slices into boiling water and increased the temp to 160F. I then added the honey and brought it up to 180F for about 15 min. In the carboy I added cool sterile spring water and added enough yeast nutrient, energizer, acid mix and pectinase for the volume. When the must honey fruit mix had cooled to 120F I added it all to the carboy and brought the volume to just over two gallons. The yeast, D47, was rehydrated in a small volume of sterile warm water for 15 minutes and added to the must which I had aerated with thorough shaking several times. I pitched the yeast at 80F.
The plan is to pasteurize the remaining fruit, about a cup of each, treat with pectinase and rack onto this at about two to three weeks fermentation.
The honey was a dark honey with a rather strong fruity flavor but a little musky too. I'm hoping I dont end up wishing I'd used orange blossom honey. We'll see.
Suggestions?