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Old 08-08-2010, 08:46 AM   #11
Babylon
Recipes 
 
Oct 2008
Posts: 139

This lost so much that I added some water with molasses boiled in it about halfway through the fermentation. It is now all bottled in 750 ml champagne bottles. I am doing my best to keep from drinking it all up, and have managed to restrain myself so far but it is really really good. Definitely very dark, fairly sweet with a pronounced molasses tone, but also some complex roast tastes and a definite contribution from the licorice. It has a lot of alcohol to it. I don't know exactly since I don't have a precise number for OG (due to later molasses addition) but it feels at least as strong as wine. I added champagne yeast with the molasses to let it finish everything off.

 
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