Am I mistaken or was the Montrachet/Nottingham/US-05 used so that it leaves some residual sugars in the final product so we don't have to backsweeten? I assumed that the lower ABV-producing yeast strains were chosen so we didn't end up with rocket fuel.
Perhaps I am mistaken, however.
I'm curious to see how the lumpher's recipe from the first page turns out, so I think that is the one I am going to try. For those of you who don't want to backtrack, here it is:
Does this seem like it won't work as-is? I mean, there is no nutrient, but lumpher said that it is a hit...
Perhaps I am mistaken, however.
I'm curious to see how the lumpher's recipe from the first page turns out, so I think that is the one I am going to try. For those of you who don't want to backtrack, here it is:
4 cans frozen lemonade
4 cans frozen pink lemonade
3 cans frozen limeade
4# sugar
1 pack montrachet
water for 6 gallons
let primary 1 month, then keg, and let it chill/carb 2 weeks on 11# co2
Does this seem like it won't work as-is? I mean, there is no nutrient, but lumpher said that it is a hit...