Jnco_hippie
Well-Known Member
Here is my recipe:
1/2 Gallon (fermented in growler)
1 lb brown rice (lightly milled)
2 oz white rice (lightly milled)
2 oz rye (lightly milled)
1 oz toasted rye (whole)
9 oz turbanado sugar
3 oz white table sugar
8 oz brown sugar
1/4 package cote des blancs dry yeast (started)
1/10 tube of white labs english ale yeast
1/4 tsp Wyeast nutrient
handful of blueberries
grains tied up in bag
Boil 3 quarts water in open top pressure cooker
remove water from burner, drop in grain bag
put pressure cooker lid on, let set off heat for 35 min
remove grain bag, sparge 3 cups water
boil must adding all sugar
stir for 25 min adding sparge
let set 5 min open, off heat
immerse in cold ice water, cool to 80 degrees
pitch started yeast
add handfull blueberries
I am waiting on my next package of airlocks and stoppers to arrive, should be here monday. I VERY LOOSELY put the lid on my growler, and set the potential bomb in an overflow basin. will replace lid with airlock once they arrive.
I have no idea what the OG is, but it must be high, as the must was THICK.
used a gallon recipe found on line, cut it in half, then changed out the grains, yeast, and added blueberries.
what do yall think? do i have a potentially quaffable sake, or a deadly bomb waiting to disfigure someone for life?
the recipe said it should finish out around 16% abv, but that was using sherry yeast.
Anyone wanna weigh in with possible FG & alcohol level?
do you think it will be drinkable?
1/2 Gallon (fermented in growler)
1 lb brown rice (lightly milled)
2 oz white rice (lightly milled)
2 oz rye (lightly milled)
1 oz toasted rye (whole)
9 oz turbanado sugar
3 oz white table sugar
8 oz brown sugar
1/4 package cote des blancs dry yeast (started)
1/10 tube of white labs english ale yeast
1/4 tsp Wyeast nutrient
handful of blueberries
grains tied up in bag
Boil 3 quarts water in open top pressure cooker
remove water from burner, drop in grain bag
put pressure cooker lid on, let set off heat for 35 min
remove grain bag, sparge 3 cups water
boil must adding all sugar
stir for 25 min adding sparge
let set 5 min open, off heat
immerse in cold ice water, cool to 80 degrees
pitch started yeast
add handfull blueberries
I am waiting on my next package of airlocks and stoppers to arrive, should be here monday. I VERY LOOSELY put the lid on my growler, and set the potential bomb in an overflow basin. will replace lid with airlock once they arrive.
I have no idea what the OG is, but it must be high, as the must was THICK.
used a gallon recipe found on line, cut it in half, then changed out the grains, yeast, and added blueberries.
what do yall think? do i have a potentially quaffable sake, or a deadly bomb waiting to disfigure someone for life?
the recipe said it should finish out around 16% abv, but that was using sherry yeast.
Anyone wanna weigh in with possible FG & alcohol level?
do you think it will be drinkable?