Recent content by CrazyMFJones

1 step attemperation with cool water bath worked much better in those instances than the two step. both must 1.15x, pitch cooled to + 2 degrees of must temp.

rehydrated as normal with goferm, added one step equal volume must, needed more attemperation so used a water bath to get within 2 degrees Farenhunt then pitched. went to the fridge just to stare at it 90 minutes later and suplize it was already well underway. next weekend i'll give it 2...

Thank you for your reply. If you are faced with needing another attemperation step for the temperature differential, would it be better to stay at the 50% of Brix and do a water bath to cool it down keeping the yeast hungry for more, or go ahead with a equal volume must step to get to 75% of...

so your attemperating your yeast pitch. you double the volume to get half the temperature difference. but you also are cutting your brix in half. is this really acclimatizing your yeast to the brix of the must? is there a better way?

Thank you. Would I be better off with fresh fruit? Does it integrate faster? How long would I have to wait for the honey to meld?

Thanks for posting your recipe. What color! I love the way the light dances thru the glass. Likely even more impressive in person. Cameras tend to lie a little.

I have a blackberry mel that's lacking fruit color and flavor and its too dry for me. Any one ever try a can of Vinters Harvest Puree to up the fruit and sweetness level at the same time ?

How much blueberry did you use for your gallon? Did you crack the skins on the berries?