Recent content by Shine0n

Update Been a few weeks now and it's starting to slow down but still on the move. SG is 1.022 and tasting great. Still a little too sweet so I'm hoping it falls closer to 1 but wherever it finishes it finishes and I'll be OK with it. All of my local small distilleries have grown from the 5...

Yessir

16 gal of bochet coffeemel 1.5 gal raspberry bochet 3 gal persimmon mel

1.126 was the O.G. It's chugging along at 71°f and now the s.g. is 1.068 My desired fg would have some residual sugars left but as most of the time the yeast will finish when they do lol I believe QA 23 has a tolerance of 14% and it always makes for a clean ferment when properly taken care...

Just finished up 6.5 gal strawberry Mel 6.5 gal vanilla blueberry Mel 5 gal carrot cake 3 gal cyber Just started today 16 gal bochet and will add coffee beans to secondary....soon I hope!!!

55 lbs wildflower honey caramelized (dark) 11 Gal spring water 54g ferm O (upfront) 15g yeast starter (step fed) QA23 55lbs honey heated in a 20 gal pot on med heat for roughly 2 hours. Stirring frequently throughout the process. Finished color is dark almost like molasses with notes of...

In my experience regift 20%of backset to total volume in fermenter for multiple generations will do the trick. Ive found that if I go above that % I need more buffering power in form of calcium to maintain an optimal ph range of 4.8-5.5

Yea I wasn't thinking when I used the puree lol Im going to tripple the dose when I do it. I do plan to wait a week to see what happens with the sparkaloid. I probably should've went with some Bentonite first but is what it is. Reservoir is going to dump barrels next week and I want it...

Racked again tonight and still hazy as hell. I do believe it has a strong pectin haze due to the fruit puree. I just added sparkaloid and will give a week or so to see if any clarity happens. Question though, will it do any harm to add the dose of pectic enzyme along with the sparkaloid...

With such a dark must it's hard to see exactly the muck at the bottom started so I did the best I could. Even with a light shining it was soooo dark in there lol Now there's a light at the end of this tunnel

Racking going down!!! 6.5 gal carboy that holds 7 to the neck Still 2+ needing to rack in one gallon jugs. My barrel spoiled on me so Im using med toast American white oak in secondary for a few months. I'll post final totals once finished

No doubt, I'll probably raise a toast with a pour as well lol

Its been at 1042 now for the past week so Im calling this good and done. 13.6% is fine with me and the flavors are well balanced.

I'm using vinters harvest puree (black currant) and the currant wine base in a melomel right now. The tast is very pleasant and very fruit forward. I use alot of amoretti artisan avors during secondary and have had great success with them. I tried the puree on the ferment and was slightly...