JDWebb
Well-Known Member
So, I finally got rid of that blasted black currant juice. I came up with another experiment! To get the SG to 1.090, I added some vanilla simple syrup I had left over from one of my infusions. Its good in my other stuff, we'll see what happens here.
So here it is;
2 qts pure BC
2 qts fresh juiced campdened and pectic enzymed apple juice
1 cup white sugar
1/2 cup brown I had to use up
1 cup vanilla simple syrup (2:1 sugar to water)
1/2 pack left over Cote des Blancs
1/2 tsp nutrient
All done at an even temp of 72º
I have no idea whats going to happen as I patiently wait for airlock activity, but if my wife comes home and see's the kitchen right now, it looks like someone butchered a goat, a chicken and a cat. (There was some slight spillage of that damned black currant juice...)
So here it is;
2 qts pure BC
2 qts fresh juiced campdened and pectic enzymed apple juice
1 cup white sugar
1/2 cup brown I had to use up
1 cup vanilla simple syrup (2:1 sugar to water)
1/2 pack left over Cote des Blancs
1/2 tsp nutrient
All done at an even temp of 72º
I have no idea whats going to happen as I patiently wait for airlock activity, but if my wife comes home and see's the kitchen right now, it looks like someone butchered a goat, a chicken and a cat. (There was some slight spillage of that damned black currant juice...)
