brazedowl
Well-Known Member
Recipe Type: All Grain
Yeast: Montrachete
Batch Size (Gallons): 5
Original Gravity: 1.122
Final Gravity: N/A
IBU: N/A
Boiling Time (Minutes): N/A
Color: Dark Red
Primary Fermentation (# of Days & Temp): 14 Days @ ~70F
Secondary Fermentation (# of Days & Temp): Until Stable
Tasting Notes: Waiting on aging...
~~Ingredients~~
10# Regular Cane Sugar
10# hand-picked blueberries
4# Raisins
1pkt Redstar Montrachet Yeast
1 tbls Energizer
1 tbls Nutrient
2 Crushed Campden Tablets
1/2 tbls pectic enzyme
1.5 tbls Acid Blend
Water to 5-6 Gallons
~~Prep~~
1) Dissolved sugar, energizer, nutrient, acid blend and pectic enzyme in 3-4 Gallons of H2O. Warmed over low heat while preparing fruit. Started yeast in a mason jar of warm water and 1/4cup sugar.
2) Used a blender to puree blueberries and place in a nylon brew-bag
3) Used a slap chopper to roughly chop the raisins and placed in a separate nylon brew bag.
4) Placed both brew bags in the primary and poured sugar & nutrient solution over them.
5) Pitched yeast into brewbucket and added water to bring to a inch or so from the top of the container.
~~Primary~~
- Sat for 14 days on the counter. Regular room temp 70F-75F.
- Stirred every other day or so.
- Be mindful the with the water level so high that the airlock may suck up some liquid... not that that happened to me.
~Secondary~~
Used blue plastic 5gal water jug (the type found at lowes etc).
Continued fermenting at 70F-75F until bubbling has almost completely ceased
~~Bottling~~
Bottled into 24 regular 750ml wine bottles.
~~Notes & Comments~~
- Yet to try the finished product... still bottle aging...
Yeast: Montrachete
Batch Size (Gallons): 5
Original Gravity: 1.122
Final Gravity: N/A
IBU: N/A
Boiling Time (Minutes): N/A
Color: Dark Red
Primary Fermentation (# of Days & Temp): 14 Days @ ~70F
Secondary Fermentation (# of Days & Temp): Until Stable
Tasting Notes: Waiting on aging...
~~Ingredients~~
10# Regular Cane Sugar
10# hand-picked blueberries
4# Raisins
1pkt Redstar Montrachet Yeast
1 tbls Energizer
1 tbls Nutrient
2 Crushed Campden Tablets
1/2 tbls pectic enzyme
1.5 tbls Acid Blend
Water to 5-6 Gallons
~~Prep~~
1) Dissolved sugar, energizer, nutrient, acid blend and pectic enzyme in 3-4 Gallons of H2O. Warmed over low heat while preparing fruit. Started yeast in a mason jar of warm water and 1/4cup sugar.
2) Used a blender to puree blueberries and place in a nylon brew-bag
3) Used a slap chopper to roughly chop the raisins and placed in a separate nylon brew bag.
4) Placed both brew bags in the primary and poured sugar & nutrient solution over them.
5) Pitched yeast into brewbucket and added water to bring to a inch or so from the top of the container.
~~Primary~~
- Sat for 14 days on the counter. Regular room temp 70F-75F.
- Stirred every other day or so.
- Be mindful the with the water level so high that the airlock may suck up some liquid... not that that happened to me.
~Secondary~~
Used blue plastic 5gal water jug (the type found at lowes etc).
Continued fermenting at 70F-75F until bubbling has almost completely ceased
~~Bottling~~
Bottled into 24 regular 750ml wine bottles.
~~Notes & Comments~~
- Yet to try the finished product... still bottle aging...