JDWebb
Well-Known Member
Sort of an adaptation of another recipe here;
3 gallons apple juice
12 oz clover honey
1 cup brown sugar
4.5 oz molasses
Nottingham yeast
1 tsp nutrients for 3 days
Degassed several times daily
SG: 1.068
Plan is to ferment for 10 days in primary, transfer to secondary until it reaches 1.012 FG which is only 7.5% ABV, or I might decide to take it further, maybe 10%. Stabilize, and add 2 cups of brown sugar and 2 cups Buffalo Trace Kentucky Bourbon soaked in American Oak chips for 3 days.
Not sure how this will turn out, but it sounds good! Objective is to bottle it in 750ml wine bottles. (Only thing I like carbonated is my beer!)
3 gallons apple juice
12 oz clover honey
1 cup brown sugar
4.5 oz molasses
Nottingham yeast
1 tsp nutrients for 3 days
Degassed several times daily
SG: 1.068
Plan is to ferment for 10 days in primary, transfer to secondary until it reaches 1.012 FG which is only 7.5% ABV, or I might decide to take it further, maybe 10%. Stabilize, and add 2 cups of brown sugar and 2 cups Buffalo Trace Kentucky Bourbon soaked in American Oak chips for 3 days.
Not sure how this will turn out, but it sounds good! Objective is to bottle it in 750ml wine bottles. (Only thing I like carbonated is my beer!)
