BrewmanBeing
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- Oct 1, 2006
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I bought a can of Loganberry concentrate and want to make 5 gallons of "champagne" from it for my girlfriend. I have the following ingredients:
Wyeast 402 Champagne Yeast
96 oz Vinter's Harvest Loganberry Fruit Wine Base
15 lbs Corn Sugar
Diammonium Phosphate
Pectic Enzyme
Acid Blend
My plan was to make a yeast starter using a quart of water and a cup of corn sugar.
Then I plan to boil the rest of the ingredients in 5 gallons of Seattle tap water for a few minutes, run through my chiller and pitch the yeast starter.
Rack to a secondary once fermentation subsides.
Bottle with some corn sugar into beer bottles to carbonate in the bottle.
Will this be tasty?? I want a high alcohol content, but also want some sweetness in the finished product. Please comment on my plan and let me know where I might go wrong. I have never brewed anything but beer before. Should I re-pitch additional yeast at some point?
Wyeast 402 Champagne Yeast
96 oz Vinter's Harvest Loganberry Fruit Wine Base
15 lbs Corn Sugar
Diammonium Phosphate
Pectic Enzyme
Acid Blend
My plan was to make a yeast starter using a quart of water and a cup of corn sugar.
Then I plan to boil the rest of the ingredients in 5 gallons of Seattle tap water for a few minutes, run through my chiller and pitch the yeast starter.
Rack to a secondary once fermentation subsides.
Bottle with some corn sugar into beer bottles to carbonate in the bottle.
Will this be tasty?? I want a high alcohol content, but also want some sweetness in the finished product. Please comment on my plan and let me know where I might go wrong. I have never brewed anything but beer before. Should I re-pitch additional yeast at some point?
