RPh_Guy
Bringing Sour Back
I wanted to double check my process. I have 6 lbs of meadowfoam honey for two batches.
Batch 1
Dissolve about 2.7lbs of honey to target 1.090 in a bit over 1 gallon.
Rehydrate 3g D47 yeast with 3.75g Go-Ferm.
Ferment in bucket covered with towel at about 63/64F (17C) controlled via insulated probe on bucket.
Follow TOSNA 2.0 with frequent degassing/aeration until 1/3 sugar break.
When s.g. hits 1.005 to 1.010, rack into glass carboy adding about 30ppm free sulfite.
Add glass marbles to remove extra headspace. Airlock.
Allow to clear.
If It tastes good dry I'll just rack and bottle.
Otherwise I'll rack onto 0.6g sorbate (130ppm) and add honey to taste. I'm not exactly sure how sweet I want it, probably semi-dry.
For batch 2 I'll start at 1.105 and step feed honey until the D47 gives up (no sulfite or sorbate).
For step feeding you add honey additions to primary until fermentation quits, right?
Batch 1
Dissolve about 2.7lbs of honey to target 1.090 in a bit over 1 gallon.
Rehydrate 3g D47 yeast with 3.75g Go-Ferm.
Ferment in bucket covered with towel at about 63/64F (17C) controlled via insulated probe on bucket.
Follow TOSNA 2.0 with frequent degassing/aeration until 1/3 sugar break.
When s.g. hits 1.005 to 1.010, rack into glass carboy adding about 30ppm free sulfite.
Add glass marbles to remove extra headspace. Airlock.
Allow to clear.
If It tastes good dry I'll just rack and bottle.
Otherwise I'll rack onto 0.6g sorbate (130ppm) and add honey to taste. I'm not exactly sure how sweet I want it, probably semi-dry.
For batch 2 I'll start at 1.105 and step feed honey until the D47 gives up (no sulfite or sorbate).
For step feeding you add honey additions to primary until fermentation quits, right?