I’m making this post now to document how this goes. I’ve been wanting to make something like woodchucks Belgian white. This is what I started today:
5 gallons Kirkland apple juice
5 tsp yeast nutrient
T-58 yeast
to spice it I took 36 oz water and brought it to a boil. To that I added 0.75 oz dried sweet orange peel and 0.75 oz freshly crushed Indian coriander. Boiled it for 5 minutes. Removed from heat and added 2 chamomile tea bags (about 3 grams of chamomile flower total). Let it sit in the hot water for about10 minutes and then put it in my sink where I had an ice bath waiting. Cooled it for a little over 10 minutes and added it to the fermenter (filtering out the spices in the process). Also added one frozen apple juice concentrate to make up for the dilution from the 36 oz of water.
pitched yeast at about 60 degrees and I’m going to do my best to keep it under 70 for at least 3 days.
OG 1.062
5 gallons Kirkland apple juice
5 tsp yeast nutrient
T-58 yeast
to spice it I took 36 oz water and brought it to a boil. To that I added 0.75 oz dried sweet orange peel and 0.75 oz freshly crushed Indian coriander. Boiled it for 5 minutes. Removed from heat and added 2 chamomile tea bags (about 3 grams of chamomile flower total). Let it sit in the hot water for about10 minutes and then put it in my sink where I had an ice bath waiting. Cooled it for a little over 10 minutes and added it to the fermenter (filtering out the spices in the process). Also added one frozen apple juice concentrate to make up for the dilution from the 36 oz of water.
pitched yeast at about 60 degrees and I’m going to do my best to keep it under 70 for at least 3 days.
OG 1.062