Group Brew Fall 2009- Fall Bounty Cyser Weekend of 10/31/2009
#21
Posted 03 November 2009 - 03:56 PM
added 1/2 tsp nutrient and 1/2 tsp energizer.
#22
Posted 05 November 2009 - 08:37 PM
1.008
70*F
Unfortunately, I never got around to freeing up a carboy.....will be busy bottling and racking tonight!
Primary: empty
Secondary: Fall's Bounty Cyser, Blueberry Hannah's Choice
Aging: Black & Blue Berry, "Basic Black" Currant, Cinnamon Vanilla Metheglin, Polish Mead, Dry Mead
Recently Bottled: Red White & Blue Berry
#23
Posted 05 November 2009 - 09:08 PM
1.030 at 66*F corrected to 1.031 at 60*F
#24
Posted 05 November 2009 - 09:09 PM
#25
Posted 06 November 2009 - 02:32 PM
#26
Posted 07 November 2009 - 03:52 AM
1.002
68*F
Bottled my concord pymet to free up a carboy, then transferred the Fall's Bounty to the carboy. Everything looks and tastes as it should.
I will be adding the spices [later tonight] as listed in the book--since a fall cyser is my standard fair, I have enough "plain" in the cellar.
The pymet, by the way, is quite nice. It seems to be the only way I can make a wine out of concord and actually like it.
Primary: empty
Secondary: Fall's Bounty Cyser, Blueberry Hannah's Choice
Aging: Black & Blue Berry, "Basic Black" Currant, Cinnamon Vanilla Metheglin, Polish Mead, Dry Mead
Recently Bottled: Red White & Blue Berry
#27
Posted 07 November 2009 - 02:57 PM
psolio, on 05 November 2009 - 02:09 PM, said:
Sorry psolio. Homeownership be damned, it does in fact suck up all your free time.
gravity check 1.056
Temp 65F
Still fermenting like a beast
will add 1.8g Fermaid K and 1.8g DAP today as well now that I'm at the midpoint. I get foam to the top of the bucket when I stir it up! I have to let it settle before I can pull a sample to test. I also plucked a little caterpillar off the krausen today. He must have snuck in on the fruit. At least he died happy.
#28
Posted 08 November 2009 - 02:44 AM
OG 1.110
Pitched yeast
11-07-09 5:00 PM
Drew sample. About 13 brix, Gravity around 1.017
Tasted sample. Cloudy, tastey, alcohol hotness. Tastey for <1 week old
Conclusion: I am expecting good things from this one.
zymot
Alexis de Tocqueville
#29
Posted 08 November 2009 - 08:37 PM
1.012 at 66*F corrected to 1.012 at 60*F
#30
Posted 09 November 2009 - 03:47 PM
#32
Posted 11 November 2009 - 07:55 PM
Temp 62dF
Airlock activity still consistent. I had some more yeast arrive today in case one pack cant finish the job.
I will add compared to beer, mead tastes terrible while fermenting.
#33
Posted 12 November 2009 - 03:18 AM
1.004 at 66*F corrected to 1.004 at 60*F
I tasted it today - a little hot, but damn fine bevvy. I am pretty sure I will not spice this batch.
#34
Posted 13 November 2009 - 05:58 AM
Because I don't have a 6-gallon carboy, I ended up with about a half gallon of cyser that wouldn't fit. I am in the process of drinking it now
It is damn tasty only three weeks in... *prepares for killer hangover*
#37
Posted 19 November 2009 - 06:02 PM
strangebrewer, on 19 November 2009 - 09:28 AM, said:
I ended up drinking a quart that day and then a quart two nights ago. Oh man it is good, but the hangover sucks.
#39
Posted 20 November 2009 - 12:15 AM
#40
Posted 21 November 2009 - 02:15 PM
It's pretty murkey looking right now and bubbling occasionally. I'll probably forget about it for a month and see what settles out. Last batch I didn't add a clarifier to at all so i know over time it will clear up on it's own. We'll see if I can be as patient with this batch!

Sign In
Register
Help




MultiQuote



