Hi All,
EDIT: Typoed in the title. Great.
After my Original Post [Link] I made several changes to my brew plans. This is the first post following my βCherry Oak Melomelβ, and oh my heavens was this fine fellow easier to plan and produce than my βGinger Orange Bochetβ that will have/has a sister post to this one over here [Link].
Ingredients V.1.1
- 7.5 Ounces Raisins
- ~5 Pounds Tart Frozen Cherries
- 2.5 Madagascar Vanilla Beans
- ~2 Ounces Medium Toast French Oak Cubes
- 20 Pounds Mixed Honey
- Water As Necessary
- 10 Grams Yeast - Note: I am using Lalvin 71B-1122 [Link].
- 12.5 Grams Go-Ferm Protect Evolution
- 3 Teaspoons Pectic Enzyme
- 15 Grams Bentonite
- 30 Grams Fermaid O - Note: Only 7.5 Grams will be used at any one time.
Possible Ingredients (Not Yet Purchased, Process Undecided)
- Second bag of frozen cherries for secondary fermentation
- Sparkalloid (Clarifying)
- Potassium Metabisulfite (Racking and Stabilization)
- Potassium Sorbate (Stabilization)
Theoretical Process
T-1 (03Nov2021)
In this step, we will prepare for the creation of our Primary Brew Bag. To do this, we will be adding material both directly to said Brew Bag and into a Freezer Bag in preparation.
To the Primary Brew Bag: Add cherries and submerge in a bowl of water with Pectic Enzyme. Refrigerate overnight.
To the Freezer Bag: Split open vanilla beans and scrape out the seeds. Mix vanilla seeds with a small amount of honey and set aside for tomorrow. Cut pods into 2-3β long pieces and add to the freezer bag along with Oak Cubes and Raisins. Freeze overnight.
T0 (04Nov2021)
To rehydrate yeast, wait until the Go-Ferm Protect Evolution solution is at or below 104 F (~40 C) then add one packet (10 g) of yeast to create a yeast slurry. Allow the yeast at least 15 minutes to get their thing going before proceeding.
Add all of the honey, including vanilla guts honey, to the primary fermenter. Add warm water and stir to dissolve. Pour off the liquid from the pectic enzyme and cherries and stir that in too. Continue adding water to the 5 gallon mark. Mix thoroughly to oxygenate what is now officially your must. Take and record hydrometer reading.
Prepare yeast slurry for pitching by acclimating t
... keep reading on reddit β‘
