SPAF
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Just racked to secondary the following recipe with corresponding notes. Any constructive comments for next time are welcomed:
5-gallons
14SEP2013
Ingredients:
2Lbs. Elderberries, dried
10 Lbs. Sugar
5 Gal. Water
2.5 Tsp. Pectinase
4 Tsp. Acid Blend
3 Tablets K-MetaBiSulf (Campden)
5 Tsp. yeast nutrient (DAP) (staggered in 1/3 additions throughout primary ferment)
Must Data
SG (adj): 1.096 = 12.5% PA
pH: 3.5
Soak must 24 hours for pectinase reactions.
Primary Ferment
1st 1/3 yeast nutrient addition.
Make yeast starter: Red Star Montrachet and must/water mixture.
Ferment to dry. (Predicted 12.5% ABV)
Add 2nd 1/3 yeast nutrient on day 3, and final 3rd yeast nutrient addition on day 5.
Day 3: SG 1.041
pH: 3.5
Temp (°F): 81
Day 4:
SG: 1.021
Temp: 73°F (cooled using evaporation system)
Day 6:
SG: 0.995
Temp: 72.9°F
ABV: 13.2%
Day 8:
SG: 0.992
Day 9: 22September2013
SG 0.992
Rack to Carboy (5-gallons)
1 tablet K-MetaBiSulf (Campden)
1.5 oz. American Oak cubes; Medium toast
5-gallons
14SEP2013
Ingredients:
2Lbs. Elderberries, dried
10 Lbs. Sugar
5 Gal. Water
2.5 Tsp. Pectinase
4 Tsp. Acid Blend
3 Tablets K-MetaBiSulf (Campden)
5 Tsp. yeast nutrient (DAP) (staggered in 1/3 additions throughout primary ferment)
Must Data
SG (adj): 1.096 = 12.5% PA
pH: 3.5
Soak must 24 hours for pectinase reactions.
Primary Ferment
1st 1/3 yeast nutrient addition.
Make yeast starter: Red Star Montrachet and must/water mixture.
Ferment to dry. (Predicted 12.5% ABV)
Add 2nd 1/3 yeast nutrient on day 3, and final 3rd yeast nutrient addition on day 5.
Day 3: SG 1.041
pH: 3.5
Temp (°F): 81
Day 4:
SG: 1.021
Temp: 73°F (cooled using evaporation system)
Day 6:
SG: 0.995
Temp: 72.9°F
ABV: 13.2%
Day 8:
SG: 0.992
Day 9: 22September2013
SG 0.992
Rack to Carboy (5-gallons)
1 tablet K-MetaBiSulf (Campden)
1.5 oz. American Oak cubes; Medium toast