That wasn't a good post:
7lbs Straws, washed, cut, frozen for a week.
Simple sugar solution, 4lbs and water: 2 parts sugar, 1 part water
Boiled 2Tbs, un toasted French white oak chips, and 1Tbs medium toast French white oak chips for 15 minutes
Dry Ingriedients:
0.9 grams Wine Tannin
2 tsp yeast nutrient
1 tsp energizer
1 tsp pectic enzyme
0.54 grams Kmeta
Water sanitized primary to about 1.5 gallons
Add simple sugar solution until SG is 1.075
Add all the dry ingredients, and the boiled oak chips and it's water. Yes it looked brown, no worries. Stir it good
Put the berries in a five gallon nylon paint strainer bag, tie a good not. Drop it in the primary, and work some liquid into the bag.
Put a brew belt on, optional, and let it sit for two days.
After the wait, test and adjust acids to 0.60% With acid blend.
Once it's zeroed in, pitch a fresh pack of EC 1118.
Cover loosely with lid, cover the primary with a towel and let the yeast work.
...............
It's been 24hrs after pitching:
Room temp: 73 F
Must temp: 72 F
Squeezed the bag of fruit, stirred it pretty good, and took a SG
1.050 Now, that's a drop of 0.025.....so far so good. I'm drinking the sample now....
Tastes like a wine cooler but sweeter!! Anyway, just thought I would share.
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