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Search results for tag #fermenting

[?]Tom » 🌐
@firephoto@mastodon.social

Started a blackberry melomel (mead) today. 12 lbs / 5.5 kg blackberries, 9 lbs / 4 kg July honey, and Lalvin 71B yeast.

I put a little sugar on top of the blackberries as they thawed along with some pectic enzyme. Mashed good, 2 days from frozen to fermenter. The juice was about 14 brix or 1.057 SG.

Put all the berries in a brew bag, added a big heavy glass mug for weight, diluted the honey, rehydrated the yeast, and done. OG was 1.060.

A very large stainless pot full of frozen blackberries with sugar sprinkled on top.

Alt...A very large stainless pot full of frozen blackberries with sugar sprinkled on top.

A photo through the eyepiece of a brix refractometer showing the reading with the blackberry juice which is around 14 brix and 1.057 SG.

Alt...A photo through the eyepiece of a brix refractometer showing the reading with the blackberry juice which is around 14 brix and 1.057 SG.

The fermentation bucket full of the berry and honey juice and a thermometer showing 68.2F degrees which is 20.1C. There is a hydrometer floating in the liquid and part of the brew bag that's tied off floating next to it.

Alt...The fermentation bucket full of the berry and honey juice and a thermometer showing 68.2F degrees which is 20.1C. There is a hydrometer floating in the liquid and part of the brew bag that's tied off floating next to it.

A photo of a glass measuring cup with rehydrated yeast about to be poured into the berry and honey juice which is must... I chose to rehydrate because I felt mead purists would hunt me down if I didn't... I usually sprinkle. The Lalvin is only 5g packets and I'm cheap so I only used one so taking the best care of the yeast is easy to do plus it gave me a break to eat lunch. The bucket is full 20 mm above the 23 liter line with the idea being that the racked melomel will fill a 23 liter carboy and also not ferment too fast and plug the air lock and cause a big red mess that looks like a massacre happened.

Alt...A photo of a glass measuring cup with rehydrated yeast about to be poured into the berry and honey juice which is must... I chose to rehydrate because I felt mead purists would hunt me down if I didn't... I usually sprinkle. The Lalvin is only 5g packets and I'm cheap so I only used one so taking the best care of the yeast is easy to do plus it gave me a break to eat lunch. The bucket is full 20 mm above the 23 liter line with the idea being that the racked melomel will fill a 23 liter carboy and also not ferment too fast and plug the air lock and cause a big red mess that looks like a massacre happened.

    1 ★ 0 ↺

    [?]OCTADE » 🌐
    @octade@soc.octade.net

    @Mutedog@mastodon.social

    Have you tried brewing any of these yet?

    - dandelion wine
    - ginger bug
    - spruce beer
    - birch beer

    What's the coolest or weirdest stuff you've fermented?


      [?]Tom » 🌐
      @firephoto@mastodon.social

      Picked some grapes to make wine. 75-80 lbs, or about 35 kg. They are mostly the pink 'Delaware' grapes but there are a few Moore's Early and similar or just Concord from a wild seedling. If the strong grape taste of a Concord is 'foxy' then the pink grapes are not foxy.. in case any wine connoisseurs are cringing. ;) There's more to pick and I'd like to fill up 2 or 3 buckets after removing stems.

      A black 35+ liter trug full of pink slip-skin grapes. It is sitting on a rock that is covered with grape vines. There are Felco 310 snips with red handles on top of the grapes.

      Alt...A black 35+ liter trug full of pink slip-skin grapes. It is sitting on a rock that is covered with grape vines. There are Felco 310 snips with red handles on top of the grapes.

      A green 35+ liter trug full of pink grapes. There are Felco 310 snips with red handles on top of the grapes.

      Alt...A green 35+ liter trug full of pink grapes. There are Felco 310 snips with red handles on top of the grapes.

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