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- Boiled Clover Honey & Spring Water (1 Qt. Total Volume) in microwave. Sg=1.055.
- Capped and cooled to 72F.
- Added .6g Fermaid-K to Starter Must
- Boiled 150ml of water and cooled to 110F.
- Added 6.25g GoFerm and Mixed
- Cooled to 102F then Sprinkled on 5g 71B yeast.
- Waited 15 minutes then added 150ml of Starter must
- Waited 15 minutes then added 150ml of Starter must
- Waited 15 minutes then transferred the Starter must and Yeast slurry to 1 gallon Sanitized Jug
- Bubbled air through inline sanitizing filter for 5 minutes using a bubble wand
- Installed Airlock and stored in a dark place
- Proceeded to prepare the must
Must Prep - Finished 3/16 11:00PM
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- Sanitized Blender and all parts
- Used blender with bottled spring Water to rough chop all of the frozen strawberries.
- Poured strawberries into a strainer bag inside a sanitized plastic bucket primary fermenter
- Add 96oz can of Strawberry wine base to the bag.
- Poured in Spring Water to 4.5 Gallons.
- Strain out the fruit very well using sanitized hands and set bag in a sanitized metal bowl for later.
- Added 4 tsp. Pectic Enzyme
- Added 6 tsp. K-Meta Sulfite Solution (equivalent to 6 camden Tabs)
- Heated ~15 lbs. Clover/Blackberry Honey and poured into a sanitized 2 Gallon Bucket.
- Brought 1 Liter of tap water to a boil and poured into the bucket
- Using a sanitized stick blender combined the honey and hot water
- Use the stick again when pouring the honey mixture into the fermenter on top of the strawberry juice
- Adjusted Total Liquid Volume to 5 Gallons
- Measured the SG = 1.106 @ 58F & pH @ 3.8
- Added 1 Tablespoon Lye Water and mixed well
- Measured pH @ 4.3
- Placed three large handfuls of sanitized marbles into the fruit bag.
- Tied the bag closely closed and put into the fermenter massaging the bag to mix must into the pulp
- Installed Lid and plug the airlock port.
- Stored in a cool place.
3/17 11:00AM
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Acclimate starter to the must:
- Must Temperature = 63F, SG=1.104
- Added 1 Cup of must to the starter
- Waited 20 minutes
- Added 1 Cup of must to starter
- Waited 20 Minutes
- Added 2 Cups of must to starter
- Waited 40 Minutes
- Added Starter to must
- Added 4.5g Fermaid-K & 4.5g DAP, disolved in 150ml Spring Water, according to HighTest's SNA Schedule
- Aerated with Sanitized Air filter and bubble wand for 20 minutes.
- Installed Airlock
3/17 12:37PM Placed in a 18C (65F) Water Bath in the bathtub.
Added more yeast - 3/17 4:40PM
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One bubble every 30 seconds...
Got nervous regarding the starter as this is not what I would normally have done so I went to the
HBS and purchased more 71B yeast.
Heated 250ml of Spring Water to 110F in a sanitized glass 2 cup measuring cup
Added 12.5g of GoFerm and waited for it to cool to 104F
Gentley stirred in 10g of 71B Yeast
Waited 15 minutes then added 120ml of Must
Waited 15 minutes then added 170ml of Must
Waited 15 minutes, Yeast temperature = 78F, Must temperature=64F
3/17 4:40PM Pitched Yeast slurry
Aerated 15 minutes with santized air filter and bubble wand
Nutrient Addition - 3/18 10:00AM
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Wow the fermentation is going crazy. I can not count the bubbles they are going so fast.
Measured SG = 1.090 @ 65F
Water bath @ 64F
Added 2.8g DAP & 2.8g Fermaid-K to 150ml of Spring Water
Mixed must to release gas
Started Areation with Santized Air and bubble wand.
Added nutrient mixture
Aeration for 15-20 minutes
3/18 - 8:40PM
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Noticed Sulfur Smell. The fermentation rate is still going super strong. It is going so fast I will be at 1/3 break before morning.
So I will plan on adding the last nutrient dose in the AM. Hopefully it will not be too far past it. If SG is below 1/2 sugar then I will add the nutrients but not aerate any more.
Measured SG = 1.078 @ 66F, pH=3.7
Water Bath @ 65F
Stirred and Sanitized aeration for 20 minutes to drive out the Sulfur Smell...
3/18 - 10:40PM
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Sulfur Smell still present so I am going to add some nutrients... As of this addition I will have added 188ppm of Nitrogen to the must. I am still planning on adding the 1.8g of Fermaid-K and DAP just before 50% sugar. This will yield a total added nitrogen content of 217.6ppm. I estimate the Honey to have ~15ppm nitrogen but I do not have an estimate for the strawberries... I hope they are adding enough to get the must to a total of 300ppm as recommended for this brix.
-Mixed 2g Fermaid-K and 2.8g DAP to 150ml of spring water.
-Stirred the must to release CO2 then mixed in the nutirents.
3/18 11:50PM
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Sulfur smell is mostly gone now. Much better. Air lock is still going nuts with about 10 bubbles per second (estimate becuase I can't count them!)
Measured must temperature @ 66F, Water Bath @ 65F
3/19 7:30AM
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Sulfur smell is very slight. This will be the last aeration I do.
-Measured SG=1.066 @ 66F
-Started Sterile Filtered Aeration through bubble wand (20 minutes)
-Added 1.3g DAP and 1.3g Fermaid-K in the normal spring water mix
-Used Rum instead of sanitizer in the air lock due to bubble formation and loss of liquids...
3/19 2:20PM
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Sulfide smell coming back!!!
-Measured SG=1.057 @ 67F
-Added 1g Fermaid-K and 1g DAP in 150ml spring water
-NO AERATION
3/19 8:45PM
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Sulfide smell is much stronger... I'm adding some more nutrient as that seems to help. The rum as airlock fluid is doing quite well. The bubble rate is still goings crazy ~5 bubbles per second since the change to rum.
-Measured SG=1.050 @ 68F, pH=3.6
-Added 1.5g Fermaid-K and 1.5g DAP mixed in 150ml of spring water.
-No Aeration as it is past the 1/2 sugar mark.
-The taste is still nice strawberry, honey, yeasty, and a little bit of bitterness is starting to show up. Assume this is the yeast and
Alcohol flavors comming into play as the sugar is eaten up.
3/21/10 8:00PM
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Swirled the bucket and took a gravity reading. SG = 1.014 @ 67F
3/22/10 8:30PM
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Swirled the bucket and took a gravity reading. SG = 1.008 @ 66F. pH= 3.6
Fermentation is slowing down. Airlock is ~2 seconds per bubble.
3/31 8:00PM
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Took a reading: SG=1.004. Took nine days to drop 4 points. I figure this is pretty much done. So I racked it into a 6 Gallon Better Bottle along with 10 pounds of bananas and 35ppm of SO2. Planning on letting this sit on the bananas for a month then racking off the fruit and back sweetening as needed.
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