 |
|
|||||||||||
|
||||||||||||
Yeast TestsHere for more info... |
|
Must 1 |
Yeast Starters |
|
12 lbs Basswood Honey |
12 c Hard Water |
|
1 tsp Tannin |
1 c Basswood Honey |
|
≈ 5 gallons hard water |
1 Tbsp Energizer |
|
|
Yeasts: |
|
|
Danstar Windsor Ale Yeast |
Must 2 |
Lalvin EC-1118 Champagne Yeast |
|
12 lbs Wildflower Honey |
Muntons Premium Gold |
|
1 tsp Tannin |
Red Star Côtes des Blancs |
|
≈ 5 gallons hard water |
Red Star Montrachet |
|
|
Wyeast 1056 American Ale (slap pack) |
|
|
|
|
Wyeast 1056 American Ale (slap pack) – Started in-pack at 8 pm on Aug 5th, added to starter at 1:30 pm on Aug 6th. Slap pack had expanded to its full 2 in. already. Very fizzy when pitched. Red Star Montrachet – Added to starter at 1:30 pm on Aug 6th. Red Star Côtes des Blancs – Added to starter at 1:30 pm on Aug 6th. Muntons Premium Gold – Added to starter at 1:30 pm on Aug 6th. No scum, fully settled when pitched. Lalvin EC-1118 Champagne Yeast – Added to Starter at 1:30 pm on Aug 6th. Danstar Windsor Ale Yeast – Added to starter at 1:30 pm on Aug 6th. By 2 pm it had already foamed over, moved to a 1 qt. container. All yeasts were pitched between 11 pm and 11:30. Starter – First filled the kitchen sink with hot water & added 3 Tbsp of One-Step, added the jars for holding the starters, the covers, and measuring equipment I would use in the starters. Twelve cups of hard water, 1 cup of Basswood honey, & approx one Tbsp of energizer were simmered for 20 minutes. Then put 1¼ cups of the starter into 6 different 1-pint canning jars to let cool (there was leftover starter). Once the jars had cooled to about 95°F, the yeasts were added, to energize and rehydrate. Lids were cut pieces of dishcloth with the regular screw-on lids over them, allowing gasses out, but preventing things from getting in. Sanitizing for musts – a primary was filled with hot water to about 3½ gallons, and 2 Tbsp One-Step was added. Plugs, air locks, jugs, and other equipment for use in the must preparation were submerged for a while, and then removed to dry until needed. Musts – 1 gallon (12 lbs) of honey, 1 tsp of tannin, and 2 gallons of hard water were heated just below a simmer for one hour, then strained to a primary where they were topped off to just over 5 gallons, then siphoned into separate one-gallon glass jugs. The Basswood must was done first, then the Wildflower. When both musts were cooled to about 85° - 90°F, the yeasts were added. Each yeast starter was halved, and then added to a Basswood & Wildflower jug. Both musts came out a dark purple, I think it’s from the tannin (grape), looking into it. By noon on Aug 8th, the purple colour had completely settled out of all the Wildflower batches, and was noticeably lighter in the Basswoods. |
|
Danstar Windsor Ale Yeast / Basswood Honey |
|||||
|
|
Birthday |
Rack One |
Rack Two |
Bottling |
One Year |
|
Date |
8-6-2004 |
|
|
|
|
|
SG |
1.100 |
|
|
|
|
|
PH |
6.5 |
|
|
|
|
|
Notes |
36 hrs – Airlock filled w/ foam, bubbling @ 1 ½ sec. |
||||
Danstar Windsor Ale Yeast / Wildflower Honey |
|||||
|
|
Birthday |
Rack One |
Rack Two |
Bottling |
One Year |
|
Date |
8-6-2004 |
|
|
|
|
|
SG |
1.095 |
|
|
|
|
|
PH |
6.0 |
|
|
|
|
|
Notes |
36 hrs – Airlock overflowed, bubbling @ 2 ½ sec |
||||
Lalvin EC-1118 Champagne Yeast / Basswood Honey |
|||||
|
|
Birthday |
Rack One |
Rack Two |
Bottling |
One Year |
|
Date |
8-6-2004 |
|
|
|
|
|
SG |
1.100 |
|
|
|
|
|
PH |
6.5 |
|
|
|
|
|
Notes |
36 hrs – Airlock filled w/ foam, bubbling @ 2 ½ sec. |
||||
Lalvin EC-1118 Champagne Yeast / Wildflower Honey |
|||||
|
|
Birthday |
Rack One |
Rack Two |
Bottling |
One Year |
|
Date |
8-6-2004 |
|
|
|
|
|
SG |
1.095 |
|
|
|
|
|
PH |
6.0 |
|
|
|
|
|
Notes |
36 hrs – Bubbling @ 2 sec |
||||
Muntons Premium Gold / Basswood Honey |
|||||
|
|
Birthday |
Rack One |
Rack Two |
Bottling |
One Year |
|
Date |
8-6-2004 |
|
|
|
|
|
SG |
1.100 |
|
|
|
|
|
PH |
6.5 |
|
|
|
|
|
Notes |
36 hrs – Some foam in airlock, lots of sediment. Bubbling @ 2 ½ sec. |
||||
Muntons Premium Gold / Wildflower Honey |
|||||
|
|
Birthday |
Rack One |
Rack Two |
Bottling |
One Year |
|
Date |
8-6-2004 |
|
|
|
|
|
SG |
1.095 |
|
|
|
|
|
PH |
6.0 |
|
|
|
|
|
Notes |
36 hrs – Lots of sediment, bubbling @ 3 sec. |
||||
Red Star Côtes des Blancs / Basswood Honey |
|||||
|
|
Birthday |
Rack One |
Rack Two |
Bottling |
One Year |
|
Date |
8-6-2004 |
|
|
|
|
|
SG |
1.100 |
|
|
|
|
|
PH |
6.5 |
|
|
|
|
|
Notes |
36 hrs – Bubbling @ 3 sec. |
||||
Red Star Côtes des Blancs / Wildflower Honey |
|||||
|
|
Birthday |
Rack One |
Rack Two |
Bottling |
One Year |
|
Date |
8-6-2004 |
|
|
|
|
|
SG |
1.095 |
|
|
|
|
|
PH |
6.0 |
|
|
|
|
|
Notes |
36 hrs – Bubbling @ 3 sec. |
||||
Red Star Montrachet / Basswood Honey |
|||||
|
|
Birthday |
Rack One |
Rack Two |
Bottling |
One Year |
|
Date |
8-6-2004 |
|
|
|
|
|
SG |
1.100 |
|
|
|
|
|
PH |
6.5 |
|
|
|
|
|
Notes |
36 hrs – Some foam in airlock, bubbling @ 2 sec. |
||||
Red Star Montrachet / Wildflower Honey |
|||||
|
|
Birthday |
Rack One |
Rack Two |
Bottling |
One Year |
|
Date |
8-6-2004 |
|
|
|
|
|
SG |
1.095 |
|
|
|
|
|
PH |
6.0 |
|
|
|
|
|
Notes |
36 hrs – Bubbling @ 5 sec. |
||||
Wyeast 1056 American Ale (slap pack) / Basswood Honey |
|||||
|
|
Birthday |
Rack One |
Rack Two |
Bottling |
One Year |
|
Date |
8-6-2004 |
|
|
|
|
|
SG |
1.100 |
|
|
|
|
|
PH |
6.5 |
|
|
|
|
|
Notes |
36 hrs – Lots of sediment, bubbling @ 3 sec. |
||||
Wyeast 1056 American Ale (slap pack) / Wildflower Honey |
|||||
|
|
Birthday |
Rack One |
Rack Two |
Bottling |
One Year |
|
Date |
8-6-2004 |
|
|
|
|
|
SG |
1.095 |
|
|
|
|
|
PH |
6.0 |
|
|
|
|
|
Notes |
36 hrs – Lots of sediment, bubbling @ 3 sec. |
||||