Day 43 Fermentation Beginning for Big Dark, Pineapple Tinker

Funny, I just decided I should call my pineapple melomel “Pineapple Tinker”. I have added an additional 5 oz of honey and 3 oz of white sugar mixed with 8 oz of hot water to dissolve. I added that to a 1 gallon carboy, then shook the existing juice mix and funneled it into the 1 gallon carboy. I then added another 4 cups of water, shook that and topped with the airlock.

Sized up to a 1 gallon carboy for fermentation.

Sized up to a 1 gallon carboy for fermentation.

When this ferments and is ready for racking, I should get a little more that 1/2 gallon. I’m hoping to bottle a 1/2 gallon after perhaps a 3rd racking for clarity. This will also be my first experience with fermenting in glass, so I’ll be able to view the process. I’ll be pitching the yeast tonight. The OG is now 1.110 @69F  room temp, more like what I was expecting for this melomel. I took a digital temperature of the juice and it is currently 76F. I’m not sure if that is more accurate for figuring the OG? It doesn’t make a huge difference. The ABV calculator comes up with either 11.29% or 11.42%, if the projected FG of 1.025 is attained. I’m going to go back to my recipe builder and adjust for the fermentables that I added and see if it changes much. I added 8 oz of white sugar to the recipe calculation last night, but it was actually 3 oz sugar and 5 oz honey. Same volume, just different make-up.

Starting to settle in the 1 gallon carboy

Starting to settle in the 1 gallon carboy

Oh! And the Big Dark is fermenting! I saw bubbles at about 12 second intervals. I’m going to need some bottles soon!

12:00 Checked the SG on the Big Dark stout and got a reading of 1.111 adjusted to 1.112! Holy crap!!! What happened yesterday that I got 1.047 and today, I get 1.112?! Yesterday, the wort had a good bitterness. Today, it isn’t bitter at all and is very malty sweet. I don’t know what happened, but it will be interesting to see how this ferments out and where the ABV settles. Maybe a long bottle conditioning period will be in order?

Sample of Big Dark...very sweet currently.

Sample of Big Dark…very sweet currently.

8:00 pm   Checked the SG on the Pineapple melomel at 1.142, after a good mix. Pitched just shy of 3 grams of Safale s-04 yeast that was bloomed in a little warm water.

Blooming the yeast

Blooming the yeast

Shook up again and replaced the airlock. Let the ferment begin!

Yeast pitched, contents shaken, not stirred.

Yeast pitched, contents shaken, not stirred.

The Big Dark in PFB is bubbling vigorously. The interval is irregular, but when it goes, 3 or 4 bubbles go at once.


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