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Racking Muscadine Wine 2016

Time to make some wine.

Time to make some wine.

 

Well, I racked the muscadine wine. Unfortunately, one of my plastic carboys in missing in action, so I racked it into my glass one. I added one crushed Campden tablet to the new carboy and away we went…from the bottling bucket in which I did primary fermentation to the glass carboy.

Racking to the carboy.

Racking to the carboy.

My carboy is over 5-1/2 gallons and racking left me a little under 5 gallons. In order to prevent oxidation, I topped off with about 1.25 gallons of Culligan bottled water. I know it will drop the alcohol a bit and dilute the wine, but I actually want something lighter than the wine from last couple of years. I might even backsweeten a little after fermentation is complete and the wine is stabilized.

Nice color. Topped up with Culligan bottled water.

Nice color. Topped up with Culligan bottled water.

The color is nice…a kind of purple version of a rose’. The flavor still has a little muscadine flavor. I’m hoping when conditioning is done and I backsweeten and bottle, I will have an easy-drinking wine that will be a “half-sweet” wine that will be ready to drink in a year.

Update 10/18/16: Okay, I racked the wine off of the lees and it’s really nice and clear. I wound up with a little under a half of a gallon excess…might use it to experiment with backsweetening. Also took a hydrometer sample…looks like 1.001, after adjusting for temperature. So, it’s pretty dry, at the moment. Once I’m sure it’s stable and won’t start fermenting again, I’ll adjust the sweetness. I did add another crushed Campden tablet to hopefully achieve stabilization…it may take an overnight outside on a cold night…but there’s plenty of time. I’d just rather not add Campden after this point. A quick sip reveals that it doesn’t taste bone dry, which is good! And it’s a light body. This one may actually be ready to drink next Summer.

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Muscadine Wine 2016

Time to make some wine.

Time to make some wine.

From the bucket of muscadine grapes that I picked from my niece’s grape arbor recently, I am making a batch of wine. I am starting with 11lbs, 5oz of grapes. You could use more or less, from what I have read; recipes vary greatly. I wouldn’t use less than 10lbs.  I have chosen a yeast that I hope will leave me with a “half sweet” wine. Not bone dry, but not too sweet. So, pulling together what I have learned from two previous batches of wine and the reseach I did for those, this is the recipe I’ve put together…..

Muscadine Wine

11 pounds, 5 oz Muscadine Grapes

3-4 gallons water (top up later, as needed)

sugar (up to 9lbs, dissolved in water for hydrometer or refractometer reading 1.090)

Cote des Blancs yeast

5 Campden tablets, crushed (1 per gallon)

5 teaspoons yeast nutrient

Acid blend to increase acid or

calcium carbonate (or potassium bicarbonate) to reduce acid (if needed)

(Acidity should be more than 0.55% and no more than 0.70%, there is a test kit available at wine/brew shops)

1-1/4 teaspoons Pectic enzyme

Make sure all utensils and containers are sanitized. I use a product called Starsan. Crush the grapes and add to a mesh straining bag (available at brew shops).

Crushed grapes in strainer bag, with juice.

Crushed grapes in strainer bag, with juice.

Pour the juice into a fermentation container (bottling bucket works well) and add the bag of grape skins/pulp.

Bottling bucket...good for primary fermentation of 5 gallon wine batch.

Bottling bucket…good for primary fermentation of 5 gallon wine batch.

Test the specific gravity of the juice. Use a calculation tool to figure out how much sugar to add for a 5 gallon batch. Dissolve the sugar in some hot water. Add to the juice/grapes and top off to 5 gallons. Verify the SG is in the correct range, around 1.090…it may require preparation of additional sugar/water solution. Add the crushed Campden tablets and yeast nutrient. Stir well and allow to sit for 10-12 hours, sealed and fitted with an airlock.

Test the acid and SG again. Adjust acid as needed.  Add pectic enzyme.  Rehydrate yeast as package directs. Pitch yeast and reseal.

Open the container and push the bag of grape must down and stir well with the juice…do this twice a day for the next 5 to 7 days. Check  for the SG to drop to around 1.030 and then remove the strainer bag. Squeeze to get any additional juice and then discard (or compost!). Rack to a carboy, leaving the sediment (lees) behind and continue fermentation until complete. Rack again a couple more times at 2 months intervals, until clear. Add 1 crushed Campden tablet each time the wine is racked. Stabilize and wait for any suspended yeast to fall. Bottle and age at least 1 year and up to 3 years.

Process this time: I crushed the grapes in a sanitized bucket, using a sanitized aluminum baseball bat.

Crushed muscadine grapes.

Crushed muscadine grapes.

I used a refractometer to check the juice SG and it came in at 1.058. I tried figuring out the sugar amount to add using Brewer’s Friend online tool. I found out that this process is called “chapitalization”. Unfortunately, I did it wrong. I mixed the sugar with the water and added it to the grape must. Once I added the water up to 5 gallons, the the SG was only 1.045.

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Grape must in strainer bag, with water, sugar, Campden tablets, and yeast nutrient.

So, I went back to the calculator tool and entered the new figures and recalculated the additional sugar needed. Altogether, the amount of sugar added was exactly 8lbs and the new SG reading is 1.091. Being off .001 is acceptable. I also added the 5 crushed Campden tablets and 5 teaspoons of yeast nutrient. Now it sits until tomorrow morning.

9/12/16: Okay., I added the pectic enzyme. Now we get to the part that I’m less confident about, but I’m going to do the best I can: measuring the acid. I have a kit that contains two chemicals. You measure and add one to a test tube (if it came with one, I’ve lost it, so I improvised), add some water. Then you measure some of the other and start adding it drop by drop to the test tube. When the color changes, without being able to swirl it clear again, you stop. You figure out how much you used and plug that into a formula and get a number that represents the acid content. Then you compare that to a range you should be in. That will determine if you need to raise the acid content or reduce it. From what I have read, muscadines are high acid, so I anticipated that I may have to reduce them…and I had not bought the right stuff to do that. Turns out, the acid is quite low. The 2oz of Acid Blend that I bought will not be enough. The figure I came up with was 1.2 ppt sulfuric (or 0.1875 % tartaric). Pretty much Greek to me, but I found the way to figure out the amount of acid blend needed was easier using the ppt sulfuric method. At 1.2 , I needed to add 1 oz to 5 gallons for each 1.1 increase. I had 2oz on hand, so that got me up to 3.4 ppt sulfuric. The range I need to be in for this wine is 3.9 to 4.2…a half ounce more would put be at the minimum, and an ounce would put me at 4.5, a little over. I need just under 3/4oz (4.225). 0.70oz will be 4.17. So, I need to find some acid blend today…my closest store isn’t open on Mondays, so I may have to drive a bit. I know this may sound like a bunch of confusing junk, but I’m trying to get a decent end product, so I’m going to deal with it. My biggest fear is that the wine will not have enough flavor…maybe I should have used more grapes? Crossing fingers. I will be pitching the yeast late tonight.

9/12/16: 9:00 p.m. Double checking test numbers after adjustments. ppT Sulfuric looks like 4.0 and % Tartaric looks like 0.625…these numbers are right where I would want them. The pH test is a little harder to judge. I was hoping it would be more than 3.0. The color on the test strip is defininately darker than 2.8 and lighter than 3.2, but there is no color reference in between. I guessed 3.0 before and maybe it’s a little darker…just hard to judge. I’m going to go by the acid test and assume I’m good. I did take another refractometer reading and got 1.086…ugh! So, I ran it again and got 1.091…whew! Starting the rehydration of the yeast and that will be pitched shortly.

9/12/16: 11.45 p.m. Yeast pitched. Cote des Blancs from Red Star. Decription: “Cote des Blancs is also known as Epernay II. It is recommended for Chardonnay, Riesling, mead and cider, as well as fruit wines, particularly apple. it imparts a fruity aroma in both red and white wines. A slow fermenter that works best between 50 and 80 degrees. This strain will not ferment to a dryness at the low end of the range, leaving residual sugar resulting in a sweeter wine.”

9/16/16: Removed grape must added a little water and removed hydrometer sample. 73.4 F and 1.040 on hydrometer = SG 1.041 . I’m going out of town and won’t be available to stir for a few days, so I went ahead and pulled the bag and drained.

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Bottling There Gose Sea Breeze and Wine Update

Racking the gose to a bottling bucket.

Racking the gose to a bottling bucket.

With two weeks and one day to go until Thanksgiving, I’m counting on the “There Gose Sea Breeze” being done with fermentation, so I can bottle it. I did do an SG check and it was 1.015 still,

FG is 1.015 after temperature correction.

FG is 1.015 after temperature correction.

so…fingers crossed. I bought new bottles and made sure everything was washed well, and sanitized. I hope it carbs reasonably for Thanksgiving. I’m sure I’ll have plenty left for Christmas and New Year’s Eve…there’s 49 twelve ounce bottles.

Bottled and ready to carb!

Bottled and ready to carb!

I did the calculations for priming sugar a bit low, on purpose…I have a history of overcarbing. Instead of over 3.0 vols, which is supposedly what the style should be, I went with 2.4 vols and 4 ounces of sugar.

Two other quick notes: First, I worked up a recipe for what I want my next project to be: Fluffernutter Sandwich Stout. Looking forward to trying to brew it between Thanksgiving and New Year’s. That way, it should be ready to drink starting late January. I will be posting the recipe and results here when I get to it.

Second, I took the small jug of Blueberry-Muscadine Wine and topped off the 5 gallon carboy, to reduce the head space.

Making the head space smaller.

Making the head space smaller.

The rest of the jug was bottled in a 22 oz “bomber”. The bulk will go for longer term conditioning. When I topped it off though, it got kind of fizzy, so I added another crushed Campden Tablet to it. I also double-checked the airlock to make sure it wasn’t stuck.  There’s even a little left over for me!

Sample!

Sample!

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Racking Muscadine-Blueberry Wine

Racking wine to secondary fermentation.

Racking wine to secondary fermentation.

I’ve let the muscadine-blueberry wine go as long as I want now, so I racked it to a carboy tonight. It was in a bottling bucket for primary fermentation, so I tried to pull a sample from the spout to test the SG, but there was too much trub. To rack, I had to use a siphon and penetrate the fruit layer.

I added a crushed Campden Tablet to the carboy and started the racking process. The Campden will hopefully start knocking off the yeast that’s still active. I did get a sample and the SG is at 0.991 (0.990 @70.3F)…I would think the yeast would be done!

SG reading

SG reading

But there is still some airlock activity. After racking, it looks a little lower in volume than I thought, but there was about 14 pounds of fruit, so it shouldn’t be surprising.

A little below volume, but high on alcohol, so I added a gallon of bottled water.

A little below volume, but high on alcohol, so I added a gallon of bottled water. (This is before water addition.)

I decided to add another gallon of Culligan water with a crushed Campden Tablet to bump the volume a little. The ABV is 15.75%, prior to the water addition, so I’m not worried about diluting it a little! The color and flavor are nice, so a couple more months of racking and then a few more in the bottles and I think it will be pretty good.

Looking good...dry, but not bone dry.

Looking good…dry, but not bone dry.

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Finally Bottled Bulk Aged Cider

Sample of cider...finally bottled!

Sample of cider…finally bottled!

I needed to free up some room in our refrigerator, so I finally bottled the cider that I made last Fall…September? October? Anyway, it bulk aged in 1/2 gallon carboys for months and I moved them into refrigeration when they started getting some carb/pressure in the carboys. I drank a few glasses, but it was kind of dry and boozie. It was made from a mix of crab apples, pears, Ginger Gold apples and Pink Cripps apples. I would have to go back and look in my notes to see what additional fermentables I added, but I do know that I bumped the OG up to 1.097 initially. The SG at bulk aging was 0.993, so the ABV was 13.65% at that point.

Once I combined all the 1/2 gallon jugs into a bottling bucket, I added a 1/2 cup of honey, dissolved in 1 cup of hot water. The OG is 1.000 and I’m not sure if that means the ABV went down and/or whether it will go up again as it carbs. Either way, it WILL be strong! I had enough left in the bottling bucket to taste and it is much nicer with a little sweetness. I hope that stays.

After bottling, I had 18 bottles and 1 tester that basically was the hydrometer sample, topped off with cider from the bottling bucket. In a couple days, I’ll check to see if I need to pasteurize. Glad to finally have this batch bottled!

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Racking Steinpilz Gose to Secondary Fermentation

Time to rack the gose.

Time to rack the gose.

 

The Steinpilz Gose has slowed way down on the airlock bubbling. I don’t want the porcini mushrooms to rot, so I’m racking to secondary, to finish fermentation without the mushrooms and trub.

Chunk of floating 'shroom. Trub, Time to rack!

Chunk of floating ‘shroom. Trub, Time to rack!

The specific gravity is down to 1.015 and the target is 1.011, so it doesn’t have far to go, but, again, I’m not going to rush it. I still need to get my carbonation issues under control.

Speaking of the carbonation issues, I did my primary fermentation in my glass carboy, instead of my plastic bottling bucket. I also bought a new hose for the racking process and racked to a plastic carboy…a “Bubbler” by Northern Brewer, that was given to me by a brewer friend who doesn’t use it anymore.

Racked to a plastick Bubbler for secondary fermentation.

Racked to a plastick Bubbler for secondary fermentation.

Everything was well-washed and sanitized. I’m hoping for the best when I bottle, but my friend is going to keg a couple of gallons for comparison. I’ve never kegged before, so that’s kind of exciting!

Back to today’s process: everything went smoothly and I wound up with just under 5 gallons. I took a hydrometer sample, as mentioned above and it looked good. I tasted the sample and I think it’s good.IMG_20150228_170311015

1.014 @ 68F = 1.015 SG

1.014 @ 68F = 1.015 SG

I taste the mushroom, but it’s not overpowering. I don’t think the mushroom tea at bottling step will be necessary; but it might need more salt. The original gravity was 1.054 and the current SG of 1.015 puts the ABV at a little over 5%. It should finish around 5.25% ABV. I’m going to let the Gose go for at least 10 days in secondary…maybe 2 or 3 weeks. Maybe a week in tertiary…we’ll see. Right now, I’m feeling pretty good about it. Cheers!

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Racking Yooper’s Oatmeal Stout

Racking between bottling buckets that I use for fermentation.

Racking between bottling buckets that I use for fermentation.

I racked my 3 .25 gallons of Yooper’s Oatmeal Stout today (the plain portion of the batch, not the gingerbread flavored portion). After racking, I have a little under 3 gallons…I’ll call it 2.9 gallons, for the sake of argument. I could have gotten 3 gallons, but I wanted to be safe and avoid any seditment. So, I wound up with enough for a good hydrometer sample to check the specific gravity and a nice glass to stick in the refrigerator to sample for evaluation.

Hydrometer reading.

Hydrometer reading.

Glass of uncarbed beer to evaluate.

Glass of uncarbed beer to evaluate.

The color seems like it may more of a very dark brown, rather than black. I think the aroma and flavor are good; however, I have a bit of a sinus problem at the moment and my senses of taste and smell are somewhat muted. The body seems good. What I can tell about the flavor seems pretty smooth.

The hydrometer is reading 1.020 and the thermometer is at 73F. Unfortunately, my digital thermometer stopped working recently.

Dial thermometer reading of the hydrometer sample.

Dial thermometer reading of the hydrometer sample.

According to this readng, the SG is 1.021, however, the last reading was 1.019 and I’m pretty sure it didn’t actually go up! I tested the thermometer accuracy using a glass of mostly ice and a little water and it looked like it was right on 33F, so it should be good. Maybe I just didn’t check it as carefully last time…or I might have used another dial thermometer that I didn’t test.

I’m thinking I will bottle this over the weekend. I think I will go a little under the recommended amount of corn sugar on this batch. I have had some batches that over carbed and I don’t want that to happen to my stout!  I’m planning to rack the gingerbread flavored portion then and letting it go for another week…maybe two. I’m not going to rush it, but I am looking forward to it! Because of the bits of ginger in the beer, I think I’ll put a little mesh bag on the end of the racking cane to filter the beer.

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Day 168 Brew Day! Partial Mash with Cascade Hops Experiment

Ingredients for an experimental partial mash brew, with DME, grain steep and whole frozen hops and dried hops.

Ingredients for an experimental partial mash brew, with DME, grain steep and whole frozen hops and dried hops.

I have a friend whose son started planting Cascade hops in her garden four years ago. This year, he got a job at a brewery, out of town and wasn’t going to be around to harvest the hops. I was invited over to pick some. Fresh hops! What to do, what to do? I wasn’t ready to use them. I had never used fresh hops before and had no clue how to handle them. Thinking that the best thing was to have them as fresh as possible, I vacuum sealed them in canning jars and put them in the freezer.

Jar of whole hops that was vacuum sealed and frozen.

Jar of whole hops that was vacuum sealed and frozen.

I subsequently heard from a number of people that freezing fresh hops was not a good decision. They would likely become soft and slimey. Flavor was a  big question. One recommendation was to keep them frozen right up until putting them into the boil. So, that’s what I did…right into a little nylon bag and tossed right into the boil.

Some time later, my friend said I should come pick some more. When I arrived this time, instead of big, green cones, most of the hops were drying and turning brown. In addition, it was misty that morning and the “dry” hops were damp. I brought them home and put them in a large cardboard box and put them in the attic to finish drying. After several days, they were nice and dry, but I was concerned about the browning. They had plenty of appropriate aroma, though.

Since I have recently finished up some projects and had some Dry Malt Extract (DME) and a couple kinds of yeast on hand, I decided to try a smaller batch of beer and use some of each of the styles of Cascade hops, vacuum sealed frozen and vacuum sealed dried. I worked on a partial mash recipe and created an American Amber Ale that I’m calling Eastern Cascade Waterfall Ale. The yeast is a White Labs East Coast Ale yeast.

Boiling with the bags of hops...this is just after the 15 minute addition.

Boiling with the bags of hops…this is just after the 15 minute addition.

Eastern Cascade Waterfall Ale (American Amber, Single Hop, Partial Mash)

Batch size 3 gallons, 30 minute steep, 30 minute boil

Fermentables:

3 lb DME-Pilsen, boil 30 minutes

8 0z DME-Light, boil 30 minutes

1 lb American-Caramel/Crystal 60L, Grain sock steep 30 minutes @150F in 3.5 gallons strike water

Hops:

0.5 oz Cascade Fresh/Wet (Note: I used frozen, vacuum sealed in a jar.) Boil 30 minutes (in nylon bag)

1 oz Cascade Dried, Whole/Leaf,  Boil 15 minutes (in nylon bag)

1 oz Cascade Dried, Whole/Leaf, Dry hop (in nylon bag) in secondary, 5 days

Other:

Irish Moss (fining) Boil 15 minutes

Yeast: White Labs East Coast Ale Yeast, 1 vial, Optimum temp. 68-73F, 72.5% attenuation    (Note: I used harvested yeast and prepared a starter.)

Original Gravity: 1.053,      Final Gravity: 1.015,       ABV 5.04%     IBU (tinseth) 36.99     SRM (morey) 12.69

After the boil, I chilled to 68F in an ice water bath and tranferred to a bottling bucket for primary fermentation. I had a little under 3 gallons of wort, so I added enough Culligan bottled water to top it off to 3.25 gallons. The plan is to have 3 gallons to bottle after racking to secondary. I aerated with an oxygen stone for 2 minutes (or you could agitate/rock for 5 minutes).  Yeast pitched and fermentation bucket sealed and an airlock was installed at 1:05 pm.  As of 8:30 pm, signs of activity were evident in the airlock, though not aggressive. Unfortunately, I have no idea of the pitch rate. That’s one area (of several) that I have had no experience with figuring out.

Initial impression was positive…no weird or off flavors or aromas were noticeable. Color is a nice brown; perhaps a little darker than I anticipated, but all the indicators match the American Amber style, according to my recipe calculator. I did hit my Original Gravity (OG) number pretty closely. The recipe calls for 1.053 and I measured mine at 1.055 on my refractometer. Good brew day!

One update: the Scottish Samhain Pumpkin Ale has been in the bottles for 11 days now. I opened one of my two test bottles, at room temperature, and poured a small sample. The sample looked clear and, frankly, the aroma and flavor are amazing.

Finshed the chilled bottle later.

Finshed the chilled bottle later.

Scottish Samhain Pumpkin Ale sample.

Scottish Samhain Pumpkin Ale sample.

I recapped the bottle and stuck it in the refrigerator for later. I did open and drink the rest of the bottle tonight and my assessment stands. It is low on the carbonation, though not flat.  I hope that the carb will continue to improve over the next few weeks.

Update on the Eastern Cascade Waterfall: By 8 pm, there was sign of action in the airlock, but it was slow. By the morning after brew day, the airlock is happily chugging away, so my yeast starter appears to be a success!

Update 10/30/14: Eastern Cascade Waterfall Amber airlock action is slowing to a crawl. Probably going into secondary Sunday. Might just get it bottled by middle or end of next week. Lots of choices for Thanksgiving this year!

 

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Day 159 Racking Scottish Samhain Pumpkin Ale and Crab Apple/Pear/Apple Cider

Racking Scottish Samhain Pumpkin Ale...again.

Racking Scottish Samhain Pumpkin Ale…again.

When I last racked the Scottish Samhain Pumpkin Ale, I was surprised at how much trub settled so quickly. Yes, I added more pumpkin, but there was still more than I expected. It’s only been four days, but I decided to go ahead and rack it again. I prepared a bottling bucket…my usual choice for fermentation…and racked the pumpkin ale from my glass carboy to the bucket.

Racking to the bottling bucket.

Racking to the bottling bucket.

I pulled out the vanilla bean pod, rinsed it and put it in a small container with enough vodka to cover. I may use that in something else, later. I got about 4.25 gallons into the bucket.

Close look shows a little over 4 gallons.

Close look shows a little over 4 gallons.

I might just top it off to 5 gallons before I bottle it. I think there is plenty of alcohol and enough body in this beer to handle it. I’m going to let it sit and clear for now.

While I had the carboy empty, I cleaned it very well and sanitized it. Next, I decided to mark the carboy with gallon and half-gallon lines with a black Sharpie marker. I used a half gallon jug to pour water into the carboy and I marked the lines each time. I decided to do this because I wasn’t sure how much pumpkin ale I had there and it was frustrating!

Marked carboy

Marked carboy

After the carboy cleaning and marking project was done, I racked the crab apple/pear/apple cider to secondary. Still very “green” and with substantial…what I am assuming is tannin.

Racking Crab Apple, Pear and Apple Cider.

Racking Crab Apple, Pear and Apple Cider.

This one will bulk condition for a long time, I’m thinking. At some point, I ‘ll need to decide if I want to back sweeten and/or carb this cider. I haven’t decided yet. There are currently a little under 2-1/2 gallons there.

Now I can tell how much is in there!

Now I can tell how much is in there!

I’ll let it settle awhile and then rack to smaller glass carboys/jugs for the bulk aging, and reclaim the big carboy. I’ll be brewing a porter soon and need the space for fermenting.

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Day 133 Brew Day! Citra Saison with Harvested Yeast Starter

Setting up for brewing

Setting up for brewing

This was an uncharacteristic brew day for me. I usually don’t brew on weekdays. Certainly not Mondays. But the starter I had hoped to pitch in a Citra Saison pushed me back a day. I have never harvested yeast and never made a starter before now and I was afraid that the starter was going to be too weak. I worked out a boost for the starter (see previous post) and moved the brew back a day.

After I got everything all set up and ready to go, I got my BIAB (Brew In A Bag) in place and heated my strike water, 6 gallons.  The goal was 150F…water went to 154F and I mashed in. The water only dropped 1/2 degree though. I turned off the heat and made a run for ice. When I returned, the temp was 150.2F. Over the next 45 minutes, I tried my best to maintain the target temperature of 150F; however, it was probably more consistently in the 153F range.

After the BIAB (Boil In A Bag) steep and "sparge"

After the BIAB (Boil In A Bag) steep and “sparge”

Here is where I will talk about my changes to the original recipe that I found online. First of all, I decided to do Pale Malt 2 row, instead of Pilsner. Two reasons: sale on Pale and 60 minute boil instead of 90 minute. (Some recommend Pilsner boil for 90 to reduce chance of off flavors.) Next, I added 1 teaspoon of Irish Moss at 15 minutes left in the boil to aid clarity. I also realized that I had forgotten to buy 1 pound of Belgian Clear Candi Syrup…made a run to the closest brew shop, only to find that they are closed on Mondays. Aaaargh! So, I substituted a pound of raw North Carolina honey, instead (at 10 minutes left in the boil). I am also planning on adding a dry hop step to secondary. The recipe calls for Citra hops to be added 1/2 oz at 30 minutes and 1/2 oz at 10 minutes left in the boil. I am a big Citra fan, so I am going to add an ounce in secondary.

Okay, back to the procedures: After the 1 hour mash in, I did my usual “tea bag” style dunking and draining of the bag, using a large pizza screen over the pot for support. I then set up a bottling bucket with 2 gallons of sparge water at about 150F and used the spigot with some hose on it to do an improvised sparge. I’ve used this method that, as far as I know, I made up, a few times and I think it helps a little. This left me with a rather full kettle, so the boil was a challenge and had to be monitored pretty carefully.

The pizza screen was helpful in the tea bag style sparging and in helping keep bugs and debris out.

The pizza screen was helpful in the tea bag style sparging and in helping keep bugs and debris out.

I set timers for my additions and all of that went well. Did my usual ice bath chill and managed to get the temperature of the wort down to about 90F, pretty quickly…good temperature for Belle Saison yeast.

Now, I wanted to use my glass carboy for primary fermentation, so I could have a visual on activity. The problem is getting 7 gallons of wort from a stock pot into a heavy glass 6 gallon carboy using a funnel. I struggled and spilled a bit, trying to figure out a grip and pouring into a small target that filled quickly. I could see that wasn’t going to cut it, so I poured about 3/4 of the wort into the bottling bucket I had used for the sparging, and then went through the spigot and hose into the carboy. Obviously, I was going to have too much wort, so, rather than toss it, I grabbed and sanitized a one gallon carboy and put the rest of the wort into it.

I used my oxygen tank to oxygenate the big carboy for two minutes and the little one for one minute. Between the refractometer reading of 1.048 and the hydrometer reading, corrected for temperature to 1.044, I’m  going to estimate 1.046 OG.* Rather than try to decant my yeast starter, I decided to swirl the flask to mix it well and pitch the whole thing…guesstimating some for the smaller batch. The starter wort used pale DME (Dry Malt Extract), so it shouldn’t hurt the flavor of the beer. The recipe doesn’t give a projected FG, but Belle Saison is pretty aggressive, so I’m betting on around 1.002 for the big batch. So, maybe a 5.78% ABV? I would be happy with that.

Here's the volume of wort I wound up with.

Here’s the volume of wort I wound up with and my flask of starter yeast.

I have no clue what to expect for the one gallon batch, because I’m going to add one pound of fresh cherries to secondary fermentation, rather than dry hopping it, and the sugar in the cherries will surely kick fermentation back into gear. I currently have the whole cherries in the freezer with some vodka. When it comes time to rack the small batch, I’ll crush the cherries into the vodka a little to release some juice and add it all. I’ll probably use a 2 gallon bucket that I use for ciders to do the small batch secondary, so I have a wide opening with which to work.

The recipe calls for a week each for both primary and secondary; however, my Hi-Nelson Saison needed a little over two weeks for primary and then a week for secondary. And the small batch may go longer in secondary. I’ll probably even rack the small batch to a tertiary stage to clarify once it’s off the fruit. Probably back into a glass carboy again so I can judge the clarity.

The big question mark is whether my yeast starter was going to work. The yeast was pitched at 3:15 p.m. and the carboys were set on a heating pad, on the lowest setting. At 6:30, there was no activity evident and the glass felt pretty cool.

Carboys on the heating pad.

Carboys on the heating pad. (Beside some Hi-Nelson Saison with Hibiscus and some Diet Root Beer (Truvia)

I upped the heating pad to medium and wrapped the carboys in a “Space Blanket”. By 9:30 p.m., they were both chugging along in the airlocks…not violently, but good, frequent bubbles every second or two. Success!!! Woo hoo!!!

Heating pad AND Space Blanket...now we're chugging!

Heating pad AND Space Blanket…now we’re chugging!

I cold crashed the hydrometer sample just to see what it looks like and how it tastes at this stage. Obviously malty and sweet at this point, but it seems like it will be nice and clean, light bitterness and the hops should shine through on the main batch and the Belle Saison should add a little spice and funk. The little cherry batch should be really interesting!

Hydrometer sample, cold crashed and easier to get a read. And a taste for evaluation.

Hydrometer sample, cold crashed and easier to get a read. And a taste for evaluation.

*I also let this sample come to room temperature and took another hydrometer reading. at 74.2F and 1.046, adjusted to 1.047, so that will be my new OG to go with. I read the hydrometer with no contacts or glasses and it was much easier to get a good read, so I feel confident with that figure. (An additional refractometer reading, of course, calls it 1.048, so…whatever!) Could be around 6% ABV…anywhere in that  5.75 to 6.05% range is close enough.

For the original version of the recipe, go to this link or cut and paste into your browser:

http://www.danielshomebrew.blogspot.com/2014/01/citra-saison.html

Always give credit where due!

Update: Okay…the following morning, the airlocks were fouled. I quickly set up blow offs and the yeast is going at it, big time! Definitely had enough yeast!

 

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