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Bottling and Corking Muscadine-Blueberry Wine

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First bottle of blueberry-muscadine wine. (I adjusted it a little more after photo to be flush with top of bottle.)

I have 5 gallons of blueberry-muscadine wine that I started in late August of this year (2015). You can read through the previous posts for the process. My previous wine attempt was a straight muscadine wine that was about 2 gallons and just bottled it in beer bottles. So this is my second wine, but, since I had 5 gallons, I decided to go ahead and put it in actual wine bottles with corks!

5 gallon carboy of blueberry-muscadine wine.

5 gallon carboy of blueberry-muscadine wine.

First, since my brief trend is to make wine once a year, I really didn’t want to invest in a corker. Unfortunately, I do not know anyone that has one I could borrow, either. I do, however, have a friend that had the valuable knowledge that a local home brew shop rents a floor model corker for $5/day! I stopped by today and bought 2 cases of green wine bottles (total of 24 bottles), and a 30 count bag of corks.

Floor model wine bottle corker. Easy to use and adjust.

Floor model wine bottle corker. Easy to use and adjust.

I bought #9 corks, because they are for wines expected to be around something like 5 to 7 years. The #7 and #8 corks were for shorter term storage. The blueberry-muscadine wine is fairly light body and about medium on the dry scale…maybe a little more towards dry. I don’t expect it to last for many years, but there’s a chance a few bottles may wind up getting stashed and discovered sometime in the future…so, better to have a little excess time.

I pulled a sample of the wine for the hydrometer test. Checked the temperature. I got an FG (final gravity) of 0.993. The OG (original gravity) of 1.111 means that we have a wine with 15.49% ABV. Really? It’s hidden pretty well! Pretty color, too, by the way.

Hydrometer sample.

Hydrometer sample.

I went ahead and rinsed and sanitized the bottles and my tubing and bottling wand. I researched cork preparation a little and the consensus seems to be that the type of cork I’m using does not need any soaking, boiling, sanitizing, etc. I filled a test bottle and tried the corker. Very easy. And there is a little threaded washer that can fine-tune the depth that the cork is pushed. It was simple to adjust and get the cork flush. I got a yield of exactly 24 bottles,

First of two cases.

First of two cases.

with just a little extra for enjoying tonight.

Nice color...and little sample for the winemaker.

Nice color…and little sample for the winemaker.

I have to say, it’s very satisfying to see my wine in real deal, bona fide wine bottles! Now…how long before I start giving them away? Just a couple weeks until Christmas…maybe hang on to most of them for a year? Oh…and I need to look into labeling. I mean it IS my first wine in corked bottles, after all!

 

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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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Checking the Specific Gravity on There Gose a Sea Breeze

Hydrometer Sample

Hydrometer Sample

After I racked to secondary, added the grapefruit zest and hibiscus tea concentrate, there seemed to be some additional fermentation happening. It wasn’t much…in fact, I was afraid the little white bubbles were going to turn out to be an infection. However, they did eventually fade away.  The OG was supposed to be 1.062, and it came in at 1.063. The current SG reading is 1.014 with a temperature of 72.8F.

Hydrometer reading.

Hydrometer reading.

After temperature correction for the hydrometer, the actual SG is 1.015, which is .001 above expected FG. Considering that the OG was .001 high, fermentation could be done.

The thing is, I really want this beer to be carbed and ready to drink by Thanksgiving, which is about 2-1/2 weeks away and carbing will likely take at least 10 days. I’d rather give it a month, but it is what it is. So, just in case the fermentation isn’t COMPLETELY done, and, considering my history with over-carbonation…I think I will bottle in new bottles, underestimate the priming sugar, and cross my fingers.

Regarding the beer’s other characteristics, I am hopeful. The sample is a pretty cranberry color, the front end is appropriately a little salty (but not overly so), then there’s tart, followed by a little sour in the finish. The thing is, I don’t know how to describe the aroma or the flavor. I think the hibiscus is giving it a little cranberry character, but I’m not sure how the coriander and grapefruit zest are influencing the flavor. There’s obviously a blended flavor there. I just don’t have the palate and experience to put it into “proper” tasting terminology. But I like it. I really look forward to getting some feedback from some more experienced brewers.

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Update on Mowing Mt. Ranier Cherry Citra Ale: Infection!

This is what infection looks like...damn it.

This is what infection looks like…damn it.

Well, I have my first confirmed infected beer. After racking the Mowing Mt. Ranier Cherry-Citra Ale, I noticed some patches on the surface the next day. Then, the following day, there was a complete film (a.k.a. “Pellicle”) covering the surface. I confirmed that it was on the small blackberry batch, as well.

What caused the infection? I don’t know. A fruit fly touching the beer during racking? A microscopic particle drifting in? Cherries weren’t properly sanitized? Sloppiness when transferring wort from kettle to fermenter? No way to know really. From what I understand, there are a few possible outcomes. I could put it in an out of the way place and let it go for a couple of years and hope that the infection is Brettanomyces strain and would slowly transform my beer into a mindblowing sour beer. It could be an acetobacter (commonly from fruit flies) that would basically turn the beer into vinegar. It could be something yucky than would just turn the beer into something disgusting. Finally, I could go ahead and try to siphon from under the pellicle and bottle the beer ASAP and cross my fingers. The eventual outcome could still be nasty, or it could be good initially and go downhill. Or it could get better with age. Again…no way to tell in advance. So, I’m going to bottle it. The next step, after that, will be replacing my siphon and tubing and bleaching the Hell out of my carboy and bottling bucket, and hoping to salvage them. Some say it should all be thrown away or only be used for sour beers. Others say bleaching works.

I was almost out of 12 oz bottles, but I have some 22 oz “bombers”, so I went ahead and bottled the little blackberry batch into 2 of those and one 12 oz. The beer seemed to taste okay still. Luckily, a brewer friend had a couple of cases of bottles that she gave to me…saving me a trip to the supply store and about $35 for 2 cases of bottles! So, bottling will be my project tonight. I’ll update later….

***Okay…it’s later. I bleached all my utensils and the bottling bucket, rinsed well and then sanitized again with Starsan. The bottles, I soaked in Arm & Hammer Super Washing Soda solution, rinsed well, and then sanitized with Starsan.I went transferred the beer to the bottling bucket with 3oz sugar dissolved in hot Culligan water. I collected 4 gallons to bottle. I tried to stop well before any of the stuff from the pellicle got too low. As the volume in the carboy dropped, the pellicle coated the sides.

The clarity and color were nice though...dang it!

The clarity and color were nice though…dang it!

Volume drops, pellicle coats sides.

Volume drops, pellicle coats sides.

I went through the bottling process and got 42 bottles (12oz). The beer is clear, the color is nice, the flavor is good. If it weren’t for the infection, I would have been really happy at this point! It is depressing though that the few bottles I did yesterday from the little blackberry variant were cloudy at the bottom and may have had some stuff floating at the top. It could be that it just had more crap in the smaller bucket and I wasn’t as careful getting it into the bottles. I’m keeping my fingers crossed for the main batch. I had intended to go light on the priming sugar, but I overestimated how much beer I would collect; so it turns out that I added the amount of sugar that would have been recommended anyway…though I was shooting for 2.2 atmospheres, which is a little under. I will have to watch for overcarbing.

Update 9/10/15: Refrigerated a bottle all day and opened it last night. Not carbed enough. I’m not sure it’s good enough to save, but I’ll give it a couple more weeks.

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Bottling Jackfruit Cider

Jackfruit Cider going into bottles.

Jackfruit Cider going into bottles.

Time to bottle the jackfruit cider…or wine…or whatever it is. I started this project on June 2, 2015. I transferred the cider (for lack of better classification) to a small bucket, to combine from the 2-one gallon jugs and 1-half-full 1/2 gallon jug.

Combining jugs into a bucket for bottling.

Combining jugs into a bucket for bottling.

To that, I added 2 oz of sugar…maybe it will have enough yeast in suspension to carbonate, with enough time.

The color is a nice, light golden. It’s nice and clear, too. The flavor is, well…interesting. It’s pretty dry. It will be fun to see what this is like in a couple more months. The FG wound up at 0.990, down from an OG of 1.083, so that gives it a 12.21% ABV. Wowza!

The yield is 23 twelve ounce bottles.

The yield is 23 twelve ounce bottles.

Checking the final gravity.

Checking the final gravity.

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Bottle Carbonated Kombucha

On 5/3/2015, I bottled a single bottle of Kombucha as a test, to see how it would do. A couple of days ago, I put the bottle into the refrigerator. This morning, I decided to open it up and check the results. Unfortunately. the bottle fogged with condensation when I removed it from the fridge. Otherwise, you would be able to see a small amount of cloudy, globby stuff in the bottom. It never really formed a SCOBY on the surface, though. I believe I added a teaspoon of sugar at bottling…have to go back and check notes to confirm.

Bottle conditioned kombucha

Bottle conditioned kombucha

I was able to easily avoid the stuff on the bottom by careful pouring. The result is a pale drink with nice clarity and a beatiful carbonation! Not too aggressive, like a soda…more like a sparkling wine.

Nice clarity, tiny bubbles!

Nice clarity, tiny bubbles!

The flavor is light and has a nice sweetness. Not syrupy, like a soda, but not too dry. The bubbles continue to rise in the glass, like champagne, long after pouring. Now I wish I had bottled a BUNCH!!! Because it does take much longer to carb than beer. This is at about 2-1/2 months.

Effervescing kombucha makes me happy.

Effervescing kombucha makes me happy.

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Bottled Belgo Paleo

Bottling!

Ready for bottling!

I just finished bottling the Belgo Paleo Belgian Pale Ale and I wound up with 42-12 oz bottles. I thought I had more corn sugar on hand to prime with, but I only had 3/4 oz. So, I primed with table sugar. The recommended amount for a Belgian Ale is 1.9 to 2.4 atmospheres.With my history of overcarbonating, I looked at the lower end of the scale and the amount of sugar recommended is 2-1/2 oz; I went with a scant 2-1/8 oz. Always feels like a bit of a crapshoot, but we’ll see how THAT works out.

Bottling bucket.

Bottling bucket.

I did get a hydrometer sample again and the FG is confirmed at 1.015. My OG was almost dead-on at 1.060 (recipe says 1.059), but I just couldn’t get to the projected 1.009 FG. So, instead of 6.56%, I wound up with a respectable 5.91% ABV.

Nice color.

Nice color.

Flash makes it hard to see the line is actually 1.014...with temp correction = 1.015 FG

Flash makes it hard to see the line is actually 1.014…with temp correction = 1.015 FG

In an attempt to lessen the chances of overcarbonation, I cleaned all my containers and equipment with a solution of super washing soda from Arm&Hammer, rinsed and sanitized with Starsan. I ran the bottles through the dishwasher AND sanitized with Starsan. Keeping my fingers crossed!

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