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Day 139 Making Ginger Beer, Bottling Tepache, Checking Cherry Belle Citra Saison

Bottled Peach-Pineapple Tepache and a soda bottle to judge carbonation.

Bottled Peach-Pineapple Tepache and a soda bottle to judge carbonation.

Tonight, I knocked out a couple little projects and checked up on one. My micro batch of Cherry Belle Citra Saison has a pretty color from the cherries and I think they’ve given up all they really have to offer. I’m going to rack this brew to tertiary tomorrow to settle for a few days before bottling.

A peek at micro batch Cherry Belle Citra Saison.

A peek at micro batch Cherry Belle Citra Saison.

I went ahead and strained my peach-pineapple tepache…it had a bubbly pellicle covering the surface. I siphoned out from under the surface and through a few layers of cheesecloth. I’m not sure it was necessary, but I feel good about it. The flavor is really nice. It’s sweet and tangy and the spice is coming through nicely.

Peach-Pineapple Tepache sample...sweet. tangy, spiced...good stuff!

Peach-Pineapple Tepache sample…sweet. tangy, spiced…good stuff!

The SG is 1.041 and I feel like it’s time for bottling. So I got that done and filled a soda bottle for carb testing. If it goes like I’m anticipating, I should be pasteurizing Monday morning (about 36 hours).

My other project for tonight was peeling a pound of fresh ginger,

A pound of fresh ginger, skin scraped off.

A pound of fresh ginger, skin scraped off.

 

shredding it in the food processor,

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Shredded fresh ginger.

and starting a non-alcoholic ginger beer for my brother in-law who is from Trinidad. I’m using a recipe from a cookbook he brought from Trinidad and it looks very similar to tepache, except it uses freshly grated ginger instead of pineapple skins. Here is the recipe:

Ginger Beer

1 lb fresh ginger, skin scraped off with a spoon, grated

8 cups water

Juice and zest from 1 lime

4 cups granulated sugar

1 stick cinnamon

4 to 6 cloves, whole

Directions: (I have adapted for my bottling procedure) Combine all ingredients in a 2 gallon fermentation bucket and stir to start sugar dissolving.

Ingredients in the fermentation bucket.

Ingredients in the fermentation bucket.

Seal lid and install an airlock. Place in direct sunlight for 1 day. (We are having rain, so I’m putting the bucket on a heating pad overnight and most of tomorrow.) Next day, strain. I assume that this would become alcoholic, if I allowed it to ferment longer, but that’s not the plan for this batch. Sweeten to taste, if necessary. Bottle. (I’m going to top off to a gallon with fresh bottled water to extend the batch a little.) Fill a soda bottle to use for judging carbonation progress. It should take a day or two. Pasteurize and store in a cool, dark place and refrigerate before opening. (Open over a sink or outside just to be safe!)

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Day 132 Bottling Hi-Nelson Saison, Diet Root Beer, Boosting Starter

Bottled Hi-Nelson Saison w/Hibiscus, Bottled Diet Root Beer, Harvested Belle Saison yeast starter, bag of grain for Citra Saison.

Bottled Hi-Nelson Saison w/Hibiscus, Bottled Diet Root Beer, Harvested Belle Saison yeast starter, bag of grain for Citra Saison.

Busy day today! Began by pulling the harvested Belle Saison starter from the refrigerator and made it better. Yeast class I attended showed me a couple of things I should fix. I made a new starter wort with DME, chilled down to mid 80’sF, added to my new flask, and oxygenated. Then I decanted the old wort and pitched the yeast slurry into the new wort. I also decanted another harvest jar and added it as well. Put a little sanitized foil over the flask and wrapped a heating pad around it, set on the lowest setting. The yeast really seemed to take off! I hope to cold crash it tonight and pitch it into a Citra Saison tomorrow! Brewing!

Keeping the yeast starter warm.

Keeping the yeast starter warm.

Moving along. Set everything up for bottling…sanitized everything. I”ve done enough photos on bottling before. Suffice it to say, I followed procedure and all went well. The biggest question was about how much corn sugar to add for priming. I wound up with about 5.25 gallons to bottle and used the 5.75oz recommended by Northern Brewer’s calculator. The hydrometer sample was a little foamy, but it looks like the FG is 1.004, after temperature correction. The OG was 1.068, so we wind up with the expected 8.40% ABV. (Woo!) I bottled 31 regular 12 oz bottles and a dozen 22 oz bombers.

This is the Hi-Nelson Saison hydrometer sample after I cold crashed it.

This is the Hi-Nelson Saison hydrometer sample after I cold crashed it.

Since I had everything out for bottling, I went ahead and tried my hand at root beer! I bought extract yesterday. I made a half gallon batch and it was pretty simple, so I did a second 1/2 gallon. Those yielded eleven 12 oz bottles. The last one was a little short, so I added a little water and marked the bottle. I’ll use it as the tester for carbonation. It took 1/2 tablespoon of extract, 2 tablespoons of white sugar, 10 packets of Truvia, and 1/8 teaspoon of  Champagne yeast, rehydrated. Then, warm water to fill the half gallon carboy. Shake to blend well. I used my siphon and bottling cane to fill the bottles. Now we wait and see how it turns out!

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Day 128 Gushers and Bottle Bomb!

Bottle shards from a bottle bomb during pasteurization.

Bottle shards from a bottle bomb during pasteurization.

After 24 hours, I felt confident that my 2 ginger-bug apple sodas (I used one as the tester) and 11 tepaches could go for another 24 hours of carbing. Unfortunately, I was mistaken. All were gushers. I guess 30 to 36 hours would have been better than 48! So, I decided to gently lift a small area on the crown caps to release the excess pressure and then use the bottle capper to try and re-tighten the caps. I should have reread the notes on pasteurizing…I heated water to 190F instead of 180F. I was using my pressure canner pot and, after removing from the heat and placing the bottles in the preheated water, I covered loosely with the lid.

After about 3 minutes, I had the crap scared out of me by an exploding bottle. Luckily, I was not standing right beside it and the lid was mostly covering the pot/ Some liquid came out and made a bit of a mess and a couple of nasty glass shards made it out of the pot. One of the two apple sodas had busted and I could see bubbles escaping from the second one, so I removed it. The tepache bottles appeared to be sealed, so I let them finish the pasteurization process.

The next day, I opened one of the tepache bottles and sampled it. I honestly think this is the best batch. I’m going to leave out the optional beer addition after straining, in the future, as I did on this batch. I did, however, open a bottle of Matt’s Summer Brew and did 1/2 and 1/2 with the tepache to make Mateo’s Tepache Shandy and it is the best yet! Great combination!

Mateo's Tepache Shandy, made with Matt's Summer Brew...delish!

Mateo’s Tepache Shandy, made with Matt’s Summer Brew…delish!

No significant change on the Hi-Nelson Saison…continues to gradually slow in primary fermentation, while set on top of our heating pad on the lowest setting.

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Day 33 Thanksgiving! Another Fawlty Brown Ale and Too Much Food!

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Sometime afternoon: I cracked open another Fawlty Brown Ale and relaxed before the cooking chores to come. This one was slightly better than the one last night, as far as carbonation, if that’s possible, but it seemed to dissipate by the last couple of swallows.  My Mother In-Law tasted it and gave it a thumbs up. Maybe a few more will be opened this evening. IMAG1929

Whatever is left will go home…I’m thinking of leaving a few in the refrigerator and a few out at room temp, to see if they improve with a bit more time. Much cooking ensued next. IMAG1930A turkey was cooked, a broccoli casserole was prepared, plain broccoli was prepped, giblets were turned into stock and a roux was created for gravy. Whew! Soon, it will be time to carve the 18 lb bird and make the gravy. Then, we must eat, drink and be merry! Happy Thanksgiving!

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