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Day 127 Bottling Tepache #3 and Apple Ginger Bug Soda

I feel like the tepache has been going long enough. The FG is 1.035, but I didn’t take the OG. With the amount of piloncillo raw sugar, I assume 1.110, as I had in the first batch. That would make it around 9.84% ABV…I’m skeptical. The tiny sample I got from the bottom of the fermenter bucket didn’t have any alcohol heat at all. (But it was good!)

At this point, I’m not going through all the sanitizing steps  and bottling details in my journal; however, I AM still faithfully following procedures. If you happen to be reading my journal, welcome! If you need details on sanitary practices and bottling procedures, you can look through my early entries.

Based on past experience, I’m going back  to two days for carbing and then I’ll pasteurize at the same time as my apple ginger bug soda. The tepache yielded 10 bottles plus the last on, that I will use as a tester for carbonation, since it has a fair amount of sediment in it.  I marked the cap with an “X”.

For the apple ginger bug soda, I poured 48 oz of an all natural apple juice into a large measuring cup. Not that it really matters, but the Mott’s Natural SG is 1.05 (No sugar added, no preservatives) I strained and added 1/4 cup of the ginger bug starter and mixed them well. I divided that between four prepared 12 oz bottles and capped them. I then added 1/4 cup of water and 2 teaspoons of sugar back to the “bug” starter. The starter has been out of the refrigerator for a day. I’m going to leave it out overnight and then put it back in the fridge again. I marked the caps with “A”,  for apple. Late afternoon Thursday should be time to check my tepache tester and pasteurize the tepache and apple soda.

Note: 7 pm Wed.  Picked up one of the four Apple Ginger Bug Sodas and there’s a lot of stuff floating in it…I think it came with the “natural” apple juice. I decided to open one and pour it through a strainer into a glass.

Apple Ginger-Bug Soda. Cloudy, needs more carb, but tasty.

Apple Ginger-Bug Soda. Cloudy, needs more carb, but tasty.

It’s cloudy and, even through the strainer, it looks like stuff floating. But it has a nice little carb and a good flavor…for 1/4 cup added to 48 oz of juice, you can really taste the ginger. Interesting. It should easily handle another day to carb, though.

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Day 102 Tepache at 48 Hours, Updates on Others

(Pineapple) Tepache at 48 hours.

(Pineapple) Tepache at 48 hours.

 

Okay, at 48 hours, I am just barely starting to see minimal signs of fermentation beginning in my tepache. The liquid is very sweet and dark from the piloncillo, raw Mexican sugar.

If I want this to be alcoholic at all, I need to let it go longer. I have been doing some reading and have heard others talk of allowing their tepache to ferment from a week to over a month. Some say that it will tern to a spiced pineapple vinegar if you leave it in the refrigerator for a long time. The home brewer that let his ferment for over a month, like a beer wort in primary fermentation, said his fermented out dry and tart. So, it sounds like the trick is to check it regularly until it is the flavor you prefer. For me, I’m guessing about a week.

I’ve also heard people debate adding beer to the mix. Several said they did not prefer it…some said it was too bitter. I still think I want to try it with my strawberry blonde. It isn’t too hoppy or bitter, but I think it might cut the sweetness a bit. I’m estimating Sunday or Monday will be in the range to take the next step. That will be to strain, add some water and a beer and then let it go until around Wednesday? Then, it’s into a pitcher in the fridge.

Moving on to my longer term projects. The pineapple-mango melomel is nice and clear and conditioning in a one gallon glass carboy with very little head space. I’m going to let that continue…I don’t know…another 6 or 7 weeks? My plan is to then bottle it and age until the Fall of 2016. That’s a looooong term little project.  The other in-process project is another Murray’s Super Easy Cider, 1/2 gallon. It seems to be going slowly, but it keeps going. I can still see little bubbles at the top of the cider and rising from the bottom. The liquid is pretty clear, so as soon as it stops with the bubbles, I’ll get it bottled.

Pineapple-Mango Melomel (left) and Super Easy Murray's Cider (right)

Pineapple-Mango Melomel (left) and Super Easy Murray’s Cider (right)

I’m hoping to participate in the “Big Brew” this weekend, which will coincide with a national event. I plan on doing an all grain BIAB IPA (India Pale Ale). I’m looking forward to that!

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Day 89 Bottling Costa Kona Mocha Latte Stout

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At this point, I’m not going to go into all the cleaning, bottle washing, setting up stuff. I’ve gone over all that before…don’t skip it, it’s important! Sample of the final product has an FG of 1.022 and is a nice deep cola color with good clarity. I calculate the ABV to be 5.38%.

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I used 2-1/2 oz of corn sugar in 8 oz of very hot water to the bottling bucket. (Trying to adjust the carb level to the beer style…I hope this turns out well!)  I topped that with 1 quart of cold brewed Kona blend coffee concentrate and then racked the beer from secondary off of the cocoa nibs and into the bottling bucket, blending well.

Cold Brewed Coffee Concentrate and Corn Sugar in hot water.

Cold Brewed Coffee Concentrate and Corn Sugar in hot water.

I decided to do half the batch in 22 oz “bombers” and the rest in regular 12 oz bottles. Unfortunately, my bench style capper messed up on my first bottle. I haven’t tried to figure it out yet. All my beer was in the bottles and I didn’t want to take too long and risk contamination, so I used the handheld capper. It wasn’t too bad. I wound up with 1 case of 12 oz bottles plus 2 extra bottles (26) and 1 case of 22 oz bottles plus one extra bottle (lucky 13).

To celebrate, I popped open a bottle of Troegs Java Head. Dayum, this stuff is good! My Costa Kona Mocha Latte Stout will be sweeter and include chocolate with the coffee…and I think it will be very good; but let’s be honest, it’s not going to be Java Head good!

This is great stuff...what my brews dream of being!

This is great stuff…what my brews dream of being!

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Day 88 Bottling Murray’s Super Easy Cider, 1/2 gallon

Murray's Super Easy Cider

Murray’s Super Easy Cider

After returning from a vacation, my Murray’s Super Easy Cider is ready to bottle. I don’t want to waste any by checking the FG…just have to guess. But it doesn’t really matter. I didn’t have a helper and starting the siphon was a pain in the butt and stirred up a small amount of lees…not too bad though. I got five 12 oz bottles out of the little 1/2 gallon batch.

Lees on the bottom, after siphoning cider into bottles.

Lees on the bottom, after siphoning cider into bottles.

A little ring in the neck, them fairly clear. Layer of lees on the bottom.

A little ring in the neck, them fairly clear. Layer of lees on the bottom.

It’s getting a little late in the day to bottle my Costa Kona Mocha Latte Stout tonight. I’ll do it soon though…tomorrow or this weekend. I would like to do my first all-grain Brew in a Bag (BIAB), but I’m not sure if I’ll have time this weekend. We’ll see.

Meeting my brew-buddy to deliver some goodies she wanted, that I picked up while on vacation.

Swag!

Swag!

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Of course I picked up some for myself as well! The highlight and big deal is Nugget Nectar from Troeg…along with a few other bottles. Also a few bottles from Appalachian and Lancaster Brewing Companies.

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Day 86 Update Murray’s SEC (Super Easy Cider) and Mocha Latte Stout

The Costa Kona Mocha Latte Stout seems to still me sending some gas up and pushing the lid a little. It’s not coming out the airlock, though, unless I press on the lid. I figure it’s not going to hurt it to sit another day or two in Primary. I found some vodka…an old bottle of kinda cheap stuff…but it will work for soaking the Costa Rican cocoa nibs. I slowly heated a saute pan on the stove with the cocoa nibs, over low heat until I could smell the chocolate and they had changed to a shiny, dark brown color.

Putting a little heat to the Costa Rican cocoa nibs to bring out the flavor.

Putting a little heat to the Costa Rican cocoa nibs to bring out the flavor.

I dropped them into a little storage container with about a cup of vodka, covered and I’m allowing them to steep at room temperature.

Doing a sanitizing/extracting  soak in vodka

Doing a sanitizing/extracting
soak in vodka

The SG is at about 1.023 @72F; so  1.024  corrected for temperature.(I actually measured 1.022 on 3/12 and I know it isn’t going up, so let’s go with that.) Still, another day won’t hurt. The estimated FG for the recipe is 1.015, but since I added 1 lb of lactose instead of 8 oz, that could account for the difference. If 1.022 winds up being the FG and the beginning was 1.062, then the ABV will be 5.25%. If it’s the higher FG, then the ABV would be right at 5%. That’s good, either way. The flavor, based on the sample, is very good. I already taste the chocolate, just from the husks. After the secondary on the nibs and the cold brewed coffee concentrate at bottling, this beer has great potential!

Sampling for hydrometer (and tasting!).

Sampling for hydrometer (and tasting!).

The Murray’s SEC 1/2 gallon has a nice, slow bubble happening in the airlock. I think it was about the same last time, so that should be good.

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Day 85 Busy! BIAB Class, Bottling Strawberry Blonde, Murray’s 1/2 Gallon

Strawberry Blonde Ale, secondary for clarification.

Strawberry Blonde Ale, secondary for clarification.

Yes, a busy day today! I had a class at my HBS today on BIAB–Brew in a Bag, all grain brewing. It’s like a partial mash extract brew, except the grain steep is MUCH bigger and there’s no liquid or powdered extract. A little more to it than that, but that’s the basic idea. I got a recipe kit for brewing a batch of pale ale using the BIAB method and bought the bag accessory. Also bought some Safale s-04 to use with ciders.

Tony from Atlantic Brew Supply: Lautering? Vaulof?

Tony from Atlantic Brew Supply: Lautering? Vaulof?

Back at home, I set to bottle the strawberry blonde. I siphoned it from the 6 gallon carboy  into a bottling bucket to clear for a few more hours. My siphon did not reach, so I need to look into another solution for that, but I managed the old fashioned way today…risky, but I sanitized the hose, put one end in the carboy and sanitized my mouth (!) and sucked on the other end to start the flow and drop that end of the hose into the bottling bucket.  Went out to dinner and gave it a couple of hours. Then I realized that I was going to have to stir to evenly distribute the priming sugar anyway! Oh well. As it turns out, the racking was very successful in clearing the beer anyway! (I would have racked onto the priming sugar to mix it, but I wasn’t quite ready to bottle and I wasn’t sure how the siphoning was going to go.) Surprisingly, the pinkish color seems to have gone away.

A sample of the strawberry blonde ale. Remarkably, the pinkish tint disappeared!

A sample of the strawberry blonde ale. Remarkably, the pinkish tint disappeared!

The flavor is a little weak maybe, but the strawberries are there. Maybe I should have tried dry hopping for the first time! It will be drinkable though.  The FG is 1.006@72F corrected to 1.007, resulting in an ABV of 4.46%.

Later, I finished getting ready and sanitizing everything for bottling. I mixed 3 oz corn sugar and 4 oz hot water to dissolve. I added that to the beer and stirred well. Note: my bottling instructions have all been calling for “3.93 oz” priming/corn sugar for bottling. I have done some research and discussed this with the HBS folks and found that I need to be taking charge of that particular specification and correcting it to style, thus the 3 oz for this batch. My stout will be bottled with 2 oz corn sugar. Back to business: Bottling went well. I had my younger daughter help with capping for the first time. It was nice to get her involved!

Camera shy, but a good helper!

Camera shy, but a good helper!

The batch of strawberry blonde ale yielded 2 cases of 12 oz bottles plus one 22 oz bomber. I’m considering naming it “Amy Adams Ale”…my favorite strawberry blonde.

After we got the strawberry blonde cases dated and stored, I showed my daughter how I do the 1/2 gallon carboy of Murray’s Cider.

Two Cases of strawberry blonde and a 1/2 gal. Murray's Super Easy Cider.

Two Cases of strawberry blonde and a 1/2 gal. Murray’s Super Easy Cider.

I call it Murray’s Super Easy Cider. Basically, it’s rehydrating 3 grams of Safale s-04 yeast in a couple ounces of 75F water, sanitizing around the cap and pitching the yeast. Shake the jug for a minute or two and then replace the cap with an airlock. Boom! Done! The refractometer put the OG at 1.053 @ 72F. (The refractometer is supposed to compensate for temperature.)

The next project is to rack the Costa Kona Mocha Latte Stout onto the Costa Rican cocoa nibs in secondary for a week or so.

Costa Kona Mocha Latte Stout...about done with primary fermentation.

Costa Kona Mocha Latte Stout…about done with primary fermentation.

I need to do a little more research on the treatment of the nibs for sanitizing and drawing out the flavors. Ideally, I could soak them for a few days in a little vodka, but I don’t have any and tomorrow is Sunday…maybe I can borrow a little from the in-laws and push the racking back a day. I’ve heard that heating the nibs in the oven briefly might bring out the flavor a little more…like toasting spices. more research!

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Day 84 Bottling Plain Jane Blonde, Small Batch

Plain Jane Blonde Ale, opening after secondary.

Plain Jane Blonde Ale, opening after secondary.

I had a little time this evening and decided to go ahead and get the bottling chores done for the Plain Jane Blonde Ale. There’s about a gallon and a half…looks nice and clear. When I got closer to the bottom, I could see that I could bottle just about every bit. There wound up being just a film of trub on the bottom of the bucket. Taste is pretty good, as far as I can tell…just had a very small taste. I didn’t want to waste any, since there is so little. Color is clear, but  a tad dark for the style, due to the late addition of extra DME to bump the weak OG, the day after brewing.

End of the batch in the bottling bucket, with flash, so you can see color

End of the batch in the bottling bucket, with flash, so you can see color

(This little plain blonde batch is the result of not measuring my water properly on brew day and I wound up with too much wort for the strawberry blonde that I had planned. So, it’s a bonus batch, but it weakened the OG. To review, I added 1 gallon of the strawberry blonde wort to 3lbs DME and boiled 15 minutes. Of the 17 cups that resulted, 13-1/2 cups went back to the strawberry batch and 3-1/2 cups went into the plain batch. The OG went up to about 1.041; still short of the target, but with a FG of 1.010, I got a decent session beer range of 4.07 % ABV.

I prepared 1.5 oz corn sugar dissolved in about 6 oz hot water, put that in my bottling bucket and racked onto it. I came up with the 1.5 oz amount using an online calculator. I hope it comes out right. Since this is a small batch and I anticipated very little sediment, I racked into another 2 gallon bucket, using a siphon.

Three six packs...not bad.

Three six packs…not bad.

Bottling went smoothly, using the siphon and bottling cane. I did have to quickly sanitize 3 more bottles/caps, because I had a little more than I anticipated. I finished up with eighteen 12 oz bottles.

The strawberry Blonde batch…almost 6 gallons…is in a glass carboy and clearing. It should be ready to bottle this weekend. The Costa Kona Mocha Latte stout should be ready to rack onto the cocoa nibs for secondary by Sunday.

Ingredients for Costa Kona Mocha Latte Stout (except for the cold brewed coffee extract).

Strawberry Blonde Ale, secondary for clarification.

Strawberry Blonde Ale, secondary for clarification.

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