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Tasting Jackfruit Cider … Finally!

‘Memba me?!

A bottle of jackfruit cider has been in my refrigerator for a few weeks now. I figured it was time to test it out, since I began this project on June 2, 2015! I bottled it on August 23, 2015, so I’m right at one month away from 2 years. Since the final gravity hit 0.99, I knew it would be dry…plus, over 12% ABV.

So, how is it? Well, first positive sign is the burp of carbonation when I pop the cap. The pour is fizzy, but no head. The color is a light golden and beautifully clear.

Jackfruit Cider… almost 2 years later.

I don’t have a great nose, but there isn’t a big aroma. Just inside the mouth is the fizzy tingle…the carbonation really turned out just right. On the swallow, it’s like a dry champagne on the tongue. It’s quickly followed by a flavor I can’t really describe, due to my lack of experience, I’m sure. It’s obviously not grape. Could be mistaken for something like crabapple, but then it has what I can only think to describe as “musty”. If this is what became of the odd “off” flavor I got from jackfruit originally, I’ll take it. Previously, I was kind of put off with jackfruit, because, despite the banana/peach kind of flavors, the other component was like rotting onion (best way I could come up to describe it). After the little musty hit, was a mild bitterness and something vaguely familiar to the original fruit flavors…though still quite dry.

I have to say, the alcohol burn is practically gone. Not harsh, at all! I’m looking forward to getting some opinions from qualified friends. I’m impressed that it isn’t bad. I wonder if anyone will actually say it’s good? Though not an expert, I would say it’s okay. I think it would be better if I had stopped short of completely fermenting it out? Anyway, fresh jackfruit is a pain in the butt to process, but maybe it was worth the experiment!

 

 

 

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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 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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There Gose Sea Breeze

Brew Day!!! Adding the grain to the heated water. or "mashing in".

Brew Day!!! Adding the grain to the heated water. or “mashing in”.

So, two days ago (Thursday, October 24, 2015), my wife asked me, “If you brew a batch of beer tomorrow, will it be ready in time for Thanksgiving?” I figured it would, as long as it wasn’t something that needed a long time to ferment or bottle condition. Maybe an IPA? Well, she was going to be taking kids to the NC State Fair…all day…so I was authorized to brew. That night, I did some research for holiday beers and everything seemed to be porters and stouts. IPA’s were recommended by some sources, but so many hops and dry hopping…just didn’t feel it. Then I thought, “How about a refreshing gose style? That’ll cut through the heavy foods.” I brewed a gose before and, while mushroom was not the most successful flavor choice, it was technically very good.

Okay, so the next decision: how do I want to flavor it? I immediately thought about cranberries…tart, refreshing, a little citrusy. So, I did a little research on cranberries. It turns out that cranberries present a problem for brewing: they float. And raw, floating berries don’t ferment well or add much flavor. Even chopped, they don’t do much better. If you cook them, the flavor changes and the pectin comes out. That presents more problems. How about cranberry juice? I was afraid I wouldn’t be able to find pure juice, without additives. Not for a reasonable price, anyway. In my research, someone recommended dried hibiscus flowers as an alternative…very similar to the flavor of cranberries and great color. I used them in a previous recipe very successfully and, in fact, still have a supply! Hibiscus it is.

Dried Hibiscus F;owers

Dried Hibiscus F;owers

I pulled out my previous gose recipe and began working on it. Substitute hibiscus for the mushrooms, up the salt from .75 oz to 1.25 oz, and add .25 oz ground coriander. The coriander is traditional, but needs to be restrained. I bought a fresh bottle and smelled it. Surprisingly, it reminded me of hops.

Hops. coriander, sea salt, and Irish moss additions.

Hops. coriander, sea salt, and Irish moss additions.

I also decided to go with a traditional hop choice: Saaz. As I was putting together the recipe, I happened to run across a cranberry cocktail called “Sea Breeze”. It is made with cranberry juice, vodka, grapefruit juice, salt and a lime garnish.

Sea Breeze Cocktail (Photo via Wikipedia)

Sea Breeze Cocktail (Photo via Wikipedia)

Well, since we are going to be drinking this at the beach, I figure…add some grapefruit zest, sanitized in vodka, and There Gose Sea Breeze!

Grapefruit zest from 3 grapefruits.

Grapefruit zest from 3 grapefruits.

Lime garnish optional. I got all the information plugged into the recipe and it looks good! You can get the recipe here: http://www.brewersfriend.com/homebrew/recipe/view/289756/there-gose-sea-breeze

Before I could brew, I had a lot of cleaning, preparation, sanitizing, to do. Plus a run to the grocery store and local home brew shop. Then I had to organize and set up for the brew. I think I finally started brewing about 1:15 pm. Steps went fine. I overheated the strike water, but not too badly.  The special grain, the acidulated malt, is added after the first 60 minutes and takes an extra 45 minutes to mash…it adds a lightly sour component to the beer. After the mash, I added an additional gallon of water for the boil. Everything else went smoothly and I wound up with a carboy full of wort!

That's a full carboy!

That’s a full carboy!

Checkiing the Specific Gravity(SG) with a refractometer and a hydrometer, I determined the Original Gravity(OG) to be 1.063. The Final Gravity(FG) is anticipated to be around 1.014, which would put the ABV at 6.3%. I pitched the yeast, finally, at about 6:30 pm.

I put a blow tube on this morning, after having to do a little floor cleaning. The good news is that the yeast is alive and active!

Blow off tube...should have put on at the start.

Blow off tube…should have put on at the start.

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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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