Uncategorized

Blueberry-Muscadine Wine, Adjustments and Yeast

24 hours after Campden Tablets added. Sugar, water, blueberries and muscadines.

24 hours after Campden Tablets added. Sugar, water, blueberries and muscadines.

Day 2 for the Blueberry-Muscadine Wine project…time to check the OG(Original Gravity), check the acid, add the yeast nutrient, pectic enzyme, and pitch the yeast. I started with the refractometer and got a couple different readings from the sample I took after stirring the must. (Of course, I sanitized everything that touched the must). Anyway, I felt like I was at the 1.090 range,but wasn’t confident, so I took a larger sample to check with the hydrometer later.

Sample for testing acid and getting hydrometer reading.

Sample for testing acid and getting hydrometer reading.

From the sample, I removed 3ml to test the acid. Following the instructions for the acid test kit, it looks like I was at a reading of 0.225; shooting for the range between 0.55 and 0.65. The recipe called for 2-1/2 teaspoons of the acid blend, but I needed the full 2 ounces that I purchased to get to 0.565. At the minimum of the range, but okay. I also added 2-1/2 teaspoons of pectic enzyme and 3 teaspoons of yeast nutrient. Added to the must and stirred in. Then I sanitized the yeast packet and scissors, and pitched the yeast, gently stirring it in.

I resealed the fermentation bucket and cleaned my utensils. Next, I used the rest of my sample to take an OG reading with a hydrometer. It looks like I have a reading of 1.110 at 71.6F, which adjusts for temperature (hydrometer calibrated to 60F) to OG 1.111.

Hydrometer reading.

Hydrometer reading.

I guess I should not have added all the sugar at once, so this is going to be a higher alcohol wine than I wanted, but that’s the way it goes sometimes. I just hope it tastes good! Montrachet yeast is supposed to have an alcohol tolerance of 13%, so if my FG comes in around 1.01-ish, it should be stopping anyway. (The color is good. The unfermented product is so sweet, it’s hard to get a real feel for flavor…but I think it will be good.)

***Update 8/27/15: Continuing to stir every evening, to break up the fruit floating at the top and submerge it all. Getting a nice steady action in the airlock. All appears to be on track. Obviously, it’s still extremely sweet; however, a small sip does have a little more fruit flavor than before, and a little taste of the fermentation.

After stirring down the fruit.

After stirring down the fruit.

Before stirring the floating fruit.

Before stirring the floating fruit.

Update 8/29/15: Stirred down the fruit in the fermentation bucket and noted that the appearance is pretty much the same as the above photos. I wonder if the blueberries that didn’t get crushed are fermenting? They don’t seem to be changing color…hmmm. The sample spoonful definitely has a flavor that has dropped in sweetness another notch.

Update 8/29/15: Continuing to convert sugar to alcohol…definitely a little more tannic feel in the mouth, more alcohol, and drier. I continue to note that the wine is still sweet, but what a difference! I like where this is going…at least, so far.

Again, before stirring down the fruit.

Again, before stirring down the fruit.

 

After stirring down the fruit.

After stirring down the fruit.

Sample for flavor and color.

Update 9/2/2015: Now tasting more like wine and less like sweet, fermenting juice. Photos aren’t showing any real difference, but the flavor is telling the tale!

Advertisements
Standard
Uncategorized

Starting Blueberry-Muscadine Wine

Day one: Blueberry-Muscadine Wine, ready for the 24 hour rest.

Day one: Blueberry-Muscadine Wine, ready for the 24 hour rest.

During the height of blueberry season, I got an amazingly good deal on a case of them. We ate some, I made an experimental, very small batch of jam, and then I stuck the rest in the freezer. Now that we are at the height of muscadine grape season, I have foraged several pounds of wild grapes. In doing a little research, I found this article: https://winemakermag.com/461-making-blueberry-wine-tips-from-the-pros  The majority of what I am doing comes directly from their recipe, so go read their article. If you are really interested in winemaking, you might like their magazine.

This is my second attempt at wine. You can find my entries on my first wine on this blogs entries starting about this time last year. It was a straight muscadine wine and I used Montrachet yeast for that batch…as I am using for this batch. The result, is a surprisingly dry, medium to light body wine that is a bit heavy on the alcohol (I overdid the sugar a bit), but not nearly as sweet as you normally find in wines made from muscadines. The color is between a blush and a red. I am pretty pleased with it. So, for my second wine, where I am going to change from the referenced recipe slightly, I’m using 3 pounds of wild muscadine grapes, instead of grape concentrate, and I’m using 11 pounds of blueberries. The blueberries were almost completely thawed, but still cold.

In preparing for the recipe, I did purchase an acid test kit ($8.95) and some blended acid powder from the local homebrew shop (LHBS). I also bought a package of Montrachet yeast. I did not add citric acid to the sugar water and I am not using the teaspoon of tannin. I am also substituting Campden Tablets, crushed, rather than the powdered sodium metabisulfate. The tablets are easy…add one per gallon, so five in this batch.

One tablet per gallon: 5 tablets. Easy!

One tablet per gallon: 5 tablets. Easy!

Campden Tablets to kill off any resident bacterias and wild yeasts.

Campden Tablets to kill off any resident bacterias and wild yeasts.

Capmpden Tablets, crushed in a mortar & pestle.

Capmpden Tablets, crushed in a mortar & pestle.

I’m also skipping the potassium sorbate. I may be wrong, but the Campden Tablets are potassium metabisulfate, and I think using them covers it. (As well as the sodium metabisulfate.) Theses chemicals can get to be a little confusing for those of us who were Liberal Arts majors, rather than Chemistry majors! Anyway, I think I have things covered.

Today was all about crushing blueberries,

IMG_20150824_205454136

 

 

 

 

 

crushing muscadine grapes,

IMG_20150824_211745418

mixing 9 pounds of sugar with hot water,

Sugar and water.

Sugar and water.

…and then adding the crushed Campden Tablets. I added enough water to rinse the crush bucket and bring the total volume to 5 gallons. (Top photo)

Tomorrow, I will deal with the yeast nutrient, pectic enzyme, test the acid and adjust it, if needed. Then I will pitch the yeast. After that, over the course of the primary fermentation, I will need to stir the “must” at the top of the bucket down into the liquid twice daily. I don’t plan on making a separate entry everyday, just to say that I stirred the must! I will document tomorrow, and when I rack, bottle, and eventually taste the wine. So, I’ve done the steps required for today. I’ll be back!

Standard
Uncategorized

Opening a Bottle of Muscadine Wine

Opening my first bottle of  Muscadine Wine!

Opening my first bottle of Muscadine Wine!

I was not really planning on opening a bottle of my first wine until at least August and maybe Thanksgiving. It’s a muscadine wine made from foraged wild grapes. Now, this isn’t the typical Southern sweet muscadine wine. A previous taste, at bottling, was fairly dry and had a nice deep blush color with a light body. With a 16.01% ABV, it was a little boozy. Muscadine wine is not generally considered a wine to age indefinitely, so I just decided I want to try one. I’m also going to take a bottle to my mother to try and she’s almost 85 years old…so why wait!? But I want to try it before I give any away. It’s a Friday night though…and I’ve been drinking beer…so 12 oz of 16% ABV wine might be a wise move! I may just do a small pour and recap and refrigerate the rest. The wine was started on August 20th of 2014 when I picked the wild grapes. Bottling was about 2 months later, on October 22, 2014. The wine has been in the bottle for about3-1/2 months.

Pretty blush color, high alcohol, nice aroma and finish, light body.

Pretty blush color, high alcohol, nice aroma and finish, light body.

So…after a small pour, swirl, smell and taste…dang! Not bad! I don’t think I would be able to identify this as a muscadine wine. Perhaps a person with a trained palate could. It’s still a little young, maybe. I’m not a wine person. I have some experience with Reislings and Rhine wines from Germany…a little Merlot, a little Syrah, Cabernet Sauvignon…but not to the point that I would consider myself competent to critique any wine. My best attempt would be to say that it’s still a little boozy up front, but the aroma and the finish are pretty nice. I’ll see what Mom thinks…and then I’ll seek some more opinions this Fall. Cheers!

 

Standard
Uncategorized

Day 160 Racking Crab Apple/Pear/Cripps/Ginger Gold Cider for Long Term and Pumpkin Ale

DSC05814

I needed to free up a fermentation bucket, and the cider that I made from crab apples, pears, Pink Cripps and Ginger Gold apples looked pretty clear, so that’s the one I decided to deal with. I racked from the 5 gallon glass carboy into a bottling bucket. From there, I racked to four 1/2 gallon glass carboys, filled to leave as little head space as possible, and capped. These containers were moved to an out of the way dark corner for bulk conditioning/aging.

I wasn’t too aggressive in getting every last drop, since I knew I was nowhere near having enough to fill another container. As a result, I got a good hydrometer sample and a little drinking glass sample. After I took and SG reading, both samples went into the refrigerator for additional tasting later. The immediate taste at room temperature pleasantly seems to have eased up on the tannin astringency that I tasted last time I was able to try a sample. It still needs some time, but it’s pretty nice. It also packs a wallop! The OG for this batch was 1.097 and it is currently at 0.993, which I’m confident will be the FG. That puts the cider at 13.65% ABV! Whew!

I also racked my Scottish Samhain Pumpkin Ale to the big glass carboy for some final clearing and making sure it’s absolutely finished fermenting before I bottle it.

Scottish Samhain Pumpkin Ale.

Scottish Samhain Pumpkin Ale.

I have still seen a bubble in the airlock up until recently and I don’t want to rush it. I really want to nail the carb on this beer. If I do, I think it’s going to be phenomenal! The body if full, the aroma is awesome, the spice is well blended and not overpowering. Love the color…it does, as my son suggested when he smelled it, remind me of a ginger snap cookie, but not as sweet.

Sample for checking SG with a hydrometer. (And for tasting!)

Sample for checking SG with a hydrometer. (And for tasting!)

The ABV is 7.74% and my volume is only 4 gallons. This may horrify some homebrewers, but I would rather sacrifice a tiny amount of alcohol by volume and have 5 gallons, instead of 4, so I added a gallon of bottled Culligan water. I’m having samples of the cider and the ale as I write this and I’m very happy…and have a nice little warm feeling. >grin<

Samples: Pumpkin left, cider right.

Samples: Pumpkin left, cider right.

Standard
Uncategorized

Day 68 Nothing Brewing…Feels Weird

Since I bottled my hefeweizen, and scrambled for bottles to do it, I have nothing brew-related going on. Everything is in the bottle conditioning phase. It just feels weird! I did open a few bottles tonight…um…just to check their progress. Yeah, that’s it. Anyway, I started off with my Nut Brown Ale that I received as a Christmas gift-kit. It was bottled 10 days ago and is surprisingly drinkable already. Compared to my previous English Nut Brown Ale, A.K.A. Fawlty Brown Ale, it is a bit more bitter. The color and clarity are good and the carbonation may get better, but is pretty good already. In addition to the kit, I also received some Irish moss and gypsum. I believe they did their jobs! No doubt that this beer will improve with another couple of weeks in the bottle, but my first bottle out of this batch says it’s a success.

Nice clarity and color

Nice clarity and color

Nut Brown Ale

Nut Brown Ale

The second bottle of the evening was a 22 0z bottle of the Belgian Strong Dark. I believe my last taste of this beer was described as having a fruity component and maybe caramel, but not the roasted coffee or chocolate flavors. This beer has been in the bottle for 24 days and has since mellowed a bit on the caramel and it has lost that fruit from before. I’m not an expert at the critique thing for beer and I don’t have the right words to describe this flavor. Is this what people describe as “biscuit”? I will need to get some more experienced feedback on this one, but whatever it is, it’s good…at least, I think so!

Belgian Strong Dark...interesting.

Belgian Strong Dark…interesting.

The final bottle I opened this evening is the Watson’s Cider…in honor of John Hamish Watson’s nuptials on Masterpiece Theater tonight! Side note: awesome episode. ‘Nuff said. The cider, unfortunately, is not doing so well. This is an all-crabapple (foraged) sparkling cider. This is the only beverage that I have pastuerized, so far. I also was trying to retain some sweetness by not letting it ferment quite all the way out. In the process, I did not let it clarify long enough and too much lees came along for the ride. It’s a little sour in the nose…like mild vinegar. The carbonation is a bit week. If I went back through my notes, I wouldn’t be surprised to find that the carbonation is actually going down some. There was quite a bit of sediment in the bottle and the color of the cider is a medium golden, but with a little haze. I know it sounds weird, but the best way to describe it is as if someone drop one or two drops of skim milk into the glass before adding the cider. I did have fun with the label. Since calling it a “cyser”, I have seen the error in my ways…but the labels were expensive and already printed. Plus, “Watson’s Cider” sounds like a personal question.

One of my less successful beverages, but not ready to dump it yet!

One of my less successful beverages, but not ready to dump it yet!

As for the flavor, I definitely get that slight sourness/vinegar taste with an almost dry finish. These days, some people think it’s good for you to drink vinegar, so they’d probably think this was really mild and tasty! I’ll keep pulling one out, now and then to see what’s happening. I’m not ready to dump it yet, but we’ll see what happens over time. If I get desperate for a few bottles to use for something else, these are at the top of the expendable list.

Standard
Uncategorized

Day 47 Racking Big Dark, Checking Cider Batch #4

After a couple of days, I’m back! There’s still some bubbling going on in the Big Dark stout and the Pineapple Tinker melomel.

The pineapple still has a reduced fruit bits layer on the top, so I am going to give it a little more time before I make the decision to rack it. The stout, on the other hand, has slowed a bit more, so I decided to rack it to carboys for a secondary/clearing period.

Sanitized and ready to rack!

Sanitized and ready to rack!

I sanitized all my supplies and started racking. I filled two 1 gallon carboys and about half of a 1/2 gallon carboy.

2-1/2 gallons racked.

2-1/2 gallons racked.

I started to get a bit of lees in the bottling tube, so I stopped. The bottling bucket was pretty well-drained. I did rack a ounce or so into a little tasting glass.

Taster sample

Taster sample

The color is deep, living up to the name Big Dark! The aroma is malty and the flavor is a little sweet and malty up front with a little bitterness making a comeback. I think this batch shows promise! The current SG is 1.022 @70F. The digital thermometer reads 71F, but it’s a probe, not air, thermometer. It reads the beer temp at 74F.  All my readings to this point have been based on the air temp.,  as registered by the house thermostat though, so that’s what I’m going with, for consistency.

Bottom of the bucket.

Bottom of the bucket.

So, 1.022 adjusted to hydrometer calibration is 1.023. Now, I had some issues with getting the OG on this batch. The figure I’m going to go with is the 1.112 I got when I checked it the day after I brewed it. If that’s accurate, the current ABV is 11.68%…wow! I didn’t get an alcohol burn from the sample I tasted, but I guess it’s possible. The recipe projection called for an OG of 1.07 ish and the ABV would be in the 6-1/2 to 7% range. I’ll just have to drink one and see the effects to know which number is closer!

11:00 pm   Stuck the tester bottle of my cider batch #4 in the fridge earlier. It has been opened a few times and has served its purpose. I imagine it won’t build pressure equal to the capped bottles anymore. So I popped the top and there is still just a tiny bit of carbonation, but the color is a beautiful golden, the flavor is good and the sweetness level is great, but not overly sweet.

Golden and delicious! Still barely any carb, but it hardly matters!

Golden and delicious! Still barely any carb, but it hardly matters!

I’ll have to open a regular bottle in the near future to check their carb level and decide if they need to be pasteurized. So far, it’s not looking like it, but I’m happy with the cider as it is. It will absolutely be consumed!

Standard
Uncategorized

Day 46. Fawlty Brown Ale is just right!

It has been 1 month and 1 day since bottling the Fawlty Brown Ale and its carb level is perfect! Too bad I only have a couple of bottles left! My family isn’t a bunch of drinkers and they drink even less as time goes on. I didn’t have many helpers drinking my first brew at Thanksgiving…but I drank several over the course of the week. I think I’ve had one or two since then. Anyway, I’m down to four bottles just as it really hits its prime! It was tasty, but a little undercarbonated at Thanksgiving. Now, it’s just right on the carb. I’m not the educated palate that many brewers are, but I’m very pleased with this English Nut Brown Ale! I will definitely be making this one again and forcing myself to leave it alone for a month.

A month and a day since bottling is just right for this beer!

A month and a day since bottling is just right for this beer!

Oh yeah…the fruity bits layer on the Pineapple Tinker is starting to fall and create a layer on the bottom again. I’m assuming that this will continue and in a couple of days I will be racking for secondary. Fermenting in glass has been really interesting!

Having another Watson’s Cider…love the sweetness level and carbonation, but I really should have allowed another day or two to clarify. I was just too scared that it would ferment too dry. Instead, I’ve got more sediment in the bottles than I should and there’s a yeasty flavor in the cider. Not enough so that I won’t drink it, though!

Standard