Well, had a great Christmas! No wort chiller, though. I guess I’ll be doing ice baths until my birthday! I did get an attachment to my KitchenAid mixer that juices stuff, so maybe it will help with ciders? Definitely will be usefull for sauces and jams/jellies.
So, Yooper’s Oatmeal Stout chugged for a few days. It never hit the blow-off tube, but was working away nicely. It’s pretty quiet now, so I’m switching out the tube for a regular airlock. I’m thinking that this batch will be in primary another week and then I’ll go to secondary. I’ve started the supplies for the 2 gallon gingerbread to get them in the refrigerator, so the gingerbread spices will have time to sanitize in the vodka and the vodka will have a chance to extract some of the flavors. I have combined the following:
1 tsp. powdered cinnamon
1 tsp. powdered ginger
1/2 a fat Madagascar Bourbon vanilla bean, split and scraped (seeds and pod added)
15 grams fresh ginger root, peeled, grated (weight after grated)
50 grams unsulfered molasses
1/2 cup vodka
Wow. Very definite gingerbread flavor! Now, if I guessed an appropriate amount for 2 gallons of beer, it should be really good!
Because I’ll be introducing a little molasses, the fermentation will likely start back up briefly and a small increase is alcohol will happen, between fermentation and the vodka. It probably won’t be much, but it will be interesting to see.
I also have a little 1/2 gallon batch of cider going. It has stopped fermenting and settled. I’ll rack that sometime in the next few days and let it finish clearing…or will I add something to flavor it? We’ll see. Only a couple of dollars in it.