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Bottling Day! Yooper’s Oatmeal Stout and a Little Cider

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Left: cider. Right: Yooper’s Oatmeal Stout.

 

Okay, so somehow I was thinking 3.8 gallons on the Yooper’s Oatmeal Stout (plain), instead of 2.8 gallons. So, I overestimated the number of bottles and caps I needed. More importantly, I overestimated the amount of corn sugar I needed for priming. Since I have had some overcarbonated batches in the past, I was hoping to go on the low side of the scale (1.7 vols) for this batch. Instead, I wound up in the mid-range (2.0 vols). Unfortunately, all the work and high hopes for this batch may have just been ruined by a mental fart. I’m sure it will be drinkable, but is much more likely to overcarb now, based on my history. I’ll try to get it right on the gingerbread flavored batch when I bottle it.

The 4.59% ABV is a little lower than the 4.85% expected, but no problem. The hydrometer came out at 1.021…a tad higher than anticipated, but it had not really changed in awhile, so it should be done. Looks good, smells good, and tastes good.

I wound up with 29 bottles and the last one was a ounce or so short. I marked that one with an “X”, so I would know to use it first. All bottles are marked “YOS”. Additionally, I have 9 bottles capped with “Oxygen Absorbing” caps. I was short on regular caps and my closest local home brew shop isn’t open today; plus, I was planning on cellaring a number of bottles anyway, to see how well they age.

Finally, I had a half gallon of cider to bottle. This is my little experimental batch of White House brand “Fresh Pressed” apple cider and East Coast Ale yeast. The color and clarity are good. Strangely, it appeared to be holding some carbonation in the carboy. Was my airlock stuck somehow? The last bottle was a little short, so I have 4 bottled and one uncapped and in the refrigerator. I may have to give this batch just a few days at room temperature and then refrigerate it. Not enough to mess with pasteurizing. The flavor is a little tart and a little sweet, but a tad bland, in general. I have heard of people dropping a pellet of hops in a bottle…hmmm. I think I’ll do that with the open one and try it!

So, I added a little fresh cider to top off the short bottle and dropped a couple Kent Golding pellets in the bottle and capped it. I’ll leave it at room temperature. Adding the cider should effectively prime and slightly sweeten the finished product.

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Day 166 Bottling Muscadine Wine

Muscadine wine...nice and clear.

Muscadine wine…nice and clear.

Finally bottled my muscadine wine! I started with grapes that I foraged from wild vines and now I have my first wine in the bottles! The wine has been bulk aging  in two 1 gallon carboys and one 1/2 gallon carboy.

Bulk aging the wine.

Bulk aging the wine.

I combined them all into a bottling bucket to make sure the wine is all consistently blended and to facilitate the bottling.

Transferred to a bottling bucket.

Transferred to a bottling bucket.

I used the Brewer’s Friend online bottling calculator to figure out how many bottles I would need…calculation is twenty-six 12 oz bottles, plus 8 oz left over, which would be good for a hydrometer reading and sample.  So, I sanitized 26 bottles and all the bottling equipment and supplies.

Sanitized equipment and bottles.

Sanitized equipment and bottles.

I’m using oxygen absorbing caps for the wine bottling. I have read that a lot of homebrewers think they are useless for beer, but this is wine. Some mead makers think they are absolutely worthwhile. The thing is, the caps are recommended for things that are going to be bottled for 2 years or more. Most beers, other that barleywine, aren’t aged more than a year. There are a few exceptions. Anyway, I’ve decided to use them…several bottles of my wine may very well be around for a couple of years or more.

The clarity on the wine is beautiful and the color is a nice blush. The FG is 0.991 and the OG was 1.113, so we have a 16.01% ABV!

Taking the hydrometer reading.

Taking the hydrometer reading…look at the clarity!

The aroma and flavor are definitely that of a young red wine with a heavy amount of alcohol, but it certainly is not your typical North Carolina sweet muscadine wine.

Pretty!

Pretty!

I can definitely drink the sample, but I probably won’t open a bottle for at least a year and probably longer for most of them. The bottling calculator was spot-on, by the way. I filled exactly 26 bottles.

Filling the bottles.

Filling the bottles.

I’m hoping they will mellow and become something special with time. But this is my first real wine, so it’s pretty special to me already!

Twenty-six 12 oz bottles of wine...ready for storage.

Twenty-six 12 oz bottles of wine…ready for storage.

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Day 144 Muscadine Wine

Crushing foraged wild grapes.

Crushing foraged wild grapes.

I foraged a little over four pounds of wild muscadine grapes yesterday. I have decided to try my hand at wine making this year, instead of jelly…at least with this first round. After a little research on the internet, I am combining a couple of different recipes to adapt to what I have to work with. I have put together 2 quarts of crushed muscadine grapes, skins and all.

Crushed grapes.

Crushed grapes.

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I am going to have to run to the home brew shop for some supplies…a mesh bag and yeast. I may need more sugar from the grocery store. The plan is to combine the fruit (in mesh bag) with 6 quarts of water in a 2 gallon fermentation bucket, add enough sugar syrup to boost the SG to at least 1.090 and then add 2 crushed campden tablets, 1/2 t. pectic enzyme (scant), and 2 t. yeast nutrient. That will be covered with cheesecloth and sit for 24 hours. I guess I’m not supposed to seal the bucket yet, as the campden tablets cause a sulfur gas to be released and it needs to be allowed to dissipate. Yeast is to be pitched tomorrow…instructions say to leave covered with cheesecloth again, for 5 to 7 days, stirring daily. After that, it is strained and sealed with an airlock in place and given around 6 weeks to ferment out. Then it gets racked, probably a few times, to clear. Then it gets bottled and ages for at least two years! I’ll probably bottle in beer bombers…I don’t anticipate making enough wine to justify buying a corker and wine bottles/corks. I haven’t seen anyone express concerns with beer bottles. I might want to use the special oxygen absorbing caps, to reduce the risk of oxidation.

So far, I have boiled 3 cups of sugar with enough water to dissolve it…boiled until clear and set aside to cool…we’ll see if that’s enough to get me to 1.090 or better. The first quart of grapes that I crushed have a natural SG of about 1.048, according to my spectrometer. I’ll discuss yeast at the brew shop. The most likely candidates are Champagne yeast or Montrachet, but I’m open to suggestions.

Okay, after a trip to the brew shop and the grocery store, I was ready to proceed. I got a mesh bag, a packet of Montrachet yeast and a 10 pound bag of sugar. I sanitized the bag and a string and added the grape skins/pulp/juice to the bucket and tied off the bag.

Crushed grapes in the bag.

Crushed grapes in the bag.

Next I added the sugar syrup that I had prepared and I was still way low on the SG. I also realized that I was running out of room in the 2 gallon bucket, so I prepared a 5 gallon bottling bucket and transferred the grape mixture into it. Then, I weighed out five pounds of sugar and added enough water for it to dissolve into and brought that to a boil, removed it from the heat.

Making sugar syrup

Making sugar syrup

I tried adding in a couple of steps and it wasn’t getting close to SG 1.090 very quickly…but the final addition bumped it up to OG 1.113…oops. Oh well. And my volume is up to almost three gallons…I probably should add more grapes, but I’m out.

Volume at almost 3 gallons. Need to find more grapes? We'll see if I get a chance to pick more.

Volume at almost 3 gallons. Need to find more grapes? We’ll see if I get a chance to pick more.

I’ll see what it looks like later…I could add more grapes and another campden tablet tomorrow. That would push back the yeast pitch a day, but in a minimum 2 year process, another day is nothing and could make a huge difference in the finished product. Anyway, I put the lid on and sealed it and popped on an airlock. The brew shop guy thought it would be fine to seal and airlock the bucket rather than do the covering with cheesecloth thing…just seemed more risky.

Ginger beer note: the SG dropped to 1.057, so it’s moving…slowly. I thought all the Champagne yeast that I added to it would start it really chugging. It’s popping the airlock about every 10 seconds, but it’s not very aggressive. I guess it’s just going to take more time and patience than I was anticipating for this little side project.

Update 8/22/14,  10:00 a.m.: I went and foraged another 1 pound and 9 ounces of wild muscadine grapes this morning. After crushing them, there was a little less than a full quart jar.

Added additional crushed grapes and Campden tablet.

Added additional crushed grapes and Campden tablet.

I crushed an additional campden tablet and threw it in with the grapes. I opened the fermentation bucket, untied the bag and poured in the grapes and crushed campden. I re-tied the bag and gave a good stir. Refractometer reading gives a 1.109 updated OG, with a volume now of just over 3 gallons.

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