Uncategorized

Day 123 Finally Bottling Pineapple-Mango Melomel

Setting up to bottle the Pineapple-Mango Melomel. Nice color!

Setting up to bottle the Pineapple-Mango Melomel. Nice color!

I decided it was time to go ahead and bottle the Pineapple-Mango Melomel. It was started on April 3rd, so about 2-1/2 months to this point. I love the color of it, like a golden late harvest Riesling or an ice wine. The ABV is at 15.09%. The flavor is hot with alcohol, but the pineapple is very evident. Hopefully, it will mellow over time and the mango will come out too. I got ten 12 oz bottles to put away for a year and a half or so…maybe November, 2015?

I like the Boulevard Brewery bottle in the foreground.

I like the Boulevard Brewery bottle in the foreground.

I may hold some until Nov./Dec. 2016. I also had enough to fill probably about  9 oz in another bottle, so I added a little bottled water and capped it with my fingers crossed. I used oxygen absorbing crown caps and I marked that last one with a black X. I’ll open that one sometime next Spring just for fun…and hope it isn’t bad!

Standard
Uncategorized

Day 116 Opening a Pineapple Tinker, Updates

Pineapple Tinker

Pineapple Tinker

On the evening of December 10, 2013, I began a little experiment with a pineapple, some honey, sugar and brown sugar. It was kind of a melomel, a fruit mead, but it wasn’t sweetened entirely with honey. As my little experiment progressed, I included some vanilla bean and some untoasted American oak chips. I called it Pineapple Tinker. As the pineapple was fermenting, I was discouraged, because it smelled AWFUL. I was sure that it was going to have to be thrown out. With a little research, I found others  that had similar feelings about their fermenting pineapple, but had waited and were amazed at how good it turned out to be. So, I decided to stick it out.

DSC04847

According to my notes, the OG was 1.112 and the FG was 1.000. That would make a 14.70% ABV final product. Is that even possible with S-04 yeast?! I would have thought the yeast would have died off before that. If there’s that much alcohol in this Tinker, that’s dangerous! There’s no burn…maybe a little warmth lingering in the throat. Anyway, bottled this small batch on January, 20, 2014. What I have now, is a beautiful pale yellow crystal clear color with a definite pineapple aroma. It is very well carbonated with fine, Champagne-like bubbles, a dry, but not bone dry, clean pineapple flavor. A little more sweetness in this would be nice, but I’m pretty impressed! All honey for sweetening would have been nice. And maybe back sweetening with a little something non-fermentable would have been a good addition, but for a first “Tinker”, I’m happy!

Still no real sign of life in the pineapple tepache. Pineapple-mango melomel should be an interesting contrast to the Tinker…it continues to carboy condition. And the American Wheat RyePA is at a crawl in primary fermentation. I did get some vodka today and zested two lemons and two oranges…combined in a covered storage container in the fridge until ready to go to secondary with the RyePA. That should happen over the weekend, sometime.

Ready to cover and refrigerate.

Ready to cover and refrigerate.

Citrus to be zested and vodka for soaking, sanitizing and extracting flavors.

Citrus to be zested and vodka for soaking, sanitizing and extracting flavors.

Standard
Uncategorized

Day 114 Ginger Bug Pineapple-Mango Soda, Tepache #2

The ginger-mint “bug” appears to be ready…nice and bubbly. I picked up a pineapple today and already had a couple of mangoes. I got some extra ginger while I was at it. So, tonight I used my little countertop extractor to juice the fruits and about a half ounce or so of ginger and wound up with about 32 oz of juice. I added 2 cups/16 oz of water for a total of 48 oz. Then I added 1/4 cup of strained “bug” and stirred well.

Little countertop juice extractor.

Little countertop juice extractor…before I cleaned the ginger out of it.

Next, I sanitized utensils and 4 bottles and caps. I bottled the juice and capped it and had a little left over, so I put it in a small canning jar with a lid. I’ll use that as a tester. Directions say to refrigerate when carbonated to desired amount…1 to 3 days. I know there’s a LOT of sugar in there, so I think I will pasteurize the bottles when ready, just to be safe. That’s a fair amount of work for four bottles of soda! But I’m hoping it will be worth it! I might try a commercial juice for the next batch, though.

Ginger bug, 4 bottles of Pineapple-Mango Soda and a l;ittle tester jar to check carbonation. (Tepache in fermentation bucket in the background.)

Ginger-mint bug, 4 bottles of Pineapple-Mango Soda and a little tester jar to check carbonation. (Tepache in fermentation bucket in the background.)

Since I was doing a pineapple for the soda, I went ahead and peeled and cored it for a batch of tepache. I only had a few ounces of the piloncillo Mexican raw sugar, so I made up the bulk of the sugar with regular old brown sugar. So, at least I’m multi-tasking and getting another product started for all my efforts! My American Wheat/RyePA was chugging along this morning. Later in the afternoon it had slowed quite a bit. It pretty slow tonight. I’ll probably go ahead and replace the blow-off tube with a regular airlock  in the morning. And, as ever, the pineapple-mango melomel continues to condition in a carboy and looks beautiful. Can’t wait to drink it…in November 2016.

Standard
Uncategorized

Day 112 IPA Sample and Soda Bug Progress

Major Nelson's IPA test bottle.

Major Nelson’s IPA test bottle.

I chilled my partial “tester” bottle of IPA earlier today. This evening, I opened it and poured it slowly through a cheesecloth lined sieve into a glass. I think that process pulled most of the carb into the head, because there was a big head and little carb. The reason for the filtered pour is because it looked like there were some floaters in the beer. Anyway, the aroma and flavor were both good. I’m looking forward to the final product!

The ginger starter for making soda seems to be coming along okay. I did add more water with the second ginger and sugar addition. I made a third ginger and sugar addition today.

Giving the "bug" a swirly every now and then.

Giving the “bug” a swirly every now and then.

Getting s few bubbles in the "Ginger-Mint Bug" for making soda.

Getting s few bubbles in the “Ginger-Mint Bug” for making soda.

The pineapple-mango melomel continues to carboy condition. All seems steady…nice and clear…pretty color. Maybe another month to bottling.

Pineapple-Mango Melomel (Fruit mead). Look at that color!

Pineapple-Mango Melomel (Fruit mead). Look at that color!

I’m hoping to brew this weekend…maybe tomorrow. I’d like to do a Scotch Ale, but the fermentation temperature requirements may be too low for me to control. I’ll consult the home brew shop…maybe a rye of some kind?

Standard
Uncategorized

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!

Standard