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Day 155 SG Check on Samhain Ale

Yesterday, I could see that the activity in the blow-off tube had slowed way down…in fact, it had slowed the day before. I decided to remove the blow-off tube and install an airlock. (And took a quick photo.)

Scottish Samhain Pumpkin Ale. 4 days in primary and activity slowing.

Scottish Samhain Pumpkin Ale. 4 days in primary and activity slowing.

Last night and today, I haven’t seen any activity. I’m not convinced that it has finished fermenting yet, though, so I took a SG reading and it’s at 1.031 (corrected from 1.030 @ 74.3F). According to the recipe, it should make it to 1.023 to finish, so I’ll let it keep going. It’s only been 4 days since brewing. I don’t need to be terribly concerned with fermentation being quite done in primary, however, because it will go into secondary with more pumpkin, spice, and a vanilla bean (soaked in vodka). The sugar in the pumpkin could cause a little more fermentation, so I’m planning on giving it plenty of time. Then, I’ll probably do a tertiary for final clearing.

The hydrometer sample has gone into the refrigerator for a look at how it clears, color and flavor…later, but a small taste yielded a very nice flavor that I am quite pleased with, so far.

Hydrometer sample...nice color.

Hydrometer sample…nice color.

My ciders and muscadine wine continue to condition. The crab apple/pear/Cripps blend actually still has some airlock activity in primary, so another week? Probably.

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Day 139 Making Ginger Beer, Bottling Tepache, Checking Cherry Belle Citra Saison

Bottled Peach-Pineapple Tepache and a soda bottle to judge carbonation.

Bottled Peach-Pineapple Tepache and a soda bottle to judge carbonation.

Tonight, I knocked out a couple little projects and checked up on one. My micro batch of Cherry Belle Citra Saison has a pretty color from the cherries and I think they’ve given up all they really have to offer. I’m going to rack this brew to tertiary tomorrow to settle for a few days before bottling.

A peek at micro batch Cherry Belle Citra Saison.

A peek at micro batch Cherry Belle Citra Saison.

I went ahead and strained my peach-pineapple tepache…it had a bubbly pellicle covering the surface. I siphoned out from under the surface and through a few layers of cheesecloth. I’m not sure it was necessary, but I feel good about it. The flavor is really nice. It’s sweet and tangy and the spice is coming through nicely.

Peach-Pineapple Tepache sample...sweet. tangy, spiced...good stuff!

Peach-Pineapple Tepache sample…sweet. tangy, spiced…good stuff!

The SG is 1.041 and I feel like it’s time for bottling. So I got that done and filled a soda bottle for carb testing. If it goes like I’m anticipating, I should be pasteurizing Monday morning (about 36 hours).

My other project for tonight was peeling a pound of fresh ginger,

A pound of fresh ginger, skin scraped off.

A pound of fresh ginger, skin scraped off.

 

shredding it in the food processor,

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Shredded fresh ginger.

and starting a non-alcoholic ginger beer for my brother in-law who is from Trinidad. I’m using a recipe from a cookbook he brought from Trinidad and it looks very similar to tepache, except it uses freshly grated ginger instead of pineapple skins. Here is the recipe:

Ginger Beer

1 lb fresh ginger, skin scraped off with a spoon, grated

8 cups water

Juice and zest from 1 lime

4 cups granulated sugar

1 stick cinnamon

4 to 6 cloves, whole

Directions: (I have adapted for my bottling procedure) Combine all ingredients in a 2 gallon fermentation bucket and stir to start sugar dissolving.

Ingredients in the fermentation bucket.

Ingredients in the fermentation bucket.

Seal lid and install an airlock. Place in direct sunlight for 1 day. (We are having rain, so I’m putting the bucket on a heating pad overnight and most of tomorrow.) Next day, strain. I assume that this would become alcoholic, if I allowed it to ferment longer, but that’s not the plan for this batch. Sweeten to taste, if necessary. Bottle. (I’m going to top off to a gallon with fresh bottled water to extend the batch a little.) Fill a soda bottle to use for judging carbonation progress. It should take a day or two. Pasteurize and store in a cool, dark place and refrigerate before opening. (Open over a sink or outside just to be safe!)

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