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Brief Update on Jackfruit Cider and Tepache

The Jackfruit Cider continues to ferment with steady, but not aggressive, bubbling in the airlock. I anticipate a long process for this one, because I really want to see where the flavor will go.  I opened the top (after sanitizing around it) and the fruit was floating on the top, but wasn’t dry or molding. The aroma was a sharp hit in the nose…after that, it was sweet, but still with that slightly odd componant. Lid back on and let it roll.

Jackfruit Cider fermenting.

Jackfruit Cider fermenting.

The tepache is nice and tangy. I wanted to go through the pellicle on top and siphon from under it, but it got sucked in, too. So, I had to run it through a strainer and into another container. I had about 2/3 to 3/4 of a gallon of tepache and I topped it off with water to a gallon. Popped that in the fridge to drop the temperature. I haven’t decided yet if I’m going to bottle it or just keep it in the jug, refrigerated.

Kombucha on the right, tepache on the left.

Kombucha on the right, tepache on the left.

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Day 100!!! Racking Pineapple-Mango Melomel for Bulk Conditioning

Clear pineapple-mango melomel...but concerned about head space.

Clear pineapple-mango melomel…but concerned about head space.

The Pineapple-Mango Melomel cleared quickly after the last racking, a few days ago. It looked like the right time to rack it off the rest of the sediment and begin the longer bulk conditioning in a one gallon glass carboy.

Sediment left after racking.

Sediment left after racking.

I was pretty careful to keep the racked melomel nice and clear. The issue, though, is that the volume in the carboy is down to the shoulder. I really don’t want to have that much head space for a long time. I did siphon off another pint and I covered it and stuck it in the refrigerator to see how it looks when it settles.

a pint that needs to settle and see if it's worth trying to salvage any to add to the carboy.

a pint that needs to settle and see if it’s worth trying to salvage any to add to the carboy.

If it looks worthwhile, I will try to carefully pour it off into another sanitized  container. If I’m successful with that, I’ll add it to the carboy through a sanitized funnel. That should reduce the head space considerably. If that does NOT work out, I’ll seek suggestions from some experienced mead makers online. Adding water is probably not a good idea. Maybe re-rack to a half gallon carboy and a smaller bottle or two? We’ll see in a day or two. The Murray’s Super Easy Cider #3 continues to slowly progress through primary fermentation. Update: evening, same day. The Pineapple-Mango Melomel the I had in a pint jar in the fridge cleared, so I poured it off and added it to the carboy.

Cleared a little more melomel.

Cleared a little more melomel.

I also did some reading and it sounds like adding a little water to close the head space is acceptable. I sanitized a glass measuring cup and used it for the transfer of the additional melomel…then I sanitized it again and used bottled water to top off the carboy. The amount of water added was only about a cup, so it shouldn’t really affect the SG/ABV much at all.DSC04560

Nice, close head space.

Nice, close head space.

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Day 92 Starting Pineapple Mango Mead (Melomel)

Pineapple Mango Melomel ingredients

Pineapple Mango Melomel ingredients

There were some big pineapples on sale at my local store and I already had a couple of mangos at home that were on sale, so…time for Pineapple Mango Mead! Or melomel, I guess. I think most fruit meads are called melomels. Some die-hards can get really technical, but I think that’s right. Anyway, I grabbed the pineapple and a 3 lb bottle of clover honey and checked out. The pineapple was $3 and the honey was $8.

So, this morning I juiced the fruit with my little countertop juice extractor and added the pulp back to the juice. I see no reason to waste the pulp, it was practically creamy. I did peel the fruit first, so it should all be good.

Pineapple juice and pulp.

Pineapple juice and pulp.

Prepping mango.

Prepping mango.

I had put together a tentative recipe and adjusted to reality as I went along. The pineapple and two mangoes yielded about 2 quarts. Then I added 1 campden tablet, crushed, 1 teaspoon of yeast nutrient and 1 teaspoon of pectic enzyme. Next, I mixed the honey with equal parts hot water to dissolve and added that to the juice and came up to one gallon.

In the 2 gallon primary fermentation bucket, mixed well.

In the 2 gallon primary fermentation bucket, mixed well.

Equal parts clover honey and hot Culligan water.

Equal parts clover honey and hot Culligan water.

I decided to add another 48 oz hot water to allow for some of the loss in racking. Mixed well, snapped on lid and added airlock. This mixture will sit 24 hours .

About a gallon and a quarter in the bucket. Tomorrow: check the FG and pitch the yeast!

About a gallon and a quarter in the bucket. Tomorrow: check the FG and pitch the yeast!

Tomorrow, I will pitch the yeast. I bought a “smack pack” of  Wyeast’s Sweet Mead Yeast. I will check the FG just before I do the yeast. After that process is started, it will likely take several weeks in primary. Then another couple of months or longer to be in a secondary phase where there is as little headroom as possible…in a carboy, I guess. Finally, it will be bottled and I’ll likely hide it away another year to age. I’m thinking Fall of 2016 is a good target.

Update on the Pole Vault Pale Ale that I brewed for my first all-grain Brew in a Bag project: It started bubbling away on the next day sometime and continues at a good rapid heartbeat-like pace.

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Day 82 Working Out Details on Costa Cocoa Milk Stout

I got this kit for my birthday. I’ve never used a couple of the ingredients in this recipe before…Costa Rican cocoa husks & cocoa nibs, and lactose (milk sugar). Sounds good, though! While doing some reading, I came across information regarding hazelnut extract…I’m thinking Nutella Stout. After mulling it over a bit, I decided to skip the trip to the brew shop for the extract because I thought it might just get to be too sweet and might not taste natural.

After some more thought…and realizing that I had a bunch of whole bean coffee on hand that I got on sale…I started looking into using coffee as an additional ingredient. Natural, not adding more sweetness, adding caffeine and making this recipe a “mocha”. Yup. That’ll do! So, I sent a message to some local brewery people for advice. They suggested making a cold brew coffee concentrate and using about an 8% by volume at bottling. I never would have thought of that! I’m actually going to go about 4 cups of concentrate, rather than 6 cups…I can always add more, but I want the chocolate to still come through.

Everthing sanitized! Coarsely ground Kona blend coffee going into Culligan water for 15 hours.

Everthing sanitized! Coarsely ground Kona blend coffee going into Culligan water for 15 hours.

I found a cold brew coffee recipe online from Bon Apetite  (giving credit, where due!). I adapted it to brew in a gallon carboy with an airlock, instead of some other container covered with cheesecloth. I coarsely ground 12 oz of Kona blend coffee and added it to a sanitized carboy and capped it.

Ready to cap it and swirl it.

Ready to cap it and swirl it.

Shook it up and swirled to get as much of the grounds off of the bottle as I could and then replaced the cap with a sanitized  airlock. After 15 hours at room temperature, I’ll strain out the grounds and then filter the liquid through multiple layers of cheesecloth. (If I were concerned about it being crystal clear, I would filter it through a coffee filter…slowly. I think going through a sieve and then through thick cheesecloth will be fine.) I am going to use a teaspoon of Irish moss in the boil, just to help the beer clear a little, but I’m not expecting to see through it…it IS stout, after all.

Brewing...of a different kind!

Brewing…of a different kind!

So, what I’ll be brewing will be a “Costa Kona Mocha Milk Stout”. I’m sure I’ll be sampling it as soon as I can, but I think this one might need to age until next December-ish. I think the caps that came with the kit are the “oxygen absorbing” kind…good for longer storage. Brew Day tomorrow, if I can fit it in!

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