Fall 2007 Batch #3, Carlson Orchard blend, Windsor Ale yeast
Carlson blend at this point is mcintosh, northern spy, royal gala,
cortland, macoun...unkown percentage, maybe even some others in
there. I used 4 gallons of this and added 1 gallon of the Roxbury
blend. I'll also add 1 teaspoon of tannin powder.
Using Windsor Brewing yeast, which likely won't ferment all the sugar, hopefully resulting in a sweeter end-product. It's also kosher, so there's that.
|Specific Gravity (original):||1.0495|
|Specific Gravity (original + 1 gal Roxbury):||1.0515|
|Specific Gravity (post-sugar):||1.0602|
|Potential Alcohol (post-sugar, dry ferment):||7.8%|
60ppm SO2 (10 Campden tablets, based on 30ppm/gal/tab noted on the bottle)
2 packs of Lallemand Windsor Ale yeast.
1 teaspoon tannin powder
11.5 oz honey (Charlie Brown honey) (+3.8 points SG)
11 oz organic cane sugar (+4.9 points SG)
11/4/07: Called Carlson's. They were bottling pure Mac, which I didn't want, but they said call again another time. They'd charge $2.50/gal.
11/10/07: Called Carlon's. They said to come on over, go to the
pasturizing center, and talk to Kyle. Cleaned a carboy with BT, let
drain maybe ten minutes, topped with saran, and drove over. Found
Kyle, filled up a carboy, he said it'd be $2.50/gal. He said it'd be
pretty sweet (turned out nearly identicle to the Redfield blend in
SG). Brought it to the front and the older guy (owner?) charged me
$3/gal. Oh well. Still cheap.
Pulled out about a gallon of it with a baster and poured in a gallon of the Roxbury blend which raised the SG by 2 points. Hit it w/ SO2.
11/11/07: Added honey, sugar, and Ale yeast.
November '09: Dumped this down the drain. Had sat in a carboy for ages, on the leas, and got the funk.
back to log