Fall 2012 Batch #4, Pine Hill Orchard 300 blend, Lallemand Nottingham Ale yeast
Purchased at Pine Hill on 11/3/12.
The 300 blend was:
|Specific Gravity (original):||1.050|
|Potential Alcohol (original):||6.5%|
|TA (ppt Sulfuric):||4.175|
|Specific Gravity (post-sugar):||1.060|
|Potential Alcohol (post-sugar, dry ferment):||7.8%|
1 pack of Lallemand Nottingham Ale in the 5 gallon carboy
5oz sugar (all corn sugar) per gallon. Corn sugar from Amazon Prime.
11/2/12: Cleaned carboys with BTF Iodophur (all references to 'BT' in the past refer to this stuff. Let drain and topped with saran and rubber bands.
11/3/12: Picked up juice at Pine Hill. Topped with fresh saran fastened with rubber bands. Added SO2.
11/6/12: Turkey basted some of the head room out of the carboys into a (BTI'd) single-gallon growler (for my 5th yeast), added sugar and yeast to all (following yeast package directions), put blow tubes in and stuck 'em in a water bucket.
11/24/12: SG around 1.020. This looks to be the furthest along of the 5 gallon batches. Swapped blow tube for airlock.
11/11/13: I racked this as some point (notes on paper notebook) but I forgot to keep up with updating the airlock and it went bad. I'll end up dumping this.
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