Batch 096: Cranberry Acerglyn
One of two varietal-honey acerglyns I'm brewing tonight (the other is batch 095, which got the other half of the rehydrated yeast pouch). I'm using up the cranberry honey we picked up at recently and which mostly went to batch 093 (except for a little held back in case I need to sweeten); these two acerglyns are using up most of the leftover grade B maple syrup, too. But the way this must tastes makes me look forward to seeing what the brew is like in the end.
Ingredients in this batch
- 12.7 oz. (by weight) Ben's Sugar Shack Grade A Dark Amber Pure Maple Syrup.
- 2 lb., 4 oz. cranberry honey from Bee Squared Apiaries.
- ⅔ tsp. Fermaid O.
- ⅔ tsp. Fermaid K.
- ½ tsp. Fermax yeast nutrient.
- ⅔ tsp. potassium carbonate.
- untreated tap water to just over one gallon
- half of a pouch of Safale US-05 yeast, rehydrated in half a cup of unfiltered tap water at 100℉
- Nutrient addition, 29 January 2018:
- 2 tsp. Fermaid K.
- ½ oz. tequila barrel chips.
Sanitized everything, then poured the maple syrup in, then the honey. Poured in the various powders, then added water to just over a gallon. Agitated while the yeast rehydrated. Popped in a fermentation lock and filled it to the line with vodka. Set the carboy on a shelf to ferment.
Brew date: 22 January 2018.
Original gravity: 1.115.
Bottling date: 16 July 2018
Final gravity: 1.007.
Estimated ABV: Approx. 15%.
Yield: TBD; hopefully, about a gallon
- 7 x 500 mL wine bottles
- about 4 oz leftover mead.
Total: About 123 fl. oz., or 96% of a gallon
Observations
- 2018-01-23T10:16: There's already carbon dioxide production in the carboy.
- 2018-01-29T21:11: Finally added nutrient additions. Combined them both into one addition.
- 2018-04-24T20:12: Added some tequila barrel chips.
- 2018-07-16: Bottled, yielding 7 bottles of mead at 15% ABV.