This batch combines delicious honeycrisp apple juice with a dark, fragrant Lousiana cane syrup we picked up on our road trip this spring. I'm trying my hand at a new style of yeast here: a wild saccharomyces that apparently tastes like brett. This also kicks off a series named after Lonely Island songs, because the Monty Python references were getting a bit obscure.

Ingredients in this batch

  • 4 oz Ma Belle's Louisiana cane syrup
  • 17 oz Kirkland clover honey
  • Kroger honeycrisp apple juice to 1 gallon
  • ⅓ Inland Island INIS-970 Fruit Sacch yeast
  • 1 tsp yeast nutrient

Process

Starting gravity came in at 1.086. This yeast seems to be a slower starter; 20 hours after pitching, we're starting to see minimal CO2 discharge. Meanwhile, the batch I started with Inland Island kölsch yeast at the same time was roaring along by mid-afternoon.