Writing this up five weeks after the fact still counts, right?

We had some leftover candi sugar syrup from making our dubbel, Batch 064, so I threw together this basic quickie to use it up.

Ingredients in this batch

  • 2.5 lbs Kirkland clover honey
  • 8 oz D-90 candi sugar syrup
  • 1 ½ tsp yeast nutrient
  • ⅛ tsp Fermaid K
  • Distilled water to just over 1 gallon
  • Scant 1/5 batch of Patrick's Lalvin 71B-1122 yeast starter prepared for Batch 049B

Process

While mixing up the must, I found that the two remaining packets of 1122 in our fridge were quite dead. The bit of starter Patrick graciously let me use instead seemed to do the trick quite well, though. Starting gravity read at 1.107, which may or may not be correct.

Observations

  • 2017-06-19T20:00:00: Batch 066 is clarifying nicely. It's pitch black and intensely sweet. Between this and the batch number, I'm in the market for a nice devil-related name for this sucker.