TikTok recommended book.  Started on 3/30/24.  I’m pretty sure I’ve read another one of her books.

OMG I could not wait to finish this book.  I didn’t like it at all.  She rambled in her head waaaaayyyyy to much for me.  Conversations were stupid, crime was unjustly punished and there was no “meat” to this book.  I kept waiting for a secret to drop or some pinnacle but there wasn’t any.  I finished on 4/16/24.  Way to many days on this rubbish.  18 days to finish.  This is a 2/10 for me.

2/2/24 (Day 1)
1 Gallon batch
2.8 lbs Kroger Clover honey
1.5 lbs crushed Worthers candies
1 tsp Fermaid-O
1/4 tsp wine tannin
Lalvin QA23 yeast
1 gallon spring water from dollar tree

Crushed the candies and added about 1/2 gallon of the spring water to a pan.  Added the crushed candies and made a “syrup” out of it.
Added honey to carboy and a little more of the water from the gallon.  Shook it vigorously for several minutes.  Added the candy syrup, Fermaid-O and tannin.  Mixture was still kind of warm.  Pitched dry yeast at 110 degrees.  It started fermenting very quickly.

O.G. = 1.130

2/3/24 (Day 2)
1/2 tsp DAP

2/4/24 (Day 3)
1/2 tsp DAP

2/5/24 (Day 4)
1/2 tsp DAP

2/12/24 (Day 10)
Still bubbling strong.  S.G. = 1.042
It’s got a weird flavor.

2/23/24 (22 Days)
S.G. = 1.014.  It’s hot.  Needs lots of time to sit and clear.

3/2/24 (30 Days)
S.G. = 1.014 (I think it’s done!!!)  Racked into clean carboy NOT STABILIZED!
15.6 % ABV

3/15/24 (Day 43 )
added 1 cup salted caramel tea (steeped for 5 minutes)
1 lb Sam’s Club honey for back sweetening

4/6/24 (Day 65)
Bottled this beast today.  It’s still got a bite to it.  Once the heat leaves the mouth, the Worthers taste comes through a bit.  Not my favorite but we will see how it tastes in 6 months and a year.  Not really happy with the yield.  The thin layer at the bottom was very cloudy and I really probably only had a little over half gallon to bottle.

2/16/24 (Day 1)
This is take 2 of the blueberry that was such a hit we almost drank it all quick.  Not many changes made to the recipe.  Here we go!

6 lbs Golden Lake Honey
6 lbs G.V. frozen blueberries (thawed and mashed)
1 1/2 tsp Pectic Enzyme
1/2 tsp acid blend
8 oz Ribena Black Currant Concentrate
Lalvin QA23 yeast (This is one of the changes for the recipe*)
S.G. = 1.104 (14.2% ABV if goes dry)

2/17/24 (Day 2)
1 Tblsp DAP

2/19/24 (Day 4)
1 Tblsp DAP

2/23/24 (Day 8)
S.G. = 1.020  It’s almost time to rack this.

3/2/24 (Day 16) Stabilized
S.G. = 1.000 IT”S DONE!!!!!!  STABILIZED
1 tsp Sorbate
1/4 tsp Metabisulphite
Racked into 2 gallon clear carboy.  The rest went into Frakenstein Bottle
14.5% ABV

3/29/24 (Day 43 )
Racked off oak chips.  It’s been more than 16 days and it’s really oaky.  I back sweetened to 1.024.  It’s not super sweet but it is super oaky.  I’ll let it set in the bucket for a week or two and then bottle.  I’m in no hurry with this.

4/6/24 (Day 51)

It went into bottles today.  I’m happy with the yield and I’m happy with the taste.  It is a bit more oakier than the last batch but it’s got a LOT of character.  Mouthfeel is good, blueberries shine through and it’s really not to sweet.

I’ve read a book by John before.  I’m starting this one on 3/11/24.
3/29/24 and I finished this book.  19 days.  Man this book had some twists and turns to it.  Mia falls pregnant just as her and her husband purchase a house.  The in-laws didn’t want them to have the house.  We find out later why.

40 suitcases filled with bones.  Dave & Debbie (the in-laws) are responsible.  Debbie is pure evil.

I’m giving this book a 8/10