MRM ~ Burton’s Blueberry Currant

2 lbs Menards honey
1 lbs Electric Works honey
3 lbs frozen / thawed / mushed Kroger blueberries
4 oz Black Currant concentrate
1 package Kveik Ale Yeast reconstituted with 1/2 cup water, dash of honey and Fermaid O
1 Gallon Dollar Tree spring water

9/1/23 (day 1)
Mixed all ingredients in Kilwins bucket.
Pitched yeast and fermenting in hot garage
S.G. = 1.104  Possible ABV = 14.2%
ALCOHOL TOLERANCE = 12% ABV (Right from website) so it may only go to 1.020….

9/5/23 (day 4)
2 tsp Bentonite clay reconstituted in 1/2 cup hot water
1 tsp yeast nutrient (Not fermaid)
1/2 tsp Acid Blend
1 campden tablet crushed

9/10/23 (day 9) (Stabilized)
S.G. = 1.000.  Yield about 1 and 1/2 gallon.
1/2 tsp Potassium Sorbate
1/4 tsp Potassium Metabisulfite
1 Campden tab
1 oz oak chips (Split between both carboys)
1 Tbsp Sparkolloid (Split between both carboys)
13.8% ABV

9/21/23 (day 20)
I racked off the oak chips and into plastic jugs.  (G.V. jugs that were sanitized).  Now we let it sit.

10/11/23 (Day 41)
I back sweetened and bottled this beautiful beast today.  It tastes AMAZING.  Can’t wait to let it age a bit and try it in 6 months.  No final gravity taken because I didn’t have to sweeten it to much.