2/2/24 (Day 1)
1 Gallon Batch
2.8 lbs Kroger Clover honey
25 oz Torani Classic Caramel Syrup
1 tsp Fermaid-O
1/4 tsp wine tannin
Lalvin QA23 yeast
1 gallon spring water from dollar tree
Mixed all ingredients together and pitched dry yeast.
S.G. = 1.110 or about 12% ABV if it goes dry
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)
S.G. = 1.024
Actually a nice flavor
2/23/24 (Day 22)
S.G. = .998 it’s done. It’s hot and needs lots of time.
3/2/24 (Day 30) Stabilized
1/4 tsp Metabisulphite
1/2 tsp Potassium Sorbate
Racked into clean carboy to clear. No tasting.
14.9% ABV
5/1/24 (Day 90)
Bottled and labeled today. No additions. It’s got an almost artificial flavor. It’s still a little hot on the alcohol side. Needs time. It’s very clear.