RiceReport

2 Gallon Recipe
2/2/24 (Day 1)

2.26 oz Great Value 100% pure pumpkin
64 oz Tazo Pumpkin Spice Latte tea mix
2 lbs Great Lakes Golden Clover Honey (I think it’s from Kroger)
1 lbs Honey (other honey from Missy I think)
Lalvin D47 yeast
Mixed all ingredients together and pitched yeast.  Using the new 2 gallon glass carboy that I bought from Amazon.
S.G. = 1.082 about 10% ABV if it goes dry

2/3/24 (Day 2)
1 tsp DAP
2/4/24 (Day 3)
1 tsp DAP
2/5/24 (Day 4)
1 tsp DAP
2/12/24 (Day 10)
S.G. = .998
Bentonite according to package instructions

2/25/24 (Day 24)
Racked off Pumpkin
1 cinnamon stick
1/2 tsp Tannin
1/2 tsp Sorbate
1/2 Tsp Metabisulphite
It’s cloudy and gross looking.  It doesn’t taste like pumpkin.  It’s spicy.  Needs time to mellow.

4/11/24 (Day 70)
It’s still not clearing at all.  It looks like watery mud.  I may bottle it gross looking and see what it does in the bottle.

4/25/24
I racked into clean glass carboy.  1/2 cup water/bentonite added (per spec).  It’s not clearing at all.  I’m gonna give it another week, then bottle.

5/1/24 (Day 90)
It was NOT CLEAR at all!  I back sweetened with honey and bottled.  It tastes good, it’s just an ugly beast!
Labels printed and applied.
F.G. = 1.020 after back sweetening and that’s what it is in the bottle.

 

 

 

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.

2/16/24 (Day 1)
1 1/2 gallon recipe
1 Gallon G.V. Apple Juice
1/2 Gallon G.V. 100% Pure Pear
2 cinnamon sticks
1 lb of White Sugar
Lalvin 71B Yeast
Mixed in bucket, added yeast.  S.G. = 1.064 (8.4% ABV if goes dry)

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

2/19/24 (Day 3)
1/2 tsp DAP

2/23/24 (Day 7)
S.G. = 1.000 added 1 lb Blueberries.  It’s gonna be ready soon!

3/2/24 (Day 16)
Racked into keg (1 gallon) and stabilized.  Will open tomorrow to sweeten with apple juice.
1/2 gallon set to clear, stabilized and sweeten to bottle for Drew.

3/15/24
This, in the keg, is amazing.  Phenomenal flavor, the cinnamon is there but not over powering.  The blue berries are there but not over powering.  There’s still a weird “soapy” flavor in the keg.  I haven’t bottled the 1/2 gallon yet for Drew but I plan on doing that tonight.

3/29/24
Keg is gone.  It was good but still had a “soapy” flavor.  I’m hoping the beer I just keged isn’t soapy.  There’s still a half gallon in a glass carboy that needs bottled.

 

 

`1/5/24 (Day 1)
4 lbs fresh peaches from Rita Smith
1 tsp Fermaid-O
1/2 tsp Pectic Enzyme
1/2 tsp Tannin
3.16 lbs Trader Joe’s Mesquite Honey
More than a gallon of spring water
S.G. = 1.072

1/6/24 (Day 2)
2 tsp DAP Nutrient

1/8/24 (Day 4)
1 tsp Fermaid-O

1/11/24 (Day 7)
S.G. = 1.000 (It’s DONE!)
2 lbs thawed fresh peaches in bag
1 Campden tablet

1/19/24 (Day 15)
Stirred peaches.  I think it may need some stuff added to secondary and clearing.
1/24/24 (Day 20) Stabilized
1/2 tsp Metabisulphite
1 tsp Potassium Sorbate
Racked into new bucket off the peaches.  Gonna cold crash for a few days.  May need more tannin and back sweetened. 9.5% ABV
2/12/24 (Day 39)
Racked into bucket.  S.G. = 1.000.  Back sweetened to 1.020 and 1/4 tsp vanilla extract.  Tastes good.  Gonna bottle in a few days.

2/16/24 (Day 43)
Bottled today.  It’s NICE!  Peachy and sweet.