{"id":662,"date":"2023-11-06T09:30:12","date_gmt":"2023-11-06T14:30:12","guid":{"rendered":"https:\/\/wordpress.mrice.net\/?p=662"},"modified":"2023-11-06T09:30:12","modified_gmt":"2023-11-06T14:30:12","slug":"mrm-gennett-special-reserve","status":"publish","type":"post","link":"https:\/\/wordpress.mrice.net\/?p=662","title":{"rendered":"MRM ~ Gennett Special Reserve"},"content":{"rendered":"
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9\/10\/23 (day 1)<\/strong><\/p>\n

3 lbs Honey (Kendra’s work honey) (Enough honey left for back sweetening)
\n2 12 oz Jars Apricot Preserves
\n1 tsp Fermaid O
\nRed Star Premier Classique yeast
\nO.G. = 1.104\u00a0 Possible 13% <\/strong>if ferments out!
\n<\/strong><\/p>\n

Mixed all ingredients and pitched yeast at 80 degrees.\u00a0 After a couple hours airlock activity was really going well.<\/p>\n

9\/16\/23 (day 6)<\/strong>
\n1 tsp Diammonium Phosphate Yeast Nutrient added and degassed<\/p>\n

9\/21\/23 (day 12)<\/strong>
\nS.G. = 1.040<\/strong>.\u00a0 Added 2 tsp Diammonium Phosphate yeast nutrient.<\/p>\n

10\/11\/23 (day 32)<\/strong>
\nS.G. = 1.010<\/strong>.\u00a0 Racked into clean carboy and stabilized<\/strong>.\u00a0 Added 1\/4 tsp tannin and 1\/2 cup sparkoloid.\u00a0 It’s not very clear yet but after some time I’m hoping it clears out nicely. F.G. = 1.010 ABV = 12.5%<\/strong><\/p>\n

10\/29\/23 (50 days)<\/strong>
\nThe gelatin destroyed this mead.\u00a0 It did settle everything but made it cloudy.\u00a0 It was clear.\u00a0 I’m not letting it set any longer. I will NEVER use gelatin again for clearing.\u00a0 I’m going to try adding some juice to this to see if I can salvage it.<\/p>\n

11\/5\/23 (57 days) Bottling day!<\/strong>
\nSo the gelatin was a bad idea.\u00a0 To save this mead, because it was stabilized, I added 3 cups Juicy Juice Pineapple juice and bottled this.\u00a0 It seems to be clearing nicely in the bottle but has a ton of sediment.\u00a0 I didn’t take a gravity reading.\u00a0 I was pissed at this batch!\u00a0 It didn’t taste bad but the honey character isn’t really there.<\/p>\n","protected":false},"excerpt":{"rendered":"

            9\/10\/23 (day 1) 3 lbs Honey (Kendra’s work honey) (Enough honey left for back sweetening) 2 12 oz Jars Apricot Preserves 1 tsp Fermaid O Red Star Premier Classique yeast O.G. = 1.104\u00a0 Possible 13% if ferments out! Mixed all ingredients and pitched yeast at 80 degrees.\u00a0 After a … <\/p>\n

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