{"id":733,"date":"2023-11-21T17:13:29","date_gmt":"2023-11-21T22:13:29","guid":{"rendered":"https:\/\/wordpress.mrice.net\/?p=733"},"modified":"2023-11-21T17:13:29","modified_gmt":"2023-11-21T22:13:29","slug":"mrm-john-handy-traditional","status":"publish","type":"post","link":"https:\/\/wordpress.mrice.net\/?p=733","title":{"rendered":"MRM ~ John Handy Traditional"},"content":{"rendered":"
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MRM ~ John Handy Traditional<\/strong><\/p>\n

10\/16\/23\"\"<\/strong>
\n2 Gallon recipe:
\n6 lbs Lehua Honey
\n1\/2 tsp Fermaid O
\n2 Tsp Bentonite
\nMangrove Jacks yeast
\n2 Gallons Crystal Gyser water from dollar tree<\/p>\n

Mixed all ingredients.\u00a0 O.G. = 1.102<\/strong>
\nMy plan is to split this batch and do 1 gallon traditional and 1 gallon blackberry.\u00a0 Blackberries will go into secondary for several weeks while the traditional will bulk age the same time before bottling.<\/p>\n

**Self notes.\u00a0 It’s got no acid or tannins.\u00a0 Those will have to be added in secondary.\u00a0 This is NOT the actual week we were studying John Handy, it’s just the week I documented it.\u00a0 I actually didn’t name this until I documented. It was the Lehua honey that should shine on this one so I will also be back sweetening with Lehua.
\n<\/em><\/p>\n

11\/5\/23 (21 days)<\/strong>
\nPrimary fermentation is complete.\u00a0 S.G. = .994<\/strong>.\u00a0 That’s right, it went completely dry.\u00a0 I racked 1 gallon into glass carboy and put a mix of oak chips.\u00a0 1oz American oak and .5oz whiskey barrel oak.\u00a0 Will let that set on the oak for a week before tasting. 14.3% ABV
\n11\/10\/23 (26 days)
\n<\/strong>I tasted with the oak.\u00a0 Still needs more time.\u00a0 It’s good even as dry as it is.\u00a0 A little back sweetening and clearing and this will be ready to go.\u00a0 Not going to do anything else with this today.\u00a0 Next week maybe rack off oak and use clearing agent.It needs some tannin too.\u00a0 I’ll add that next week.
\n<\/strong><\/p>\n

***I’m going to start another post for the blackberry.<\/p>\n

 <\/p>\n

\"\" \"\"<\/p>\n

11\/20\/23 (36 days)<\/strong>
\n1\/2 tsp potassium metabisulphite
\n1\/4 tsp potassium sorbate
\n1 campden tablet
\nIt’s clear.\u00a0 I haven’t tasted it yet but tomorrow may be bottling day.<\/p>\n

11\/21\/23 (37days)<\/strong>
\n1\/4 tsp tannin
\n1\/4 tsp acid blend
\n.5 lb honey for back sweetening
\nF.G. = 0.018<\/p>\n

Bottled and labeled<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

MRM ~ John Handy Traditional 10\/16\/23 2 Gallon recipe: 6 lbs Lehua Honey 1\/2 tsp Fermaid O 2 Tsp Bentonite Mangrove Jacks yeast 2 Gallons Crystal Gyser water from dollar tree Mixed all ingredients.\u00a0 O.G. = 1.102 My plan is to split this batch and do 1 gallon traditional and 1 gallon blackberry.\u00a0 Blackberries will … <\/p>\n

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