{"id":737,"date":"2024-02-15T21:23:42","date_gmt":"2024-02-16T02:23:42","guid":{"rendered":"https:\/\/wordpress.mrice.net\/?p=737"},"modified":"2024-02-15T21:23:42","modified_gmt":"2024-02-16T02:23:42","slug":"mrm-tatums-black-currant-masterpiece-5","status":"publish","type":"post","link":"https:\/\/wordpress.mrice.net\/?p=737","title":{"rendered":"MRM ~ Tatum’s Black Currant Masterpiece #5"},"content":{"rendered":"
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\"\"10\/16\/23<\/strong>
\nMRM ~ Tatum’s Black Currant Masterpiece #5
\n1 Gallon batch recipe:
\n28 oz Rebina Black Currant concentrate
\n1 tsp acid blend
\n1\/2 tsp wine tannin
\n3 lbs plain white sugar
\nLalvin RC212 yeast (16% tolerance<\/strong>)
\nCrystal Gyser water<\/p>\n

Mixed all ingredients and topped to 1 gallon with water.\u00a0 O.G. = 1.140 (potentially 18.8 if goes dry)<\/strong>
\nThis is obviously NOT a mead.\u00a0 It’s made with sugar instead of honey.\u00a0 It’s technically a wine.\u00a0 Just a nice experiment and we shall see how it turns out.
\nThis is not the week we studied Art Tatum but we rated him pretty high so I wanted to do him some justice with this wine.<\/p>\n

10\/31\/23 (16 days)<\/strong>
\nIt’s fermenting nicely.\u00a0 Not much activity in the airlock but a little.\u00a0 Couple more weeks and I’ll open it up and taste it.\u00a0 It’s clearing out OK though.<\/p>\n

11\/10\/23 (26 days)<\/strong><\/p>\n

OMG I tasted this today and OMG!!!\u00a0 It still has a lot of residual sugar but it feels good in the mouth and is sweet.\u00a0 The black currant shines through nicely.\u00a0 It’s not hot at all.\u00a0 I didn’t take a gravity reading yet.<\/p>\n

11\/21\/23 (37 days)<\/strong>
\nUm….I took a gravity reading today and it may have stalled.
\nI added:
\n1\/2 packet 71B
\n1 tsp yeast nutrient.\u00a0 S.G. = 1.108<\/strong><\/p>\n

12\/1\/23 (47 days)<\/strong>
\nIt’s not fermenting at all.\u00a0 I may try to add this to another gallon of mead or something to see if I can at least use it for something.\u00a0 Still at 1.108 (yes 1.108)<\/p>\n

12\/22\/23 (68 days)<\/strong>
\nI added more nutrient.\u00a0 It’s still fermenting cause it’s down to 1.090.\u00a0 This is just a very slow fermentation.\u00a0 It may be June before I get to bottle this.<\/p>\n

1\/11\/24 (a whole lotta days)<\/strong>
\nS.G. = 1.072
\nSweet, good mouthfeel but not very tastey.
\n2\/12\/24 (Even more days)
\nNot good.\u00a0 I actually dumped it.\u00a0 There was NO saving this one.<\/p>\n","protected":false},"excerpt":{"rendered":"

10\/16\/23 MRM ~ Tatum’s Black Currant Masterpiece #5 1 Gallon batch recipe: 28 oz Rebina Black Currant concentrate 1 tsp acid blend 1\/2 tsp wine tannin 3 lbs plain white sugar Lalvin RC212 yeast (16% tolerance) Crystal Gyser water Mixed all ingredients and topped to 1 gallon with water.\u00a0 O.G. = 1.140 (potentially 18.8 if … <\/p>\n

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