Brew Log
This is the brew log. The purpose of this document is to log the brews.
Desert Wildflower Mead (DWM)
started: ?
bottled: ?
og: 23?
?
abv: 12-15?
2lbs Desert Wildflower honey (bought with Peter Hamstra)
apple juice
EC-1118 yeast
yeast nutrient
brewed two gallons in one gallon glass jugs
result: excellent (5/5)
Belgian Tripel (BT)
started: 2012-05-05
Nick Campbell's mead (NCM)
result: dry and sour (2/5)
sat too long on yeast?
B-000 :: Blonde Ale (BA)
og: 1.066 (2011-05-14) (target 1.067 - 1.071)
notes:
store at temperature range 17.7 - 22.2 (64-72F)
yield: 4.5G
result: good 4/5
B-006 :: Great Value Mead (GVM)
not great last I checked
B-007 :: Cider
started: 2012-05-05
result:
B-009 :: America's Choice Mead (AC-M)
og: 20.5 (2013-04-09)
ingredients:
2lbs AC honey
~1 liter of apple cider (non-hard)
water
yeast nutrient
EC-1118
B-010 :: Ray Lacky' Mead (RL-M)
started: 2013-04-09
og: 20.5
ingredients:
2lbs RL honey
~1 liter of apple cider (non-hard)
water
yeast nutrient
EC-1118
result: unknown; left at pastors house on long island; probably went bad
B-011 :: America's Choice Spiced Mead (AC-M-S)
started: 2013-04-09
og: 20.5
ingredients:
2lbs AC honey
~1 liter of apple cider (non-hard)
water
yeast nutrient
EC-1118
result: unknown; left at pastors house on long island; probably went bad
B-012 :: Organic Honey Mead (OH-M)
og: 20.5 (2013-04-09)
fg: ?
ingredients:
2lbs organic honey
~1 liter of apple cider (non-hard)
water
yeast nutrient
EC-1118
result: unknown; left at pastors house on long island; probably went bad
B-013 :: Belgian Tripel (BT-B)
og: 20.5 (2013-04-12)
ig: 12.5 (2013-04-16); 7.7% ABV
ig: 12.0 (2013-05-01); 8.1% ABV
ig: 11.9 (2013-05-08); 8.2% ABV
ig: 11.5 (2013-05-16); 8.5% ABV
fg: 10.5 (2013-05-25) (target: 10.3-11.0); 9.4% ABV
notes:
2013-04-16 - racked to secondary
B-014 :: Johnson's Porter (JP-B)
og: 13.4 (2013-04-15)
ig: 6.7 (2013-04-19); 5.9% ABV
ig: 7.2 (2013-04-23); 5.6% ABV (??)
fg: 7.1 (2013-04-29) (target: 7.5); 5.6% ABV
B-015 :: Stakich Raw Honey Mead (SH-M)
og: 20.2 (2013-04-22)
ig: 6.9 (2013-05-25) 11.8% ABV
fg: ?
notes:
no apple juice
B-016 :: Y.S. Eco Mead (YSE-M)
og: 21.4 (2013-04-23)
ig: ?
fg: ?
notes:
no apple juice
B-??? :: Unknown Mead
I don't know alot about this one (because I don't clearly remember starting the brew), but it turned out great. Best guesses:
OG: Somewhere in the 20-25 range I guess
FG: It's a guess. The brix were measured at 10 on the dot, but I don't know OG, so the FG is probably 0.998 to 1.014 which is a huge range.
Result: great (5/5). Very drinkable, enough honey and sweetness left to enjoy. Not bitter or sour.
B-017 :: Y.S. Eco 2.5 Gal Mead
ingredients:
4 ZMA pills
1.5 tsp bread yeast boiled (for nutrient)
0.5 gal apple juice (12 brix)
yeast: Lalvin D47
handful of raisins
notes:
pasteurized
2017-05-22 added yeast nutrient Fermax 3 tsp
og brix: 25 (2017-05-17)
ferment temp: 68F
racked: 2017-08-05, 1 tsp sorbate added
fg brix: 9.5 (0.996 SG) (14.2% ABV)
back sweetened: 14 brix with mix of honeys (Costco Clover, Walmart Bear, YS; in order of amount)
kegged: 2018-02-18
result: solid 4/5 - would readily drink again
B-018 :: Costco 1.0 Gal Mead
Ingredients:
handful of raisins
costco clover honey approx 2.8 lbs
yeast: Lalvin D47 (14% alch. tolerance)
notes:
pasteurized
no apple juice
2017-05-22 added yeast nutrient Fermax 1.5 tsp
og brix: 26 (16% alch. potential) (2017-05-19)
ferment temp: 68F
racked: 2017-06-14
racked brix: 9.5 (16.8% ABV; 0.993)
kegged: 2020-05-01 (three years after ferment)
result: 4/5 - would readily drink again - medium dry, with a good honey flavor, hint of bread/yeast taste, keeps you coming back for more
B-019 :: Genesis Cider (1 gal)
Ingredients:
stop and shop brand apple juice
costco brand honey
8 whole cloves
6 sticks cinnamon
4 star anise
1 vanilla bean, split lengthwise, seeds scraped and reserved
zest of 1 large navel orange
yeast: Lalvin D47
notes:
no heat used (no pasteurization)
og brix: 19 (2017-05-24)
ferment temp: 68F
racked: 2017-06-14
racked brix: 7 (10% ABV; 1.006)
fg brix:
B-020 :: Tincture Cider (1 gal)
Lyman Orchards (CT) Premium apple cider (pasteurized, no other ingredients)
Costco Kirkland Clover Honey
og brix: 19.75 (2017-06-19)
D-47
2017-06-21: brewing is going well at 71-72F. D47 started working well after less than 24 hours.
2017-06-21: Made tincture from:
4.5oz Everclear
3 large/thick sticks of cinnamon crushed and lightly toasted in a pan
about 16 whole cloves crushed
about 30 balls of allspice crushed
1/2 teaspoon of ground nutmeg
racked:
racked brix: ???
fg brix: 8/5 racked, 0.5 tsp sorbate added 9/23 FG: 7 brix; 11.36 ABV; 0.9946 9/23 Back sweetened to 12 brix; ~4 droppers of tincture added (=1.5tsp); kegged
B-021 :: Tincture Cider 2 (1 gal)
og brix: 19 (2017-06-22)
Stakich Raw Honey - pasteurized with the cider @ 175F
2017-06-21: Made tincture from:
4oz Everclear
3 smaller sticks of cinnamon, crushed and lightly toasted
1/4 teaspoon ground cinnamon
16 whole cloves crushed
6 stars of star anise
1/4 teaspoon of ground nutmeg 8/5 racked, 0.5 tsp sorbate added
B-022 :: Pure YS Mead
Note on B-022 through B-025: These all started ferment at 71F and then were transferred to basement (in early spring) and went to ~65-68F on night of 2018-04-06.
og brix: 26 (2018-04-02)
racked 2018-06-02
Stakich Raw Honey - pasteurized @ 160F
Lalvin D47 (year old - refrigerated, rehydrated)
yeast nutrient Fermax 1 tsp
Brewed in wide mouth 1 gal jar
Kegged 2020-07-11
B-023 :: Pure Bear Mead
og brix: 26 (2018-04-05)
racked 2018-06-02
Costco Kirkland Organic Raw Honey - pasteurized @ 155F
Lalvin D47
yeast nutrient Fermax 1 tsp
B-024 :: Pure Clover Mead
og brix: 26 (2018-04-05)
racked 2018-06-02
Costco Kirkland Clover Honey - pasteurized @ 155F
Lalvin D47
yeast nutrient Fermax 1 tsp
B-025 :: Pure Bear Mead 2
og brix: 26 (2018-04-06)
racked 2018-06-02
Costco Kirkland Organic Raw Honey - pasteurized @ 155F
Lalvin D47
yeast nutrient Fermax 1 tsp
Intention to back sweeten with Stakich Raw honey