Hold the cloves…
They were a bit much.
They were a bit much.
Same old: 6L Mellow Doux 4 1/2 cups brown sugar 1 1/2 tbsp yeast nutrient 3/4 tsp EC1118 yeast And now: Two cinnamon sticks Tablespoon and a half of cloves Update Thursday November 21 After twelve hours it looked so … Continued
Let’s try a variation on the instant classic https://10pm.ca/brown-sugar-mellow-doux-6l/. Couple of differences this time: We’ll be adding 1 1/2 tbsp yeast nutrient (recommends 1tbsp/gallon) – 1lb bag ordered from amazon. 4 1/2 cups, whereas before it was only 3 1/2. … Continued
Starts at . Starts with 36g/250ml so that’s roughly 288g. I’m adding a cup of white sugar which is nearly 200g. After mixing and measuring, it’s nearly . Will try a brief open air first ferment… experiments abound. Tues Nov … Continued
Stepping it up a notch. 3x 2L bites of Rougement Mellow Doux. Just under 1 tsp of 71B yeast (started early with a bit of brown sugar). And 1 1/2 cups of brown sugar. And a handful of raisins (apparently … Continued
2L Rougement Royal Gala and Rougement Honey Crisp. Measures at on the old hydrometer. 1/4 tsp of the EC-1118. Wed October 16 Update Not ready… Fri Oct 18 Update Now at . Leave it in!
We’re going to try peppermint and Bengal Spice. The idea is simple: brewed tea + sugar + yeast + time =? Looks like about 100ml of sugar Interesting the Sp.gr. reading. 170g of sugar and the hydrometer reads , much … Continued
It’s actually 100% pineapple! Not a cocktail or mostly apple plus of pineapple mix or juice-like drink. 25g of sugar should be good enough. And we’ll try the 71B yeast (1/4 tbsp @ 98F) for this one. One of these … Continued
Experiment with sugar. Allen’s apple juice has 27g per 250ml so let’s add some more. 1/4 cup sugar is 102g so that’s an extra 12.75g per 250ml. That’s 39.75g per 250ml. Using the rest of the bag of the EC-1118 … Continued
Here’s our starting products: Kirkland brand Organic Lemonade. Looks like a decent candidate at 33g of sugar. But how will the acidity affect things? We’re also going to do a little A/B testing with two different kinds of yeast : … Continued