Thursday, September 09, 2010
It started at a gravity of 1120, now with the presumption that finished is 1000, the 120 point drop would be, as far as I can work out (shit at maths) 16.3% ABV.
The yeast I've used (Lalvins D21) is apparently good for 16%, though maybe, with a little luck, it could go higher.
Where was I, Oh yes, so after carefully suspending the hydrometer in the batch (fully sanitised of course), it said that it had a gravity of 1070, which is actually a little lower than the 1080 1/3rd sugar break. Not to worry, it's close enough.
So I figured it was time to add the rest of the nutrients, and as per previous posts, the guidance I'd been given suggested that 2 grammes of the DAP and 4 grammes of Fermaid-K would be in order.
Now I was thinking about this today and I remembered what it was that I left out of the batch so far, that would be any acid addition and tannin of some sort. So I thought that this batch should now be stable enough to take the last pint that was taken out to give it some head space, and hatched the master plan of putting the pint of honey/water must into the liquidiser and then adding the nutrients, acid and tannin. Lots of sanitising spray and that went smoothly (the whole lot was the colour of the "head" in the milk bottle on the left of the main DJ).
So I carefully put the DJ in the sink, and start adding the mixed/aerated must and nutrient/minerals to it. It wasn't one of those fast "fuck fuck fuck" type foam eruptions, it was a slow but steady one that ended up with me having to sanitise the turkey baster in a rush and use it to suck out some of the foam.
For the moment, I've re-air locked it and put the rest of the must/minerals etc back into the milk bottle so the foam can settle out of that and I'll have another go at gently pouring it into the DJ when I get up for work.