Pumpkin spicing
Added spice mix and boiled spice essence to pumpkin beer. Spice mix is in a cheesecloth bag containing 6 cloves, 1 tsp allspice berries, 1 tsp candied ginger, and 2 cinnamon sticks. Half a capful of vanilla was added to the water used to boil the spice bag. Gravity of pumpkin beer is 1.018 (7.5%), perfect. Gravity sample has a mild vegetative aroma, an initial sweet taste, great mouthfeel, and a lingering bitterness. The spices will be left in fro exactly one week, then tasting will be done again. If spice aroma is sufficient in a week, I'll go ahead and bottle it.
Having found my other pumpkin recipe in here, I'll be making that next weekend, so that at Thanksgiving I can do a side by side comparison of the two.
In other news, D47 raspberry mead still smells like burnt plastic, and is fermenting to dryness VERY slowly. In an effort to fix both these issues, 15g boiled yeast was added.
JOAM control mead is clearing nicely, but is not completely transparent yet.
Step addition mead coming along nicely.
Ciders are both still fermenting slowly. I think I've got the house a little cold for the Wyeast cider yeast, but there's no sulfur aroma being thrown from it, so I'm perfectly ok with a slower, cleaner ferment.
Having found my other pumpkin recipe in here, I'll be making that next weekend, so that at Thanksgiving I can do a side by side comparison of the two.
In other news, D47 raspberry mead still smells like burnt plastic, and is fermenting to dryness VERY slowly. In an effort to fix both these issues, 15g boiled yeast was added.
JOAM control mead is clearing nicely, but is not completely transparent yet.
Step addition mead coming along nicely.
Ciders are both still fermenting slowly. I think I've got the house a little cold for the Wyeast cider yeast, but there's no sulfur aroma being thrown from it, so I'm perfectly ok with a slower, cleaner ferment.