Mazer's Log - 1.0012
A few updates are in order:
5/20/09:
Racked the test batch off of the fruit and trub, onto .5oz of medium toast American Oak cubes. Will age for 2 months on oak, and taste occasionally.
6/17/09:
Racked first of 6 gallon batches off of fruit and trub onto 2oz medium toast American Oak cubes. Estimated racking loss is around 1 gallon.
7/9/09:
Racked second 6 gallon off fruit and trub, onto 3oz medium toast American Oak cubes. Estimated loss approximately 1 gallon. Added small amount of water to top a little.
These batches all need to sit for a couple months on the wood, at which point I will rack off the oak and whatever final yeast settles out. Before bottling, I intend to blend the batches, so to get an overall uniform product. This timeline puts me in mid September, at which point they can continue to age a few months in the bottle to mellow out before the wedding. Tastes along the way show that this batch of honey was a little less floral that the first JAO I did months and months ago, and a little darker in color. Combined with the small color given by the dark blood oranges, the result is a beautiful bronze gold liquid. I also used newer cinnamon sticks in these batches, so the taste of cinnamon is more to the front than before - but the oak seems to help mellow this out and blend it well - if the test batch is any indication.