It's just about finished fermenting about 1 bubble every 20 - 30 seconds so will rack at the weekend. I've had a smell through the airlock and it smells quite nice.
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Well I've racked it. Had a little sip and if anyone is making this 1 clove would be enough. There's a Marmite taste in the background and it sits well with the orange and cinnamon. Imagine if you added a little soy source to mince pie filling and you'd be in correct area for smell and taste.
Do I like it? Too early to say but I'm not instantly thinking I'll get a 23l batch on the go.
I'll let it clear and bottle it and report back.
Do I like it? Too early to say but I'm not instantly thinking I'll get a 23l batch on the go.
I'll let it clear and bottle it and report back.
Well Led zep, I have had a go.... excuse the dodgy strap for the inkbird thermocouple.
4 tblsp marmite
2l apple juice from concentrate
600g sugar
Half a clove
1cm cinnamon stick
12 peppercorns
15 coriander seeds
1 tsp yeast and nutrient;
Only made half a dj yesterday but already 1 bubble per second. I dissolved the sugar, marmite and other ingredients in the apple juice over a low heat and it tasted good. Cant wait to see how it turns out.
Discussion with my mate and if it isn't too good I might make a port and fortify with brandy.
4 tblsp marmite
2l apple juice from concentrate
600g sugar
Half a clove
1cm cinnamon stick
12 peppercorns
15 coriander seeds
1 tsp yeast and nutrient;
Only made half a dj yesterday but already 1 bubble per second. I dissolved the sugar, marmite and other ingredients in the apple juice over a low heat and it tasted good. Cant wait to see how it turns out.
Discussion with my mate and if it isn't too good I might make a port and fortify with brandy.
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I'm thinking of bottling mine this weekend. It looks very different to yours, it's black and looks like jagermeister.
I'm going to have a taste before bottling as I was thinking of sweetening and fortifying, sort of a Marmite liqueur?
I'm going to have a taste before bottling as I was thinking of sweetening and fortifying, sort of a Marmite liqueur?
johncrobinson
Landlord.
you started 21st Sept its now 2wks later that's 2wks plenty of time for fermentation to complete esp on a heat-pad
600g sugar in 2ltrs juice is quite a lot it may have simply just done the business.
The yeast might have simply maxed out.
what was your og.
600g sugar in 2ltrs juice is quite a lot it may have simply just done the business.
The yeast might have simply maxed out.
what was your og.
Thanks for the reply John. OG was 1.110 so I would have thought it would be ok to carry on. Total volume in the dj is about 2.3L.
Could I re pitch with some higher alcohol yeast ?
Taste is quite good and Marmity but just very sweet.
Could I re pitch with some higher alcohol yeast ?
Taste is quite good and Marmity but just very sweet.
johncrobinson
Landlord.
1.110 equates to about 15-16% abv so you have done very well to get this far.
When folk normally talk about the "tricky" idea of restarting a stuck fermentation they are normally talking 8-10%abv.
Restarting fermentation at your higher alcohol levels may not be totally impossible but wont be easy.
Most yeasts peg out before 16% I can think of only a very few strains that can go higher and even then only from scratch under ideal conditions.
If you want DRY fully fermented high alcohol wines I advise you learn the technique of sugar feeding.!!!!!
Thats the way to go.
I have written some info on the technique on this site but there is plenty more on line.
I myself have fermented bone dry to 18-20% by sugar feeding.
Using ec-1118 champagne yeast (published tol 18%.)
It also helps to use invert sugar as well,Again there is plenty info on how to make it online.
When folk normally talk about the "tricky" idea of restarting a stuck fermentation they are normally talking 8-10%abv.
Restarting fermentation at your higher alcohol levels may not be totally impossible but wont be easy.
Most yeasts peg out before 16% I can think of only a very few strains that can go higher and even then only from scratch under ideal conditions.
If you want DRY fully fermented high alcohol wines I advise you learn the technique of sugar feeding.!!!!!
Thats the way to go.
I have written some info on the technique on this site but there is plenty more on line.
I myself have fermented bone dry to 18-20% by sugar feeding.
Using ec-1118 champagne yeast (published tol 18%.)
It also helps to use invert sugar as well,Again there is plenty info on how to make it online.
