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Inside the box ($150 CDN):
Next time I’ll ferment in a bucket with the skins/oak chips in a muslin bag. Or posibly use two carboys and combine the results into a single topped up 5 gallon (19L) carboy. |
Pitch Date: November 21, 2015
Lalvin BM 4×4 |
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Day 2 (48h post pitch) |
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Day 3 |
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Day 4 |
No further Hydrogen Sulfide (H2S) present |
Day 18 |
Added pectinase, kieselsol, chitosan into the primary fermenter. Unorthodox but the final step will be the last before a 6-9 month bulk age. |
Day 22 |
Racked, degassed (45 mins, drill stir), kmeta added. Rack 3 gallons to bulk age (carboy topped is around 3.5). Rack 1 gallon to a jug with 6g med french cubes and 6g french light(untoasted) cubes. Commence long term bulk aging. Tasting Notes (at 3 week racking): -Aroma: sour cherry, plum, leather -Taste: plum, med oak, black cherry Full body, med to med+ tannins. Quite promising. |
Bulk Aging Timeline6 Months – Add 1/8 tsp potassium metabisulfite to 3 gallon carboy. 12 Months – Add 1/8 tsp potassium metabisulfite & bottled. Nothing added.
Final Gravity Reading0.993 SG
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15 Month Tasting Notes
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