Fall 2012 Batch #4, Pine Hill Orchard 300 blend, Lallemand Nottingham Ale yeast

 

Blend Notes

Purchased at Pine Hill on 11/3/12.
The 300 blend was:


The raw juice was sweet on the front, tarty on the back of your throat, and slightly tannic-y, thought Dawn. I thought it was well rounded then slightly acidic on the finish.
Trying this with Lallemand Nottingham Ale yeast purchased at Strange Brew in Marlborough. I bought Campden tablets at Strange Brew that didn't say how many ppm they provided. The assumption is 50ppm... I put in one tablet per gallon.

Amount: 5 gallons
Specific Gravity (original): 1.050
Potential Alcohol (original): 6.5%
PH: didn't bother
TA (Tartaric): .65%
TA (ppt Sulfuric): 4.175
TA (Malic): 5.785g/l
Specific Gravity (post-sugar): 1.060
Potential Alcohol (post-sugar, dry ferment): 7.8%

Additives

11/3/12:
50ppm SO2
11/6/12:
1 pack of Lallemand Nottingham Ale in the 5 gallon carboy
5oz sugar (all corn sugar) per gallon. Corn sugar from Amazon Prime.

Notes

11/2/12: Cleaned carboys with BTF Iodophur (all references to 'BT' in the past refer to this stuff. Let drain and topped with saran and rubber bands.

11/3/12: Picked up juice at Pine Hill. Topped with fresh saran fastened with rubber bands. Added SO2.

11/6/12: Turkey basted some of the head room out of the carboys into a (BTI'd) single-gallon growler (for my 5th yeast), added sugar and yeast to all (following yeast package directions), put blow tubes in and stuck 'em in a water bucket.

11/24/12: SG around 1.020. This looks to be the furthest along of the 5 gallon batches. Swapped blow tube for airlock.

11/11/13: I racked this as some point (notes on paper notebook) but I forgot to keep up with updating the airlock and it went bad. I'll end up dumping this.

back to log