raspberry wine batch #1 (one gallon)

using the joy of home wine making by terry a. garey. recipe below, adjustments noted with highlights

5-15-22 1PM
mixed water and sugar, brought to a very slight boil, then cooled. added raspberries to nylon bag, put into primary fermenter. crushed berries with hands slightly, then poured over sugar water and let cool for about 1 hour. added acid blend, tannin, and yeast nutrients around 2PM while at 85F.

5-15-22 10PM
hydrometer readings. 1.090 triple scale, 81F. ADJUSTED: 1.091 to 1.094. about 12% predicted, should be dry, no plans to back sweeten, want a dry / tart wine

5-16-22 11AM
yeast pitched, new packet of EC-1118, poured in ~half the packet

5-16-22 7PM
pitched the rest of the yeast and mixed, haven't seen any signs of primary fermentation starting. ~80F keeping near my pc tower for extra heat to ensure the yeast is happy

5-17-22 8PM
starting to see signs of fermentation, large gulp bubbles coming from airlock. starting to swirl/shake the bucket twice daily, morning and evening

5-22-22 8PM
stirring daily, expecting to remove the bag of raspberries on tuesday or wednesday and then take a hydrometer reading

5-23-22 3PM
took a hydrometer reading and was at 1.020 putting it at ~3%, pulled the nylon bag of raspberries and resealed. great taste and color, ferment still very active, giving it another week in a cooler spot

5-30-22 1PM
racked into 1 gallon glass jug fitted with bung and airlock. hydrometer reading at 0.095. very tart on tasting, still yeasty, amazing color. plan to rack once in about 3 months, then bottle in another 3 months after that. possibly will lightly backsweeten but will continue to taste test

ingredients

• 3 3/4 quarts water 15 cups
• 2 1/4 lbs sugar trying white sugar over honey $1.69
• 3-4 lbs frozen raspberries used 3 pounds $15.96
• 1/2 tsp acid blend $0.11
• 1/8 tsp tannin $0.04
• 1 tsp yeast nutrient Fermaid K $0.84
• 1 campden tablet $0.04
• 1/2 tsp pectic enzyme $0.21
• 1 packet EC-1118 used half packet used entire packet $1.00

dumpster funk batch #1 (five gallons)

used the how to brew by john palmer recipe from the first chapter, called a cincinnati pale ale, adjustments noted with highlights

5-22-22 11AM
mixed 3 gallons of RO water with 3 lbs of pilsen light DME

5-22-22 12PM
at 120F, steeped a half pound of caramel 80 in a small grain bag for 30 minutes. noted that the bag frayed a bit, was able to strain out the cloth later. temp never went over 160F for the steep

5-22-22 1PM
after steep finished, brought the wort up to 220 and started the boil for 10 minutes. added 1oz Nugget hop pellets, started timer for 60 minutes. added 1oz Cascade hop pellets 45 minutes into the boil, and 1oz Centennial hop pellets at the 60 minute mark. removed wort from heat. added another 2 lbs of pilsen light DME, stirring it in. then put the wort into my primary 5 gallon fermenter, attempting to strain the hops but the steel strainer got too clogged up, so dumped the rest directly in. primary fermenter also had 3 gallons of RO filtered water to help cool the wort. planning to pitch yeast tomorrow or tonight depending on how quickly it cools down.

5-22-22 10PM
wort currently around 90F, pitching yeast in the morning

5-23-22 1PM
OYL-057 HotHead Kveik pitched at ~75F, aerated the wort and resealed, keeping around 80F. 1.040 triple scale ADJUSTED: 1.041. aiming for 1.010 to 1.006 to get the desired attenuation (75-85%)

5-23-22 8PM
fermentation started

6-6-22 11AM
dissolved 5oz of dextrose in 2 cups, warmed up a bit and added to bottling bucket. racked into bottling bucket and then put in bottles. final gravity of 1.011. 24 bottles at 22oz each, plus 4 16oz ez caps for tasting along conditioning

6-10-22 8PM
conditioning working well already, sourness is gone and bitterness reduced a bit. the ez cap bottles were degassed a bit by accident since they were poured into and not moved with the siphon.

ingredients

• 5 lbs pale ale DME 3 lbs bag + 2x1 lbs bags $24.10
• 0.5 lbs caramel 80 malt steeped not milled $1.00
• 6 gallons water RO water from tap
• 0.5 oz Nugget (12% AA) used 1 oz Nugget (13.9% AA) $2.85
• 0.5 oz Cascade (7% AA) used 1 oz Cascade (5.9% AA) $2.85
• 0.5 oz Amarillo (10% AA) used 1 oz Centennial (10.2% AA) $2.75
• American ale OYL-091 Hornindal Kveik or OYL-057 HotHead Kveik

blueberry dark sweet cherry melomel batch #1 (one gallon)

using the joy of home wine making recipe for raspberry wine, but slightly adjusted, noted with highlights

6-5-22 12PM
mixed water and honey, brought to a very slight boil, then cooled. added frozen blueberries and dark sweet cherries to nylon bag, put into primary fermenter. crushed berries with masher, then poured over honey water and let cool for about 1 hour. added acid blend, tannin, and yeast nutrients at 85F.

6-6-22 10AM
hydrometer readings. 1.092 triple scale. about 12% predicted, using a TOSNA 3.0 schedule with Fermaid K at 24/48/72 hours and 1/3 sugar break. using a coffee cup and paper towel over grommet method learned from doin' the most.

6-6-22 10PM
1 gram of D47 rehydrated in 50ml of warm water then pitched

6-7-22 10PM
feeding 1/8 teaspoon of Fermaid K, same for 48 and 72 hours, and stirring daily

6-11-22 11AM
took reading for 1/3 break, which should be around 1.062, but blew past that to 1.010. added last nutrient addition and plan to remove berries on monday

ingredients

• 3 3/4 quarts water 15 cups
• 3 lbs local wildflower honey $28.00
• 3 lbs frozen blueberries
• 1 lbs frozen sweet dark cherries
• 1/2 tsp acid blend $0.11
• 1/8 tsp tannin $0.04
• 1 tsp yeast nutrient Fermaid K $0.84
• 1 campden tablet $0.04
• 1/2 tsp pectic enzyme $0.21
• 1 packet D47 used 1 gram