steviebobs83 wrote: ↑
Sun Aug 05, 2018 10:51 pm
I've lobbed in 3 jars of Lidl honey and a jar of homemade redcurrant jelly into a 5l bottle of Morrisons mineral water with a balloon for an airlock and 3/4 of a packet of out of date lalvin champagne yeast. Got it to around 1.083 OG
My guess: you won't notice any contribution from the redcurrant jelly except for colour and a bit of tannin.
Lalvin Champagne yeast is always a good choice. I guess it was active enough even though it was out of date.
Anyway, I think it will taste good.
If you bottle it and wait a month, I think it will carbonate without priming sugar. I think they're will be sufficient unfermented sugars left.
Fermenting: "X", Canadian style blond ale, 1.060, 25 BU
Bottled: "Wee Drappie", dark ale, 4.7% abv, 28 BU
Bulk aging: "Old 11-ish", 2018, ginger braggot, ~11%
1. "Don't Bring Me Down", 6%, spruce beer
2. "Comin' Thro' the Rye" 1.069, 6.9%, 34 BU
3. Grocery store canned pineapple melomel, small batch, ~8%
4. "Old 11-ish", 2017, ginger braggot. ~11% abv
5. "Cats & Myces", strong blond, 1.061, 35 BU, 6.6% abv