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redcurrant jelly into a 5l bottle of Morrisons mineral water with a balloon for an airlock and 3/4 of a packet of out of date lalvin champagne yeast.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 I guess it was active enough even though it was out of date.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.
Bottle conditioning: Khamsa, ancient ale. Barley malt, wheat malt, kamut, dates, and honey. 1.064-1.010, 7.1%, 27 BU
Bulk aging: tart cherry melomel, ~11% abv
1. "Old 11-ish", ginger braggot. ~11% abv
2. "Wee Drappie", dark ale, 4.7% abv, 28 BU
3. "X", Canadian style blond ale, 6% abv, 25 BU
4. Kvass, unhopped bread-based near-beer with German rye bread. ~2% abv