Post
by Laripu » Sun Dec 03, 2017 6:38 pm
I buy gelatin in little envelopes (see below), and use half an envelope per 23 litre batch (one envelope holds 7 grams total). The remainder is taped up shut to keep nasties out.
I put the gelatin in a half cup of cool water, covered, and allow it to sit for 15 minutes to soften. Then it's heated to near boiling, but not to boiling(!), and stirred to dissolve with a sanitized spoon. I add it to the secondary FV immediately after heating.
That's done about 1 or 2 weeks before bottling, after the secondary FV has had some time to settle, 2 or 3 weeks.

Secondary FV: As yet unnamed Weizenbock ~7%
Bulk aging: Soodo: Grocery store grape juice wine experiment.
Drinking:
1. "Old 11-ish", ginger braggot. ~11% abv
2. "Saison of Social Distancing", rye saison, ~7%
3. "House Arrest", blond ale, ~5.6% 24 BU
4. "Marantzia", burnt orange based ferment, ~4% ABV
5. Tart cherry melomel, ~11% abv
6. "Peeyatch", peach melomel ~10%
7. "House Arrest Blues", blond ale, ~5.6% 24 BU