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: Khamsa, ancient ale. Barley malt, wheat malt, kamut, dates, and honey. 1.066, 27 BU
About to be bottled: Kvass, unhopped bread-based near-beer with German rye bread. ~2% abv
Bulk aging: tart cherry melomel, ~11% abv
Drinking:
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
