Brew #7: Perdonami Padre (Garlic Honey Mead)

Ingredients:

  • 2-3 lbs. Garlic Honey (Aged 3+ months)
  • 1 package wine yeast (Lavlin EC-1118)
  • 1 tsp yeast nutrient [Diammonium Phosphate (DAP)]
  • Spring water [to 1/2 gal/1L fill line]
  • Airlock

Total Volume: ~1 Gallon Pitched (bottling info below)
Pitch date: 2021-01-01, OG: 1.111 (Estimated)
Bottle Date: 2021-03-11, FG: 1.002 (~14%)

Method:

  1. All contents [carboy, airlock] sanitized with PWB sanitizer [Starsan]
  2. Garlic honey and water added to carboy, shaken until homogenous
  3. Yeast rehydrated according to back of package instructions
  4. Yeast added to must with DAP
  5. Left to sit in a cool dry place for 5 weeks until transfer into secondary carboy [off lees] and waited additional 5 weeks for “newspaper legible” clarity
  6. Bottled into the following containers for additional experimentation
  • a) 1x375mL Traditional [for aging]
  • b) 1x750mL Glass Screw-Top bottle [for cooking]
  • c) 1x12oz Bottle [excess, for experimenting]

Tasting and Additional Notes:

  • 21-03-11: It tastes like GARLIC! Not earthy like garlic, not sweet with a hint of garlic, like straight up liquid mouthful of garlic bulb.
  • This will probably make an excellent cooking wine or marinade. This was a gift, so I may keep the 12 oz for further experimentation but the rest will be given away, so further tasting notes may not be possible. I will report back if more info becomes available.

Brew #6: Mixed Berry Wine Cocktail

Ingredients:

Total Volume: ~0.6Gal/1.2L Pitched (bottling info below)
Pitch date: 2021-01-04, OG: 1.05
Bottle Date: 2021-03-11, FG: 1.000 (~7%)

Method:

  1. All contents [carboy, airlock] sanitized with PWB sanitizer [Starsan]
  2. Juice, sugar, and yeast, and added to carboy, shaken until homogenous
  3. Left to sit in a cool dry place for 5 weeks until transfer into secondary carboy [off lees] and waited additional 5 weeks for “newspaper legible” clarity
  1. Bottled into the following containers for additional experimentation
  • a) 1x375mL [for aging]
  • b) 1x750mL [for drinking]
  • c) 1x12oz bottle [also for drinking]

Brew #5: Traditional Mead (Experimental Run)

Ingredients:

  • 3 lbs. Clover Honey (Gordon Food Services brand)
  • 1 package wine yeast (Lavlin K1-V1116)
  • 1 tsp yeast nutrient [Diammonium Phosphate (DAP)]
  • Spring water [to one gallon fill line]
  • Airlock

Total Volume: ~1 Gallon Pitched (bottling info below)
Pitch date: 2020-09-17, OG: 1.111
Bottle Date: 2020-10-31, FG: 1.002 (~14%)

Method:

  1. All contents [carboy, airlock] sanitized with PWB sanitizer [Starsan]
  2. Honey and water added to carboy, shaken until homogenous
  3. Yeast rehydrated according to back of package instructions
  4. Yeast added to must with DAP
  5. Left to sit in a cool dry place for 4 weeks until transfer into secondary carboy [off lees] and waited additional 3 weeks for “newspaper legible” clarity
  6. Bottled into the following containers for additional experimentation
  • a) 1x375mL Traditional [for aging]
  • b) 1x375mL Basic Melomel
    • (added 5 drops blueberry, 5 drops raspberry super-concentrate [LorAnn])
  • c) 1x375mL Blueberry Melomel
    • (5 drops blueberry super-concentrate [LorAnn])
  • d) 1x375mL Basic Metheglin
    • (2 drops imitation vanilla, 1/8 tsp cinnamon)
    • Note: this bubbled over as soon as the cinnamon was added. Recommend be on look out for bottle bombs should this be repeated
  • e) 1x750mL Traditional in swing-top
    • [bottled for further aging experimenting]
  • f) 1x750mL Berry Capsicumel
    • 4 oz Green Chilis added to swing-top. Recommend transfer to 2x375mL bottles, 1x375mL to be flavored with raspberry super-concentrate [LorAnn]
  • g) 1x375mL Coffee Mead
    • 50mL Ethiopian Coffee (Cold-brewed 24 hrs prior)

Tasting and Additional Notes:

  • 9/07: Taste at bottling is good, peach forward with a mango finish. A bit dry for me, but perfect for the Mrs. as intended
  • 11/08: first bottle opened. Very dry (to me), enjoyed by wife. Still a bit strong alcohol burn upfront, fruits follow and are more prominent if left to breathe. Wife mentions yeasty taste, I couldn’t find it.

Brew #4: For the Mrs. (Peach Mango Wine)

Ingredients:

  • Old Orchard Peach Mango Juice Cocktail [half gallon]
  • 1 package wine yeast (Lavlin K1-V1116)
  • 1c white sugar
  • 1 tsp yeast nutrient [Diammonium Phosphate (DAP)]
  • Airlock

Total Volume: ~1/2 Gallon Pitched (2x750mL bottles)
Pitch date: 2020-07-14, OG: 1.088
Bottle Date: 2020-09-07, FG: 0.998 (11.7%)

Method:

  1. Yeast rehydrated according to back of package instructions, DAP added to container
  2. ~2c of juice removed from original container to accommodate added sugar
  3. Yeast and sugar added to juice in container. Mixture stirred/shaken until appearance of even distribution, airlock attached and filled with PWB/water mixture
  4. Left to sit in a cool dry place for 8 weeks until bottling into 2×750 mL bottles.

Tasting and Additional Notes:

  • 9/07: Taste at bottling is good, peach forward with a mango finish. A bit dry for me, but perfect for the Mrs. as intended
  • 11/08: first bottle opened. Very dry (to me), enjoyed by wife. Still a bit strong alcohol burn upfront, fruits follow and are more prominent if left to breathe. Wife mentions yeasty taste, I couldn’t find it.

 





Brew #3: Peach Medley (Peach Wine)

Ingredients:

  • 1 package wine yeast (Lavlin K1-V1116)
  • 1c white sugar
  • Welch’s Peach Medley Juice Cocktail [half gallon]
  • Airlock

Total Volume: ~1/2 Gallon Pitched (3×375 mL bottles + 4x50mL samples in final)
Pitch date: 2020-07-14, OG: 1.111
Bottle Date: 2020-09-14, FG: 1.000

Method:

  1. Yeast rehydrated according to back of package instructions
  2. ~2c of juice removed from original container to accommodate added sugar
  3. Yeast and sugar added to juice in container. Mixture stirred/shaken until appearance of even distribution, airlock attached and filled with PWB/water mixture
  4. Left to sit in a cool dry place for 8 weeks until bottling into 2×750 mL bottles.

Tasting and Additional Notes:

  • 9/14: Initially bottled into 2x750mL swing tops. Best clarity so far. Initial tasting was very sweet and palatable
  • 9/21, 4×50 mL samples were extracted from one of the 750mL swing-tops and moved to sample bottles. Small debris noticed on bottom of both 750mL bottles at this time. Recommend transfer to other bottles soon. Still tasted great and slightly less sweet. CO2 added to swing-top after extraction to prevent spoilage.
  • 10/31: remainder of brew transferred from 2 swing-tops to 3x375mL for distribution around holidays.
  • 12/26: Wine was well received and requested for more runs.



Brew #2: Early Harvest Pie (Apple Wine)

Ingredients:

  • 1 package wine yeast (Lavlin D-47)
  • 1 tsp clarifying agent [pectic enzyme]
  • 4c white sugar
  • A handful of raisins (any brand)
  • Harvest Valley Apple Juice (GFS) [to one gallon fill line]
  • Airlock

Total Volume: 1 Gallon Pitched (~4 750 mL bottles in final)
Pitch date: 2020-06-07, OG: 1.110* [est.]
Bottle Date: 2020-08-05, FG: 1.000 [est.]

Method:

  1. All contents [carboy, airlock] sanitized with PWB sanitizer [Starsan]
  2. Yeast rehydrated according to back of package instructions
  3. Yeast added to juice in container. Mixture stirred/shaken until appearance of even distribution, airlock attached and filled with PWB/water mixture
  4. Left to sit in a cool dry place for two weeks*
  5. *After two weeks, remembered that I didn’t add the sugar. Added sugar to must, cuased a huge explosion in the kitchen (not recommended)
  6. Let sit remaining 6 weeks until bottling into 4 750 mL bottles and 2x50mL sampling bottles

Tasting and Additional Notes:

  • Very sweet sweet right after bottling. Basically apple juice with an alcohol burn.
  • Sampled with Mrs. J Lenny and her mother 2 months after bottling. Still sweet, more apple flavor as left to breathe in glass. Ladies reported slight hangover next morning, not noticeable to me.

Brew #1: Pandemic Special (Traditional Mead)

Ingredients:

  • 3 lbs. Clover Honey (Gordon Food Services brand)
  • 1 package wine yeast (Lavlin K1-V1116 [estimated])
  • 1 tsp yeast nutrient [Diammonium Phosphate (DAP)]
  • Spring water [to one gallon fill line]
  • Airlock

Total Volume: 1 Gallon Pitched (~4 750 mL bottles in final)
Pitch date: 2020-03-20, OG: 1.110 [est.]
Bottle Date: 2020-05-15, FG: <1.000 [est., ran dry]

Method:

  1. All contents [carboy, airlock] sanitized with PWB sanitizer [Starsan]
  2. Honey and water added to carboy, shaken until homogenous
  3. Yeast rehydrated according to back of package instructions
  4. Yeast added to must with DAP
  5. Mixture stirred/shaken until appearance of even distribution, airlock attached and filled with PWB/water mixture
  6. Left to sit in a cool dry place for 8 weeks until bottling into 4 750 mL bottles

Tasting and Additional Notes:

  • First tasted directly after bottling. In my opinion it was pretty bland with just a hint of bread flour in the nose. Mrs. J Lenny did not notice breadiness, complimented dryness.
  • After a couple weeks yeast was clearly visible in 3/4 of the bottles, likely didn’t wait long enough to bottle.
  • After opening first bottle (August 2020) still rather flat, though honey notes became more evident as mead allowed to breathe in the glass (est. 20-30 mins.)