Decided to go back to basics this time around. Sticking with Molasses, just not so much of it.
Recipe:
3 quarts water
3/8 cup Molasses (Black Strap)
1.5 cups sugar
Boiled down to 2 quarts and in the last minute added zest of one lemon into the wort.
Then strained into the carboy and waited for it to be cool.
Added 2 quarts kiefer to the carboy plus an additional 1/4 cup sugar.
Initial ABV = 7%
Fermentation start 1/30/2016
Stopped 2/26/2016 @ 17 seconds per bubble
Still had 2% ABV to go going into the bottling.
Bottling I poured 12 ounces of fermented carboy into bottle, then added 4 ounces of fresh strained keifer plus 1 tsp sugar.
After a week in the bottle started enjoying it. My goal is to wait a minimum of 1 week once bottled. Ideally I would prefer 2-4 weeks. But to do this I need to invest in more bottles.
Not bad, but still had that molasses taste. Taking these notes to consider for future variations:
1) Less molasses
2) Lemon zest to the carboy.
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