Batch 19: Escape from the Germans Alt Bier 2012

Batch Timeline

Batch #	Batch Type	Date in Primary	Date in Secondary	Date Racked	Date Racked	Date Filled
19	Beer	11/26/12	by Brew Kettle?	N/A	N/A	12/17/12

Yeast Type: Alt Bier yeast by The Brew Kettle (Yeast 810)
Ingredients:  Grains: Munich Malt, 2-Row Barley, Special "B", Cara Munich
Extract:  Light Malt Extract
Hops: Galena Hops, Tettnang Hops
Process aid
Comments:  This batch was done as a "brew on premises" batch at The Brew Kettle (TBK) in Strongsville.  The original idea was to evaluate their bottling operation, since they take inexperienced folks and have them filled a carbonated alcohol-containing beverage into glass bottles without terrible foaming problems or an end product that is undercarbonated.  We hope to learn something about carbonated filling.

There is no data as there is no in-process testing of the batches at TBK.  We may do some testing of the finished product, though it will be already carbonated.  Per the recipe, ABV will be 4.5% and IBU = 33.

The Brew Crew was Jim, Charles, and Eric for the wort/primary on 11/26/12.  Damavandi was in Philly.

TBK allows for customer label generation.  As all of us brewing all recently left the same German company, we created this label:

Batch 18: Home pressed pear cider with WILD yeast

Batch Timeline

Batch #	Batch Type	Date in Primary	Date in Secondary	Date Racked	Date Racked	Date Filled
18	Pear Cider	10/27/12	1/8/13	2/15/13	3/19/13	3/19/13

Yeast Type:  WILD
Ingredients:  1/2 gallon of home pressed pear cider
1/2 tsp yeast nutrient

Comments:  Sister batch to 17, this one is not sulfited and uses wild yeast.  This batch oxidized and turned dark brown and while batch 17 stayed golden color due to the sulfite.

Did not take measurements, anaerobic primary under airlock, slow to secondary, all due to laziness.

12/3/12 update:  Did not rack yet as still bubbling under airlock.  Layer of schmutz floating on top, thick layer on the bottom, cloudy and brown.  Planning to rack by decanting.

1/8/13 update:  Racked by decanting.  Took a tiny taste, it is good, though dry, and much more tart than an apple cider.  Wild yeast was fine, though, and no spoilage.  About 1" of fruit pulp and lees in a 1/2 gallon glass bottle. Color is very close to straw and similar to batch 17, though this batch started much darker after initial pressing.  Final color does not appear to be impacted by initial oxidation of juice.

2/15/13 update:  I racked by decanting, stabilized, and backsweetened with sweet pear cider which I did not pasteurize or kill with metabisulfite. I added about 1:4 by volume.

3/19/13:  Racked, still cloudy.  Astringent with very low alcohol content, some residual sweetness, definite different flavor than the commercial yeast.  Probably more traditional, but I think I prefer the commercial.  Sour, too.  Very acid.   Bottled 4 6 oz crown caps and combined remainder with batch 17 to freeze concentrate.

Update 4/10/13: The freeze-concentrated product was too sweet and too acid.  It concentrated to a volume approximately 1/3rd to 1/4 the original volume, so I'm guessing about 20%ABV.  But since the starting perry was acidic and sweetness was adjusted prior to freeze concentrating, the end product is overacid and cloyingly sweet.

Batch 17: Home pressed pear cider with commercial yeast

Batch Timeline

Batch #	Batch Type	Date in Primary	Date in Secondary	Date Racked	Date Racked	Date Filled
17	Pear Cider	10/27/12	1/8/13	2/15/13	3/19/13	3/19/13

Yeast Type:  Premier Cuvee

Ingredients:  1/2 gallon of home pressed pear cider
1/2 campden tablet
1/2 tsp yeast nutrient

Comments:  Sister batch to 18, this one is sulfited and has commercial yeast.  This batch stayed a golden color as the sulfite was added right away and not much oxidation occurred while batch 18 turned a dark brown.

Did not take measurements, anaerobic primary under airlock, slow to secondary, all due to laziness.

12/3/12 update:  Did not rack yet.  One big chunk of schmutz floating on top, compact layer on the bottom, clear and yellow liquid.  Planning to rack by decanting.  The big chunk fell to the bottom after gentle shaking.

1/8/13 update:  Racked by decanting.   Color is very close to straw and similar to batch 18, which was much darker after initial pressing.

2/15/13 update:  I racked by decanting, stabilized, and backsweetened with sweet pear cider which I did not pasteurize or kill with metabisulfite. I added about 1:4 by volume.

2/28/13 update:   It has some pretty fantastic contamination growing.  The contamination was probably present in the previously frozen juice and took over on that sugary alcoholic juice because the yeast had been stabilized.  I'll get a pic before I dump it.  It is less than 1/2 gallon and I was careless.  When tasted at bottling, it was too tart, even after sweetening.

3/7/13 update:  Turns out it was not contamination, just a thick layer of protein on top, formed some big bubbles I thought were blooms when I looked at it casually in a poorly lit corner of the room.  Looks like the brew survived sweetening with unpasteurized cider.

3/19/13:  Cleared very nicely.  Bottled 4 each in 6 oz crown caps.  Drinkable with very low alcohol content, some residual sweetness, and not much in terms of off flavors.  Sour, though.  Very acid.  Going to freeze concentrate a tiny bit of this combined with some from batch 18 to see what I get.

Update 4/10/13: The freeze-concentrated product was too sweet and too acid.  It concentrated to a volume approximately 1/3rd to 1/4 the original volume, so I'm guessing about 20%ABV.  But since the starting perry was acidic and sweetness was adjusted prior to freeze concentrating, the end product is overacid and cloyingly sweet.

Pressing Cider Pics

Pictures of initial cider pressing with homemade press system done 10/6/12.  I turned 203 pounds of apples into 8 gallons of cider and many samples for the family and me.  Most of the apples were picked from a neighbor's trees (Chuck). 

The sweetest part is collecting and sampling the cider.

Batch 16: Home Pressed Cider w/ WILD Yeast

Batch Timeline

Batch #	Batch Type	Date in Primary	Date in Secondary	Date Racked	Date Racked	Date Filled
16	Cider	10/27/12	12/3/12	4/10/13	7/8/13	Bottled

Yeast Type:  Wild from apple skins

Ingredients:  1 tsp Yeast Nutrient
1/2 tsp pectic enzyme
Nearly 1 gallon of Jim's home pressed cider from apples he picked (Barbara's tree)

Comments:  Documentation is poor on this batch, pressed 10/27/12.  No pre-fermentation measurements noted.  Primary was anearobic under airlock because it was easy.  I was busy pressing this and pear cider.  Racked by decanting from one plastic water jug to another. Tasting on 12/3/12 during movement to secondary was surprisingly good, nearly a pure alcohol flavor with very little off flavors good mouth feel.  Legs.

Update 4/10/13:  Upon racking (via decant) it was evident this is not nearly as clear as batch 15 brewed with commercial yeast.  The taste is good, a little more harsh probably due to cloudiness.  I don't know if this is a function of the wild yeast or the small batch size in a 1 gallon jug.  I bottled 1 each 6 oz bottle to share during a tasting (also one bottle of sister batch 15), one quart went into the freezer to freeze concentrate, and the rest went into a 1/2 gallon jug under airlock to age and later get sweetened.  I noticed a foamy residue/film that hung out at the surface.  This is not present on batch 15 and I thought might be due to the wild yeast, but that is inconsistent with what I noticed in the perry.  I noticed surface foam on perry batch 17 (commercial yeast), so extensive that I thought it was contamination, but not on perry batch 18 (wild yeast).

7/8/13:
Racked again, very little sediment so very little loss due to transfer.  Tastes flabby, low alcohol, more apple character in taste and nose than batch 15.  Kind of dry and blah right now.  Need to stabilize and sweeten, probably with apple conc

9/30/13: "Bottled" into a 1/2 gallon glass jug.  Same taste as 7/8/13.  Plan to stabilize and sweeten.

4/10/14:  Racked this while I had a mini racking cane from Charles.  Very clear now.  Did not taste.  Still smells so wonderful.

Batch 15: Home pressed cider!

Batch Timeline

Batch #	Batch Type	Date in Primary	Date in Secondary	Date Racked	Date Racked	Date Filled
15	Cider	10/22/12	12/3/12	4/10/13	7/8/13, 1/3/14, 2/1/14, 12/31/15	12/31/15

Yeast Type:  Fermentis Safale S-04 (ale yeast), then Red Star Cuvee after freaking out the Fermentis did not take

Ingredients:  5 gallons Jim's fresh pressed cider from apples he picked (Chuck's)
5 tsp yeast nutrient
2.5 tsp pectic enzyme
5 campden tabs 
Comments:
Pressed cider 10/6/12, but since it was at Jim's house and he didn't plan ahead to have brewing stuff around, it was frozen.  Thawed 10/21/12-10/22/12.  Added ingredients other than yeast on 10/22/12 and it was still slushy.  I pitched the Fermentis yeast on 10/23/12 (half a packet that was supposedly good for 10 gallons and last used 10/28/11), though the batch was still cold, about 60 degrees.  The fermentation did not start right away, despite stirring every other day to oxygenate must.  Since the yeast was so old I was freaking out that the fermentation was not rapid enough to have active bubbling on the airlock.  On approx 10/27/12 I added a fresh pack of Red Star Premier Cuvee, our standby.

Let this sit in the primary longer than normal, just being lazy.  When I racked to the secondary on 12/3/12 it tasted good, needing to clear and age.  I did not take measurements, again being lazy.  This was a solo effort at Jim's due to the absentee Damavandi.

Update 4/10/13: 
Racked to carboy, some residual sediment on bottom which did not transfer.  This has cleared very nicely.  Bright flavor, dry.  Will need to stabilize and backsweeten.  Bottled 1 each 6 oz bottle for a tasting, 1.5 quart went into the freezer to freeze concentrate, and rest is held in a 5 gallon carboy under airlock.

7/8/13:
Racked again, very little sediment so very little loss due to transfer.  Tastes flabby, low alcohol, lacking apple.  Kind of dry and blah right now.  Need to stabilize and sweeten, probably with apple conc.  Batch 16 had much more apple nose.

1/3/14:

Pale yellow color, very clear, thin layer of skin (protein?) on top surface which clung to the walls of the carboy during racking.  Tastes dry, mellow, slightly tart.  Ready to adjust, so I stabilized with 2.5 tsp of potassium sorbate.  Could use additional sweetness, mouthfeel, alcohol, and carbonation.

 

1/7/14:
Sweetened with crystalline maple sugar and crystallized honey (totalling approximately 1lb) which I dissolved in about a quart of boiling water and pasteurized on the wood stove.  By 1/11/14 it had dropped clear with a honey/maple sediment on the bottom.  I will taste and decide if more honey/maple will be needed, and if so, add more before racking.  I did this on a Tues evening because I did not want to go out in sub-zero temps.

1/22/14:
Tasted good and was sweeter than last, but not sweet enough.  Still dry, not yet semi-sweet.  Added ~1 cup honey, ~3/4 cup maple syrup, both diluted in ~1 cup boiling water.  Mix was heated to boiling for ~5 minutes before adding directly to the batch.

1/23/14:
Taste is fair, better balance of sweet and tart, but somewhat flabby with insufficient mouthfeel.  Might consider adding some glycerin for mouthfeel and clove, cinnamon, or both for interest/complexity.  I hope to carbonate soon and perhaps fill on 2/1?

2/1/14:  Racked, added 4 oz. glycerin and transported in car to Cam's brewhaven. There added 1 TBSP homemade clove extract and 2 TBSP homemade cinnamon extract.  Mixed poorly.  Tasted nice clove flavor, cinnamon not really noticed.  Balanced, better mouthfeel.  Target filling 3/1, carbonating a week prior.

2/21/14:  Found fermentation re-ignited after last racking and sweetening.  Added 1 Tbsp cinnamon extract and 2.5 tsp sorbate on 2/25/14.  Added bentonite dregs from batch 5 on 3/1/14 to help clear it as it was all clouded up.  Tasted fine, though, so added no more sweetness.

12/31/15:  Tart, slightly sweet, decent mouthfeel, but needed something more.  After racking I made a test batch with cinnamon extract, ginger, anise, clove extracts and maple.  Test batch had too much of everything, but gave me an idea of how the flavors would work in relative proportion.  To the final five gallon batch I added 40mL cinnamon extract, 30 mL ginger extract, 2.5mL anise extract, 2.5mL clove extract, 1/2 pt of maple syrup and 2 pts of 80%.  The final theoretical abv is 8.6% based on an assumed 5% start and additions.  Bottled in a variety of configurations, all have a cloudy appearance and a delicious sediment that carries alot of the extract flavors.  I stir it all up and serve it as a 'scrumpy', still and cold.  It is a bit tart, but still drinkable and enjoyable.  Probably would not be hugely popular with modern cider crowd.

Major Development: Tuesday evening brewing cancelled long-term

Damavandi decides to work in Philly all week every week, only back on the weekends.  The batches sit while we ponder how to continue the brewing with this new arrangement.

Update 12/3/12:

We have met for the first Saturday evening of each month for both Nov and Dec in attempt to keep brewing and see each other a bit.  So far the seeing each other part is working out great, and in December we even did some brewing that was overdue, bottling 1Z.  Since the longterm plan is to move to Philly, we are doing our brewing while we can.  On deck is racking, sweetening, and filling Batch 1, which is a full 5 gallons and had too much acid added during initial adjustment.  Demko has also started batches 15-18 at his place with fresh-pressed ciders.  Only one is a full size 5 gal, the others are <1 gallon and they are all in the corner of the dining room.

Batch 14: The Ramadizzle

Batch Timeline

Batch #	Batch Type	Date in Primary	Date in Secondary	Date Racked	Date Racked	Date Filled
14	cyser (ayser?)	8/14/12	9/18/12	1/12/13	6/25/13, 10/18/14	Bottled

Yeast Type: Cotes de Blanc 
Ingredients:
10 lbs Jim's 2012 spring honey
3.5 gallons apple juice
5 campden tabs
5 tsp yeast nutrient
Comments:
Named by Eric Samera in honor of Mohammad breaking his Ramadan fast. Made with Giant Eagle store bought apple juice which per the label contains only apple juice concentrate and filtered water which is then pasteurized.

Batch Data

Measurement	Pre-Ferm (PF)	Post-Primary (PP)	Post-Second (PS)	At Bottling (AB)
Specific gravity (hyd)	1.120	1.000	not determined	tbd
% Potential ABV (hyd)	16.1	not determined	not determined	tbd
%mas sacc (refrac)	28	12	12	tbd
° Oechsle (°Oe) (refrac):	118	50	49	tbd
KMW (refrac)	23.5	10.5	10.5	tbd
pH (pH meter)	3.5	3.4	not determined	tbd
% alcohol (vin)	N/A	17.5	17	tbd

8/15/2012:
Added 0.7 grams of Epsom salt (MgSO4 + 7 H2O), 3 gtt of olive oil, and yeast (lot number BB JAN 2014 0520) to batch. Stir plate still spinning. Foil cap removed and replaced with aeration rig connected to aquarium pump. Originally a 0.45 um filter was added but the pump could not create enough pressure to overcome the filter's resistance so it was removed.

08/18/2012:
After realizing that we were short on both stoppers and air locks (only one stopper and no air locks) I went into the "reserve" box of used stoppers and airlocks (acquired from a previous purchase of carboys) and selected three of the best looking "S"-style air locks and two stoppers (with the least amount of yellowing and schmutz) and wash them in warm water. In the course of separating the air locks from the stoppers to clean and sanitize them one of the airlocks (the one that was most yellow) disintegrated and split down the seam. I replaced that airlock with a vinty style air lock that looked almost brand new. All the stoppers and airlocks were first sterilized in a 20% v/v bleach solution for three minutes then triple rinsed in potable water and finally sanitized and maintained in sanitizer solution until used. The air lock/stoppers were taken to the "brew cellar" and the aeration rig was removed and replace with an air lock. Batch 14 received an "S"-style air lock. Vigorous bubbling of the air lock was seen immediately and a vortex was noted after the addition of the air lock. One disconcerting observation that was made was the presence of fruit flies surrounding batch 14. The hope is they were attracted to the aroma of the the fruit juice, honey, and yeast but were unable to get into the batches. No fruit flies were actually seen in the batch 14 carboy.

08/28/2012:
Turned off stir-plate.

9/18/12:
Racked to secondary and tested.  So much for the yeast crapping out at 12-13% ABV and 3% residual sugar.  It was dry with a hint of sweetness, 17% ABV.

1/12/13:
Racked and added sparkeloid.  Very dry and high alcohol, as with almost every mead.  No new data captured.

6/25/13:

Racked again, but still very cloudy.  Tastes early, much aging needed.  Dry to semi-sweet.  Dark amber color.  Has potential.

10/18/14:
Tasted flat, young.  Similar to 12.  Transferred to Philly, PA.

Batch 13: The Parmageddon

Batch Timeline

Batch #	Batch Type	Date in Primary	Date in Secondary	Date Racked	Date Racked	Date Filled
13	mead (melomel?)	8/14/12	9/18/12	1/12/13	6/25/13, 7/30/13	12/7/13

Yeast Type: cotes de blanc
Ingredients: 12 lbs Jimbo's spring honey
6 campden tabs
5 tsp yeast nutrient
Water to approx 4.5 gal
Comments:
Charles's first batch, perhaps a cherry melomel? He's thinking about backsweetening with cherry juice.

Batch Data

Measurement	Pre-Ferm (PF)	Post-Primary (PP)	Post-Second (PS)	At Bottling (AB)
Specific gravity (hyd)	1.111	1.000	tbd	tbd
% Potential ABV (hyd)	15.5	tbd	tbd	tbd
%mas sacc (refrac)	26.5	11	tbd	tbd
° Oechsle (°Oe) (refrac):	111	41	tbd	tbd
KMW (refrac)	22.5	9	tbd	tbd
pH (pH meter)	5.0	3.4	tbd	tbd
% alcohol (vin)	N/A	15	tbd	tbd

08/15/2012:
Added yeast (lot number BB JAN 2014 0520) to batch. Sadly the stir plate seems to have overheated and is spinning intermittently through heating and cooling cycles. Foil cap removed and replaced with paper towel.

08/16/2012:
As Manager of Laboratory Equipment and after much though and concern about the fact the stir plate was not functioning properly on Hoder's first batch I removed the carboy from the stir plate and performed a rapid maintenance plan which included a cursory cleaning and lubrication. Once returned to service the stir plate appears to be functioning properly and producing a vortex larger than either batches 12 or 14.

08/18/2012:
After realizing that we were short on both stoppers and air locks (only one stopper and no air locks) I went into the "reserve" box of used stoppers and airlocks (acquired from a previous purchase of carboys) and selected three of the best looking "S"-style air locks and two stoppers (with the least amount of yellowing and schmutz) and wash them in warm water. In the course of separating the air locks from the stoppers to clean and sanitize them one of the airlocks (the one that was most yellow) disintegrated and split down the seam. I replaced that airlock with a vinty style air lock that looked almost brand new. All the stoppers and airlocks were first sterilized in a 20% v/v bleach solution for three minutes then triple rinsed in potable water and finally sanitized and maintained in sanitizer solution until used. The air lock/stoppers were taken to the "brew cellar" and the paper towels replaced with the air lock. Batch 13 received an vinty-style air lock. Vigorous bubbling of the air lock was seen immediately and a strong vortex was noted before and after the addition of the air lock. One disconcerting observation that was made was the presence of fruit flies surrounding batch 14. The hope is they were attracted to the aroma of the the fruit juice, honey, and yeast but were unable to get into the batches. No fruit flies were actually seen on the batch 13 carboy.

9/18/12:
Racked to secondary and tested.  Slight yield loss due to rookie mistake while racking.  I think this had a slower primary fermentation than batch 12 or 14, perhaps due to less stirring and heat output from the stir plate.  This could be very tasty once it ages out.  Nice work, 'Hoders!

1/12/13:
Racked and added sparkeloid.  Very dry and high alcohol, as with almost every mead.  No new data captured.

6/25/13:

Pre-racking appearance was funky, lots of cloudy protuberences, grey color.  Airlock integrity issue noted, the vinty-style airlock had black growth in it, probably mold, and did not cover the “teeth” of the riser.  Initially concerned about contamination, but tasted fine so it is probably just protein.  Replaced with S-type airlock.  Added 4 tsp bentonite in 1 1/3 cup boiling water added mixture to an empty carboy prior to racking and “sure as shit it looks like clay water” (Hoders).   Taste is lacking honey character and sweetness, but acid and mouthfeel are good.  Needs to age.  Possible future as a melomel, maybe sour cherry concentrate and honey.

7/30/13:
Racked off the bentonite.  Taste was ok, still needs to age out, but dry enough to know it needed sweetening.  The 4 gallon batch was then stabilized with 1 tsp sorbate and 2 campden tabs.  Added 2.5 lbs of JimBo's spring honey, then shook the batch until homogeneous.  May need to bentonite again due to protein in the honey.

11/2/13:

Tasted prior to adjustment- sweet honey flavor, with very little off flavors.

Piloted adjustments and determined to add the following:

-Added approx ¼ gallon Patterson Farms cider (filtered, pasteurized, sorbated)

-Added 32 oz R.W. Knudsen Organic Just Tart Cherry Juice (pasteurized)

Mixed by agitation.  Sampled after adjustment, a noticeable off flavor was noted (started with sharp/harsh note, finished clean), this is believed to possibly have been re-introduced by mixing as this was not noted in the pre adjustment or pilot samples.   Plan to rack off sediment and filter prior to carbonation and filling.  Should be approx 12.5% ABV.  Post primary was 14.6% based on SG change and 15% based on vinometer.  To the initial volume of 4 gallons was added approximately 3 quarts of volume (2 lbs honey and 1 quart each of apple cider and cherry juice).

11/7/13: 
Looks dark and delicious in the carboy, a deep amber brown.  No signs of new fermentation.

12/5/13:
Transferred to corny keg, held in cold garage under 20psi of CO2

12/7/13:
Filled with beer gun at 12-12 psi into dry-ice chilled bottles.  Yield was 11 22oz and 19 12oz.  Never filtered.  Tastes good, not much carbonation in final product.

 

Batch 12: Jim's Miscellaneous Dregs Batch.... became Nutmeg Peppercorn Mead

Batch Timeline

Batch #	Batch Type	Date in Primary	Date in Secondary	Date Racked	Date Racked	Date Filled
12	mead	8/14/12	9/18/12	1/12/13	6/25/13, 5/3/14, 10/18/14, 12/31/15	6/8/17

Yeast Type: cotes de blanc
Ingredients:
Jim's honey (see Comments)
5 campden tabs
Maple dregs/crystal sugar from 8 tiny cabins
5tsp yeast nutrient
Water to 5gal
Comments:
Made from dregs of honey bottling buckets, maple, crystallized 2011 honey, and 2012 spring honey to SG 1.111. I want to achieve about 3.0 to 3.5% residual sugar without stabilizing. I may need to add more honey at some point, depending on yeast performance. Cotes de blanc is supposed to go up to about 12%, but if it goes higher I will need more honey. The calculated % potential ABV is quite different based on hydrometer (15%) vs. refractometer conversion (16.5%).

Batch Data

Measurement	Pre-Ferm (PF)	Post-Primary (PP)	Post-Second (PS)	At Bottling (AB)
Specific gravity (hyd)	1.111	0.997	not determined	tbd
% Potential ABV (hyd)	15	not determined	not determined	tbd
%mas sacc (refrac)	28.4	11.5	13	tbd
° Oechsle (°Oe) (refrac):	120.5	48	51	tbd
KMW (refrac)	24	not determined	11	tbd
pH (pH meter)	4.2	3.5	not determined	tbd
% alcohol (vin)	N/A	16.0	16	tbd

08/15/2012:
Added yeast (lot number BB JAN 2014 0520) to batch. Stir plate still created vortex. Foil cap removed and replaced with paper towel.

08/18/2012:
After realizing that we were short on both stoppers and air locks (only one stopper and no air locks) I went into the "reserve" box of used stoppers and airlocks (acquired from a previous purchase of carboys) and selected three of the best looking "S"-style air locks and two stoppers (with the least amount of yellowing and schmutz) and wash them in warm water. In the course of separating the air locks from the stoppers to clean and sanitize them one of the airlocks (the one that was most yellow) disintegrated and split down the seam. I replaced that airlock with a vinty style air lock that looked almost brand new. All the stoppers and airlocks were first sterilized in a 20% v/v bleach solution for three minutes then triple rinsed in potable water and finally sanitized and maintained in sanitizer solution until used. The air lock/stoppers were taken to the "brew cellar" and the paper towels replaced with the air lock. Batch 12 received an S-style air lock. Vigorous bubbling of the air lock was seen immediately and a strong vortex was noted before and after the addition of the air lock. One disconcerting observation that was made was the presence of fruit flies surrounding batch 14. The hope is they were attracted to the aroma of the the fruit juice, honey, and yeast but were unable to get into the batches. No fruit flies were actually seen on the batch 12 carboy.

08/28/2012:
Turned off stir-plate.

9/18/12:
Racked to secondary and tested.  So much for the yeast crapping out at 12-13% ABV and 3% residual sugar.  It was dry with a hint of sweetness, 16% ABV.  I'll add some more honey to see if I can balance sweetness.

1/12/13:
Racked and added sparkeloid.  Very dry and high alcohol, as with almost every mead.  No new data captured.

6/25/13:
Tasted pretty good, good legs, smooth, still cloudy and need of clarification though sparkeloid was previously added.  Next step stabilize and sweeten, then bentonite.

5/3/14:
Racked off of bentonite.  We didn't even pull a sample for tasting.  Next time.

There appears to be a gap in the record for this batch as the prior entry doesn't record bentonite addition.  I therefore don't know if it is stabilized and backsweetened.  Hopefully we can determine by tasting for residual sweetness that it is stabilized and sweetened.  It would not have made sense to bentonite without sweetening... so hopefully we did something that makes sense.

10/18/14:  Racked off of sediment and transferred to Jim's house.  Tastes flabby, young.  Unable to tell if this has been stabilized.  It does not have significant residual sweetness, though the %mas sach increased since the prior reading.  Will consider pulling a sample and adding honey to see if fermentation restarts or not, which would indicate stabilized vs. not.

12/31/15:  Racked of tiny bit of sediment.  Nice mead, ready to bottle.  Probably not going to test if stabilized since I don't plan to add more sweetness and fermentation appears done.

3/23/17:  Tasted to see if I should bottle.  A little bit phenolic, will probably do some adjusting.  I'd like to try a vanilla fruit or ginger fruit blend.  No adjustments made.

6/8/17:  Tasted to make adjustments before bottling.  Pretty well balanced, with pronounced astringency that is not overwhelming.  Adjusted by adding 5 tsp nutmeg extract and 1 tsp black pepper extract to 4 gallon batch immediately prior to bottling.  It did cloud up a little bit upon addition, wondering if anything will settle in the bottles.  A decent mead after 5 years, but not astounding.