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.