Hoppy brew

Coopers Lager 1.75Kg

500g Spray Malt

500g Sugar

Start 45m End

Motueka 14g 14g 14g

Irish Moss 3/4tsp

Viva Mexico

We put down a Corrona knock off.

One can of Cooper Cervesa

500g of Spray Malt

30g of Perle Hops at full boil (A 6.25)

Go through the usual gyrations forgot to record the OG :)

and

5 gallons of beer fermenting at Gerry's house ...

Fine Lemon Wine

Well today I made my first batch of Fine Lemon Wine.

I put in two liters of fresh squeezed lemon juice

3189 + 315 grams of sugar

2 grams of tartaric acid

Water to 22 Liters

Yeast from a riesling I just racked

4 tsp of yeast nutrient

3/4tsp of tannin

Came to a SG of 1065 tossed the yeast and watched it ferment!

I will keep an eye on it once it reaches 1005 I will put in another liter of lemon juice and two more tsp of yeast nutrient and then rack to a secondary a few days later.

Reflections on brewing

I suppose sometime I ought to think about this. I have in my house right now:

Cider - Bulk storage ready to bottle anytime I want to

Cab/Merlot - Just put into the secondary, bubbling nicely

Riesling - Just put in the secondary, starting to bubble

Sugar Wash - Started yesterday

Lemon Wine - Pitched the yeast about 10 minutes ago

Add to that in one imperial gallon carboys:

Kiwi - Ready to bottle anytime I want to

Lavender - Just put in secondary three days ago

And I am wanting to start a wisteria wine...

Various

Took some readings today:

Lavender SG - 1.06+

Cab-Merlot - 1.04+

Riesling - 1.05+

Lavender Wine

Today I made Lavender wine!

1Kg Sugar

2LT Water

85 Lavender Flowers (2 stems I forgot to remove)

1 Lemon squeezed

1/8 tsp of Tannin

1 tsp of Yeast Nutrient

Boil the water put in the lemon and sugar. Poor over Lavender flowers, Tannin, and nutrient.

Let cool.

Add 2LT of fermenting white wine of your choice (I had a riesling going at the time.)

Top up to 4.250 in primary.

Starting Gravity - 1040! Oh my that is not right.

So I added some more water, and some more water, and some more water. I have the SG down to 1010 which I think is too high as well. God knows how much liquid is in the primary right now, I expect I have somewhere near 6LT. It tastes pretty good sweet and full of lavender.

Lessons learned. Don't wing it calculate it! I followed a recipe for 3.8LT and up scaled it to 4.5LT by adding 10% more sugar and lavender flowers.