Saturday, January 19, 2013

first post of 2013. Just a quick one

 The Chianti is bottled and has been aging for about 2 months...

It will pretty good by mid spring but it should be better during the summer or later even.

I used my new auto siphon and I am pretty happy with the results.  The only thing I dont like is that the tube is a bit small and it takes a while to transfer 5 gallons.

I followed through with my Pumpkin Ale plan, the recipe is a few posts back.

The brew is carbonating in the bottles right now and it should be good to go in about 10 more days.

I ended up adding a bit more spice though.  I tried a cup out of the bottling bucket and it lost most of its flavor but had that noticeable difference in "mouth feel" because of the pumpkin.  It is pretty creamy.

So I threw in more cinnamon, ginger, and nutmeg.  Im hoping it doesnt over power the brew, but I am pretty confident.
Next time I probably wont use light DME but something a bit heavier.

Oh, and the Mead is STILL fermenting.  holy crap it is taking forever but the last SG test put it a bit above 10% abv.  It looks very good, I will put a pic up once it settles from its racking.   


  1. Does mead usually take that long to ferment? That's the one I'm most interested in seeing.

  2. You can get mead to finish fermenting in 2 weeks if you add nutrients to the must. Honey has some acid so the ph makes it a tough environment for the yeast to grow in.
    But I didnt have any yeast nutrient and my local homebrew shop has closed down, so I decided to go for it.

    I just racked it again and it seems to be slowing down and clearing up.

  3. mead does take forever. 6 months before it's even marginally good, 12 before you should even consider drinking it, even longer for the perfection.