littlebirdblue
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- Joined
- Apr 12, 2018
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Hello, I have just started my first must going and have been reading all sorts of helpful information, but have a few questions about this adventure. I started my must on Sunday, 04/08/18, and it has been bubbling up nicely. Had to clean up and re-sanitize my airlock after a couple foam-overs, but now it seems to be much less expansive.
Currently, in my 1 gallon carboy with an airlock, I have created the following:
-4 lbs clover honey (commercial, I know, I know)
-matcha (green tea powder) as the yeast nutrient
-2/3 gallon (appx) of spring water
-1/3 gallon cold-brewed jasmine green tea
I used 71B-1122 yeast.
I know that I cannot ever have a fully accurate ABV, as I pitched almost a week ago and have no OG, but I have seen some very talented folks here able to help guesstimate possible ABVs.
The other questions I have refer to the way I would like to flavor the must/mead. I have already gone a bit rouge in my use of tea, I imagine, but I am a tea-drinking gal, and wanted to make something reflective of that love (that would hopefully taste good as well). I currently have an "extract" brewing made with some Jameson and jasmine green tea (loose leaf) with a touch of peach schnapps. (I know, I am probably insane, and I plan to do tiny taste tests before I add ANYTHING). I want to create a floral jasmine flavor accented with a peachy flavor, since I figured the jasmine and honey would taste splendid together. Any thoughts?
Currently, in my 1 gallon carboy with an airlock, I have created the following:
-4 lbs clover honey (commercial, I know, I know)
-matcha (green tea powder) as the yeast nutrient
-2/3 gallon (appx) of spring water
-1/3 gallon cold-brewed jasmine green tea
I used 71B-1122 yeast.
I know that I cannot ever have a fully accurate ABV, as I pitched almost a week ago and have no OG, but I have seen some very talented folks here able to help guesstimate possible ABVs.
The other questions I have refer to the way I would like to flavor the must/mead. I have already gone a bit rouge in my use of tea, I imagine, but I am a tea-drinking gal, and wanted to make something reflective of that love (that would hopefully taste good as well). I currently have an "extract" brewing made with some Jameson and jasmine green tea (loose leaf) with a touch of peach schnapps. (I know, I am probably insane, and I plan to do tiny taste tests before I add ANYTHING). I want to create a floral jasmine flavor accented with a peachy flavor, since I figured the jasmine and honey would taste splendid together. Any thoughts?