HollowJack88
Member
- Joined
- Jun 5, 2023
- Messages
- 7
- Reaction score
- 4
Working out a recipe for a 10 gallon batch of honey wine with a target ABV 16%-18%. with a "Berry Cobbler" vibe.
So the Plan so far is:
6lbs Golden Malt LME
2oz@60min/1oz@15min Cascade hops (Home Grown, Whole Dried)
1 Pkt Omega Hornindal Yeast
3-5 gallons water to start
Fermented until dry, Step feed 30lbs Honey adding water volume with each addition.
Rack onto 10lbs Pureed Berries (Blackberry, Raspberry, Strawberry, Blueberry)
once primary fermentation is finished rack off of fruit and onto toasted american oak cubes (medium & medium plus blend)
Back sweeten with 1lb Lactose Sugar & 2oz Vanilla (5-10oz priming sugar if needed) clarify if needed.
Age & Mello in wax sealed 22oz "Bomber" bottles until its ready ( 6+ months I'm sure)
-(Irish moss and Yeast nutrient & starter are a consideration as well) With the equipment I have available it might have to be two 5 gallon batches combined at secondary ( several 5 gallon buckets/ carboys, one 10gallon tank)
Do I want to consider Mulling spices or would that be too busy and drown out more desirable flavors?
Looking for advice/feedback on the order of operations, general feedback of the plan, and I could use some help understanding figuring out OG/FG with step feeding ( the process just hasn't quite clicked for me yet)
positive feedback & constructive criticisms are welcome as well. ( A Proper name suggestion for this one would also be nice, the first batch this is based off of was a Berry Sugar Wine I called "Wildberry Rush")
So the Plan so far is:
6lbs Golden Malt LME
2oz@60min/1oz@15min Cascade hops (Home Grown, Whole Dried)
1 Pkt Omega Hornindal Yeast
3-5 gallons water to start
Fermented until dry, Step feed 30lbs Honey adding water volume with each addition.
Rack onto 10lbs Pureed Berries (Blackberry, Raspberry, Strawberry, Blueberry)
once primary fermentation is finished rack off of fruit and onto toasted american oak cubes (medium & medium plus blend)
Back sweeten with 1lb Lactose Sugar & 2oz Vanilla (5-10oz priming sugar if needed) clarify if needed.
Age & Mello in wax sealed 22oz "Bomber" bottles until its ready ( 6+ months I'm sure)
-(Irish moss and Yeast nutrient & starter are a consideration as well) With the equipment I have available it might have to be two 5 gallon batches combined at secondary ( several 5 gallon buckets/ carboys, one 10gallon tank)
Do I want to consider Mulling spices or would that be too busy and drown out more desirable flavors?
Looking for advice/feedback on the order of operations, general feedback of the plan, and I could use some help understanding figuring out OG/FG with step feeding ( the process just hasn't quite clicked for me yet)
positive feedback & constructive criticisms are welcome as well. ( A Proper name suggestion for this one would also be nice, the first batch this is based off of was a Berry Sugar Wine I called "Wildberry Rush")
Last edited: