I pitched the yeast on this 3 gallon batch yesterday.
10 lbs strawberries
2 lbs rhubarb
1 stick lemongrass
1 campden tablet, crushed
3 T french oak powder
1.5 tsp pectic enzyme
@ 9 lbs honey (SG to 1.09)
3 gallons of water
D47 yeast
Thaw fruit and add to primary with 1 gallon of the water and 1 campden tablet.
Wait 12 hours.
Add pectic enzyme.
Wait 18 hours.
Mix honey in remaining amount of water, using whatever method you prefer, then add to primary.
Pitch yeast.
We will see how this goes.
For secondary or tertiary I will be adding another 5 lbs of strawberries and another 1 lb of rhubarb, sweet woodruff, and more lemongrass if needed.
I'll likely stabilize, then backsweeten with a mixture of honey and frozen strawberry juice.
I'm also considering adding a small amount of rum soaked american oak chips if I don't end up using the woodruff.
10 lbs strawberries
2 lbs rhubarb
1 stick lemongrass
1 campden tablet, crushed
3 T french oak powder
1.5 tsp pectic enzyme
@ 9 lbs honey (SG to 1.09)
3 gallons of water
D47 yeast
Thaw fruit and add to primary with 1 gallon of the water and 1 campden tablet.
Wait 12 hours.
Add pectic enzyme.
Wait 18 hours.
Mix honey in remaining amount of water, using whatever method you prefer, then add to primary.
Pitch yeast.
We will see how this goes.
For secondary or tertiary I will be adding another 5 lbs of strawberries and another 1 lb of rhubarb, sweet woodruff, and more lemongrass if needed.
I'll likely stabilize, then backsweeten with a mixture of honey and frozen strawberry juice.
I'm also considering adding a small amount of rum soaked american oak chips if I don't end up using the woodruff.
