No we do! Looks great! Nice and clear!
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That looks like a nice foamy head. Does it hold up?
About 5 minutes and it starts to disappear… I used safeale 04 on this one… not as dry as 05…
Sneezles61
Love to see that kinda stuff. Looks extremely tasty.
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Nice!
Gonna piggy back on this thread…
I plan on fermenting maple syrup.
I have to first determine what the out come ABV should be… I’ll choose in the area of 6%. Today I’m just mixing warm water with the syrup. The syrup is from maple trees that are starting to bud, so the flavor is quite robust and dark in color.
My fermenter is about done with apple joose and I’ll use the yeast cake… pour this new concoction on it.
You’ll see I’m weighing the mixture and checking gravity.
I’ll make what ever this bottle can. Then on to sampling.
Sneezles
Edit: the bottle of syrup made about 1-1/2 gallons of wort/must at 1.040… so if it ferments too 1.000, it’ll be about 5.5% ABV
Edit, again… it’s down to .993! Now my apple joose it getting carbed quite well.
And another: gravity at.990. I pulled the air locker off, put in a foam one and into the fridge it went for clearing.
The Maple Joose is in a keg conditioning… I’ll try a sample this W/E…
Sneezles
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Any updates on your maple Joose?
Not tapped the keg yet…
The guy that has the maple syrup set up and I haven’t been able to gather just yet. Thursday is penciled in…
Sneezles
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You haven’t tapped yet? What are the temps there?
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The keg…. Maple trees are way done.
But I suppose, it has been in the 90’s last couple days….
Rain in the forecast tomorrow, so hoping the “sugar shack” Guy will have time to “tap the sap keg”. (:
Sneezles
You had me confused. Drill a 3/8 whole in the keg and tap in a spline and drink fast
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So this is what it finished as. 6.3%.
A wee bit of sweetness. So I’ve been fortunate in that the sugar shack guy left a whole bunch more to play with! Think a bit of hops, not much, will be the next adventure…
Sneezles
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I imagined it would have been darker. What’s it taste like?
I hoped it would’ve looked like the picture up above. Something about the ruby color of a brew…
It has the maple flavor, slightly sweet.
Sneezles
So now I have another Maple Joose in the fermenter.
I took 1 quart syrup to 7 quarts water to make 2 gallons.
Do the math, I’ve got 6 gallons going.
OG 1.052.
I used Lutra Kviek yeast, 1 packet.
Now I’m thinking about a way to “balance” the small bit of sweetness. Wait, Spruce tips are available right now!
I’ll collect some, throw in the freezer until it’s time to keg. I figure to boil some water and dump in the spruce tips, steep for half an hour(?). Then to add until a desired flavor…
Any suggestions?
Sneezles
I wouldn’t use to much
Spruce beer gets gross pretty quickly
The other thing is add some acid blend or tanic acid
Another thing is to ferment the sap maybe add a little syrup to get your OG target. To late this season, but freeze some sap next year
Yeah, I went the other way, but it was this years syrup…
I suppose I could mess with lemon juice as an acidic addition. I found that lemon juice is about 2.3 on my pH meter a few years ago. I ditch the phosphoric acid and I couldn’t taste the lemon.
Sumptin to mess with once it’s done fermenting to get that “crisp” tongue feel.
Sneezles
