Difference between revisions of "Personal pages"

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<h2>Birnebrand 2014</h2>
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* [[/First steps 2013|First steps 2013]]
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* [[/Birnebrand 2014|Birnebrand 2014]]
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<h3>Vat V</h3>
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* [[/Appleharvest 2014|Appleharvest 2014]]
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No. 5 is a 30L vat. It's got the remnants of
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* [[/Season 2015|Season 2015]]
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* [[/Season 2016|Season 2016]]
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15kg fresh+squeezed pears, also pureed in Nadine's Champion juicer,
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* [[/Apple_Harvest_2016|Apple Harvest 2016]]
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15kg fresh+squeezed pears
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* Season 2017 - obviously I forgot to record much for 2017. It was a very poor year for apples and pears, the buds got killed off in the frost in the April.
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2 x 15kg of frozen+squeezed
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* [[/Season 2018|Season 2018]]
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** [[/Gin making|Gin making]]
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approx 30kg mash in total, it's pretty much full.  
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* [[/Season 2019|Season 2019]]
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* [[/Season 2020|Season 2020]]
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2014/09/06 10:00 Have added 10ml pektinase diluted in 100ml water to the trester. The first part had already started fermenting, and smelled like acetone.
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** [[/Distillations 2020|Distillations]]
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2014/09/07 22:00 Added yeast from a starter made with 2ml from the bottle.
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** [[/Season 2020/Sale of press+shredder|Sale of press+shredder, 27 August]]
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2014/09/10 16:00 Added 2L water and 2kg of sugar.
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* [[/Juice making|Juice making]]
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2014/09/10 22:00 Bubbling violently, almost overflowing.
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* [[/Season 2021|Season 2021]]
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2014/09/11 08:00 Still bubbling a lot, did not overflow sofar.
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** [[/Season 2021/Distillations|Distillations]]
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2014/09/12 09:00 The overflow risk is due to air (CO2) from below pushing up the mash.
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** [[/Season 2021/Gin making|Gin making]]
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** [[/Season 2021/Fermentations|Fermentations]]
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<h3>Vat VI</h3>
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* [[/Season 2022|Season 2022]]
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No. 6 is a 30L VAT. I've kept the squeezed pears in this, only from frozen batches. I am debating whether or not to add pektinase before starting to ferment it.
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** [[/Season 2022/Distillations|Distillations]]
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* [[/Season 2023|Season 2023]]
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2014/09/12 It has started to produce the acetone-like smell, nothing has been added sofar.
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** [[/Season 2023/Distillations|Distillations]]
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<h3>Vat VII</h3>
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No. 7 is the 100L VAT I got at the Landi moving sale last year in Egg.
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I'm filling it up slowly with pear juice and sugar. It started fermenting by itself fairly quickly; next time I'll add my Brennmaischhefe right away.
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I've worked out that to make 95L @ 20% alcohol, I need 80L of juice plus 27kg sugar
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2014/09/12
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Revision as of 13:32, 18 July 2023

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