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| − | ==First steps 2013==
| + | * [[/First steps 2013|First steps 2013]] |
| − | | + | * [[/Birnebrand 2014|Birnebrand 2014]] |
| − | <h3>Rose hips</h3>
| + | * [[/Appleharvest 2014|Appleharvest 2014]] |
| − | | + | * [[/Season 2015|Season 2015]] |
| − | '''2013/11/26''' There is 9.8kg in the plastic container. I think I will shake them portion-wise in the white colander to filter away the leftovers, petals etc. I'm betting on that it'll come off easier when they're frozen. I'm thinking the hip-wall needs softening, that is what seem to happen in nature when they're left in the colder weather. They soften inside and the skin/wall grows soft too.
| + | * [[/Season 2016|Season 2016]] |
| − | | + | * [[/Apple_Harvest_2016|Apple Harvest 2016]] |
| − | '''2013/11/27''' I shook the frozen rosehips to try to shake off the dirt, this was somewhat successful. Then I rinsed them with the showerhead. Then I cooked them at low temp for about an hour.
| + | * 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. |
| − | They went quite soft. I reused the water 3litres twice, then added 2kg of sugar and put it back in the vat. I also took about 200ml and added 5ml of the yeast for a starter.
| + | * [[/Season 2018|Season 2018]] |
| − | | + | ** [[/Gin making|Gin making]] |
| − | '''2013/11/28''' I added 1L of water and 1kg of sugar, so 4litres and 3kg in total. I also moved to a 30L vat, the 15L vat seemed to have too little room on the top. Total weight = 9.8+4+3 = 17kg.
| + | * [[/Season 2019|Season 2019]] |
| − | | + | * [[/Season 2020|Season 2020]] |
| − | '''2013/11/29''' Have added in the starter, put on the airlock and moved the vat into the boiler-room. This is going to be interesting. 16:50 Saw a bubble from the hips.
| + | ** [[/Distillations 2020|Distillations]] |
| − | | + | ** [[/Season 2020/Sale of press+shredder|Sale of press+shredder, 27 August]] |
| − | '''2013/12/01''' there is pressure in the rosehips, but no sustained bubbling.
| + | * [[/Juice making|Juice making]] |
| − | | + | * [[/Season 2021|Season 2021]] |
| − | '''2013/12/02''' the rosehips have started to bubble slowly.
| + | ** [[/Season 2021/Distillations|Distillations]] |
| − | | + | ** [[/Season 2021/Gin making|Gin making]] |
| − | 2013/12/8 rosehips are bubbling steadily, three times faster than pearjuice and -mash.
| + | ** [[/Season 2021/Fermentations|Fermentations]] |
| − | 2013/12/16 rosehips are bubbling steadily.
| + | * [[/Season 2022|Season 2022]] |
| − | 2013/12/28 rosehips are bubbling steadily.
| + | ** [[/Season 2022/Distillations|Distillations]] |
| − | 2014/6/1 rosehips bubbling slowly.
| + | * [[/Season 2023|Season 2023]] |
| − | 2014/1/13 rosehips are bubbling.
| + | ** [[/Season 2023/Distillations|Distillations]] |
| − | 2014/1/14 rosehips bubbling.
| + | * [[/Season 2024|Season 2024]] |
| − | 2014/1/20 rosehips bubbling.
| + | ** [[/Season 2024/Distillations|Distillations]] |
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| − | <br/><tt>2014/02/02</tt> rosehips bubbling.
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| − | <p><tt>2014/09/13</tt> the rosehips have stopped bubbling long ago. I am wondering if adding some pektinase now might change anything? Hmm, apparently rose hips do not contain any pektin. Maybe give them a good stir with the drill?</p>
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| − | ==Birnebrand 2014==
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| − | ===Vat V - birnetrester, frozen+fresh===
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| − | No. 5 is a 30L vat. It's got the remnants of
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| − | * 15kg fresh+squeezed pears, also pureed in Nadine's Champion juicer,
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| − | * 15kg fresh+squeezed pears | + | |
| − | * 2 x 15kg of frozen+squeezed | + | |
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| − | Approx 30kg mash in total, it's pretty much full.
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| − | '''2014/09/06''' 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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| − | '''2014/09/07''' Added yeast from a starter made with 2ml from the bottle.
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| − | '''2014/09/10''' Added 2L water and 2kg of sugar.
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| − | '''2014/09/10''' Bubbling violently, almost overflowing.
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| − | '''2014/09/11''' Still bubbling a lot, did not overflow sofar.
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| − | '''2014/09/12''' The overflow risk is due to air (CO2) from below pushing up the mash.
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| − | '''2014/09/14''' still bubbling a lot, the vat is full, overflow risk still real.
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| − | ===Vat VI - birnetrester, frozen only===
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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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| − | '''2014/09/12''' It has started to produce the acetone-like smell, nothing has been added sofar.
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| − | '''2014/09/13''' Weight is about 15kg. Have added 10ml pektinase diluted in 150ml of water. Expect to add last 5kg of trester tomorrow.
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| − | '''2014/09/14''' Have added most of the left over from squeezing. Also added another 10ml pektinase, 2L of water with 2kg of sugar and the yeast starter.
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| − | ===Vat VII - birnemost===
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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. I'm guessing that I should be subtracting the sugar content of the juice, but I
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| − | don't have an oechsle (refracto-)meter.
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| − | '''2014/09/12''' Status: 67L of juice, 23kg sugar mixed in. Have another 15kg of pear defrosting, should be ready for Sunday.
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| − | '''2014/09/14''' Have added the rest, status appears to be 79L of juice with 27kg of sugar. The vat is full, it even spilled over a bit when I added the last 2+2.
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