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| + | <h2>First steps 2013</h2> | ||
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| + | <h3>Rosebuds</h3> | ||
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| + | 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. 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. | ||
| + | 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. | ||
| + | 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. | ||
| + | 2013/12/1 there is pressure in the rosehips, but no sustained bubbling. | ||
| + | 2013/12/2 the rosehips have started to bubble slowly. | ||
| + | 2013/12/8 rosehips are bubbling steadily, three times faster than pearjuice and -mash. | ||
| + | 2013/12/16 rosehips are bubbling steadily. | ||
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<h2>Birnebrand 2014</h2> | <h2>Birnebrand 2014</h2> | ||
Revision as of 07:30, 13 September 2014
First steps 2013
Rosebuds
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. 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. 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. 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. 2013/12/1 there is pressure in the rosehips, but no sustained bubbling. 2013/12/2 the rosehips have started to bubble slowly. 2013/12/8 rosehips are bubbling steadily, three times faster than pearjuice and -mash. 2013/12/16 rosehips are bubbling steadily.
Birnebrand 2014
Vat V
No. 5 is a 30L vat. It's got the remnants of
15kg fresh+squeezed pears, also pureed in Nadine's Champion juicer, 15kg fresh+squeezed pears 2 x 15kg of frozen+squeezed approx 30kg mash in total, it's pretty much full.
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. 2014/09/07 22:00 Added yeast from a starter made with 2ml from the bottle. 2014/09/10 16:00 Added 2L water and 2kg of sugar. 2014/09/10 22:00 Bubbling violently, almost overflowing. 2014/09/11 08:00 Still bubbling a lot, did not overflow sofar. 2014/09/12 09:00 The overflow risk is due to air (CO2) from below pushing up the mash.
Vat VI
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.
2014/09/12 It has started to produce the acetone-like smell, nothing has been added sofar.
Vat VII
No. 7 is the 100L VAT I got at the Landi moving sale last year in Egg.
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. 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 don't have a oechsle meter.
2014/09/12 Status: 67L of juice, 23kg sugar mixed in. Have another 15kg of pear defrosting, should be ready for Sunday.
