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<h3>Vat V</h3> | <h3>Vat V</h3> | ||
| − | No. 5 is a 30L vat. It's got 3 x 15kg of frozen+squeezed | + | No. 5 is a 30L vat. It's got the remnants of 3 x 15kg of frozen+squeezed plus 2 x 15kg fresh+squeezed pears, approx 15+20kg, I think. It's pretty much full. |
2014/09/06 nn:nn Have added 10ml pektinase diluted in 100ml water to the trester. The first part had already started fermenting, and smelled like acetone. | 2014/09/06 nn:nn 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. | 2014/09/07 22:00 Added yeast from a starter made with 2ml from the bottle. | ||
Revision as of 06:55, 11 September 2014
Birnebrand 2014
Vat V
No. 5 is a 30L vat. It's got the remnants of 3 x 15kg of frozen+squeezed plus 2 x 15kg fresh+squeezed pears, approx 15+20kg, I think. It's pretty much full.
2014/09/06 nn:nn 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.
