greenmage
Active Member
- Joined
- Jun 1, 2018
- Messages
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So I've been brewing for a couple of years now (with lots of help from forums, thanks by the way) and I've been wanting to start experimenting with different flavor combinations (I'm a cook so it comes naturally lol). I've been working on a recipe for a little while and any input/recommendations would be greatly appreciated...
5lbs buckwheat honey
~13lbs clover honey
~12lbs blueberries
~12lbs pomegranate
Hibiscus
Meadowsweet
Possibly wormwood or hops for bittering
Red Star premier classique yeast (rehydrated with goferm)
Fermaid O (using TOSNA I've been reading about)
Buhl water (a local spring water)
SuperKleer
5 gallons finished batch size
Target SG of 1.130-1.140
I'm going to be making a tea from the hibiscus and meadowsweet (when my flowers come I will find the ratio I like best) then add honey to SG. Add 2/3 fruit in primary and remaining 1/3 in secondary (after watching a podcast with Steve Piatz I'm going to freeze the fruit beforehand). I don't like to use sulfides or sorbates so I plan on bulk aging til most/all yeasties drop out. Then fining agents to finish.
So questions would be, has anyone used meadowsweet? Is pectic enzyme necessary? What would be better for bittering? Any other tips/recommendations?
Others I've been thinking about include mint/blueberry, chocolate, and burnt honey/banana...
5lbs buckwheat honey
~13lbs clover honey
~12lbs blueberries
~12lbs pomegranate
Hibiscus
Meadowsweet
Possibly wormwood or hops for bittering
Red Star premier classique yeast (rehydrated with goferm)
Fermaid O (using TOSNA I've been reading about)
Buhl water (a local spring water)
SuperKleer
5 gallons finished batch size
Target SG of 1.130-1.140
I'm going to be making a tea from the hibiscus and meadowsweet (when my flowers come I will find the ratio I like best) then add honey to SG. Add 2/3 fruit in primary and remaining 1/3 in secondary (after watching a podcast with Steve Piatz I'm going to freeze the fruit beforehand). I don't like to use sulfides or sorbates so I plan on bulk aging til most/all yeasties drop out. Then fining agents to finish.
So questions would be, has anyone used meadowsweet? Is pectic enzyme necessary? What would be better for bittering? Any other tips/recommendations?
Others I've been thinking about include mint/blueberry, chocolate, and burnt honey/banana...