summersolstice
Well-Known Member
I had a PM requesting help with a pyment using Alexander's concentrate and rather than reply directly I thought it would better shared with the entire board. Please feel free to tweak it any way you wish. I pitched the yeast for this pyment seven months ago and I currently have it bulk aging in a 7-gallon Hungarian oak barrel.
2 cans of Alexander's Chablis
14 lbs local alfalfa honey
Water to 7 gallon
OG 1.106
Hydrate 2 packages Lalvin K1V-1116 yeast with 2 1/2 cups of 104F water in 1t of Go-Ferm
Add 1/2t DAP to the must prior to pitching yeast. Add 1t Fermaid-K at the end of the lag phase (10 hours of so). Add 1t Fermaid-K at the 1/3 sugar break (a couple days). Add 1t Fermaid-K at 2/3 sugar break.
Oxygenate thoroughly twice a day until the 1/3 sugar break. Stir gently once a day until fermentation is complete.
I transfered to the barrel after 8 days, when the gravity was 1.004. Now would be the time to add any spices, if that's what you want, or simply let it settle in for a lengthy period of bulk aging. I'll list what I added but be aware that I haven't tasted this at all so I don't know how it will turn out.
4 slivers ginger
1/2 cinnamon stick
5 cloves
8 cardamom beans
2 teaspoons grains of paradise
2 teaspoons blade mace
about 20 or so Juniper berries
zest from 1 lemon
zest from 1 lime
2 grams Saaz hops
Good luck!
2 cans of Alexander's Chablis
14 lbs local alfalfa honey
Water to 7 gallon
OG 1.106
Hydrate 2 packages Lalvin K1V-1116 yeast with 2 1/2 cups of 104F water in 1t of Go-Ferm
Add 1/2t DAP to the must prior to pitching yeast. Add 1t Fermaid-K at the end of the lag phase (10 hours of so). Add 1t Fermaid-K at the 1/3 sugar break (a couple days). Add 1t Fermaid-K at 2/3 sugar break.
Oxygenate thoroughly twice a day until the 1/3 sugar break. Stir gently once a day until fermentation is complete.
I transfered to the barrel after 8 days, when the gravity was 1.004. Now would be the time to add any spices, if that's what you want, or simply let it settle in for a lengthy period of bulk aging. I'll list what I added but be aware that I haven't tasted this at all so I don't know how it will turn out.
4 slivers ginger
1/2 cinnamon stick
5 cloves
8 cardamom beans
2 teaspoons grains of paradise
2 teaspoons blade mace
about 20 or so Juniper berries
zest from 1 lemon
zest from 1 lime
2 grams Saaz hops
Good luck!