brettanomyces project updates, mead bottling

I wrapped up a long weekend of turkey and football with an intense bottling session down in the basement.

  • I kegged and bottled each of the three versions of my all-brett blonde.  after three weeks in the fermentor, the WLP644 trois strain finished at 1.006, the WLP653 lambicus strain finished at 1.011, and I was surprised to find that the WLP650 brux strain finished highest at 1.012.  the brux batch finished high enough that I placed all the brux bottles in a cooler to carb up (these should get consumed pretty fast, but you can never be too safe!).  I’m planning on trying a bottle of each variety in a week for a comprehensive tasting/comparison.
  • I also bottled each of the bkyeast half-gallon test batches that had been fermenting for about a month.  each half-gallon batch yielded four 12oz bottles and about 10oz of slurry.  the C2 cantillon isolate finished at 1.010, the C3 cantillon isolate finished at 1.012, and the wyeast berliner isolate (which had a pretty impressive pellicle and was crystal clear) finished at 1.008.  each sample had a unique and exciting flavor profile that I will elaborate upon in a week or two once the bottles carb up and I can get a proper tasting in.

after bottling and kegging the cornucopia of brett variations, I tossed some corks in my bucket of sanitizer and jumped right into bottling the last iteration of my mead, which entered the fermentor sixteen months ago.

  • mead is great for the holidays – it can be substituted for white wine at the dinner table and it also makes a great gift that can be stashed away for decades.  after a long secondary in a keg, my mead turned out crystal clear and managed to finish at 0.997 for an abv of 13.59%.  my sample had an intense honey and wildflower aroma.  I think my next mead will be a melomel (fruit mead) – maybe I can make use of some of my persimmon stash

               

               

 

 

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