boiled for 30 mins with
Two handfuls of raisins
Dash of Cinnamon
One diced vanilla bean
One fling of allspice
One puff of cloves
6 oz bottling cane sugar
Chilled to room temp with
64 oz White grape juice
64 oz Apple juice
Transferred through the filter-funnel, removing all the fruity bits - and keeping all that stoopid cinnamon, probably. Just a hit of cool water from the brewing shower into the blue corney to get up to 3.5 gallons. Pitched with a proofed packet of bread yeast, and, just to hedge the bet, a packet of Nottingham. OG: .1070, potential alc: 10%. A slurp of the pre-pitched must tasted just like friggin' wassail. Blasted apple juice. This was supposed to be a mead.
Next time, let's use predominant amounts of honey and some champagne yeast in our mead, whaddya say?
Day 2: OMB, the bread yeast and nottingham are making the air in the fermentation closet smell like buttgas.
Day 20: Racked off and back into the same corney. Two things: first, FG is zero. There is no residual sugar, so it's a true sour apple flavor.
Second, 90% of taste is smell, and the batch still smells like a orangutan's orangy asscrack.
Into the garage you go for solitary confinement to see if you can dissemble into something presentable over the next 6 months. Don't come back unless you do so.
Final notes. After all was done, this is all that needs be said: This one got poured down the sink. Cheap apple juice? Wrong yeast? Yeah, all of my fears confirmed.
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