Crushday:
Sorry to pester you. Thanks for the calculator- am I correct that if I start out with 975 ml liquor and want it to be 30 % ABV I have to add 1463 ml syrup. Is that correct? Thanks Monty
Started a new batch of Lemons in 190 proof Everclear. But can’t find my original recipe. How much water & sugar to drop it to 30% alcohol. It was a liter bottle of everclear and 14 lemons. Thanks for any info. Monty
It was down to .98 this morning so transferred to carboy for secondary fermentation. Tasted it - think it is the best wine I’ve ever tasted at this stage. I’m impressed. Old Corker I’ve got a Amarone that went over a year old a couple months ago. It also was really good.
Did the RJS En Primeur Amarone w/skins - it’s been in the bottle for a year and a half opened a couple bottles at 1 year it was excellent - will leave till it’s 2 and start drinking. Can’t wait
Started it today. Substituted ec1118 with BM4x4 and added go-ferm. Sg was 1.20 also bumped oak up from 80 to 100 gr. When Sg is down 1/3 plan to add 5 gr ferm - k then when drops 1/3 again add another 5 gr.
Don’t think it will get that high but fermented dry should give 16%. We will see. I see...
BM4x4 I used 7.5 g of yeast and 7.5 g of Go Ferm in a cup of water which is between 95F-105F (so I target 100F), stir and let sit for 20 minutes then pitch without stirring. When 1/3 of sugar depleted, add 5 grams of Ferm K.