This one is a slow ferment... today we're down to 1.100. Temp has been about 68F but it is going, a cap forms, and after a stir some of the CO2 escapes. It has a dark, thick, sweet syrupy smell to it is the best way I can describe it. It tastes wonderful, aside from being pretty sweet at the moment. Slight molasses in a pecan pie maybe, with a very light citrus finish that is very complementary. In a future trial, provided all continues to go well, I might use some dates in place of the raisins.
I'm curious about the oil component from the pecans and have been asking myself questions and trying to make observations:
- Do I keep it on top or mix it in?
- Will it inhibit any oxygenation?
- Is there some flavor in there and will it impart or detract from a larger flavor profile?
- Will this oil cause any problems with any of my plastic equipment (containers, racking components) or testers?
- Are there any issues with the oil and yeast (sugar/oxygen uptake and metabolism)?
- What will time do with the oil / increasing alcohol content / solubility / flavor
Just some meandering thoughts on my end. If anyone has had some experiences with these questions I would love to hear them. Warning... it may prompt more questions!
I tried testing pH again but the meter wouldn't calibrate so I need to get a new probe. I'm sure it's lasted longer than expected. It does read pH in different settings so I don't think it's unable to read a pH, it just gives me a warning when I try to calibrate.