Riesling Pyment

The Riesling Pyment and Wine are in the fermenter. This one is going to be interesting, as the kit came with an "F-pack". This is added to the wine after stabilizing. To achieve the F.G. I wanted while still using the pack, I lowered O.G and F.G. of the batch to compensate. The fun part will be splitting up the F-pack between the batches, which means I pretty much have to do both on the same day.

Here's hoping...

New Pinot Noir Pyment

My second red wine kit pyment is in the fermenters. This time, since the Oregon Yamhill Pinot Noir kit is no longer available, I used its replacement, the Sonoma Valley Pinot Noir kit. The experience was almost exactly the same as last time. After prep, the 6 gallons of wine juice from the kit had an OG of 1.092. After splitting, I added 9 pounds of orange blossom honey and 1.25 gallons of water to bring the pyment O.G. to 1.122. I pitched 10g of RC-212 yeast prepped with Go-Ferm in the pyment. I added 1 oz of house toast french oak cubes in the wine, and 2 oz in the pyment.

I'm going to rest, and I hope to have the Riesling pyment done tonight.

The Chocolate Raspberry Port is bubbling nicely.

Port

My Chocolate Raspberry Port kit is in the fermenter. Pitched yeast at 5 p.m. Everything went pretty smooth, except for the fact that a small piece of cardboard from the box fell into the fermenter. Best I can tell it's at the bottom. I'm not going to worry. The yeast should get this thing up in alcohol pretty quick. I'll get the brew off of it at first racking.

Might have a chance to get the wine/pyments started tomorrow. We'll see.

Prep Work

Man, was I behind on stuff...

The lager has been kegged. It is now carbonating out in the kegerator.

The Apple Butter Cyser is now in a glass carboy (secondary). It's a little too cinnamony, so I'm letting it sit to see if that smooths out. It is now the only carboy I have with brew in it. *snif*

I have all I need for this weekends brews. Now I just need to mop the floor...

I'm BACK!

Wow. What a Winter.

Something happened to me that is the bane of homebrewers everywhere: I got busy. Not good. The batches I had going just sat for a while. *sigh*

The Braggot is okay, but it's obviously been oxidized. Not salvageable.
The Cyser I had going is WAY too tart. Not sure what happened. Not going to keep it.
The Orange Cinammon is okay, but it's got the taste of fermented oranges in it. Not what I was going for.
The Apple Butter Cyser survived. It's supposed to be racked onto cinnamon and nutmeg, but I like it JUST the way it is. I'm going to bottle it as soon as I decide what to bottle it in.
The malty lager came through very well. Its as if it's been lagered for a few months... go figure. I'll be kegging it asap.

I've spent a while straightening up and cleaning the brew room. Hopefully I can get started on some new projects this weekend. Things I have planned are:

• Winexpert Chocolate Raspberry Port kit (finally)
• Winexpert Sonoma Valley Pinot Noir kit (probably go half Pyment on this)
• Winexpert Washington Columbia Valley Riesling (ditto)
• Beer Yeast Mead Honey experiment (One beer yeast, different honeys)
• Russion Imperial Stout Braggot (try again eventually)

That should keep me busy for a while, at least.