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To get started with this blank [[TiddlyWiki]], you'll need to modify the following tiddlers:
* [[SiteTitle]] & [[SiteSubtitle]]: The title and subtitle of the site, as shown above (after saving, they will also appear in the browser title bar)
* [[MainMenu]]: The menu (usually on the left)
* [[DefaultTiddlers]]: Contains the names of the tiddlers that you want to appear when the TiddlyWiki is opened
You'll also need to enter your username for signing your edits: <<option txtUserName>>
<<importTiddlers>>
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<link rel='alternate' type='application/rss+xml' title='RSS' href='index.xml' />
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These [[InterfaceOptions]] for customising [[TiddlyWiki]] are saved in your browser

Your username for signing your edits. Write it as a [[WikiWord]] (eg [[JoeBloggs]])

<<option txtUserName>>
<<option chkSaveBackups>> [[SaveBackups]]
<<option chkAutoSave>> [[AutoSave]]
<<option chkRegExpSearch>> [[RegExpSearch]]
<<option chkCaseSensitiveSearch>> [[CaseSensitiveSearch]]
<<option chkAnimate>> [[EnableAnimations]]

----
Also see [[AdvancedOptions]]
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http://www.homebrewing.org/

Sell [[Brewer's Heat Pad|http://www.homebrewing.org/Heat-Pad-for-Beer-and-Wine-Making_p_2509.html]] for $36.
!Andy's ABV Calculator
[[Calculator|http://www.rooftopbrew.net/abv.php]] computes ABV from starting and ending SG, adjusted for temperature.

!Brewer's Friend ABV Calculator
Alcohol By Volume Calculator at Brewer's Friend, with more accurate "alternate" calculation for high-gravity brews.

https://www.brewersfriend.com/abv-calculator/

!Brewer's Friend Hydrometer Temperature Adjustment Calculator
Hydrometer Temperature Adjustment Calculator at Brewer's Friend, for calculating temperature adjustments to specific gravity readings.

https://www.brewersfriend.com/hydrometer-temp/
!7/3/2018
Started a six gallon batch of cider from a kit.

!Result
Records are missing, but this was a successful brew. Ended up with ~60 bottles of tart but quite drinkable cider.
5 gallons unpasteurized cider (from Monnin's Fruit Farm)
5 tsp yeast nutrient (LD Carlson)
5 tsp priming sugar
2 1/2 tsp pectic enzyme (LD Carlson)
5 Campden tablets
1 packet White Labs WLP775 English Cider yeast

!8/30/20
Bought five gallon jugs of cider at Monnin's Market. Dumped into sterilized 6 gallon bucket and sealed with lid with an airlock.

!9/2/20
Pitched the yeast directly into the bucket, along with the other ingredients. (The priming sugar was a mistake, but a harmless one.)

S.G. was 1.052 (temperature adjusted).
pH was 3.5. (Used the digital meter, as test strips were inconclusive.)
Acidity is .4% tartaric, or .356% malic (3.56 g/L).

As the yeast's attenuation range is 80-100%, expected ABV is 5.51 - 6.88%.

!9/5/20
First observed activity - bubbling and a pleasant smell - this evening.

Bucket was in an insulated bag, so I added frozen water bottles to reduce temperature from ~78 ambient to ~72.

!9/6/20
Activity continues.

!9/14/20
SG os 0.998 @ 70 degrees, 0.999 corrected.
Added black Tilt hydrometer to bucket.

!9/26/20
Opened to check on it.

SG is now 0.996 @ 76 degrees, 0.998 corrected.
ABV should be 7.14%.(alternative method).
pH is 3.6
Acid titration is inconclusive.

Added 3 tbsp pectic enzyme by accident.







5 1/2 gallons unpasteurized cider (from Monnin's Fruit Farm)
5 tsp yeast nutrient (LD Carlson)
2 1/2 tsp pectic enzyme (LD Carlson)
6 Campden tablets, crushed

!!Yeast starter:
2 pints of water
1/2 cup Dried Malt Extract
1 packet White Labs WLP775 English Cider yeast

!9/5/20
Made yeast starter with the intention of re-pitching in Cider Batch #2. Turned out that wasn't needed, so I refrigerated the starter.

!9/11/20
Bought five gallon jugs and one half gallon of cider at Monnin's Market. Dumped into sterilized 6 gallon bucket with Campden tablets and sealed with lid with an airlock.

!9/14/20
Pitched the yeast starter, along with the nutrient and pectic enzyme.
Added yellow Tilt hydrometer.
SG is 1.043 @ 77.8 degrees, 1.045 corrected.
pH is 3.4.
Titrated acid is .4% tartaric.

Kept mostly within recommended 68 -75 degree range with ice bottles in cooler.

!9/21/20
According to the Tilt, it reached its final gravity of 0.994 - 0.995.
ABV should be ~6.5%.
5 gallons unpasteurized cider (from Monnin's Fruit Farm)
5 tsp yeast nutrient (LD Carlson)
2 1/2 tsp pectic enzyme (LD Carlson)
6 Campden tablets

!!Yeast starter:
2 pints of water
1/2 cup Dried Malt Extract
1 packet White Labs WLP775 English Cider yeast

!9/25/20
Made yeast starter and left to stir overnight.

!9/26/20
Bought five gallon jugs of cider at Monnin's Market. Dumped into sterilized 6 gallon bucket with pectic enzyme and Campden tablets (crushed) and sealed with lid with an airlock.
Refrigerated starter.

!9/27
Pitched yeast starter and added nutrient.
Added black Tilt hydrometer.
SG is 1.050 @ 75 degrees, 1.051 corrected.
pH is 3.5.

Kept bucket mostly within recommended 68-75 degree range with ice bottles inside cooler.

!9/28/20
Bubbling noted.
SG is dropping per the Tilt.

!10/3/20
Per the Tilt, reached its final SG of 0.992.
ABV should be 7.75%.
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SecondaryMid: #db4
SecondaryDark: #822
TertiaryPale: #eee
TertiaryLight: #ccc
TertiaryMid: #999
TertiaryDark: #666
QuaternaryPale: #cf8
QuaternaryLight: #8f1
QuaternaryMid: #4b0
QuaternaryDark: #140
Error: #f88
Raw honey, never heated. Varieties are "premium", "light", "dark" or "spring", "summer" and "fall"..

4928 Long Farm Lane
Trenton OH 45067
513-428-0375

Light or Dark:
$12.00 / pint (~1.5 pouns)
$21.00 / quart (~3 pounds)
$75.00 / gallon (~12 pounds)

Bought two quarts of Dark at "3rd on 3rd" market on 9/21/14.

Also sells at the Webster Street Market.

DLM's private label honey is produced by Al Tuttle, a Miami Valley beekeeper. The honey is unprocessed, raw, and 100% local.

Al is at DLM Farmers' Markets during the summer months.
Supplier of raw Ohio honey, including tulip poplar varietal

Isaac and Jayne Barnes
9642 Randle Road
Williamsport, Ohio 43164
740-225-2462 (Isaac)
330-763-4752 (Jayne)
info@honeyrunfarm.com
http://www.honeyrunfarm.com

Purchased 1 ga. tulip poplar at North Market, Columbus, Ohio on 9/29/2012. (//Note: Gallon jug was mislabeled as 32 oz. instead of 128, and actually contained 140//).

Purchased 12 lbs. (17 1/2 cups) goldenrod  at North Market, Columbus Ohio on 9/14/13.

Purchased 12 lbs. Fall Harvest at North Market, Columbus Ohio on 10/25/14.
<<importTiddlers>>
!!Cider Batches
<<list filter [tag[cider]] [tag[batch]]>>
!!Mead Batches
<<list filter [tag[mead]] [tag[batch]]>>
!!Quick Mead Batches
<<list filter [tag[quickMead]] [tag[batch]]>>
!!Soda Batches
<<list filter [tag[soda]] [tag[batch]]>>
!!Wine Batches
<<list filter [tag[wine]] [tag[batch]]>>
!!Honey Sources
<<list filter [tag[honey]] [tag[source]]>>
!!Supplies Sources
<<list filter [tag[supplies]] [tag[source]]>>
!!Information
<<list filter [tag[info]]>>
!!Tools
<<list filter [tag[tools]]>>
Honey & maple syrup sales

New Madison, OH
937-273-2117

Bought 2 3lb. jars via Ted Stephens sometime around 10/1/14. Variety unknown.
15 lbs. clover / generic honey ([[Robert Irvin & Sons]])
4 ga. spring water
2 tsp. yeast nutrient (LD Carlson)
1 tsp. yeast energizer (LD Carlson)
2 packets yeast (Lalvin 71B-1122)

!6/13/11
Put down in 6.5 ga. Plastic bucket.
SG 1.102

Fermentation (bubble interval):
|6/14|6/15|6/17|6/28|6/30|7/7|7/10|
|0.5s|1.5s|2.2s|19s|29s|3:51|13:16|

!7/10/11
Racked to 5 ga. glass carboy.
SG 0.990

!2/5/12
Bottled
Just over 4.5 gal., 22 750ml bottles + 3 1/2 taster bottles
SG 0.996 (14.5% ABV)
Turned out to be a hydromel -- a weak, dry mead.

!4/10/12
Vinometre: 8%
Titration .4%
Comments: Aroma is sharp. Taste disappointing. Not enough flavor up front, sharp and unpleasant going back.

!3/30/13
Taste has mellowed considerably. Stiil could use more aging.
44 oz. sourwood honey ([[Robert Irvin & Sons]])
3 qt. filtered tap water
1 tsp. yeast nutrient (LD Carlson)
1 tsp. yeast energizer (LD Carlson)
1 packet yeast (Lalvin 71B-1122)

!6/17/12
Put down in plastic bucket.
SG 1.101
pH test via paper strips inconclusive, but probably above 4.4

!6/23/12
No fermentation evident.
Pitched a second packet of yeast.
pH appears to be 3.4 - 3.6.

!7/2/12
pH measured w/ electronic meter: 3.6
Added 4 tsp of potassium bicarbonate (way too much; I misread the acid units -- d'oh!). After stirring and waiting for foam to subside, pH is 6.7.

!8/5/12
Still no fermentation.
Aborted.
5 lbs. clover / generic honey ([[Robert Irvin & Sons]])
1 2/3 ga. spring water
2 tsp. yeast nutrient (LD Carlson)
1 tsp. yeast energizer (LD Carlson)
1 packet yeast (Lalvin 71B-1122)

!8/5/12
Put down in 2 ga. plastic bucket.
SG 1.096
pH 6.0

After 32 hours, fermentation is proceeding at one bubble every 3 seconds.

!8/10/12
Fermentation is proceeding at one bubble every 48 seconds.

!10/28/12
Racked to 1 ga. glass jugs. Pretty cloudy.
SG 0.990

!3/16/13
Much clearer. Racked again to 1 ga. glass jugs.
SG 0.994
Looks like another hydromel. Taste is good though weak.

!4/9/13
Still pretty clear. Just a bare amount of cloudiness at the very bottom.
Bottled in 7 750 ml bordeaux bottles and 1 1/2 6.3 oz sample bottles.
SG 0.994 (ABV 13.6%)
Taste is pretty similar to [[Mead Batch 1]].

Bottling procedure needs work. Getting lots of air in wand.
1/2 ga. [[Honeyrun Farm]] tulip poplar honey
1 ga. Kroger spring water
1 1/2 tsp. yeast nutrient (LD Carlson)
3/4 tsp. yeast energizer (LD Carlson)
1 tube White Labs Sweet Mead / Wine Yeast (WLP720)

!2/24/13
Put down in 2 ga. plastic bucket.
SG 1.135 (by design, for a sweet mead at 14% ABV)
pH 6.2

!3/11/13
No fermentation evident.
Created starter:
* 3 cups must
* 1 tblsp. DME (LD Carlson Briess / Pilsen Light)
* 1/4 tsp. yeast nutrient (LD Carlson)
* 1/4 tsp. yeast energizer (LD Carlson)
* 1 tube White Labs Sweet Mead / Wine Yeast (WLP720)
* Placed in 1 ga. glass jug w/ fermentation lock

!3/16/13
No sign of fermentation in starter.
Rehydrated / proofed 1 packet Lalvin EC-1118 dry yeast w/
* 50ml tap water
* 1 tblsp. DME (LD Carlson Briess / Pilsen Light)
* 1/4 tsp. yeast nutrient (LD Carlson)
* 1/4 tsp. yeast energizer (LD Carlson)
Added to starter jug, shook for one minute, replaced lock.

!3/30/13
No sign of fermentation in the starter.
However, I remembered that there had been an alcoholic smell when I removed some of the must for the starter. Noted same smell when opening the bucket, so I measured the SG: 1.022
Apparently the fermentation occurred when I wasn't looking, possibly very slowly.
15% ABV is indicated, and SG of 1.022 is close to the 1.025 target, so this may be successful after all.
Taste is appropriately sweet, and not bad at all considering that there is still considerable cloudiness.
Racked to two 1 ga. glass jugs.

!4/15/13
Quite a bit of sediment on the bottom.
Racked to two 1 ga. glass jugs.

!10/20/13
Racked to a 2 ga. plastic bucket preparatory to bottling.
9 1/2 cups (76 fl. oz.) [[Honeyrun Farm]] tulip poplar honey
1.5 ga. Kroger spring water
2 tsp. yeast nutrient (LD Carlson)
1 tsp. yeast energizer (LD Carlson)
1 slap pack Wyeast 4184 "Sweet Mead" yeast

!3/28/13
Pulled yeast from refrigerator to warm to room temperature.

!3/29/13
Broke inner packet to activate yeast.

!3/30/13
Heated honey w/ 1/2 ga. water.
Added 1/2 ga. cooled water, then another 1/2 ga. to get to SG 1.110.
Put down in 2 ga. bucket. (Just barely fit!)

Goal is a sweet mead (SG 1.025) w/ 11% ABV (per yeast rating).

Showed vigorous fermentation activity within 15 hours.

!4/15/13
Racked to 3 ga. glass carboy.
SG 1.005, indicating ABV 14%. Should indicate a dry mead, but I've seen SG reverse itself before bottling. so we'll see.
Tastes a bit raw but good -- like quick mead. Fairly sweet (?), or at least honeyful.

!5/5/13
Racked to another 3 ga. glass carboy.

!5/18/13
Checked SG: 1.004.
6 lbs. / 8 1/2 cups (68 fl. oz.) [[Northern Brewer]] California orange blossom honey
1.25 ga. Kroger spring water
2 tsp. yeast nutrient (LD Carlson)
1 tsp. yeast energizer (LD Carlson)
1 slap pack Wyeast 4184 "Sweet Mead" yeast

!5/2/13
Pulled yeast from refrigerator to warm to room temperature.

!5/3/13
Broke inner packet to activate yeast.

!5/5/13
Heated honey w/ 1/2 ga. water.
Added 3/4 ga. cooled water to get to SG 1.118.
Put down in 2 ga. bucket.

Goal is a sweet mead (SG 1.034) w/ 11% ABV (per yeast rating). Should still be in sweet range if yeast produces a bit more alcohol.

Used heating pad and digital temperature controller to maintain temp between 70 and 75. Seems to work very well.

Some sluggish exhalation observed after 36 hours.

!5/18/13

Fermentation continued steadily, though never so enthusiastically as [[Mead Batch 5]]. Still going today.

Currently light colored and cloudy. SG is 1.046, which indicates ~9.6% ABV. Hopefully it will continue a bit further.

!8/18/13

Extracted a test bottle. SG is 1.034 -- spot on! Taste is very good, although it can use some smoothing out.

!10/20/13

Racked to another plastic bucket preparatory to bottling. Brought some cloudiness over, so may need to rack again.

!11/23/13

Bottled! Filled each bottle with CO2 first.

Got seven 750 bordeaux bottles plus three taster bottles. Medium gold color and fairly clear. Excellent taste! SG is still 1.034, for an ABV of 11.2%.

12 lbs. / 17 1/2 cups (140 fl. oz.) [[Honeyrun Farm]] goldenrod honey
2.375 ga. (304 fl. oz.) Kroger spring water
3 1/2 tsp. yeast nutrient (LD Carlson)
1 3/4 tsp. yeast energizer (LD Carlson)
1 slap pack Wyeast 4184 "Sweet Mead" yeast

!10/12/13
Pulled yeast from refrigerator to warm to room temperature. Broke inner packet to activate yeast. Pouch (which was six months old) took most of a week to swell.

!10/20/13
Heated honey w/ 1/2 ga. water.
Added remaining water (cooled) to get to SG 1.118.
Put down in 6 ga. bucket.

Goal is a sweet mead (SG 1.034) w/ 11% ABV (per yeast rating). Should still be in sweet range if yeast produces a bit more alcohol.

Used heating pad and digital temperature controller to maintain temp between 70 and 75.

Fermentation evident (though not vigorous) after 42 hours. More active after about a week.

!11/17/13

Fermentation has slowed way down. Pulled a taster bottle, and it is very promising!

!11/24/13

Racked to a 3 ga. glass carboy. Filled carboy with CO2 from keg charger first. Hose was attached to bottling wand.

Siphoning stopped working after 2 1/2 gallons or so. Had to pump the remainder out, so some inadvertent aeration was done. Did not have quite enough to fill the carboy to the neck. Filled airspace with CO2 before inserting cork w/ fermentation lock.

SG is 1.033, making the ABV 11.3%.

!?/?/20

Airlock had been dry for some time. I refilled it.

!9/27/20

Opened carboy to examine and sample.

No solids on top. No off smells or tastes. Very clear, with a dark amber color. Intense but very good taste.

SG is 1.036 @ 74 degrees, 1.037 adjusted. Not sure why reading would be higher than previous - maybe evaporation?

ABV possibly as high as 12.25% by alternative calculation.

!10/4/20

Racked to a bucket (since there were considerable lees), and then bottled and corked. Yield is 13 wine bottles and 1/2 a taster bottle.
5.75 lbs. / 72 fl. oz. [[Debs Beez]] dark honey
1.19 ga. Kroger spring water
2 tsp. yeast nutrient (LD Carlson)
1 tsp. yeast energizer (LD Carlson)
1 slap pack Wyeast 4184 "Sweet Mead" yeast

!10/26/14
Pulled yeast from refrigerator to warm to room temperature.
Broke inner packet to activate yeast.

!11/2/14
Heated honey w/ 1/2 ga. water.
Added 19 cups cooled water to get to SG 1.120.
Put down in 2 ga. bucket.

Goal is a sweet mead (SG 1.037) w/ 11% ABV (per yeast rating). Should still be in sweet range if yeast produces a bit more alcohol.

Used heating pad and digital temperature controller to maintain temp between 70 and 75.
* Many varieties of raw [[honey|http://www.tenonanatche.com/honey.htm]], including bulk amounts
* Wide variety of brewing equipment
* Several varieties of [[honey|http://www.northernbrewer.com/shop/cider-mead-sake/mead-making/mead-ingredients]]
10 lbs. peaches, washed, pitted, and cut in eighths
4 lbs. white sugar
4 lbs. brown sugar
6 tsp. Acid Blend
4 tsp. Pectic Enzyme
3 tsp. Yeast Nutrient1.05
1 tsp. Yeast Energizer (ran out of nutrient)
1 tsp. Wine Tannin
4 Campden tablets, crushed
1 pack Lalvin D47 wine yeast
4 oz. warm tap water
4 oz. orange juice
Spring water to make 4 gallons total

!7/26/20
Mashed peaches in nylon straining bag, draining juice into 6-gallon bucket..
Left straining bag in bucket through primary fermentation.
Added all ingredients except for yeast.

!7/27/20
Activated yeast w/ warm water (15 minutes) and orange juice (15 more minutes).
Pitched yeast and stirred.
S.G. is 1.096 at 80 degrees F, 1.098 corrected to 60 degrees F.1.05
Fermentation started almost immediately.

!7/28/20 - 8/1/2020
Stirred twice daily.
Fermentation initially very vigorous, making a sizzling noise when lid is opened.

!8/2/2020
Fermentation has almost completely stopped.
Squeezed liquid out of straining bag and discarded pulp.
Racked to a 5-gallon glass carboy (some pulp made it through).
S.G. is 0.990 at 79 degrees F, 0.992 corrected to 60 degrees F.
ABV (using "alternative" calculation) is 14.88%.
Tastes a bit dry and tart, but not bad.

!9/25/20
Second racking, to a 3-gallon carboy and a one-gallon jug.
SG is 0.991 @ 76 degrees, 0.993 corrected.
pH is 3.1
Acid titration is inconclusive.
Cloudy, with a peach color. Smell is very peachy. Taste is dry but peachy.
2/3 qt. honey
3 qt. water
1 stick cinnamon
1 nutmeg
2 cloves
1 tblsp. lemon juice
1 packet Fermentis Ale Yeast

!4/10/11 (?)
Followed directions [[here|http://www.mountainfreehold.org/arts/stormbrew.html]].

Put down in a 1 ga. glass jug (?) w/ a fermentation lock.

!4/24/11 (?)
Bottled in 2-liter bottles. (?)
Turned out to be quite tasty.
Raw honey
Sells at 2nd Street Market, Dayton, Ohio on Saturdays
Available at Dorothy Lane Market

4087 Route 35
Jamestown, OH 45335
937-675-4071

Clover (bulk): $130 / 60 Lbs.
Orange Blossom: $8.50 / 2 Lbs.
Sourwood: $10.00 / 44 oz.
a record of my brewing and vintning journey
Grant's Brew Log
2 ga. + 1 cup spring water
1/2 bottle Rainbow Flavors Rootbeer extract
4 cups granulated sugar
1 packet Lalvin 71B-1122 yeast
1 tsp powdered sugar

!2/23/14
Heated 1 cup of water to just above 100 degrees F and then mixed in yeast and powdered sugar. Let sit for ~10 minutes.

Mix together some additional water, extract and granulated sugar. Added yeast and remaining water.

Bottled in four 2 liter (67.5 ounce) plastic soda bottles w/ original caps.
!Yeast Qualities and Comparisons

Mead Yeast Primer at MeadMaker, including a "Yeast Table"
https://www.meadmakr.com/mead-yeast-primer/

Yeast Selection for Cider
https://byo.com/article/yeast-selection-for-cider/

Best Hard Cider Yeast
https://diyhardcider.com/hard-cider-yeast/

Best Yeast for Making Hard Cider
https://www.homecidermaking.com/best-cider-yeast/

How to Make Hard Cider: Selecting Fruit and Yeast
https://howtomakehardcider.com/selecting-fruit-and-yeast/

!Yeast Data
!!White Labs
WLP775 English Cider Yeast
https://www.whitelabs.com/yeast-bank/wlp775-english-cider-yeast
Attenuation: 80.00-100.00
Flocculation: Medium
Alcohol Tolerance: Medium - High (8 - 12%)
Optimum Fermentation Temperature: 68.00-75.00

!Lallemand
DB-R43Y-0P5D Nottingham Ale Yeast
https://www.lallemandbrewing.com/docs/products/tds/TDS_LALBREW_PREM_NOTTINGHAM_ENGLISH_DIGITAL.pdf
In Lallemand’s Standard Conditions Wort at 20°C (68°F) Nottingham yeast exhibits: 
  * Vigorous fermentation that can be completed in 4 days
  * High Attenuation and High Flocculation
  * Neutral to slightly fruity and estery flavor and aroma
The optimal temperature range for Nottingham yeast when producing traditional 
styles is 10°C (50°F) to 22°C (72°F).
White Labs Homebrew Starter Tips
https://www.whitelabs.com/resources/homebrew-starter-tips

Winning Homebrew Yeast Starter Procedure
https://www.winning-homebrew.com/yeast-starter.html