The recipe couldn’t be simpler:
5 gallons of pure apple juice (no preservatives!)
2 pounds of dextrose
2 sachets of wine yeast (I chose Cotes de Blancs)
Can’t wait to see it in a keg!
If I had had some yeast nutrient laying around, I probably would have just pitched one sachet of yeast.
The next steps are to let it ferment at 75°F for a couple of weeks and then rack to carboy to age a bit before kegging. I might experiment with using finings to clarify the brew out more quickly than letting gravity do it.
Ok, not all of it. Just the replacement plate where my neighbor repaired the front end loader.
We got our water report in and we’re quite pleased to say the least. The low alkalinity will make for some very easy brew days, just need a bit of calcium via brewing salts to build the appropriate water profile for the style we’re brewing. Exciting!
We brewed our first batch yesterday. (Finally!!) We shot a bunch of video footage that I need to edit together once it’s all done, as I have resolved to only make grain-to-glass videos. That said, I wanted to get some pictures up in the meantime.
This was an all-grain kit from Northern Brewer called “Caribou Slobber” and it’s pretty much a house beer at this point. I added a couple of pounds of locally malted 6-row for kicks.
Here is a quick video I shot for my dad to show a test firing of our recirculating mash system. This was a water-only test to see how the Auber EZBoil controller would perform. There will definitely be more to come, but this was a great first run.
Also check out the wiring diagram video here: