Hey guys and gals,
First off, I have looked through the forums trying to find a close to definite answer for my bottling question, but still could use a good answer. I have read multiple responses about bottling, and when it comes time to do so, as long as I sorbate and sulphite, do I REALLY need to worry about dropping a CO2 layer when I bottle and cork? I'm not 100% decided on recipes yet, which will be the other gal of this post, but I plan to be super careful to minimize oxidation when bottling and will be stabilizing with chemicals after cold crashing. I'm very OCD about possibly ruining what I make, but I dont have the financial means to layer with CO2. I'm looking to bottle in wine bottles and cork, and I tend to over think things, so hopefully this is just a false concern if I'm planning to be as careful as possible.
My next thing is I am looking for some recipe ideas based on my honey and yeast choices. I will be using a wild blackberry honey with D47 yeast. My tap water tastes very clean, but I will be using store bought spring water just to be safe. My fiance and I have different tastes, she likes sweet, like a Riesling, and I prefer just about anything that tastes great lol. I have a list going of possible flavor ideas, but I am still new and don't know what might complement the honey well. The honey is coming from Snoqualmie Valley Honey Farm, a local bee farm in my home town. Not sure if anyone has used their honey before. Also, I won't be doing anything sparkling if that helps?
Anyways, thanks for any help/suggestions available!
D
First off, I have looked through the forums trying to find a close to definite answer for my bottling question, but still could use a good answer. I have read multiple responses about bottling, and when it comes time to do so, as long as I sorbate and sulphite, do I REALLY need to worry about dropping a CO2 layer when I bottle and cork? I'm not 100% decided on recipes yet, which will be the other gal of this post, but I plan to be super careful to minimize oxidation when bottling and will be stabilizing with chemicals after cold crashing. I'm very OCD about possibly ruining what I make, but I dont have the financial means to layer with CO2. I'm looking to bottle in wine bottles and cork, and I tend to over think things, so hopefully this is just a false concern if I'm planning to be as careful as possible.
My next thing is I am looking for some recipe ideas based on my honey and yeast choices. I will be using a wild blackberry honey with D47 yeast. My tap water tastes very clean, but I will be using store bought spring water just to be safe. My fiance and I have different tastes, she likes sweet, like a Riesling, and I prefer just about anything that tastes great lol. I have a list going of possible flavor ideas, but I am still new and don't know what might complement the honey well. The honey is coming from Snoqualmie Valley Honey Farm, a local bee farm in my home town. Not sure if anyone has used their honey before. Also, I won't be doing anything sparkling if that helps?
Anyways, thanks for any help/suggestions available!
D