Here we go :
2/13/2014:
18 lbs orange blossom honey with 5.5 gallons water
4 grams K metabisulfite
20 grams (4 packs) Lavlin D-47 yeast (re-hydrated as per Lallemand instructions)
3/4 tsp yeast nutrient
2 grams K bicarbonate
ambient temp 60 F
Two days of twice daily aeration with 3/4 yeast nutrient (staggered nutrient addition)
2/16/2016. Tossed in 6 vanilla beans (they were kinda old)
3/31/2014 Racked to secondary
2015: Got too busy at work and with my kids and forgot about it in the basement. I did make sure the airlock was always full of water! Ambient temp in basement was stable at 60-65 F. I added some K metabisulfite and K sorbate.
Oh, and my hygrometer broke and I never measured the SG or FG. Oh well.
3/8/2016. Beautiful pale orange color, ,amazing citrus aroma, clear, taste is amazing but it is just a bit too sweet.
SO, I was thinking of adding some acid (citric, wine blend, etc). I was just wondering the best way to go about it. I was thinking of taking a teaspoon of acid and dissolving it in some water and adding to the keg, then mixing gently and tasting until the acid balances out the sweetness.
I have backsweetened before, but never "back acided" before.
Thanks for your help
2/13/2014:
18 lbs orange blossom honey with 5.5 gallons water
4 grams K metabisulfite
20 grams (4 packs) Lavlin D-47 yeast (re-hydrated as per Lallemand instructions)
3/4 tsp yeast nutrient
2 grams K bicarbonate
ambient temp 60 F
Two days of twice daily aeration with 3/4 yeast nutrient (staggered nutrient addition)
2/16/2016. Tossed in 6 vanilla beans (they were kinda old)
3/31/2014 Racked to secondary
2015: Got too busy at work and with my kids and forgot about it in the basement. I did make sure the airlock was always full of water! Ambient temp in basement was stable at 60-65 F. I added some K metabisulfite and K sorbate.
Oh, and my hygrometer broke and I never measured the SG or FG. Oh well.
3/8/2016. Beautiful pale orange color, ,amazing citrus aroma, clear, taste is amazing but it is just a bit too sweet.
SO, I was thinking of adding some acid (citric, wine blend, etc). I was just wondering the best way to go about it. I was thinking of taking a teaspoon of acid and dissolving it in some water and adding to the keg, then mixing gently and tasting until the acid balances out the sweetness.
I have backsweetened before, but never "back acided" before.
Thanks for your help