Recipe:
2 kg (upwards of) light honey
>>> 1/2 caramelized for 30 - 45 minutes
>>> 1/2 unaltered
1/2 tsp DAP
1/4 tsp energizer
1/4 tsp D47
4L total volume
Expected SG: 1.14 (upwards of)
Expected FG: 14-16% abv, 1.012 after stabilizing and back-sweetening as necessary
Question:
Is step feeding even needed on an SG up to 1.14?
If so, how do things like aeration, and staggered nutrients play into step feeding?
Let's say I do two steps, first using 1 kg (1.080), letting it ferment out, then one or two smaller steps of 0.4 kg (1.030) so I don't overshoot the yeast's alcohol tolerance. I'm not sure if I should only add nutrients up to the 1/3 sugar break on the first 1.080, or if I should consider the whole potential amount (1.140) when calculating what a 1/3 break is. If I'm taking into account the whole thing, I'd be adding DAP a while after the yeast are well established.
The second part is aeration. How late into this process should I be concerned about air exposure and splashing around when mixing in nutrients, and my second or third additions of honey?
Feel free to critique my relative amounts of caramelized versus regular honey too.
2 kg (upwards of) light honey
>>> 1/2 caramelized for 30 - 45 minutes
>>> 1/2 unaltered
1/2 tsp DAP
1/4 tsp energizer
1/4 tsp D47
4L total volume
Expected SG: 1.14 (upwards of)
Expected FG: 14-16% abv, 1.012 after stabilizing and back-sweetening as necessary
Question:
Is step feeding even needed on an SG up to 1.14?
If so, how do things like aeration, and staggered nutrients play into step feeding?
Let's say I do two steps, first using 1 kg (1.080), letting it ferment out, then one or two smaller steps of 0.4 kg (1.030) so I don't overshoot the yeast's alcohol tolerance. I'm not sure if I should only add nutrients up to the 1/3 sugar break on the first 1.080, or if I should consider the whole potential amount (1.140) when calculating what a 1/3 break is. If I'm taking into account the whole thing, I'd be adding DAP a while after the yeast are well established.
The second part is aeration. How late into this process should I be concerned about air exposure and splashing around when mixing in nutrients, and my second or third additions of honey?
Feel free to critique my relative amounts of caramelized versus regular honey too.