Recipe/Procedure
14lbs 11oz Clover Honey
Store-bought Blueberry juice to 5.66 gallons
10g D47 yeast rehydrated in 12.5g GoFerm
4-step SNA for a total of 5tsp Fermaid K and 2tsp DAP
PH out the gate was 3.1, added 5tsp of Potassium Carbonate to get it up to 3.5. Tasted the juice... whoa, this stuff is pretty acidic. Oh well, already mixed up the must!
Fermentation started 5/15/10, ended at 1.004 by 6/12/10, when we racked to secondary. Gravity hasn't moved since, until we recently (2/19/11) added Potassium Sorbate and a campden tablet to stabilize, then 3lbs of honey. Even after the backsweetening (1.023 now), this stuff is just way too tart/acidic. When I took a sip of the sample, I swear it made my tongue curl up The roommate says he'll take it if I don't want it, so I guess that means it's drinkable, but I'm hoping for something a little better than that for this batch.
My understanding is that you can't get rid of acidity that's present, how about cover it up? Adding more honey is still an option, but based on my trials in a glassful, won't be very effective.
Any other ideas? That blueberry juice was $8 per gallon, so I'm willing to give just about anything a try...
Side note: by anything, I do mean anything. Buddy of mine suggested adding baking soda to a sample to neutralize the acidity. It did the trick alright, acidity went away... and it tasted absolutely awful!
14lbs 11oz Clover Honey
Store-bought Blueberry juice to 5.66 gallons
10g D47 yeast rehydrated in 12.5g GoFerm
4-step SNA for a total of 5tsp Fermaid K and 2tsp DAP
PH out the gate was 3.1, added 5tsp of Potassium Carbonate to get it up to 3.5. Tasted the juice... whoa, this stuff is pretty acidic. Oh well, already mixed up the must!
Fermentation started 5/15/10, ended at 1.004 by 6/12/10, when we racked to secondary. Gravity hasn't moved since, until we recently (2/19/11) added Potassium Sorbate and a campden tablet to stabilize, then 3lbs of honey. Even after the backsweetening (1.023 now), this stuff is just way too tart/acidic. When I took a sip of the sample, I swear it made my tongue curl up The roommate says he'll take it if I don't want it, so I guess that means it's drinkable, but I'm hoping for something a little better than that for this batch.
My understanding is that you can't get rid of acidity that's present, how about cover it up? Adding more honey is still an option, but based on my trials in a glassful, won't be very effective.
Any other ideas? That blueberry juice was $8 per gallon, so I'm willing to give just about anything a try...
Side note: by anything, I do mean anything. Buddy of mine suggested adding baking soda to a sample to neutralize the acidity. It did the trick alright, acidity went away... and it tasted absolutely awful!