Hey all!
Here's the recipe:
1 gallon batch
2lbs frozen blueberries
approximately 3 1/2lbs (maybe a bit more)clover honey
1 cinnamon stick
splash of vanilla extract
about 1/2 tsp of nutmeg
1 tbsp bread yeast
I basically followed the AO recipe.
It bubbled wildly for about 3 weeks or so and not without an initail blow-up all over the cabinet. I waited til the bubbling stopped and gave it a couple of days before I racked it the other day.
I gave it a taste and it is real blueberry sweet with a lot of body to it. To me, it is too sweet, but my parents (in house guinea pigs) say it is good and not to futz with it. I topped off the carboy (about a pint of filtered water) and we are still too sweet for my taste.
I was wondering if it would be wise to restart fermentation with a dry yeast and let it ride to get out some of the sweetness and up the alcohol level. I couldn't tell you the alcohol level since I didn't check it with a hydrometer.
Maybe I should just leave it alone, bottle it and try another batch with a drier yeast. That might be my best bet. See how indecisive I am?
Here's the recipe:
1 gallon batch
2lbs frozen blueberries
approximately 3 1/2lbs (maybe a bit more)clover honey
1 cinnamon stick
splash of vanilla extract
about 1/2 tsp of nutmeg
1 tbsp bread yeast
I basically followed the AO recipe.
It bubbled wildly for about 3 weeks or so and not without an initail blow-up all over the cabinet. I waited til the bubbling stopped and gave it a couple of days before I racked it the other day.
I gave it a taste and it is real blueberry sweet with a lot of body to it. To me, it is too sweet, but my parents (in house guinea pigs) say it is good and not to futz with it. I topped off the carboy (about a pint of filtered water) and we are still too sweet for my taste.
I was wondering if it would be wise to restart fermentation with a dry yeast and let it ride to get out some of the sweetness and up the alcohol level. I couldn't tell you the alcohol level since I didn't check it with a hydrometer.
Maybe I should just leave it alone, bottle it and try another batch with a drier yeast. That might be my best bet. See how indecisive I am?