Well, after two months shy of seven years I bottled the swampwater today. ;D Being as it kinda started here I figured I'd post the outcome. I managed to get it bottled by halftime of the Alabama/South Carolina game today....nice scrimage btw, SC.
Anyhow, I got'er done and got'a buzz.<GRIN>
Here's the data:
This batch has been sitting on the lees since 2012. Yeast was pitched on Iron Bowl day..Google it.
OG in 2012: 1.1080
SG today: 1.0060 Hydrometer#1
SG today: 1.0070 Hydrometer#2
I calculate the ABV% as being right at 14%. At the above SGs I apparently did not ferment all the sugar out.
pH taken with my little yellow, un-calibrated, POIT brand pH tester bought off of eBay read 4.05.
pH strips (blah) read either 3 or 4, yes...worthless more or less.
I ended up adding .5oz of tartaric acid. Racked the carboy onto k-meta and bottled.
I really had a premonition that I'd be using it for week-killer, but (I think) it turned out pretty good! [image]https://www.winemakingtalk.com/images/smilies/drunk.gif[/image]
Everything went rather smoothly, though slowly. That little Portuguese corker is nice item!!! I learned quick I needed to check the cork-setting depth gauge. I'm thinking of putting some teflon tape on it or maybe even a spot or two of some blue Loctite.
During the bottling I tried a "touch" of the mead after adding the tartaric acid. Seemed like it had a bit more crispness or something to it. I'm no expert wine taster, but I do believe it tasted better. It's a done deal. Corked and capped and in the clean-up stage now. I'm hoping I left enough space between cork and wine.
11 - 750ml bottles
4 - 375 ml bottles
2 - 12oz beer bottles
1 - pint jar
And a few small glasses that disappeared throughout the bottling (must of had a hole in it).
I do believe the hydrometer isn't lying and that the ABV% *is* around 14%. <BIG SMILE><Man, I got a buzz!!!!!!!!>
IMG_9654a (Custom) by
Ed Welch, on Flickr
IMG_9657a (Custom) by
Ed Welch, on Flickr
IMG_9661a (Custom) by
Ed Welch, on Flickr