|28 bottles all sanitized and ready to go|
This is one that I've tried to age for a while. I made it on 8/6/12 from a Papazian recipe base, and I have been waiting with bated breath for it whilst also trying to age it as long as possible. In the end I bulk aged it for exactly 2 months, bottling on 10/6/12. This one had been a challenge to find the required cherries. I had wanted to get fresh ones, but it seemed that was not to be. A devastated sour cherry harvest
and grocery stores' general proclivity toward sweet cherries meant I had to find other options. I guess I could have gone to the source to try and get the fresh stuff, but I was getting itchy brewing hands and so I opted for Oregon Fruits Canned Sour Cherries
. I used the whole 8-pack and as they were already pitted and in water I was able to just put them all in the primary for a week.
I'm going to try and condition this one for a month or so. There was enough for 21 bottles, and nearly a pint left over. I decided to just celebrate and drink it. It was pretty glorious, leaving potential for something stellar post carbonation. I carbonated with 3.5oz. corn sugar in a pint of boiling water. I was sure to mix it evenly to avoid disproportionate carbing.
|There was still a little yeast activity, but it was time.|
Proj. ABW - 7.7%
Proj. ABV - 9.6%
Enjoyed all the posts. Can't wait for the new kit to start churning out the brews.ReplyDelete