*batch 1*
16, February 2013
6 cups tangerine juice
3 cups Maui sugar melted in 4 cups water and cooled
pinch of bread yeast incubated in sugar-water mix for 30 min
add water to 1 gallon
*batch 2*
19, February
8 cups tangerine juice
5 cups Maui sugar
pinch of EC-1118 yeast incubated in 1:2 diluted sugar-water for a few hours
add water to 5L
bubbly in about 18 hrs
Saturday, February 16, 2013
Thursday, February 7, 2013
Tej take 1
3 February 2013
used Big Island Bees Organic Hawaiian Honey
warm honey in simmering water to liquify
measure about 3 cups into a bowl
add water and stir until pretty much dissolved
pour into gallon jug
start some EC champagne yeast in water with a bit of honey
dump into jug with honey-water
6 February 2013
Still no yeast activity, so start bread yeast in a bit of honey water and add
7 February 2013
Happily bubbling
2 March 2013
tasted - still quite sweet, nice bubbles. Drinkable!
17 March 2012
tasted - not as bubbly, less sweet, has developed a deeper, slightly sour or bitter flavor. Nose is floral. Yum!
used Big Island Bees Organic Hawaiian Honey
warm honey in simmering water to liquify
measure about 3 cups into a bowl
add water and stir until pretty much dissolved
pour into gallon jug
start some EC champagne yeast in water with a bit of honey
dump into jug with honey-water
6 February 2013
Still no yeast activity, so start bread yeast in a bit of honey water and add
7 February 2013
Happily bubbling
2 March 2013
tasted - still quite sweet, nice bubbles. Drinkable!
17 March 2012
tasted - not as bubbly, less sweet, has developed a deeper, slightly sour or bitter flavor. Nose is floral. Yum!
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