Erisian Brewer's Cadre. Or: How I saw the Goddess in the first place

[Luna]

This I would love to try.

[Suu]

My kitchen is starting to take on the aroma of lime booze.

Oh god, what have I done?!

[Luna]

My kitchen is starting to take on the aroma of lime booze.

Oh god, what have I done?!

Probably gotten us all pretty spectacularly messed up, at some point in the future.

[Suu]

My kitchen is starting to take on the aroma of lime booze.

Oh god, what have I done?!

Probably gotten us all pretty spectacularly messed up, at some point in the future.

Vinland Raids.

Maybe a sampling on Memorial Day, but VR definitely. Once I'm ready to bottle this fucker I'll start the 2nd (larger) batch for war.

[Sir Squid Diddimus]

What have you done?
Obviously you've followed instructions! Good for you, human.

Now, you should be able to bottle it by the the last week of April. Don't forget your priming sugar*.
If all goes well it will be carbonated in 2-3 weeks. Fully soda-like in a month.


*1 cup corn sugar+1 cup water heated to nearly a boil, added to bottom of bottling bucket. Make sure to get a good swirl going with your hose to properly mix.

[Sir Squid Diddimus]

Ok so here's what we did--

We brewed a batch of grains for a Belgian dubbel. We were given the wrong yeast packet (Saison) so we pitched that anyway. After 2 weeks of slow fermentation we pitched some trappist yeast (for shits n giggles)
For the secondary we threw in some sugar and strawberries. Well needless to say that got the yeast all excited again so after a few more weeks we finally bottled it on 3/15.


We of course checked the gravity and drank the un-carbonated beer from the tube and I gotta say. I'm really impressed with this.
It's a tart saison with the sweetness from the dubbel recipe and quite strong.

CAN'T WAIT!

We're calling it Saison Du B'tard

[Jenne]

OH HELL.  I WANNA TASTE ALL THESE!  TEASERS!!!!!

[Luna]

Anybody who's done a cider...  It's been in there for over two weeks, and still blurping happily away every 8-10 seconds or so.  How long do I leave it in there, anyway?

[Richter]

Try a taste maybe?  Doesn't matter as much until after it's jacked how it tastes, but at least get a sense for how it's starting. 

[Luna]

Try a taste maybe?  Doesn't matter as much until after it's jacked how it tastes, but at least get a sense for how it's starting.  

This is doable...  I think I can find something to use for a siphon.

ETA:  Taste test results:  Doesn't suck at all.

Also, the stuff has responded to being lightly tapped by speeding up, it's bubbling every six or seven seconds again.

[Sir Squid Diddimus]

Strawberry Saison is huge success.

Little tart, little sweet, berries really come through.
This may be my favorite yet.

[Luna]

Strawberry cordial, bottled and tasty.  First project, in the bottle...

Hm.  Save it 'til the May Meatup, or demolish it and make more.

Decisions, decisions...

[Luna]

Since the strawberry appears to be a success, let's give blackberry a try.

Note to self, do not buy these jars again.  The seal... well, it doesn't.  Every time I shake this, I wind up with vodka all over my hands.

[Triple Zero]

Try a taste maybe?  Doesn't matter as much until after it's jacked how it tastes, but at least get a sense for how it's starting. 

Jacked? What's that? I'm probably doing it, but I am unfamiliar with the term.

Also, the stuff has responded to being lightly tapped by speeding up, it's bubbling every six or seven seconds again.

Isn't that just the CO2 that's already in the liquid, coming loose by tapping? I don't think it's the yeast suddenly being jarred awake or so.

This pineapple/strawberry/apple mead stuff I described a few pages back, I finally got enough of it keeping on bubbling. I tasted it, it wasn't awfully sweet (which was what I was afraid of, if I didn't let it ferment out). Tonight it's probably one of the last nights we'll have below zero celsius (freezing) temperature, so I put it outside on the balcony, hopefully putting the yeast to sleep, speeding up the settling process. Hope I'll be able to clear it up somewhat.

[Luna]

Try a taste maybe?  Doesn't matter as much until after it's jacked how it tastes, but at least get a sense for how it's starting. 

Jacked? What's that? I'm probably doing it, but I am unfamiliar with the term.

Jacked = frozen until stuff stops freezing out.  It concentrates the alcohol considerably.  Traditional applejack was, essentially, just cider tossed into a barrel and left in the barn, tap off the alcohol once it mostly freezes.  As it's warmer, and I have no barn, I'll be tossing this into smaller containers and shoving it into the freezer, and skimming off the ice every few days.

Also, the stuff has responded to being lightly tapped by speeding up, it's bubbling every six or seven seconds again.

Isn't that just the CO2 that's already in the liquid, coming loose by tapping? I don't think it's the yeast suddenly being jarred awake or so.

This pineapple/strawberry/apple mead stuff I described a few pages back, I finally got enough of it keeping on bubbling. I tasted it, it wasn't awfully sweet (which was what I was afraid of, if I didn't let it ferment out). Tonight it's probably one of the last nights we'll have below zero celsius (freezing) temperature, so I put it outside on the balcony, hopefully putting the yeast to sleep, speeding up the settling process. Hope I'll be able to clear it up somewhat.

I'm guessing it was just the fresh air.  It's slowing down to around every 12 to 15 seconds, now, I've gotta decide if I want to siphon it off into another carboy and secondary it, or just go right to the freezer.