Currently in primary fermentation…

General info

  • Vintage: n/a
  • Batch size: 5L glass carboy
  • Yeast: 5g Lalvin 71B
  • Alcohol by volume: t.b.d., ~13%
  • Approximate production cost per bottle (including overhead and waste)
    • Base: ~€2,40 for bottle, cork, label, wax seal, yeast, nutrition, and sulfites.
    • Ingredients: ~€3,79

Ingredients and allergens

About 1g of Vinoferm potassium metabisulphite (note: allergen) added (250mg/l).

Production notes

Blueberry Pyment in primary fermentation

First time using actual fruit. The frozen blueberries were gently crushed.

The plan is to keep everything in primary fermentation for ~3 weeks, and then rack into a clean carboy and leave it there for ~6 months with an air lock on. I hope this will allow the hoochy smells and flavours to escape correctly before bottling it.

The yeast has been lying in an unopened pack for a year in the drawer. We’ll see if it works correctly. Other ingredients were fresh (excluding the nutrisal, pectinase, and sulphite).

Prophecy

The woudhoning tastes delicious and I hope it will leave some of its flavour in the hooch Hopefully the pyment will get some body and tannins from the blueberry skins and seeds. Also the blueberries taste delicious.

Fermentation time

T.b.d.

Bottling date and notes

T.b.d.

Storage, aging, and serving

T.b.d.

Actual taste and suggested food pairings

T.b.d.

Notes

n/a