Let me know if you guys have any suggestions or come up with anything close Nektar website lists the ABV at 5.5% yet the label reads 7%, Mine finsihed around 5.5% If that doesnt give me the correct amount of sweetness i'm going to experiment with more honey and/or cherry juice. I am going to attempt this same recipe with perhaps an ale yeast and see what I get. My attempt definitely finished drier than the real deal. Not that I expected it to be, I was more or less trying to create something similar. Racked one more time onto eisenglass and waited a month or two to clear out. Racked onto 16oz of Tart Cherry Juice, slight activity in secondary.
I added the rest of the apple juice and pitched yeast. I guess a lot of guys dont worry about pasturizing the honey, I'll probably skip this step in the future. I diluted honey with <1/2 gallon of apple juice and heated to 180F for 5-10 minutes. tart cherry juice concentrate ('Fruit Fast' found in health section at Kroger) Nektar mentions thistle, I just used what the farmer down the street had from his bee boxes)ġ6oz. I recently made a cheap & easy attempt at a Zombie Killer clone myself ĥ gallons Natural Apple Juice (Kroger, Motts, whatever. Should take about 2 64oz bottles worth.Īge on 1oz light toasted frech oak 1 month. Stabalize with 5 camden tablets and 2.5tsp of potassium sorbateīack sweeten to 1.02 gravity with Montmorencey Tart Cherry "Juice" not concentrate. ingrediants for 5 gallon would be as follows.ģlb of Star Thistle Honey, might need a little more to hit 1.04 gravity
So starting gravity of 1.04 & cold crash/stabalize as close to a gravity of 1.008 as possible then back sweeten with tart cherry juice to 1.02 & age for 1month on lightly toasted french oak cubes. OK this thread has my head buzzin with ideas so thought I would share.įrom B. I think it would be good to age this on some light toasted French oak and the tart cherry juice to be added after fermentation & stabilizing. I just got done reading a ton of reviews on rate beer dot com.
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