I actually did the degassing and feeding for this batch in the first weeks! It's much less scary in a bucket with some headroom, if I do that in a carboy I get a fountain.
The batch has been ticking along and SG was at about 1008 this morning, which is definitely too dry and it's likely to still be fermenting a little. So after some calculations I caramellised another 2 kilo of honey and mixed it in - we're now at 1030. That's usually about where I like it, but we'll see how that turns out. If it ferments off a bit more it may need more backsweetening.
It can stay in the kitchen until I start tidying up before christmas, then hopefully it'll have dropped the worst of the lees and can go into the carboy
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