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Recipe & Process
Recipe & Process
Primary
Primary
1.125 gal water
16 bags of chai tea
4 lbs honey
Half packet Lalvin 71B yeast (~2.5g)
Brought water to boil, then added tea bags, removed heat, and covered to steep for 10-15 minutes.
Gravity & ABV
Gravity & ABV
OG 1.128
FG was 1.003 after 20 days
We exceeded 71B's 14% ABV tolerance and finished at 16.41% ABV.
Nutrients
Nutrients
1 tsp boiled yeast slurry added to water before boiling for tea
1 tsp boiled yeast slurry once a day for the first 3 days
Offgas the mead before adding nutrients
Timeline - Pitch to Bottle
Timeline - Pitch to Bottle
Pitched on 06/06/2020
Racked to secondary on 06/26/2020
Blended with the other chai brew on 11/02/2020 - further updates on the blend page: [Blend] Chai Metheglins
Retrospective
Retrospective
Process Improvement
Process Improvement
I probably should technically have waited a few more days to confirm this was finished by observing a static SG for 3-7 days, but this fermented just as fast as our other chai brew and went even drier. Even if it was still fermenting, it only has 3 points left to go to hit dry, so I went ahead and racked it anyway. But that seems fairly unlikely, as we're in excess of 2% over the theoretical tolerance of our yeast.
Recipe Improvements
Recipe Improvements
Can't say yet, a lot of CO2 and fusel alcohols in this while it's young. Needs age.
Refer to the blend page for further recipe updates
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