Pomegranate Pineapple #2

Recipe

Primary

• 480 oz pomegranate juice

• ~300 oz pineapple juice

• 10.4 lbs clover honey

• 25g Laffort Zymaflore X5 (Overpitched because old yeast)

• This is just over 6 gallon of primary volume. Aiming for at least 5 (if not more) when we get to secondary.

Secondary

• Ground pepper (amount TBD)

• Brown sugar (amount TBD)

Gravity & ABV

• OG: 1.100

• Potential ABV: 13.18% (at 1.000 FG)

Other Powders

• 3 tsp pectic enzyme

Nutrients

• Go-ferm: 18.75g

• Fermaid O: 11.3g

• Fermaid K: 11.5g

• DAP: 22.2g

Notes

This is intended as a large scale version of the 04-13-2021 Pomegranate Pineapple brew with minor improvements. We're going with all clover this time because I don't have orange blossom in stock and I didn't really like how the pumpkin blossom played out on the bench trials in the small batch. Clover isn't a crazy varietal like I considered trying, but since the pumpkin failed and I have higher quality clover on hand, I thought it would be worth a shot.

My OG came up short, but rather than add more honey to fix it, I've decided to roll with this gravity. Potential ABV is still about 13%, which is plenty strong in its own right, but should take slightly less age to shine due to the ~2% drop in ABV compared to the original.

I remembered to add pectic enzyme this time. Yay!

I have not yet decided if I'm going to bother with the herbs or not. I think on this one, I should wait until well into secondary, after the tannin adjustments have come in and had time to meld, and then taste-test and judge if that extra floral complexity is needed or not.

The secondary additions were bench trialed on one of my last samples from the previous batch, and the exact amounts will need to be dialed in by slowly adding little bits at a time.

With those last finishing touches, the previous batch became more of a pomegranate mead with hints of pineapple, pepper, and other tropical notes, so I may end up naming this in such a way as to focus on pom.