[Tastebridge] Honey Cooler: What I found out.

TeeTrizZz info at leyenhaft.de
Mon Dec 13 00:31:25 PST 2010


Short nightly update.

honey cooler 1: 1.022-1.023
honey cooler 2: 1.025

The first one is now to sour. That means we should stopp the fermentation 
between 1024 and 1025. More details tomorrow.



Fabian



-----Ursprüngliche Nachricht----- 
From: TeeTrizZz
Sent: Friday, December 10, 2010 2:50 PM
To: Tastebridge
Subject: [Tastebridge] Honey Cooler: What I found out.

I took the two honey coolers and filled part of it into the large bottles.
Then I shaked them to remove all the bubbles. After filling them into the
measuring cylinder I checked the specific gravity:

honey cooler 1: 1024 [brix/balling: 6.5%]
honey cooler 2: 1030 [brix/balling: 8.0%]

That means we have a difference of 1.5% sugar. Miloh and another guy tasted
it and both prefered the one with less sugar (me too). I'm going to
pasteurize one part of the honey cooler with less sugar. We can use it to
compare with the honey cooler in a few days.


Fabian

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