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Scumbelina

PostPosted: Thu Apr 28, 2016 17:58
by oldbloke
Not pTerry Pratchett's Nanny Ogg's Scumble ("mostly apples"), but a silly attempt at a reduced strength brew in that general direction.
Looking for 20%

This is what I chucked into a demijohn today:

1/2 pack Gervin GV5 high alcohol yeast
1/2 litre water
Bottle Lowicz blackcurrant (440ml, 374g sugars)
2tsp sweetener
2 litres Suma apple juice concentrate (something like 1837g sugars)
3 tsp nutrient
A couple of cloves
A couple of cardamom pods
1/4 tsp ground cinnamon
A little grated nutmeg

When it's nearly done I'll put more spices in, as the ones in now will probably just get lost out the airlock or in the chemistry

Re: Scumbelina

PostPosted: Thu Apr 28, 2016 20:24
by graysalchemy
That looks really good, though I would have missed out the spices until after fermentation. cider cloves cardamon and cinnamon are a winner, I cook pork in a combination of that with sage and garlic and it is a winner in our house. I can definately see you wassaling on the moors around Todmoden on the winter solstice :whistle: :whistle:

Re: Scumbelina

PostPosted: Thu Apr 28, 2016 22:34
by oldbloke
Yeh I know those early spices are almost certainly wasted, and I will put more in later.

Now I have to decide what to do with the other 3 litres of Suma that's in the garage...

Re: Scumbelina

PostPosted: Tue May 31, 2016 18:49
by oldbloke
It's been going a month now... Rather slow of late, except when in full sun. Think I might give it some more nutrient. Might take a hydrometer reading too.

1092
!!!
A way to go...

Mind you it started out at something like 1147, so it's about 7% now. Tastes about that.

Re: Scumbelina

PostPosted: Mon Aug 15, 2016 10:50
by dmc
How this one going? Can we have an update? I'm also a big Pratchett fan and I'm keen on trying a fortified apple based wine. Are you anywhere near the target 20%?

Re: Scumbelina

PostPosted: Thu Jan 12, 2017 21:09
by Rolfster
I was thinking about this today. What about apple juice and a bit of the concentrate, then slowly feed more concentrate as it's fermenting. .. a bit like mead.... just a thought!

Re: Scumbelina

PostPosted: Thu Jan 12, 2017 23:59
by oldbloke
It's fermenting incredibly slowly. I keep wondering what I can do to liven it up a bit, then not doing anything. I should probably take a hydrometer reading.

Re: Scumbelina

PostPosted: Fri Jan 13, 2017 10:22
by Rolfster
It's still going?!?!
Wow I'd have though it would be in bottles by now!
Time for a taste... err I mean hydrometer reading!
And a gentle swirl may be?

Re: Scumbelina

PostPosted: Fri Jan 13, 2017 12:50
by oldbloke
Yes it's the strangest one so far, massively slow. Maybe I underpitched. It's had plenty of nutrient and it's next to a radiator. I was thinking of adding a litre of AJ and splitting it in two with new yeast, but as it is going, albeit slowly, I'm reluctant to mess with it. I have other stuff I ought to be getting brewed anyway

Re: Scumbelina

PostPosted: Fri Jan 13, 2017 15:15
by MrBoy
What's it up/down to now?

Re: Scumbelina

PostPosted: Sat Jan 14, 2017 01:51
by oldbloke
I'll check tomozz

Re: Scumbelina

PostPosted: Wed Jul 26, 2017 21:34
by oldbloke
Well
It had been going really really really slowly, so I dumped it in the airing cupboard for about 6 weeks, after which it appeared to have stopped.
And the hydrometer told me at least 2/3 of the sugars were still in there.
Tried more nutrient
Tried more yeast
Tried splitting it into 2 and diluting slightly, with more nutrient and yeast
Nowt.
Was about to chuck it, when spotted a listing for a restart yeast.
So one last try...
Took a couple of days to catch but got going!
However back of envelope says instead of 5l of 20% I now have about 7.5l of about 12%
Can't call that Scumbelina. Suicider, maybe.
Back of another envelope...
Half a litre of aj concentrate into each
Should get it up to 14 or 15%
Just a spiced apple wine, then.

Sometime I shall try for a Scumbelina again (in time for DiscWorld Con 2018, maybe)
After a comment on BakeOff I suspect something in one (or more) of the spices was bad for the yeast, so spicing will be left to the end.
GraysAlchemy said that at the top of the thread....

Re: Scumbelina

PostPosted: Thu Jul 27, 2017 22:55
by Rolfster
There's always the chance to change your mind and do a bit of freezing....

Re: Scumbelina

PostPosted: Thu Jul 27, 2017 23:37
by 3rd Run
Make the blighter's work for it, step-feed high ABV wines. GV5 can be lethargic when dumped into a years supply of grub. :D

Re: Scumbelina

PostPosted: Sat Jul 29, 2017 22:47
by oldbloke
3rd Run wrote:Make the blighter's work for it, step-feed high ABV wines. GV5 can be lethargic when dumped into a years supply of grub. :D


Trouble is there's so little water in the recipe the sugar concentration is always going to be high. But next try I'll keep it down as much as poss.