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Chocolate Acerglyn


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#1 StankDelicious

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Posted 24 February 2018 - 12:10 PM

This went into the fermenter today.

 

18lbs Wildflower Honey

4 gallons spring water

10oz Cacao nibs (soaked in vodka)

8g Lalvin D254 rehydrated in Go Ferm

TOSNA 2.0 nutrient regimen

OG: 1.112 / 26.5 Brix

 

Once the fermentation dies down, I'll rack off of the nibs into a 6.5 gallon carboy

Add 1/2 Gallon Grade A Dark Robust Maple Syrup to secondary

Top up to 6 gallons with spring water.


Edited by StankDelicious, 24 February 2018 - 12:11 PM.

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#2 miccullen

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Posted 14 July 2018 - 12:17 PM

how's this going?


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#3 StankDelicious

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Posted 17 July 2018 - 12:21 AM

how's this going?

 

Been bulk aging. Haven't tasted it since adding the maple syrup. I wanted to give it a little bit of time. I'll try it sometime this week and report back.


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