Three weeks ago we added cardamom and vanilla in the secondary fermentation of our porter. One week ago we also added coffee. Today it was time for bottling and we now only have to wait for about a month until it should be ready.
Gravity is measured and we seem to reach a pretty strong 9.7% ABV.
Some yeast is mixed with sugar for carbonation. The reason for using yeast is that with such a strong brew it can be hard to make sugar alone manage the carbonation process.
Jonas and Erik mixing the porter with sugar and yeast.
If nothing else, we are getting a great colour.
So many bottles, still so few.. We managed to fill 60 33cl bottles this time for a total of 20l.
Ohhh... It looks great!
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