Saturday, September 16, 2017

2017 Moscato

Muscato Wine Recipe

108 lb Moscato wine grapes (Top Brass. Earlimart, California)
471 g sugar
7.5 g pectic enzyme
12 g yeast energizer
1 Pack Red Star Premier Classique (formerly Montrachet)

The juice had a density of 1.09 g/ml, and 21 Brix by refractive index which corresponds to 11% alcohol. The density implies the Brix is actually 23. The average of 22 Brix would give 10.5 which is too low. 

The grapes were very juicy and I am estimating 8 gallons of juice. That is 2 5/8 gallons per 36 lb crate. Juicy grapes are often less sweet. Calculations show that 660 g of sugar should bring this to 12.6% alcohol. I heated this amount of sugar in a quart of juice in the microwave, and was able to dissolve almost all the sugar without too much heat. 

The fermentation went vigorously, and had a creamy top by the next morning. 





Sunday, August 13, 2017

Home Made Mozzarella

I wanted to make some mozzarella that would be more heart healthy, so I started with fat-free milk and intended to add olive oil later. That didn't work out.

½ gallon fat free milk
 45 g vegetable oil
¾ t citric acid (predissolved in ½ c water)
⅛ t rennet (diluted in ⅛ c water)

Use a blender to mix the vegetable oil into the milk
Add citric acid to milk, heat to 90F; add rennet, turn off heat and wait five min
Heat to 110F
Cut into cubes; save a little whey for the storage container
Stretch the cubes a little to work out excess whey; make into small balls
Remove the cubes and heat in the microwave for 1 minute. (This was too long; try 40 sec)
Add salt to the whey and store the balls of cheese.

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Next time, I am going to try this  recipe or at least incorporate some techniques:

http://www.seriouseats.com/2015/10/how-to-make-fresh-mozzarella-from-scratch.html

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The second time I used 60 g of olive oil and mixed it in with a hand held blender. It went right in.

1/2 gal FF milk
60 g vegetable oil
1 t citric
1/6 t rennet

The citric and rennet were added directly and homogenized with the hand held blender.

The problem was I continued mixing too much and the coagulated protein came out in grainy balls. The cheese is good after melting, but it is no good to eat cold.

Too much stirring and probably too much citric and rennet.

Maybe next time will reduce with water to try to not shock the milk. I will only use the hand held blender when mixing in the oil.

Saturday, March 18, 2017

2017 Mead

After consideration of past recipes, decided to try this:

2017 Mead Recipe

Honey 24 lb
water 12.5 qt
Yeast energizer                        8 g
pectic enzyme 2.5  t
yeast
raisins 55 g
nutmeg 1.5 t
vanilla beans, chopped 3.5  beans
oranges chopped with peels 6 oranges


The honey was Honeydabber on eBay. It is wildflower honey from the everglades region in southern Florida.

The vanilla beans from Simply Organic were purchased in the spice aisle, and I used two bottles, which is 3 and one half beans. I should have weighed them, but I forgot.
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I made a table of the last three batches to arrive at try to figure out the best recipe.


2010 2012 2013 2017
Honey 20 lb 18 lb 22 24
water 3.5 gal 4 gal 11 L 12 L
Yeast nutrient 7 grams
Yeast energizer 2 t 2.5 t ?
pectic enzyme 7 grams 1.5 t 7 g 2.5  t
yeast Lavlin EC1118 Red Star Pasteur Champagne Cuvee
raisins 50 g 55 g
cinnamon sticks 4.5 0
cloves 0.25 t 0
nutmeg 0.5 t 0.75 1.5 t 1.5 t
vanilla beans, ground 2 T 3 T 3.3 T
all spice 0.5 t 0
clementine juice 13 16 0
clementine peels 13 0
oranges 5 6

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It is off-scale on my refractive index device, meaning the Brix is over 34. It is off-scale on my densitometer too, meaning it floats too high to be able to read the scale. I estimate the density at 1.175 g/ml, which I adjusted to about 1.17 g/ml. This should make 20% alcohol, but in reality it should stop early leaving it sweet.

At 12 hours the must is not bubbling much. I am a little worried.

This is the design for the wine label.