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Brew day was the day the CalWood fire started above Jamestown. It rather exploded due to very dry and windy conditions, eventually starting various other small fires along/near the west side of US 36 north of Boulder. Dick, Marcia, and I watched thick smoke plumes as we brewed. The farm was under an evacuation order from 15:40 to 20:40, but we were in the north-east corner of the evacuation zone, well away from any fires, and didn't leave.
Yeast notes. 8 g D-47 (MoreWine). Rehydrated and pitched at brew time.
Brew notes. Weighed honey into the kettle with about 2 gallons of water and heated while stirring. When the honeywater was at 160 F we added the must chiller and maintained that temperature for 20 minutes. Then used the must chiller to cool, but not too much since we were adding still frozen fruit. The must went into a bucket. The fruit was put into a bag (sanitized with boiling hot water) and placed into the bucket, then more water was added to make 5 gallons. The must was a bit cool when the yeast was pitched. Stored in the bucket with a lid and bubble lock. Fermentation was well underway by the following morning.
October 17, 2020 - brewed a strawberry melomel, with rhubarb and apicots. GR 1.072 taken the following evening. It doesn't mean much because we will add more water after racking. Dick says maybe we should use a bit of honey-water to top it up after racking.
October 23, 2020 - removed fruit bag which was strained and pressed to get as much juice as possible back into the bucket. Blorping pretty fast. GR 1.044
December 12, 2020 - rack to carboy. GR 0.995
April 4, 2021 - rack carboy to carboy. GR 0.994