U2M - Lou's Raspberry

Raspberries from Lou's freezer with some blackberries and sour pie cherries thrown in for good measure.


Yeast was rehydrated at brew time.

November 4, 1999 - Honey heated with water. Added Irish moss and skimmed scum. Added yeast nutrient, yeast energizer and fruit. Heated to 170 F and put in must chiller. Kept hot (170 F to 190 F) for 15 minutes. Cooled to about 95 F. Poured into bucket. Added water to make 5.5 gallons. Pitched yeast. Stirred and stored with a bubble lock.

December 2, 1999 - Racked.

June 15, 2000 - Racked. SG 1.000

June 29, 2000 - Bottled still

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