Accokeek Creek Blueberry Acerglyn | DishGen Recipe
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Accokeek Creek Blueberry Acerglyn image

"“Blueberry Acerglyn” Yield: 1 gal OG: 1.132 FG: 1.025 ABV: 14% Starting Brix: 30.53 Final Brix: 6.33 Yeast: 2 grams, Lalvin, K1V-1116 GoFerm: 2.50 grams Nutrients: 2.29 grams Fermaid-0 (0.57 grams each at 24, 48, 72 hours after pitching yeast. 4th dose to be administered at either the 1/3 sugar break or on 7th day) Wildflower Honey: 3.04 lbs. Blueberries: 1.5 lbs. (frozen, thawed, & semi crushed) Maple Syrup, Grade "A" Dark Amber: 12 oz. Pectinase: per manufacturer's directions (To help prevent protein haze from fruit pectin) Sodium Metabisuphite and Potassium Sorbate (per manu- facturer's direction) Vanilla Bean: 1 bean (split and scraped)"

7/30/2024
date
16
servings
0
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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Indulge in the rich, vibrant flavors of Blueberry Acerglyn, a unique honey-wine infused with luscious blueberries and the warm essence of maple syrup. This bold brew boasts a fruity aroma and a hint of vanilla, making it a perfect sipper for gatherings or solo evenings. With a robust ABV of 14%, it promises to elevate any occasion while celebrating nature's bounty.

ingredients

  • 3.04 lbs. wildflower honey
  • 1.5 lbs. frozen blueberries (thawed & semi-crushed)
  • 12 oz. Grade "A" Dark Amber maple syrup
  • 2 grams Lalvin K1V-1116 yeast
  • 2.50 grams GoFerm
  • 2.29 grams Fermaid-0
  • Pectinase (per manufacturer's directions)
  • Sodium metabisulphite (per manufacturer's directions)
  • Potassium sorbate (per manufacturer's directions)
  • 1 vanilla bean (split and scraped)

steps

  1. 1.

    Begin by sanitizing all equipment to ensure a clean fermentation process.

  2. 2.

    In a large pot, gently heat 2 quarts of water and dissolve the wildflower honey, stirring until fully combined.

  3. 3.

    Remove from heat and add the blueberries, maple syrup, and the split vanilla bean. Allow the mixture to cool to room temperature.

  4. 4.

    Once cooled, transfer the mixture to a sanitized fermentation vessel. Add 1 gallon of cool water to achieve the final volume.

  5. 5.

    Rehydrate the yeast with GoFerm in ¼ cup of the must (the mixture) for about 15 minutes, then add to the vessel.

  6. 6.

    Pitch the yeast into the must and vigorously stir for aeration.

  7. 7.

    Add 2.29 grams of Fermaid-0 according to the schedule: 0.57 grams at 24, 48, and 72 hours after pitching yeast, and another at the 1/3 sugar break or on the 7th day.

  8. 8.

    Follow the manufacturer’s instructions to add the pectinase, sodium metabisulphite, and potassium sorbate after fermentation completes.

  9. 9.

    Allow the beverage to age for 3-6 months, then bottle and enjoy!

DishGen

Accokeek Creek Blueberry Acerglyn

Servings: 16

Indulge in the rich, vibrant flavors of Blueberry Acerglyn, a unique honey-wine infused with luscious blueberries and the warm essence of maple syrup. This bold brew boasts a fruity aroma and a hint of vanilla, making it a perfect sipper for gatherings or solo evenings. With a robust ABV of 14%, it promises to elevate any occasion while celebrating nature's bounty.

ingredients

  • 3.04 lbs. wildflower honey
  • 1.5 lbs. frozen blueberries (thawed & semi-crushed)
  • 12 oz. Grade "A" Dark Amber maple syrup
  • 2 grams Lalvin K1V-1116 yeast
  • 2.50 grams GoFerm
  • 2.29 grams Fermaid-0
  • Pectinase (per manufacturer's directions)
  • Sodium metabisulphite (per manufacturer's directions)
  • Potassium sorbate (per manufacturer's directions)
  • 1 vanilla bean (split and scraped)

steps

  1. 1.

    Begin by sanitizing all equipment to ensure a clean fermentation process.

  2. 2.

    In a large pot, gently heat 2 quarts of water and dissolve the wildflower honey, stirring until fully combined.

  3. 3.

    Remove from heat and add the blueberries, maple syrup, and the split vanilla bean. Allow the mixture to cool to room temperature.

  4. 4.

    Once cooled, transfer the mixture to a sanitized fermentation vessel. Add 1 gallon of cool water to achieve the final volume.

  5. 5.

    Rehydrate the yeast with GoFerm in ¼ cup of the must (the mixture) for about 15 minutes, then add to the vessel.

  6. 6.

    Pitch the yeast into the must and vigorously stir for aeration.

  7. 7.

    Add 2.29 grams of Fermaid-0 according to the schedule: 0.57 grams at 24, 48, and 72 hours after pitching yeast, and another at the 1/3 sugar break or on the 7th day.

  8. 8.

    Follow the manufacturer’s instructions to add the pectinase, sodium metabisulphite, and potassium sorbate after fermentation completes.

  9. 9.

    Allow the beverage to age for 3-6 months, then bottle and enjoy!

AI-Generated Recipe from DishGen - https://dishgen.com/recipes/ 66a8d636afc276fb21078e43

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