Friday, November 27, 2009

Holiday Cheer 2009!

I haven't posted on here for a while, because I have been posting on the facebook site and twitter, but the Heuvalstad Holiday Cheer 2009 edition is in the works. Currently it is in the secondary fermenter, sitting on 2 lbs of cranberry relish, spiked with ginger, coriander, and 1000 ml of sterile wort i had saved up. currently the alcohol content is at 6.6%, I am shooting for 8%!

The Beer is a Holiday variation of a Beer that I call Heuvalstad Shenanigans- A Belgian Style Wit Beer, spiked with Belgian Candi Sugar to boost alcohol and with a special spice blend. For the holiday version, cranberries, ginger, and extra sugars are added to boost the alcohol, to warm you up on those cold winter nights. Yes, it even gets cold here in Florida sometimes!

Until Next time, Cheers!

Gregg, The Yeast Master

Wednesday, November 4, 2009


Last weekend my cousin Tony V and I started a 4 gallon Batch of Apple Cider. We obtained 4 gallons of pasteurized fresh pressed apple juice and added 2 packages of Lavlin EC-1118, 3 capsules of servomyces, and 1lb of belgian soft dark candi sugar into the fermenter. fermentation started within about 6 hours and is still proceeding now. after day 3 a large amount of hydrogen sulfide started being produced. now, we were fermenting at about 75 degrees which *may* have been a little high, but given the range of the yeast and the amount of nutrients added, it's likely that this is just normal H2S production associated with cider production (cider makers call them "rhino farts"), but i still get nervous. my plan was to add a tube of white labs saison yeast blend once primary fermentation slowed anyway, so hopefully this will help clean it up. aging cider can take up to a year, so it will be along wait, and i hope it will be worth it!

until next time!

Gregg, The Yeast Master!