Racked KEL’s cider to secondary yesterday. It began at about 1.048, I added 15 points with a lb of sugar (bringing it to about 1.063) and then it fermented down to about 1.004. This means it should have about 7.5%ABV
But how does it taste, you ask. Well, it is pretty light tasting, actually. Our cider connection Joe told me that 1 lb of sugar for 3 gallons is way too much. It has not hurt it, flavour wise (by which I mean it has not made it taste off) but it may have made it taste lighter, but with more alcohol.
I’m not a cider person, so I will wait for KEL’s judgement on it. I have to say, though, that I would drink this. It is pretty mild tasting, and the alcoholic kick is completely absent.
Meanwhile, I also checked the gravity of the barley wine, to see if it’s ready to go. it has been a week (well, 6 days) and had completely stopped bubbling. Here, I’ll let you figure it out for yourself.
If you scroll back about a week, you’ll see that the original gravity was over 1.100. I think it was 1.103. This means that all that yeast did it’s rock ‘n roll duty, and definitely created a buzz buzz buzz. To those not schooled in lame Canadian cock rock, it means the yeast worked quickly and fermented out.
Do the math. 1.103-1.021=82, 82 X 0.131 = 10.7% ABV. Wow.
But, how does it taste, you ask. Well, barleywine will need to mellow over a long time. it is currently a little rough. I racked it to secondary and will let it sit until just before Christmas. I’ll rack it then, and come mid-January, we’ll see. It should be perfect on my birthday in March.