After a couple month break, we started up our Merry Making again in the middle of October – three kits, different brands/styles from what we’ve done before.
A new port kit (left) – hoping to get a bit closer to commercial ports; a new red wine kit (center) – a montepulciano, with 100% un-concentrated grape juice; and a brown ale kit (right) – a Winter beer for Brian …
Adding yeast to the port …
Mixing up the wort …
After a couple days, the brown ale wort was racked into a carboy for secondary fermentation …
Then the port was racked into a carboy for secondary fermentation …
At the end of the month, the port was ready for stabilizing and clearing. It was re-racked into a carboy …
The montepulciano was also ready for stabilizing and clearing …
Then the port and the wine went downstairs for 3 weeks until they finished this latest process!
The brown ale was ready for priming (for carbonating in the bottle) and bottling …
And the brown ale gets a name… Dirty Dog Brown Ale!! 😂 …
And where did this name come from? Have a boo back at our post from May 2nd “Katie & The Mud Hole” (under RTR)!