It's crazy to think that I have had this all this lambic going for two and a half years. I mean, I've been brewing
|Year one in reserve|
Today's post is really about the bottling of the blackberry lambic but I thought I would check in where everything else is. To the right are some updated pictures of the main fermentor plus the two reserve gallons. They aren't looking very different than the last update in March, except for some changes in the pellicle.
My plan right now is to pull three gallons in December and bottle one gallon straight with the other two going into the gueuze with the two reserve gallons. I've been going back and forth about bottling some of the year three straight but I think it makes sense to have some of that batch bottled by itself if for no other reason than to compare it directly against the other years. Additionally, it means my four gallons of gueuze will be 50% one year old and 25% each of two and three year old lambic, so more aged lambic is in the mix. I will taste year three before committing to the blend to make sure I like the flavors
|Year two in reserve|
|Year three at work|
I ended up with 6 bottles of blackberry lambic (four 750ml and two 330ml), which is about the same as last year's raspberry lambic. I bottled this batch with 1.3 ounces of priming sugar and a slug of champagne yeast slurry. I grew an 800ml starter of champagne yeast so I would have some extra yeast to encourage carbonation in this beer plus my doppelbock and barleywine.