The problem is that the beer is super carbonated. The good news is that it tastes good so far. It is still green but I can taste a little bit of the honey and the muscat makes it dry. Reminds me a belgian style that uses honey (Barbar). The saffron doesn't come through that much but it is a powerful spice so I didn't want to overdue it with too much.
OK so being a new brewer we have some good news and some bad news. I bottled all 5 gallons of it in 12, 16, and 23 oz bottles. It has been conditioning for almost 3 weeks now. I was on my couch watching tv the other day and POP came from the closet where the beer was. 2 of the bottles blew up. After researching a little bit I found out that White Labs WLP099 Super High Gravity Ale Yeast has an attenuation of 80% or more. After 3 days I added the muscat concentrate which added a ton of sugar to the batch. I had a hard time finding anything on the web that showed how much gravity this added to the beer (I think one website showed it adds .005?). My FG was 1.022 which was high but I figured this was about 2/3 fermented so I thought I should be ok. These are the steps that I followed and I think I know what the error was. I fermented for 7 days and then put it in the secondary for 3 weeks. I believe I took it off the yeast too early and it didn't hit a lower FG. After 3 weeks in the secondary it was still bubbling but slower and the gravity stayed at 1.022. I put the 12 oz bottles in the fridge for now hoping that they won't blow up. The 16 and 23 oz bottles are really thick so hopefully I should be ok.
The recipe for Midas Touch was discovered in a 2700 year old tomb in Turkey, believed to belong to King Midas. In addition to its exotic pedigree, the saffron, honey, white muscat grapes and higher than average alcohol content are what make this recipe so special.
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