last Friday evening I knocked up a quick Coopers Blushing Blonde more or less as per instructions on their website:
-1 can of Coopers Canadian Blonde
-1kg of Coopers Brew Enhancer 1
-1KG (not the 500g stated on the recipe) of frozen fruit- Morrison's black forest mix
- 1 454g jar of Holland and Barrett malt extract (to bump up the abv a bit)
made up to 18L. OG of 1048, yeast pitched at 23 degrees. Took a measurement this evening (ten days in) and gravity is at 1.020 or so. I'm going to leave it until probably Sunday night at earliest to bottle, assuming it's ready by then, but 2 questions as I have never done this kit before:
1) should I be getting a final gravity of about 1.012-1.014 given the added fermentables?
2) the grain bag I put the fruit in has opened up a bit leaving fruit floating in the FV- I assume this'll be ok if I make sure it doesn't end up in the bottles? Perhaps a small hop pellet bag over the end of the syphon? I have one spare from a Festival kit for dry hopping I did a while ago.
Cheers
Craig
