Cherry-Apple Cyser experiment

MartyB · 09-18-2009, 02:05 PM

Started this last thursday 9/10/09

2.5 gallon Mussleman's Premium 100% Apple Juice (Not from concentrate, O.G. 1.051)
1 can Oregon Puree Sweet Cherry Puree
5 lbs local wildflower honey
3 tsp Fermax Yeast Nutrient
1/2 tsp Pectic Enzyme
1 pkg Lalvin EC-1118 Yeast

S.G. - 1.120

Checked it this morning, down to 1.038. Still lots of cherry and apple on the nose. Light cherry and apple flavor, and some alcohol warmth.

Still kicking a bubble per second through the airlock. Will check again in another week to see where its at. Have a feeling that this is going to be great.

Planning to rack onto sour cherries in secondary and top with apple juice as needed.

I've been wanting to try some fresh pressed cider from the orchards in the area. But so far, they all stabilize with Potassium Sorbate. Which isn't that big of a deal, since the $8/gallon cost is enough to send me back to the Musselmans.

miloa · 11-09-2009, 08:38 PM

Hey marty I just started a blueberry cyser, I used 5 gallons of some of the best pressed fresh cider in michigan, got a deal on it the kid works there so Iget it for half price 3$ a gallon.To make the cyser Iused just over 4 gallons of cider,6 pounds of honey,10 pounds cane sugar, lavin 1118 yeast, and 13 oz. of blueberry concentrate.I warmed a gallon of cider just enough to dissolve the sugar and put it all together, wild yeast and all.When I checked the S.G. it was 1.125. You said yours was 1.120,seems like i added more sugar should'nd mine have a much higher S.G.?

MartyB · 11-09-2009, 09:06 PM

Granted, I don't know the SG of your apple juice, but using the honey spreadsheet, your batch should have come up close to a SG between 1.157 and 1.17 depending on exactly how much juice you used.

Is your hydrometer calibrated?
Just the juice and sugar should have given you upwards of 1.14.

brandong · 11-09-2009, 09:07 PM

Changing the subject a bit, are you guys satisfied with the Lalvin yeast? So far, I am not pleased with the results, or have not waited long enough for it to age out. I don't think it is my recipe or process since I am happy with the results from liquid Wyeast... Just curious what others thought.

The cherry cyser sounds interesting - I'll be anxious to hear how it turn out.

**AZ_IPA** · 11-09-2009, 09:14 PM

Quote:

Originally Posted by brandong

Changing the subject a bit, are you guys satisfied with the Lalvin yeast? So far, I am not pleased with the results, or have not waited long enough for it to age out. I don't think it is my recipe or process since I am happy with the results from liquid Wyeast... Just curious what others thought.

That's interesting - most of what I've read is people having problems with liquid mead yeast, and great success with dry.

are you adding appropriate nutrients at the appropriate time?

I've had good luck with D-47 and EC-1118.

MartyB · 11-09-2009, 09:28 PM

I haven't sampled any of my batches in over a month now.
The Cinnamon Apple Cyser with D-47 was mellowing out nicely.
The Cherry Apple with EC-1118 was slowly pulling away from being paint thinner.
Both are still bulk aging and probably won't touch them again for a while for another racking.

gratus fermentatio · 11-10-2009, 01:58 PM

Marty: Was that a 4lb can of cherry puree? If so, can you even taste the apple? Regards, GF.

MartyB · 11-10-2009, 02:09 PM

Quote:

Originally Posted by gratus fermentatio

Marty: Was that a 4lb can of cherry puree? If so, can you even taste the apple? Regards, GF.

It was the 49oz can. So 1oz over 3 lbs.
It's not in the initial recipe, but I did rack it onto 1lb of frozen/thawed sour cherries for a few weeks. Don't know what that did to the flavor, but it really set the color. I'll see about getting a picture of it today. It's a gorgeous deep red and crystal clear right now. And still off-gassing in the 3-gal BetterBottle.

The last time I racked it, I was getting cherry and apple scent out of it. But the alcohol burn was too great to really get any nuances of the flavor.

Here it is this morning. I put a flashlight behind it to show the color better.

Marty

miloa · 11-16-2009, 02:31 AM

well after one week I checked the S.G. of the cyser again 1.138 and it starter cooking within hours of putting it all together. It has been brewing hard for a week and my S.G. is higher than i started. I must have misread the hydrometer, took a little taste of it too,tooooo sweettttttt could be pretty good when it finishes. Getting ready to start a keg of regular all natural cyser,let you know how that goes.

MartyB · 11-16-2009, 02:57 PM

Quote:

Originally Posted by miloa

well after one week I checked the S.G. of the cyser again 1.138 and it starter cooking within hours of putting it all together. It has been brewing hard for a week and my S.G. is higher than i started. I must have misread the hydrometer, took a little taste of it too,tooooo sweettttttt could be pretty good when it finishes. Getting ready to start a keg of regular all natural cyser,let you know how that goes.

It'll be interesting to see how low the EC-1118 will take that. Are you doing any nutrient additions?

With an estimated 20% potential, if this goes anywhere close to dry, you're going to need some pretty serious aging time. Or you could always use it to degrease engine parts!