miloa

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I did'nt add any nutrients just the yeast. I just started my keg of cyser, 12 gallons cider,5 pounds honey,13 pounds of cane sugar,thats it. S.G. of 1.090. Last year was my first attempt at cyser and I only made 5 gallons, this year a different story, right now i've got 48 gallons of cyser and hard cider cooking. All my cyser from last year is gone now but it was great, hope for similar results this year. next year I'm going to make all my cyser in kegs, now that I can take them apart and clean them.

miloa

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I think I'm going to have to add nutrients or I dont think the yeast will do its job very well,I was wondering if I should add more yeast when I rack it? I have a batch of cherry cyser going also its about a week older it has less than 1/2 the sugar of the blueberry and it already tastes like about 10%. I'm hoping to get it to about 13%.

MartyB

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I'd take a reading on it to see for sure where it's at.
Some nutrients may help, but I'd start with stirring up the lees. That may be enough to speed it up a little. You had a lot of sugars in there. It's going to take a while to ferment out.

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Bigneck Brewing Co
Holding Heads Up Since 2009

miloa

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Well, I stirred the lees and it seemed to speed up the fermentation but not like I added the nutrients , that son of aaa, it almost exploded looked like a purple volcano. Didnt lose much mostly foam,It settled down now and its cooking pretty strong. Did I make a mistake by stirring it and adding nutrients, or was it the blueberry juice reacting with the nutrients? Dont really want a repeat

MartyB

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Stirring it does have a degassing effect, but it's mainly to put any viable yeast from the lees back into suspension to continue working.

The nutrients have millions of nucleation points that can cause rapid (even explosive) degassing. Thats the reaction that you got. Think Mentos in Diet Coke.

I just bottled my Apple Cinnamon Cyser. WOW. Fantastic, but dangerous!

__________________
Bigneck Brewing Co
Holding Heads Up Since 2009

miloa

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Well, I did S.G. tests on all my cysers my blueberry is at about7% close as i can figure out,my cherry cyser only 1 1/2 # sugar and honey per gallon with the 1118 yeast already hit 12% but is slightly sweet, tastes pretty good. Only 1 week older than the blueberry,My regular cyser only started 2 weeks ago is already at 5% ,all the cysers tasted pretty nice but i was wondering , when i rack then will the fermentation slow way down?

MartyB

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What is your actual gravity reading? That will tell us at least how much sugar is left.

Saying 12% but slightly sweet is fine on a final product, but granularity in the readings will really help you gauge where things are at during the ferment. And will really help us help you diagnose what could be going on.

Example and coincidence, I've got a batch with EC-1118 that may have stalled out.

I can say it's stalled at 9%, doesn't mean much, it may have 2% more potential, or it may have 8%.
Starting gravity 1.131, current gravity of 1.061 after 14 days says a lot more.
Stirred up the lees (not much there), added a little nutrient and moved it to a warmer part of the basement.

Oh, and this was 3 gal AJ and 10lb honey. Going to rack onto vanilla bean in 2ndary.

__________________
Bigneck Brewing Co
Holding Heads Up Since 2009

miloa

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Ok lets see the blueberry's SSG must have been closer to your caculation than my reading,figure about1.16 or close,right now 1.110 the cherry's SSG was1.090 and is now 1.012 and it is a bit hot to drink. I just racked my first keg of cyser man, was that easy, I might use kegs from now on. I went all natural on this one SSG of 1.085 and is now 1.014 and it is drinkable right now,touch sweet but pretty tasty. So far in my limited experience I like the wild yeast better than store bought. Oh yea I just got done building the frame to my new cider press. Do you think a meat grinder would work for apples,its big should take apples whole?