Originally Posted by Apollo
Ok, so I'm currently boiling the pureed prickly pear fruit and have a few questions about the process. I'm using the Papazian recipe from Joy of Home Brewing except I'm only doing a 1 gallon batch. I will post pics after I get the yeast pitched and everything cleaned up.
- the recipe calls for some optional pectin enzyme. When does this get added?
- I bought the 2 different kinds of yeast as recommended in the recipe. I have Lalvin K1-V116 and EC-1118. My LHBS told me I should pitch both yeasts at the same time. Is this advisable?
- Since I'm only doing a 1 gallon batch instead of 5 gallons, should I use the entire 5g packages of both types of yeast?
- I purchased some one gallon jugs. I anticipate this being very full. Does anyone have experience with how active the fermentation is going to be? Do you recommend using a blowoff tube?
Thanks and I'll try to keep this thread updated with my progress.
If you sulfite the must, add the pectic enzyme when you pitch the yeast; if you don't sulfite the must, stir it in with the nutrients.
I'd only use one 5g packet of yeast.
I've made cysers with EC-1118 & with K1-V116, and only the K1-V116 blew the top off my airlock, though both were fairly vigorous fermentations & both produced kraeusen. The smaller the headspace, the more blow-off you'll have.
Hope you find some of this info useful. Regards, GF.