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Old 04-07-2013, 02:52 PM   #1
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Default Pitch to Pitcher in less than 2 weeks

I never made a 'real' hard cider before so decided to give it a go. My idea in the past was to get fresh pressed local cider and let it sit outside a week until the jug would 'puff up'.
Just had to share this story!

Simple recipe, cause I am too busy lately.

  • 5 Gallons of store bought apple juice without preservatives.
  • WLP775 English Cider yeast, strait out of the tube.
  1. Glass 6 gallon carboy, sanitized with starsan.
  2. Spray juice bottles from store with sanitizer let sit for 2 minutes.
  3. Sanitize a funnel.
  4. Sanitize the yeast tube. As it comes up to room temperature.
  5. Dump in 2 Gallons of Juice with much agitation into carboy.
  6. Dump in yeast.
  7. Dump in rest of Apple juice.
  8. Put on sanitzed Air lock
This took about 20 minutes.

10 days later, its clear so i transferred off of the lee's. When I tasted it it was so good me and my crew drank 2 gallons of it. It was not carbonated but all agreed it was really really good and carbonating will make it even better.

Had 5 more gallon of Juice and dropped it right on top the yeast cake and 7 days later we were drinking that. NO off flavors and clear and nice apple flavor.

Now I agree with no added sugar it's not very high alcohol but soooooo easy!
But I have seen no need to wait to clear or mellow so far. This taste better than any commercial ciders I've had.

WLP775 English Cider yeast is a wonderful yeast!


Next batch will add some sugars. See if this causes some of the need to wait longer to clear or mellow, which it most likely will.

So if your looking for a quick way to get something in the fridge, take note!
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Old 04-07-2013, 03:03 PM   #2
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Forgot;
Fermented at about 68*F

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Old 04-07-2013, 04:21 PM   #3
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I like your style 8) I already started a batch that's probably going to be around 7 percent abv. What'd yours come out with? Did it ferment dry?

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Old 04-07-2013, 04:28 PM   #4
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Sounds like Apfelwein procedure.

WLP 775 seems to be generally reported as leaving a thin, dry mouthfeel and little fruit flavor. Would you agree with this?

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Old 04-07-2013, 06:09 PM   #5
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Quote:
Originally Posted by thadius856 View Post
Sounds like Apfelwein procedure.
Yes! that was my inspiration. I was too busy to brew with my homebrew equipment but wanted to put something in the carboy's.
But my experience compared to what I had read was way faster and I am wondering why.

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Originally Posted by thadius856 View Post
WLP 775 seems to be generally reported as leaving a thin, dry mouthfeel and little fruit flavor. Would you agree with this?
Mine has just a little residue sweetness and light mouth feel. Very good apple flavor.
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Old 04-07-2013, 06:11 PM   #6
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Quote:
Originally Posted by Meadiator View Post
I like your style 8) I already started a batch that's probably going to be around 7 percent abv. What'd yours come out with? Did it ferment dry?
I took NO readings. But basic math for brix I believe OG should be around 1.045 for Apple Juice and by my experience I'd say FG would be around 1.008

Maybe I will slow down on the next batch and take readings.
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Old 04-07-2013, 06:13 PM   #7
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The good apple flavor surprises me. I'll have to try a vial of WLP775 some time. I wonder how it compares to WY4766.

I'm about to cook up 16 gallons with WLP300, which is reported to leave much fruitier notes.

See here: http://www.homebrewtalk.com/f32/bett...felwein-29003/

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Old 04-07-2013, 06:25 PM   #8
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Quote:
Originally Posted by thadius856 View Post
The good apple flavor surprises me. I'll have to try a vial of WLP775 some time. I wonder how it compares to WY4766.

I'm about to cook up 16 gallons with WLP300, which is reported to leave much fruitier notes.

See here: http://www.homebrewtalk.com/f32/bett...felwein-29003/
I like this idea from that link:

1. Wyeast 3068 Weihenstephan Weizen Yeast

I use this yeast regularly at the brewery in our Weizen.
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Old 04-07-2013, 06:26 PM   #9
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Quote:
Originally Posted by wadefisher View Post
I like this idea from that link:

1. Wyeast 3068 Weihenstephan Weizen Yeast

I use this yeast regularly at the brewery in our Weizen.
Right. WY3068 and WLP300 are the same strain, both cultured from Weihenstephan 68, according to Kristen English.

http://www.mrmalty.com/yeast.htm
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Old 04-07-2013, 06:28 PM   #10
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Quote:
Originally Posted by Meadiator View Post
I like your style 8) I already started a batch that's probably going to be around 7 percent abv. What'd yours come out with? Did it ferment dry?
Using sugar or apple concentrate to boost gravity?
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