BoatmanTom

Recipes 

I threw together a brew hoping for something sweet not too potent.

4 gal of apple cider, pasteurized with only asorbic acid(vit c) added.
2 lbs white sugar
4 packs of frozen raspberries(12oz per bag)
4 tsp of yeast nutrient
3.2 tsp of acid blend
.3 tsp of pectic enzyme
6 grams of cote des blancs yeast

To pasteurize the frozen raspberries:
Let thaw overnight, next morning pour into sauce pan and heat to 160 F. Keep at 160 for 15 minutes. Let cool. Add pectic enzyme after berries cool down below 100F. P.E. needs 1 hour to work. It works by breaking down the pectic that holds the fruit together. Thus adding more flavor to your mix.

I then added it all together in a white food grade 5 gallon bucket. Took my gravity reading then pitched the yeast. SG was 1.070, alcohol approx. is 9.5%. I took only 12 hours to start bubbling, after 24 hrs, it's going to town. I'll keep you posted.

Tom

david_42

Recipes 

If you want sweet, you'll have to back-sweeten. I suspect the batch will ferment down to 0.995 or less.

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Pumbaa

Recipes 

yup wont be sweet with that yeast . . . I really dont know why more people dont use wyeast4677

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Pickled_Pepper

Recipes 

I just looked on wyeast's website and didn't see that one. (wyeast4677) Does this one have a common name?

Pumbaa

Recipes 

cider

it's under it's own section here's a link
Wyeast Laboratories. Cider

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UpstateMike

Recipes 

I believe it should be Wyeast 4766, and it looks like this:

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"No longer drink only water, but use a little wine for your stomach’s sake and your frequent infirmities." ~ 1 Timothy 5:23

Currently Fermenting:
Nothing

Bottle Conditioning:
Citron Cider
Blackberry Cider
The Five Eight Five

In Bottles / Drinking:
Cranberry Cider

BoatmanTom

Recipes 

Thanks for all the responses. I was left under the impression that champagne yeast would produce a very dry product, that is why I used cotes des blancs. I will back sweeten with 12 ounces of concentrated apple juice and unfermentable sugar. I'm not certain of the amount, I'll just go by taste.

Thanks,
Tom

Pumbaa

Recipes 

Bah yeah, sorry fat cold infested fingers

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BoatmanTom

Recipes 

I just got done taking a gravity reading and I got 1.000. It's only been 3 days fermenting and the bubbles are 1 every 30 seconds. Would you rack it yet to secondary or wait for 7 days?

Tom

Pumbaa

Recipes 

easiest way is let it sit until it clears then bottle/keg. I havent used a secondary for my cider for years

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