so I transfered last night. temperature of 37f, significant sludge on the bottom, but much was still in suspension. Cider seemed like syrup during racking. gravity was 1.030 once warmed and gasses disapated. started off at 1.090, that seems to make it ~8%.
the dark brown sugar lent too much taste for me, as did the allspice. it's difficult to drink by itself more than 8oz. though cut with 25% fresh cider and some cinimin its great. so thats how I will serve it saturday.
I think it was too syrupy to easily drop yeast yet, plus too soon, there was definately yeast in the glass, both in suspension and at the bottom of the glass after. but, such is the way of sample testing.
I highly doubt going through more than a gallon or two at my party, so the rest will go back in the carboy. along with some champange yeast as well, and possibly some more cider (found a local cider without preservatives in it, Vermont apple cider has more "bite" and tartiness to it, musslemans is dead flat in comparison). and I'll leave it for a few months
__________________
beer is good
|
Linear Mode
