Lavlin 71B-1122 Yeast Starter:
Rehydrate Additional Yeast or Yeast Starter:
None Batch Size (Gallons):
1 Original Gravity:
1.100 Final Gravity:
.997 Boiling Time (Minutes):
Red Primary Fermentation (# of Days & Temp):
10 & 63F Secondary Fermentation (# of Days & Temp):
140 at various temps Tasting Notes:
Although dry it gives an impression of a slight sweetness and a mellow cherry flavor
I couldn't resist giving this a shot after seeing the bottles of 100% Cherry Juice and Tart Cherry Juice (no preservatives) at Trader Joe's this spring.
My goal was to get this in the dry range so that I wouldn't end up with something that tasted of Childrens Cough Syrup, and I was successful on that front. To make sure I didn't leave much residual sugar I made sure that I hit 25Brix or less so that the 71B yeast would get it close to 1.000 (14% alcohol tolerance).
- 2 quarts Trader Joes 100% Cherry Juice (15 Brix)
- 1 quart Trader Joes 100% Tart Cherry Juice (14 Brix)
- 1 lb Clover Honey (Costco) added to obtain 25B (1.100)
- 1/8 tsp DAP
- 1/8 tsp yeast energizer
- 3 grams Lavlin 71B (Narbonne) yeast
I used the DAP and yeast energizer in a staggered nutrient addition method and made sure to mix daily to get as much CO2 out of solution as I could during the first half of the primary fermentation.
This went from 1.100 to 1.007 in 10 days.