All Grain Yeast:
EC-1118 Yeast Starter:
no Additional Yeast or Yeast Starter:
no Batch Size (Gallons):
1 Original Gravity:
1.047-1.049 Final Gravity:
1.008-1.009 Boiling Time (Minutes):
Gold Primary Fermentation (# of Days & Temp):
21 Tasting Notes:
lightly sweet, notes of apple
Edit! There is no boiling, I couldn't get it to let me submit it with no boiling.
This recipe is similar in principle to the Everyday Simplest Dry Cider.
Here's the difference, it finishes at 1.008-1.009 every single time. And then you prime it and bottle it and let it sit for 3-4 weeks to carb. There's no pasteurizing, there's no kegging required.
I don't know why. I wish I did. I have one theory.
Regarding the FG, I've had another forum member ferment this for me and came up with the same result. Thanks Kgressler.
for 1 gallon, scale up from there, two of the test batches included 5 gallon batches.
equal quantity of:
Generic store brand apple juice.
Heinz brand pear juice from concentrate, w/ ascorbic acid.
(Or Gerber if you are in the US we've tested with this, and it gives the same result)
EC-1118 yeast, per manufacturer dosing (one packet/5 gallons) dry pitched, no rehydration.
Aeration through pouring into the fermenter.
OG should be between 1.047-1.049
ferment for 3 weeks between 54-65F
Prime as normal for whatever volume you would like, my preference is one can thawed FAJC per 5 gallons.
Bottle and carb for 3-4 weeks
Regarding the Heinz, or Gerber, brand pear juice, the ingredients listed are Pear Juice Concentrate, Water, Ascorbic Acid. It's found in the baby food section of many grocery stores, as well as walmart. I suspect that they don't reconstitute it fully, and that we get a higher sorbitol concentration in the end. I talked to people at Heinz, and they don't specifically test it for sorbitol levels.
Here was their response "As per your inquiry, we do not test for sorbitol in pear juice, and none is added to the juice. There would be some naturally occurring. based on our recipe: ~2 g of sorbitol / 100g of juice, which is ~3g / 125mL (1/2 cup) of juice." Based on that amount the sorbitol shouldn't be able to account for the residual sugars. But results are results, even if I don't understand them.
This isn't just stalled, as I've had a bottle travel away from me in the heat of summer, and come back to me in early spring after being bumped around a bit, with no difference in carbonation. It doesn't seem to be stuck, or stalled, it's finished. No pasteurizing has been done, and no sorbates, or metabisulphites, have been added.
as the next step, I have a batch kicked off using s-04