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Old 06-26-2013, 06:47 AM   #31
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Most cider, especially those spiked with sugar, should be aged for several months before they reach their best flavor.
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Old 08-01-2013, 01:12 AM   #32
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Making this tonight, went a little overboard with a full pound of sugar. Was originally going to make apfelwein so I assumed this would have at least a pound (I was reading the first page on my phone and thought you said 1lb instead of 1cup).

What alternative yeast would you recommend to the American Ale Blend WLP060? On hand I have Red Star Montrachet (x3), Red Star Premier Cuvee (x3), Lalvin K1-V1116 (x1 - expires next week), US05 (x1), S04 (x2). Thanks

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Old 08-01-2013, 02:45 AM   #33
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Making this tonight, went a little overboard with a full pound of sugar. Was originally going to make apfelwein so I assumed this would have at least a pound (I was reading the first page on my phone and thought you said 1lb instead of 1cup).

What alternative yeast would you recommend to the American Ale Blend WLP060? On hand I have Red Star Montrachet (x3), Red Star Cuvee Renee (x3), Lalvin K1-V1116 (x1 - expires next week), US05 (x1), S04 (x2). Thanks
Hmm, lets see. 4 gallons of juice with a typical gravity of 1.050 an 1 lb of sugar gives you an approximate OG of 1.061. Assuming an extremely low finish, that's actually pretty common with cider variants because of the sugar types present, you need a yeast with an alcohol tolerance of 8.5-9%.

Honestly, any of those should work reasonably well.

Montrachet doesn't really care for table sugar for some reason. By cuvee renee, do you mean a culture from a bottle of the commercial lambic? If so, I'd pass for this recipe. If you meant premiur suvee, I'd probably also pass. Premiur suvee can be a little yeasty in flavor. IMO, it's best for finishing high gravity brew or restarting stuck fermentation. I can't seem to find an alcohol tolerance listing for S-04.. huh, I'll have to look again later.

If it was me, I'd use the k1-v1116 for two reasons. First, it's a white wine yeast. It's got an alcohol tolerance that's pretty high, and it shouldn't interfere with the fruit flavors involved. Second, it's about to reach its expiration date, so it's better you use it first.

Happy brewing!
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Old 08-01-2013, 05:21 AM   #34
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Hmm, lets see. 4 gallons of juice with a typical gravity of 1.050 an 1 lb of sugar gives you an approximate OG of 1.061. Assuming an extremely low finish, that's actually pretty common with cider variants because of the sugar types present, you need a yeast with an alcohol tolerance of 8.5-9%.

Honestly, any of those should work reasonably well.

Montrachet doesn't really care for table sugar for some reason. By cuvee renee, do you mean a culture from a bottle of the commercial lambic? If so, I'd pass for this recipe. If you meant premiur suvee, I'd probably also pass. Premiur suvee can be a little yeasty in flavor. IMO, it's best for finishing high gravity brew or restarting stuck fermentation. I can't seem to find an alcohol tolerance listing for S-04.. huh, I'll have to look again later.

If it was me, I'd use the k1-v1116 for two reasons. First, it's a white wine yeast. It's got an alcohol tolerance that's pretty high, and it shouldn't interfere with the fruit flavors involved. Second, it's about to reach its expiration date, so it's better you use it first.

Happy brewing!
Thanks for the timely reply. Gonna pitch the lavlin, and if no action, follow with the red star.

Here is a blurb on the Premier Cuvee-
"This Prise de Mousse strain is fast-starting, clean and neutral. Premier Cuvee is a popular choice because of its consistently strong fermentation characteristics and high alcohol tolerance, up to 18%. The first choice for champagne and sparkling wines. Also good for restarting stuck fermentations."

EDIT: when I looked that up I typed it right...premeier cuvee, not cuvee renee. Also brewed a batch of hefe tonight so it has been a long day
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Old 08-10-2013, 06:44 AM   #35
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You usually invert sugar to increase it's apparent sweetness. IE: Break the disaccharide sucrose into the monosaccharides glucose and fructose. The yeast may be able to consume the monosaccharides a little faster then the disaccharide, but not by much. I don't see any actual point in inverting, as the sugar is already in a form that the yeast can eat.

If you meant dissolve and not invert, then you shouldn't need to. That is, unless you want to add a very large amount of sugar. Up to about 3 lb's you should just be able to shake or stir and have the sugar completely dissolve. Over that, I'd gently heat the sugar in a pan with a gallon or so of cider so it is fully dissolved. Then mix that into the rest of the liquid.
Thank you very much, sorry for the incredible delay in responding as well. This ended up on the back burner and then forgotten but with some friends in the local cider club we just pressed 500 lb's of apple and so with my share i'm making a 3 gallon batch of Unicorns Blood. I certainly hope I meant dissolve, i'm not entirely sure what I was thinking when I posted this haha but exelent, thank you very much I will add some brown sugar and just give it some rocking, the yeast will take care of the rest
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Old 08-11-2013, 12:02 AM   #36
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Ok so last night I pasteurized the freshly squeezed cider on my stove and chilled it in preparation for the pitching. So here is my recipe for my attempt at the unicorns blood;

3 Gallons Fresh Pressed Pippen Apple Cider
1 Liter of black cherry juice
8 ounces Brown sugar (little flavor enhancing and color depth)
10 ounces Dextrose (bumping the SG up a little bit more)
SG: 1.060
Yeast: 71B-1122 - Lalvin


Method:

I poured the cider into my cleaned carboy and added the Black Cherry Juice. The juice didn't seem to have very much pulp in it, if any at all but anything in their will just be racked off anyway. Now I have boiled some water and poured the dextrose and brown sugar into it stirring constantly so not to burn to the pot and just stirred until dissolved and poured into the carboy. The yeast I am using for this cider is 71B-1122 - lalvin which I started during the setup. Next put the bung in and rocked it to make sure everything was well mixed and then I took my starting gravity and pitched the yeast after. Now to let the yeast do it's job



Happy Brewing

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Old 08-11-2013, 06:19 PM   #37
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Ok so last night I pasteurized the freshly squeezed cider on my stove and chilled it in preparation for the pitching. So here is my recipe for my attempt at the unicorns blood;

3 Gallons Fresh Pressed Pippen Apple Cider
1 Liter of black cherry juice
8 ounces Brown sugar (little flavor enhancing and color depth)
10 ounces Dextrose (bumping the SG up a little bit more)
SG: 1.060
Yeast: 71B-1122 - Lalvin


Method:

I poured the cider into my cleaned carboy and added the Black Cherry Juice. The juice didn't seem to have very much pulp in it, if any at all but anything in their will just be racked off anyway. Now I have boiled some water and poured the dextrose and brown sugar into it stirring constantly so not to burn to the pot and just stirred until dissolved and poured into the carboy. The yeast I am using for this cider is 71B-1122 - lalvin which I started during the setup. Next put the bung in and rocked it to make sure everything was well mixed and then I took my starting gravity and pitched the yeast after. Now to let the yeast do it's job



Happy Brewing
I'm really excited there has been so much interest in my recipe! I can't wait to hear your batch turns out. Your method sounds good; except there is not a step where the juice is aerated. Did you include this step? Even if you did not you will still get good results it just may take longer to completely ferment.


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Old 08-11-2013, 06:21 PM   #38
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I just started a batch a month or so ago and took lots of pictures that I am considering turning into a mini-sub tutorial. Does anyone have any interest in that or think it would be a good resource to those new to cider?

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Old 08-11-2013, 08:11 PM   #39
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I just started a batch a month or so ago and took lots of pictures that I am considering turning into a mini-sub tutorial. Does anyone have any interest in that or think it would be a good resource to those new to cider?
More data is good data. Though you might consider adding them to the first few posts in this thread.
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Old 08-13-2013, 01:58 AM   #40
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Your method sounds good; except there is not a step where the juice is aerated. Did you include this step? Even if you did not you will still get good results it just may take longer to completely ferment
I didn't put it into the method, I'm not entirely sure why haha. But I did aerate the cider, once when I added the cherry juice for about 5 minutes, and again after adding the simple syrup solution for about 10 minutes (I wanted to make sure it was well mixed just in case) and then a little swirling when I pitched the yeast. And so far it's been a very active fermentation since about 2 hours after pitching the yeast. I actually put a blow off tube, it got crazy! i'll post a couple pictures I took of it
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