klyph
Well-Known Member
I'd recommend clarifying as much as possible as too much yeast contributes undesirable flavors IMO.
Read through the entire thread. It took me a few days to read ti all but I picked up some little tidbits that applied to how I do things. Never know, you may pick up a tip or two.I tried to read through the entire thread, but there are 100 pages.
Ok, so my FG was WAY higher than expected. I finished at 1.020, and started at 1.060. My LHBS was out of Nottingham, so i had to use Danstar Windsor. Has anyone else had an issue with this yeast? I also used local cider, which had 0.01% potassium sorbate... so maybe this was the problem.
Any thoughts?
I got an OG of 1.050. Any suggestions on what the FG "should be"? Secondary/Shock/Age, or age in bottles?
I can safely say that the smack pack of west yorkshire I used was fermenting away within 6 hours of pitching. As to how it tastes; remains to be seen. I took a gravity reading yesterday and it was down to about 1.019. Unfortunately, I forgot to get an OG, ( though I could plug the numbers in and get a good rough equivalent I suppose),. I bumped the temps up a couple of degrees in the hopes of speeding the process up. I'd like to get it down to around 1.005-1.008. Problem is though, I have no kegging system so I'll need to bottle condition. This is only a problem due to the fact that I added too much wheat and the cider has the visual appeal of a flooded creek in july. I will be taking Akthor's suggestion and adding some polyclar to clear it. From my reading, I gather that this will kill off any yeast in suspension, (or elsewhere), and that I would then need to repitch a yeast to bottle carb, ( even if that means harvesting some from the trub before adding the polyclar, obviously I would wash it first),. This seems to dictate to me that it will end up dry no matter what I do as even the bottling strain will eat up the remaining sugars and I also don't want bottle bombs. Get your flavor where you want it and worry about clarity for your next batch.
The other thing I've been contemplating is a slight dry hopping due to the fact that the hops, ( EKG's), were barely noticeable in the sample, probably due to the fact that the excess sweetness from the wheat has overwhelmed the boil hops flavor. I was thinking perhaps clearing the cider and then racking onto 1/4oz of the EKG's for a day or two at most.
Any thoughts?
What is the correct serving temp for graff?
Ciderzen-
you can use any of them. best bet is to get a muzlin/chzcloth bag, and put them in that to keep them from becoming a mess to be dealt with.
What is the correct serving temp for graff?
Maybe would depend on: carbed, still, sweetened, carbed and sweetened, still and sweetened.
I will be doing my primary in a 7 gallon plastic bucket, and will probably rack into a secondary carboy when fermentation slows but before it is finished, in order to get the graff off the dead yeast. Do you guys think this is necessary, just a good idea, or a waste of time? It will mean two rackings, one to secondary (carboy), and then again into the bottling bucket, so this could potentially oxygenate it too much. What do you think?
Gelatin doesn't remove all the yeast. I would also keep the graff in primary for a month that would clear it up a lot. Primary a month then put it in a secondary with gelatinfor a week or whatever the gelatin gurus suggest and I bet it would be crystal clear
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