computergeek13
Member
So Ive made cider the last few seasons from scratch. Girlfriend and I headed out to orchards and hand picked about 4 bushels of apples- I own a cider press - so we pressed em and made 2x 5 gallon batches. Its a lot of work - and we didnt harvest any apples this year. So...
Every once in awhile ill see a few bottles of cider at the local store i havent tried before - and i picked one up this weekend that was really good.
I cant for the life of me remember the name - but it was a hard cider - pretty bubbly - and it had maple syrup added post ferment - to sweeten - and vanilla pods were added in the 2nd fermentation. It was really good!
I want to try to clone it - and my questions is:
At the supermarket they have some really really good Organic Cider from a local orchard. Im sure its been pasteurized but i wanted to use it as a base.
Do you think I could use some of the liquid cider yeast from Wyeast addded to about 5 gallons of this? Or does this stuff contain too much sulfite as a preservative - that would kill foreign yeast?
What about if i made a cider yeast starter in my beaker - and made a really big slurry?
Then ill add about a dozen scraped vanilla bean pods to the secondary ferment - and some maple syrup afterwards. Think maple syrup will ferment too much in the bottle? or should i just use the maple syrup as a primer? and omit the normal priming solution?
thanks in advance!
Every once in awhile ill see a few bottles of cider at the local store i havent tried before - and i picked one up this weekend that was really good.
I cant for the life of me remember the name - but it was a hard cider - pretty bubbly - and it had maple syrup added post ferment - to sweeten - and vanilla pods were added in the 2nd fermentation. It was really good!
I want to try to clone it - and my questions is:
At the supermarket they have some really really good Organic Cider from a local orchard. Im sure its been pasteurized but i wanted to use it as a base.
Do you think I could use some of the liquid cider yeast from Wyeast addded to about 5 gallons of this? Or does this stuff contain too much sulfite as a preservative - that would kill foreign yeast?
What about if i made a cider yeast starter in my beaker - and made a really big slurry?
Then ill add about a dozen scraped vanilla bean pods to the secondary ferment - and some maple syrup afterwards. Think maple syrup will ferment too much in the bottle? or should i just use the maple syrup as a primer? and omit the normal priming solution?
thanks in advance!