Hinez57SouthernScotsman
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- Jan 29, 2007
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My Ingredients:
1 package of each of the following yeasts:
Red Star Cote des Blancs, Lalvin EC1118, Coopers, & Safale S-04
3 Gallons of Apple juice/cider
1 qt natural peach nectar (water, peach puree, and sugar)
1/2 lb raisins
1 can apple juice concentrate
splenda
brown sugar
molasses
apples (red delicious, cameo, & granny smith)
oranges
frozen blueberries
The plan (which I need help with):
Make 3 - 1 gallon batches
Batch 1 I'm gonna just use juice, yeast, and maybe a small bit of splenda.
Batch 2 (Here's where it gets intresting)
1 gal apple juice (less room for peach nectar)
1 qt peach nectar
1/2 can concentrate
various apples minced
1 pint frozen fresh blueberries (puree/smashed!!!)
Batch 3
1 gal apple juice
1/2 can concentrate
1/2-3/4 cup of raisins smashed
3 tblspoons molasses
1 orange cut/peeled/diced with pith removed
splenda to taste
Now it's question/suggestion time...
I've read quite a bit about yeast strains and cider. I was thinking I would use Lavlin 1118 with batches 1&3 (have read very good stuff about this yeast for cider). Suggestions on which yeast to use where, especially batch 2, I'm thinking of using the Cote des Blancs or the coopers for batch 2?
I'm wanting to retain as much fruit flavor as possible, would the inclussion of emullsified/minced apples help with this?
Once the fermentation is complete, if I chill the yeast to shock it and get it to clarify, does this "kill ALL the yeast"? (the reason I ask is I will want to bottle some still and some carbed)
Last question... anyone got a good idea of what to do with a couple of gallons of blueberries in the freezer?
Thanks guys, any help would be appreciated...
1 package of each of the following yeasts:
Red Star Cote des Blancs, Lalvin EC1118, Coopers, & Safale S-04
3 Gallons of Apple juice/cider
1 qt natural peach nectar (water, peach puree, and sugar)
1/2 lb raisins
1 can apple juice concentrate
splenda
brown sugar
molasses
apples (red delicious, cameo, & granny smith)
oranges
frozen blueberries
The plan (which I need help with):
Make 3 - 1 gallon batches
Batch 1 I'm gonna just use juice, yeast, and maybe a small bit of splenda.
Batch 2 (Here's where it gets intresting)
1 gal apple juice (less room for peach nectar)
1 qt peach nectar
1/2 can concentrate
various apples minced
1 pint frozen fresh blueberries (puree/smashed!!!)
Batch 3
1 gal apple juice
1/2 can concentrate
1/2-3/4 cup of raisins smashed
3 tblspoons molasses
1 orange cut/peeled/diced with pith removed
splenda to taste
Now it's question/suggestion time...
I've read quite a bit about yeast strains and cider. I was thinking I would use Lavlin 1118 with batches 1&3 (have read very good stuff about this yeast for cider). Suggestions on which yeast to use where, especially batch 2, I'm thinking of using the Cote des Blancs or the coopers for batch 2?
I'm wanting to retain as much fruit flavor as possible, would the inclussion of emullsified/minced apples help with this?
Once the fermentation is complete, if I chill the yeast to shock it and get it to clarify, does this "kill ALL the yeast"? (the reason I ask is I will want to bottle some still and some carbed)
Last question... anyone got a good idea of what to do with a couple of gallons of blueberries in the freezer?
Thanks guys, any help would be appreciated...