MartyB
Well-Known Member
Started this last thursday 9/10/09
2.5 gallon Mussleman's Premium 100% Apple Juice (Not from concentrate, O.G. 1.051)
1 can Oregon Puree Sweet Cherry Puree
5 lbs local wildflower honey
3 tsp Fermax Yeast Nutrient
1/2 tsp Pectic Enzyme
1 pkg Lalvin EC-1118 Yeast
S.G. - 1.120
Checked it this morning, down to 1.038. Still lots of cherry and apple on the nose. Light cherry and apple flavor, and some alcohol warmth.
Still kicking a bubble per second through the airlock. Will check again in another week to see where its at. Have a feeling that this is going to be great.
Planning to rack onto sour cherries in secondary and top with apple juice as needed.
I've been wanting to try some fresh pressed cider from the orchards in the area. But so far, they all stabilize with Potassium Sorbate. Which isn't that big of a deal, since the $8/gallon cost is enough to send me back to the Musselmans.
2.5 gallon Mussleman's Premium 100% Apple Juice (Not from concentrate, O.G. 1.051)
1 can Oregon Puree Sweet Cherry Puree
5 lbs local wildflower honey
3 tsp Fermax Yeast Nutrient
1/2 tsp Pectic Enzyme
1 pkg Lalvin EC-1118 Yeast
S.G. - 1.120
Checked it this morning, down to 1.038. Still lots of cherry and apple on the nose. Light cherry and apple flavor, and some alcohol warmth.
Still kicking a bubble per second through the airlock. Will check again in another week to see where its at. Have a feeling that this is going to be great.
Planning to rack onto sour cherries in secondary and top with apple juice as needed.
I've been wanting to try some fresh pressed cider from the orchards in the area. But so far, they all stabilize with Potassium Sorbate. Which isn't that big of a deal, since the $8/gallon cost is enough to send me back to the Musselmans.