pickledgent
New Member
Hi guys,
I went out to my LHBS on 10/7 and got a 6.5 gallon bucket starter equipment kit and then got the bucket filled at the orchard that is close by (no idea on the blend of apples) and picked up two 1 gallon jugs of it. The recipe I'm following is long term:
6.5 gallons unpaseurized cider (og was 1.05)
6 lbs brown sugar
1/4 tsp pectinase
2 tbsp yeast nutrient
lalvin 71B-1122 packet
It calls for 1 month in secondary and then racking into a tertiary for 2-3 months, then aging another 1-2 months bottled. I ran into some bumps though. I didn't mix the cider/sugar well enough and then pitched the yeast into 55-60 degree cider. I also rehydrated the yeast in 90 degree water and let it cool to 70 before pitching. There has been very little airlock activity and I'm mildly worried that the yeasts are competing/the pitched yeast is dead.
I also had to take one of the gallons and pitch yeast into it, as my refrigerator was not cold enough to cold crash and the gallon was beginning to bulge. I used Red Star Pasteur Champagne yeast and just pitched in half the pack, some yeast nutrient and 1/8 tsp pectinase. It is bubbling merrily and has a great aroma. I like dry so I'm debating just letting it get down to 1.010-1.015 and then cold-crashing and bottling.
The environment is around 60-68 degrees depending upon if SWMBO decides to turn on the heat (living in a second floor flat).
I would like to start fermenting the last 1 gallon and have it be ready for consumption sooner than 4 months. I was debating going with the Nottingham as it seems to be tried and true but are there others that can handle a range of 55-70 degrees?
I went out to my LHBS on 10/7 and got a 6.5 gallon bucket starter equipment kit and then got the bucket filled at the orchard that is close by (no idea on the blend of apples) and picked up two 1 gallon jugs of it. The recipe I'm following is long term:
6.5 gallons unpaseurized cider (og was 1.05)
6 lbs brown sugar
1/4 tsp pectinase
2 tbsp yeast nutrient
lalvin 71B-1122 packet
It calls for 1 month in secondary and then racking into a tertiary for 2-3 months, then aging another 1-2 months bottled. I ran into some bumps though. I didn't mix the cider/sugar well enough and then pitched the yeast into 55-60 degree cider. I also rehydrated the yeast in 90 degree water and let it cool to 70 before pitching. There has been very little airlock activity and I'm mildly worried that the yeasts are competing/the pitched yeast is dead.
I also had to take one of the gallons and pitch yeast into it, as my refrigerator was not cold enough to cold crash and the gallon was beginning to bulge. I used Red Star Pasteur Champagne yeast and just pitched in half the pack, some yeast nutrient and 1/8 tsp pectinase. It is bubbling merrily and has a great aroma. I like dry so I'm debating just letting it get down to 1.010-1.015 and then cold-crashing and bottling.
The environment is around 60-68 degrees depending upon if SWMBO decides to turn on the heat (living in a second floor flat).
I would like to start fermenting the last 1 gallon and have it be ready for consumption sooner than 4 months. I was debating going with the Nottingham as it seems to be tried and true but are there others that can handle a range of 55-70 degrees?