bigdaddybrew
Well-Known Member
I have a pack of unused Windsor yeast. I purchased it to make beer but decided "fruity and estery" wasn't what I was looking for in my beer. Making a batch of cider and saw the packet of Windsor. I have searched the forum and found mixed results..some liked it..some thought it left the cider sour.
I just bottled a cider from Lalvin 71b-1122. It is very dry, fruity/winey aroma, very clear/yellow, carbed nice very drinkable at 9.5% ABV although just a bit sour and too winey. Looking for more apple flavor and a little sweetness.
Here is my recipe so far...
4 gallons of freshly pressed local Cider unpastuerized,no preservatives
SG 1.052 with no added sugar (7.5% ABV predicted)
4 tablet of Campden tabs 2 days before pitching yeast
2 tsp Pectic Enzyme for clarity
2 tsp Vitamin-C to preserve bright color/flavor
4 tsp yeast nutrient
1 tsp yeast energizer
I figure the Windsor yeast will dry it out, clarify with gelatin and then I will back sweeten to taste (didn't do this last batch) then bottle and let it carb. When fizzy enough I'll pateurize the bottles in 140 degree water for 30 minutes to kill the yeast. I am new to cider so I am looking for pre-pitching advice.
Is this a good plan?
What is your experience with Windsor Yeast?
Should I add some sugar or maybe honey? How much? Why?
Whats your yeast of choice?
P.S. Thanks for your input I will be pitching in a couple of days.
I just bottled a cider from Lalvin 71b-1122. It is very dry, fruity/winey aroma, very clear/yellow, carbed nice very drinkable at 9.5% ABV although just a bit sour and too winey. Looking for more apple flavor and a little sweetness.
Here is my recipe so far...
4 gallons of freshly pressed local Cider unpastuerized,no preservatives
SG 1.052 with no added sugar (7.5% ABV predicted)
4 tablet of Campden tabs 2 days before pitching yeast
2 tsp Pectic Enzyme for clarity
2 tsp Vitamin-C to preserve bright color/flavor
4 tsp yeast nutrient
1 tsp yeast energizer
I figure the Windsor yeast will dry it out, clarify with gelatin and then I will back sweeten to taste (didn't do this last batch) then bottle and let it carb. When fizzy enough I'll pateurize the bottles in 140 degree water for 30 minutes to kill the yeast. I am new to cider so I am looking for pre-pitching advice.
Is this a good plan?
What is your experience with Windsor Yeast?
Should I add some sugar or maybe honey? How much? Why?
Whats your yeast of choice?
P.S. Thanks for your input I will be pitching in a couple of days.