HamSandwich
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- Joined
- Dec 5, 2008
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Hey all. Great forum you have here. I have been making hard cider for about 5 months now. Keeping it pretty simple & clean. Results have been good so far but havent had anything really aged yet.
My first few batches were made with Redstar Red wine yeast, not sure the number. They came out well. Racked it once and let it set for two weeks. Everyone wanted to try it so I had no time to age it. Back sweetend with cranberry concentrate and we all got drunk. It was not very clear at all though.
One of my latest batches was made with Redstar Pasture Champagne Yeast. I noticed that even during primary the cider was clearing and there was a ton more sediment on the bottom of the carboy when racked. Once in secondary it continude bubbling pretty well and continude to clear up where as after racking the batch made with red the bubbling all but stopped and it stayed cloudy.
Is it the yeast thats making the difference? I have a batch made with the red that has been in secondary for 2 months now and its really coming allong nicely.
The recipe has been the same for all 5 gallon batches up to the backsweetning.
5 Gallon fresh pressed, 2 pounds dark brown sugar, 1 pound light brown sugar.
My first few batches were made with Redstar Red wine yeast, not sure the number. They came out well. Racked it once and let it set for two weeks. Everyone wanted to try it so I had no time to age it. Back sweetend with cranberry concentrate and we all got drunk. It was not very clear at all though.
One of my latest batches was made with Redstar Pasture Champagne Yeast. I noticed that even during primary the cider was clearing and there was a ton more sediment on the bottom of the carboy when racked. Once in secondary it continude bubbling pretty well and continude to clear up where as after racking the batch made with red the bubbling all but stopped and it stayed cloudy.
Is it the yeast thats making the difference? I have a batch made with the red that has been in secondary for 2 months now and its really coming allong nicely.
The recipe has been the same for all 5 gallon batches up to the backsweetning.
5 Gallon fresh pressed, 2 pounds dark brown sugar, 1 pound light brown sugar.