BillyGHusk
Well-Known Member
So I have been doing a bunch of reading up on the site(love it by the way!) and threw together a Cyser and would love to get some feedback on the reciepe and my process so far. Thanks in advance for any thoughts....positive or negative, still learning here.
3 Gallon Batch
4 1/2 lbs. Wildflower honey
1 1/2 gal. apple cider
1 c. grated ginger
2 oz. light American Oak chips
Fermax Yeast Nutrients
Spring water
Lalvin 71B-1122
Process:
Heated up 1 Gal. Spring water, 1 1/2 gal. cider, and 1 tsp. Nutrients(didn't take a temp reading but well below boiling) to make it easier to dissolve the honey.
Grated the ginger on the large hole of a box grater. Put the ginger and the oak chips in a hops bag and added to the warm pot. Let it steep for 10-15 minutes.
Poured the must into my bucket, sat the bucket in an ice bath to get it cooling.
Had re-hydrated the yeast in warm water. Added a pinch of nutrients and then a splash or two of the must.
Pitched the yeast after the must cooled.
Had active fermentation this morning.
This afternoon dissolved 1 tsp. yeast nutrients in a small amount of the must and add it to the bucket.
OG was 1.080
------------------
Thoughts?
Not sure how long I should leave the ginger and oak in the primary.
How long should I wait to rack to my carboy? I was thinking about a week, or until fermentation really, really slowed down, which ever first.
Thanks again! Can't wait for some feedback!
Tim
3 Gallon Batch
4 1/2 lbs. Wildflower honey
1 1/2 gal. apple cider
1 c. grated ginger
2 oz. light American Oak chips
Fermax Yeast Nutrients
Spring water
Lalvin 71B-1122
Process:
Heated up 1 Gal. Spring water, 1 1/2 gal. cider, and 1 tsp. Nutrients(didn't take a temp reading but well below boiling) to make it easier to dissolve the honey.
Grated the ginger on the large hole of a box grater. Put the ginger and the oak chips in a hops bag and added to the warm pot. Let it steep for 10-15 minutes.
Poured the must into my bucket, sat the bucket in an ice bath to get it cooling.
Had re-hydrated the yeast in warm water. Added a pinch of nutrients and then a splash or two of the must.
Pitched the yeast after the must cooled.
Had active fermentation this morning.
This afternoon dissolved 1 tsp. yeast nutrients in a small amount of the must and add it to the bucket.
OG was 1.080
------------------
Thoughts?
Not sure how long I should leave the ginger and oak in the primary.
How long should I wait to rack to my carboy? I was thinking about a week, or until fermentation really, really slowed down, which ever first.
Thanks again! Can't wait for some feedback!
Tim