Alright...
A friend and I have ground and pressed 300 or so pounds of Mac apples, and about 50 pounds of really nice red crabapples, and we came up with 2 x 23 Liter carboys full, plus a bucket 3/4 full including the residue that had settled into the bottom of the vessel we had filled with the juice, a Liquid Malt container marked on the side as being good for nominally 15US gallons, but we had it fullfullfull to the bung, such that we needed to prop it up sideways a bit to keep from spilling... ...but anyways.....
The first carboy has been dosed with EC1118, at the request of the other fellow.
I have decided to use some Wyeast 1388 (harvested dregs from a batch of BOMM, that I had added some apple juice to and tucked away on a shelf) on the bucket with the dregs of the apple juice, and that will be sent to a 3 gallon carboy in due time. Still trying to decide if it becomes graff (Malt extract addition), high-test cider (via dextrose or FAJC, or some of both) or if it will simply be left as is.
The third and final full carboy, I have to decide. I have in hand S-04, Nottingham, Belle Saison, Montrachet, and in the back of the fridge an old pack of Wyeast Belgian High Gravity that may just die there if I don't attempt something with it soon.
What say?
Notty and S-04 both seem to be well regarded. Not found references to Belle Saison use yet, and the Montrachet I had sorta planned to use for a small batch of apfelwein, but I can get more if need be.
The juice was pressed a few days back and dosed with a bit less than a full tablet per gallon of Campden, it has been in cool storage in the shed for four days, IIRC, and I figure that it seemed to have knocked back whatever wild yeasts may have been there as they did not seem to have been active, as there were no pressure or leakage signs on the 15 gal drum.
TeeJo
A friend and I have ground and pressed 300 or so pounds of Mac apples, and about 50 pounds of really nice red crabapples, and we came up with 2 x 23 Liter carboys full, plus a bucket 3/4 full including the residue that had settled into the bottom of the vessel we had filled with the juice, a Liquid Malt container marked on the side as being good for nominally 15US gallons, but we had it fullfullfull to the bung, such that we needed to prop it up sideways a bit to keep from spilling... ...but anyways.....
The first carboy has been dosed with EC1118, at the request of the other fellow.
I have decided to use some Wyeast 1388 (harvested dregs from a batch of BOMM, that I had added some apple juice to and tucked away on a shelf) on the bucket with the dregs of the apple juice, and that will be sent to a 3 gallon carboy in due time. Still trying to decide if it becomes graff (Malt extract addition), high-test cider (via dextrose or FAJC, or some of both) or if it will simply be left as is.
The third and final full carboy, I have to decide. I have in hand S-04, Nottingham, Belle Saison, Montrachet, and in the back of the fridge an old pack of Wyeast Belgian High Gravity that may just die there if I don't attempt something with it soon.
What say?
Notty and S-04 both seem to be well regarded. Not found references to Belle Saison use yet, and the Montrachet I had sorta planned to use for a small batch of apfelwein, but I can get more if need be.
The juice was pressed a few days back and dosed with a bit less than a full tablet per gallon of Campden, it has been in cool storage in the shed for four days, IIRC, and I figure that it seemed to have knocked back whatever wild yeasts may have been there as they did not seem to have been active, as there were no pressure or leakage signs on the 15 gal drum.
TeeJo
