HumeBrew
Member
Hi everyone. I thought I'd let you know about a little cider experiment I set up. I just pitched yeast into four different 1 gallon batches of cider. The conditions:
Sample #1 (simple cider)
0.8 gallons ShurFine 100% apple cider (ingredients: filtered water, apple juice concentrate)
1/2 can Seneca 100% apple juice concentrate (ing: a.j. concentrate, water, vitamin C)
1/2 package Nottingham yeast
Sample #2 (Rhapple cider #1)
0.8 gallons ShurFine 100% apple cider
1/2 can Seneca 100% apple juice concentrate
1 pound rhubarb (see below)
1/2 package Nottingham yeast
Sample #3 (Rhapple cider #2)
0.8 gallons ShurFine 100% apple cider
1/2 can Seneca 100% apple juice concentrate
1 pound rhubarb (see below)
1/2 package Montrachet yeast
Sample #4 (EdWorts Apfelwein, or pretty close)
0.8 gallons TreeTop apple juice
1/3 pound corn sugar
1/2 package Montrachet yeast
Rhubarb prep:
Two pounds of rhubarb was thoroughly rinsed, chopped, and frozen. It was then pasteurized (with some of the apple cider) at ~150oF for about 20 minutes. While it was heating up, I mashed the rhubarb a little with a potato masher. I then added half to sample #2 and half to sample #3, rhubarb chunks included.
So that is my experiment. Samples #1 and #2 differ by the presence or absence of rhubarb. Samples #2 and #3 differ in the yeast. And sample #4, well, I did that to see how good it is! Also, I knew EdWort would just post and say "try my recipe" if I didn't. I just pitched the yeast. Now the hard part; waiting to see the results!
Sample #1 (simple cider)
0.8 gallons ShurFine 100% apple cider (ingredients: filtered water, apple juice concentrate)
1/2 can Seneca 100% apple juice concentrate (ing: a.j. concentrate, water, vitamin C)
1/2 package Nottingham yeast
Sample #2 (Rhapple cider #1)
0.8 gallons ShurFine 100% apple cider
1/2 can Seneca 100% apple juice concentrate
1 pound rhubarb (see below)
1/2 package Nottingham yeast
Sample #3 (Rhapple cider #2)
0.8 gallons ShurFine 100% apple cider
1/2 can Seneca 100% apple juice concentrate
1 pound rhubarb (see below)
1/2 package Montrachet yeast
Sample #4 (EdWorts Apfelwein, or pretty close)
0.8 gallons TreeTop apple juice
1/3 pound corn sugar
1/2 package Montrachet yeast
Rhubarb prep:
Two pounds of rhubarb was thoroughly rinsed, chopped, and frozen. It was then pasteurized (with some of the apple cider) at ~150oF for about 20 minutes. While it was heating up, I mashed the rhubarb a little with a potato masher. I then added half to sample #2 and half to sample #3, rhubarb chunks included.
So that is my experiment. Samples #1 and #2 differ by the presence or absence of rhubarb. Samples #2 and #3 differ in the yeast. And sample #4, well, I did that to see how good it is! Also, I knew EdWort would just post and say "try my recipe" if I didn't. I just pitched the yeast. Now the hard part; waiting to see the results!