PavlovsCat
Well-Known Member
Now that my first batch is ready to bottle, I need some ideas for my second batch which will still retain the apple flavor, but give it a little compatible zest.
Now that my first batch is ready to bottle, I need some ideas for my second batch which will still retain the apple flavor, but give it a little compatible zest.
zest?
try adding a pound of habañero peppers to it...
guarranteed to be "zesty" (and provide a hellacious "ring of fire" later)
FWIW, I made a cyser using 3068. Technically, it is not really a cyser since meads, by definition, must contain 51% honey. But I have no problem calling this one a hard cider...too bad my name's not "DICKENS"I used a wheat beer yeast (Wyeast 3068) and didn't use any extra sugar. I'm hoping that my approach will keep the brew from getting too dry and retain some apple flavour. I'll be bottle carbing using a can of concentrated AJ to bring back more sweetness if possible, although dextrose does have a way of creating a "cidery" taste.
I put some in a secondary with a chipotle pepper. It was one of those you love it or hate it things.
FWIW, I made a cyser using 3068. Technically, it is not really a cyser since meads, by definition, must contain 51% honey. But I have no problem calling this one a hard cider...too bad my name's not "DICKENS"
Here are some highlights:
Brew date: 17 Jan 09
Contents:
5 gal AJ
2 lbs Corn Sugar
3 lbs Honey
OG 1.110
Yeast: Wyeast 3068 Weihenstephan (Weizen) propagator (no starter)
25 Jan 09: 1.048
7 Feb 09: 1.024, beginning to clear some
25 Feb 09: 1.012 much more clearer than I expected for a weizen yeast. clear, but not crystal.
28 Feb 09: racked...and sampled...
16 Mar 09: 1.006 sample was very drinkable. nothing to add or subtract from flavor.
5 Apr 09: 1.004 nice appley flavor and sweet overall.
10 Apr 09: 1.002 I don't know how much lower this will go. honey and apple come throught very nicely.
I expected an attenuation of 75% (1.025), but this has gone way beyond that...right now it's at 98%...and still sweet.
FWIW, I made a cyser using 3068. Technically, it is not really a cyser since meads, by definition, must contain 51% honey. But I have no problem calling this one a hard cider...too bad my name's not "DICKENS"
Here are some highlights:
Brew date: 17 Jan 09
Contents:
5 gal AJ
2 lbs Corn Sugar
3 lbs Honey
OG 1.110
Yeast: Wyeast 3068 Weihenstephan (Weizen) propagator (no starter)
25 Jan 09: 1.048
7 Feb 09: 1.024, beginning to clear some
25 Feb 09: 1.012 much more clearer than I expected for a weizen yeast. clear, but not crystal.
28 Feb 09: racked...and sampled...
16 Mar 09: 1.006 sample was very drinkable. nothing to add or subtract from flavor.
5 Apr 09: 1.004 nice appley flavor and sweet overall.
10 Apr 09: 1.002 I don't know how much lower this will go. honey and apple come throught very nicely.
I expected an attenuation of 75% (1.025), but this has gone way beyond that...right now it's at 98%...and still sweet.
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