hi guys and gals! I have 3 days in the primary fermenter what I call my PINK HAZE .. Took 3 years and many different changes and tweaks to get my palate to like it. basicly 1-2-3 simple so much simpler than my BEER!
I like the brand Old Orchard for a concentrate without preservatives
10 12oz containers of apple raspberry juice concentrate = they have many different flavors. --- I sanitize / rinse the outside of the containers and put the contents directly into the pri. Fermenter - after syrup solution is done-cooled.
5 gallons filtered water - only going to need 4.25~4.5 (sugar and concentrate take up space)
Boil up 2 gallons of water along with;
1 cup (0.5lb) brown sugar
6LBS Dextrose (corn sugar)
6tsp. UREA - yeast nutrient
1/8tsp gypsum just a dash but it is optional.
15 minutes boil time will do for the syrup cool it off -- I put a gallon /gallon and a half water into my 6 gallon fermenter and quench the temperature like that. in the fermenter should be - syrup - concentrate- most of your water- don't over fill the bucket keep it couple inches below the top..
I get O.G. in the range of 1.082~1.070 depending on how greedy I get from overfilling the bucket with my extra water...
now the yeast...
I am using the Lalvin EC1118 this time but often use Lalvin D47 for my ciders.
1118 is for higher alc% and finishes Super DRY = Potassium Sorbate is your friend-even if you like mixing your cider with 7UP you'll want to use some unfermentable sweetner. When I say DRY I mean it.
D47 fruity and little less brash STILL on the sour side just less. but sorbate is still the trick!
pitch and let 'er go for 5 ~ 7 days -- filter and rack into the secondary when activity slows to near stop,.
To get good results from concentrate You MUST use UREA . That is because there is not enough yeast nutrients in the fruit nor syrup for the yeast to live a proper life cycle -- they need fed so they grow strong and verile to eat ALL that sugar!!
All is left to do after secondary fermenting-- 2 weeks 2 months your choice.. I call it quits at 0.998~0.995 - even though it is still active thru the airlock. is to prime and sweeten for bottling/kegging
-simple- 1 cup corn sugar / 12oz potassium sorbate boil with a 1 QT (32oz) water- 15 minutes boil then cool and add to your cider.
I filter 2 times when I move it primary into secondary (1ce) secondary - priming bucket(2nd)- but not from priming bucket into keg/bottle
usually drinking it in 9 wks from the original boil date sometimes taste at 7 and wait -- cause IT IS better the longer it sits.
This batch is for Valentines Day
- (hope I can wait til then)
Ill be checking in since I have a lot of spare time to brew now. let me know what you think