This is my first try at cider-mkaing. I have listened to the Cider Show (Revisited) on The Brewing Network several times and am reading Craft Cider Making by Andrew Lea and Cider Hard and Sweet by Ben Watson.
Batch 1,2.5 gallons pasteurized cider; WLP775; 65F ferment; 1.042 OG
Batch 2, 2.5 gallons pasteurized cider; Red Star Cote De Blanc; 65F ferment; 1.042 OG
Batch 3, 2 gallons of unpasteurized cider; potassium metabisulfite; WLP 775; 55 F ferment; 1.054 OG; pH~3.6
Batch 4, 2 gallons of unpasteurized cider; potassium metabisulfite; WLP300; 55 F ferment; 1.054 OG; pH ~3.6
Batch 5, 3/4 gallon of unpasteurized cider; 1/2 dose potassium metabisulfite; 55 F natural ferment; 1.054 OG; pH ~3.6
Batches 1 & 2 are sitting in my basement and are starting to clear. I am planning to leave them on their yeast for 2 more weeks (4-weeks total) and then rack to secondary.
Batches 3-5 were all dosed with sodium metabisulfite according to Andrew Lea's tables in Craft Cider Making. I JUST dosed them and they are siting in my chest freezer at 55F with a piece of loose foil over each. Tomorrow I am going to pitch yeast into the two 2-gallon batches and let the 3/4 gallon batch go.
Batch 1,2.5 gallons pasteurized cider; WLP775; 65F ferment; 1.042 OG
Batch 2, 2.5 gallons pasteurized cider; Red Star Cote De Blanc; 65F ferment; 1.042 OG
Batch 3, 2 gallons of unpasteurized cider; potassium metabisulfite; WLP 775; 55 F ferment; 1.054 OG; pH~3.6
Batch 4, 2 gallons of unpasteurized cider; potassium metabisulfite; WLP300; 55 F ferment; 1.054 OG; pH ~3.6
Batch 5, 3/4 gallon of unpasteurized cider; 1/2 dose potassium metabisulfite; 55 F natural ferment; 1.054 OG; pH ~3.6
Batches 1 & 2 are sitting in my basement and are starting to clear. I am planning to leave them on their yeast for 2 more weeks (4-weeks total) and then rack to secondary.
Batches 3-5 were all dosed with sodium metabisulfite according to Andrew Lea's tables in Craft Cider Making. I JUST dosed them and they are siting in my chest freezer at 55F with a piece of loose foil over each. Tomorrow I am going to pitch yeast into the two 2-gallon batches and let the 3/4 gallon batch go.