Well, I started a batch of cider about a month back, using a smack pacck of Wyeast 108 English Ale yeast that had been in the fridge for about ever.
Tasted some from the primary last night. Tastes OK. Smells....not so much...
So, today's project is going to be to get it off the lees, of which there is a lot, and I was pondering whether it would be worth lighting a fire under it a bit by spiking it with a shot of fresh juice and some yeast nutrient to work out the smells rather than splash racking or maybe in addition to it...
How much nutrient to use? I was figuring to add it to say, a liter/quart or so of juice and adding it in after racking it off the abundant lees. It'll mean another cycle of waiting for the fermentation to end, and the cider to clarify, but....
Have no experience using the stuff. Had not added any to the cider, probably should have, but that's water under the bridge, innit?
Trying for a pretty dry cider, and not too concerned about waiting it out, but was looking for a little input from the more experienced folks.
Thanks!
TeeJo
Tasted some from the primary last night. Tastes OK. Smells....not so much...
So, today's project is going to be to get it off the lees, of which there is a lot, and I was pondering whether it would be worth lighting a fire under it a bit by spiking it with a shot of fresh juice and some yeast nutrient to work out the smells rather than splash racking or maybe in addition to it...
How much nutrient to use? I was figuring to add it to say, a liter/quart or so of juice and adding it in after racking it off the abundant lees. It'll mean another cycle of waiting for the fermentation to end, and the cider to clarify, but....
Have no experience using the stuff. Had not added any to the cider, probably should have, but that's water under the bridge, innit?
Trying for a pretty dry cider, and not too concerned about waiting it out, but was looking for a little input from the more experienced folks.
Thanks!
TeeJo