bernerbrau
Well-Known Member
I just found myself in the unhappy situation of having one empty keg and one keg with an undrinkable beer I've finally (after several months) decided needs to be tossed (it smells and tastes just like burnt rubber which I take to mean autolysis).
I just re-brewed my pale ale last weekend, and I hope to have it on tap in two or three weeks, and I don't feel like another brew day right away, so I'm thinking of doing an apple-pear cider since I can get it done and kegged without much hassle.
Here's my recipe:
What do people think? My only concern is that wine and mead recipes generally call for a much longer bulk aging. I've never used wine yeast before so is there anything different I need to be aware of?
I just re-brewed my pale ale last weekend, and I hope to have it on tap in two or three weeks, and I don't feel like another brew day right away, so I'm thinking of doing an apple-pear cider since I can get it done and kegged without much hassle.
Here's my recipe:
5 gallons pasteurized apple juice (preservative-free)
6 or so fresh pears, pureed
2 cups dark brown sugar
2 quarts water
Campden tablets
Pectinase enzyme
WLP775 with 48-hour juice starter
Puree the pears, whole, in a food processor. Add to fermenter.
Boil brown sugar in 2 quarts water, chill to 68F, and add to fermenter with pectinase enzyme.
Add 1 campden tablet, wait 24 hours.
Add apple juice to fermenter and pitch yeast.
Ferment at 68F for 3-4 weeks and rack to keg.
What do people think? My only concern is that wine and mead recipes generally call for a much longer bulk aging. I've never used wine yeast before so is there anything different I need to be aware of?