theinterneti
Well-Known Member
Thanks for visiting my thread,
Really enjoying the "Everyday simple cider" and "Graham's English" ciders that I've made up to this point. Working on dialing a blend of these for my taste, process and gear. I've read through the threads mentioned and a lot of the encyclopedia of yeast experiments.
THANK YOU all so much for those iconic threads. I've learned a ton!
Really enjoying the "Everyday simple cider" and "Graham's English" ciders that I've made up to this point. Working on dialing a blend of these for my taste, process and gear. I've read through the threads mentioned and a lot of the encyclopedia of yeast experiments.
THANK YOU all so much for those iconic threads. I've learned a ton!
- I have a 2 keg setup, I want to have the option of bottling in bulk (to clear a keg in a pinch) and so I need to stabilize/pasteurize in the keg. Do I need to age my cider before stabilizing/pasteurizing?
- I'm interested in dialing in "Graham's English". Is black tea really an ideal tannic agent? Would it be better to shell out for toasted oak, or tannin powder? Seems to me that toasted oak must be the most delicious, considering that apple tannins are unavailable. What about limes vs malic vs tartaric acid?
- Stopping fermentation vs fermenting until done and backsweeting with FCAJ. Is one of these methods distinctly better than the other? I understand that stopping fermentation leads to a slightly lower ABV brew than fermenting out and backsweetening. Some of the purists are suggesting that stopping fermentation with RS tastes better?
- I haven't yet had the ability to let my ciders 'age' as prescribed. Cider vanishing somewhere. Maybe I have a hole in my keg (LOL)? Hopefully, bulk bottling to finish off the keg will help me keep a few brews around to choose from.
- Aggressively pour 5 gallons bottled juice into brew bucket
- Boil small amount of water and add (wyeast) yeast nutrient (1/4 tsp per gallon) per package instructions
- Take OG reading
- Add nutrient, then pitch US-05. (I've tested 1118, s-04, and Notti. US-05 seems cleanest to me. I ferment @ ~68 degrees F) -- Must I add acid/tannin now, or would kegging time work? If not using limes/tea what is the suggested dose of tannin/acid for 5 gallons?
- Ferment until totally fermented out ~2 weeks to a month
- FG reading
- Cold crash 48+ hours
- Rack into keg -- Here I should add the k-meta (1 campden/gal), wait a day and add k-sorbate (3/4 tsp per gal, not to exceed 1.5 tsp for 5 gal) to stabilize in the keg? Maybe bottle pasturizing the bottles I want to preserve would be an alternative to that? Does aging still provide a benefit after stabilization/pasteurization?
- backsweeten and into the kegerator
- Force carb
- Drink
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