Just racked to Secondary from bucket primary's.
Started with 17 Gal. fresh press no past no pres.
With the exception of the little guy.. that's the wild experiment. We treated with camden to spec. for 24 hours before pitching Wyeast Cider Mead Yeast in each 72 degrees.
From the left..
Six gallons cider with 72oz fresh red raspberry. Planning to carb. Three pounds raspberry puree added before racking to secondary.
Four gallons cider with 5lb light brown sugar. Still spiced wine on 1/2 Med. toast french oak spiral.
Six gallons cider no additions. Planning to carb.
Ok... That was the initial plan.
Day 5 after pitching yeast with not activity we started to freak out. We took gravity and there was no change. We contacted the presser to make sure there was no chance they sold us cider with pres. after 7 full days with no activity I ran to the home brew store to get 3 vials White Labs English Cider Yeast in fear we killed the yeast by pitching at 24 hours exactly after camden.
Day 8 - The spiced wine with the sugar started rolling. Thank god not a total loss.
Day 10 - The Raz and Straight have no gravity change so we added one Lb. light brown sugar and stirred.
Day 13 Everything is finally going with the exception of the wild.
Day 30 Racked to secondary and tasted and the big boys are doing fine. The raz tasted a bit medicinal but we hope that clears up with time and the additional puree. The wild has no bubbles. I shook the heck out of the wild hoping for some vinager at this point.
Day 33 The wild just started fermenting.
Does this time frame seem off? If anyone could troubleshoot what may or may not have gone wrong in our process please do.
