twd000
Well-Known Member
planning on getting 25 gallons of unpasteurized cider from a local press here in NH. Probably next weekend. I have 5x 5-gallon glass carboys, so I plan to do 5 different batches. Need a game plan to get some interesting variety. I will drink some young, but I can let a batch or two sit for a year or more. What would you do?
My basement is about 63 degrees right now. I have a chest freezer that I can use to lower fermentation temperature, but I can only fit two of the carboys at a time in there.
Batch 1 -au naturale. Just put an airlock on and let the wild yeast do their thing
Batch 2 - Campden tablet, Nottingham yeast, no temp control. I've had good luck with Nottingham on store-bought juice ciders
Batch 3 - Campden tablet, Hornidal kveik yeast, no temp control. Under-pitch to get fruity esters out of this yeast.
Batch 4 - Campden tablet, yeast nutrient, S-04 yeast, 50F controlled fermentation.
Batch 5 - applejack. Or should I just pull off 1-2 gallon samples off the main batches to freeze-distill?
I'm open to any ideas!
My basement is about 63 degrees right now. I have a chest freezer that I can use to lower fermentation temperature, but I can only fit two of the carboys at a time in there.
Batch 1 -au naturale. Just put an airlock on and let the wild yeast do their thing
Batch 2 - Campden tablet, Nottingham yeast, no temp control. I've had good luck with Nottingham on store-bought juice ciders
Batch 3 - Campden tablet, Hornidal kveik yeast, no temp control. Under-pitch to get fruity esters out of this yeast.
Batch 4 - Campden tablet, yeast nutrient, S-04 yeast, 50F controlled fermentation.
Batch 5 - applejack. Or should I just pull off 1-2 gallon samples off the main batches to freeze-distill?
I'm open to any ideas!