Im about 6-7 batches into my home beer brewing career, and its going quite well, doing PM recipes and small all grain ones (BIAB) as well...
But I saw this part of the forum, and had a day off and on a whim made a 2.5 gallon batch of Cyser (I think) using the following:
2 gallons of Organic Apple Juice
3 Lbs Honey
1lb dark brown sugar
Handful of chopped raisins
A hearty dash of cinnamon
I am using T-58 yeast (It was on hand, no idea when I was going to use it, saw someone had success with it in cider...so we'll see).
Rehydrated yeast in a mixture of water and honey that I heated up with the raisins in it as well...pitched, and its been bubbling like heck for 6 days now.
So my question(s):
1. The T-58 should have a high alcohol tolerance, I calculated the OG at 1.100 (forgot to actualy measure it...)..Will I be able to tell if the fermentables are exhausted, or if the yeast are no longer viable based on FG readings?
Like, if I can tell the fermentation stopped due to the yeast eating everything, I'll bottle carb it slightly with sugar...if I can tell the yeast are passed out drunk, I'll clear it with something, and make it more of a wine/mead.
I guess if the FG gets near 1.0000 I should assume the yeast will allow for carbing? and if it stops in the 1.01+ range, the yeast are probably kaput?
thx.
But I saw this part of the forum, and had a day off and on a whim made a 2.5 gallon batch of Cyser (I think) using the following:
2 gallons of Organic Apple Juice
3 Lbs Honey
1lb dark brown sugar
Handful of chopped raisins
A hearty dash of cinnamon
I am using T-58 yeast (It was on hand, no idea when I was going to use it, saw someone had success with it in cider...so we'll see).
Rehydrated yeast in a mixture of water and honey that I heated up with the raisins in it as well...pitched, and its been bubbling like heck for 6 days now.
So my question(s):
1. The T-58 should have a high alcohol tolerance, I calculated the OG at 1.100 (forgot to actualy measure it...)..Will I be able to tell if the fermentables are exhausted, or if the yeast are no longer viable based on FG readings?
Like, if I can tell the fermentation stopped due to the yeast eating everything, I'll bottle carb it slightly with sugar...if I can tell the yeast are passed out drunk, I'll clear it with something, and make it more of a wine/mead.
I guess if the FG gets near 1.0000 I should assume the yeast will allow for carbing? and if it stops in the 1.01+ range, the yeast are probably kaput?
thx.
