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I like to brew beer. I've also played around with a very basic cyser (2 gallons Costco apple juice, 5 pounds Costco honey, top up to 4-5 gallons liquid, pitch some kinda beer yeast, ferment and drink). Done probably 10ish batches
One way, I just started doing is a solera. With a 2.5 gallon fermenter (Mr Beer), I just rack off say 2 quarts/liters of cyser to a new fermenter, add in a gallon of Costco apple juice and a pound of honey, some yeast nutrient, aerate the hell out of it with a paint stirrer for a few minutes, and then get out of the way. When it hit's 1015 or 1010 or so, pour into a couple of growlers, loosely cap, and put in the fridge. Sip away as the mood strikes. Effervescent but not carbonated and not a bottle bomb. It's a solution that works, but there should be a better way...
Looking to the experience on this board for
a) how to stop fermenting around 1010?
b) how to bottle carb
c) any bright ideas on the above without having to use Camden tablets and back sweeten?
(again, not a religious war or anything, but as a homebrewer is there any alternative solution to stop the fermentation in the 1010ish range yet bottle condition?)
Doing the solera will kinda sorta meet my personal consumption needs, but it would also be great to bottle carbonate. I look to the collective wisdom and experience of Home Brew Talk to help me out. Thanks in advance.
- have nothing against Camden tablets per say, but as a brewer there should be a hack around using them. Try to keep it as natural as possible, but avoid bottle bombs
- start a yeast and pitch big, and therefore should overwhelm any other yeasties or bacteria
- But I want this to finish around 1010 so there is still natural honey and/or apple flavors without the need to back sweeten.
- recently got the WLP773 Scottish Cider Yeast Blend out of the vault. Quite like the results both at 1015 and 1010 as it has a bit of an apple bite and honey overtone.
- All the yeasties I've tried finish around 1000 or lower (WLP773, Nottingham, WLP02, Sake Yeast #7, and a whole host of others I have in the library. Note: haven't tried sweet mead)
One way, I just started doing is a solera. With a 2.5 gallon fermenter (Mr Beer), I just rack off say 2 quarts/liters of cyser to a new fermenter, add in a gallon of Costco apple juice and a pound of honey, some yeast nutrient, aerate the hell out of it with a paint stirrer for a few minutes, and then get out of the way. When it hit's 1015 or 1010 or so, pour into a couple of growlers, loosely cap, and put in the fridge. Sip away as the mood strikes. Effervescent but not carbonated and not a bottle bomb. It's a solution that works, but there should be a better way...
Looking to the experience on this board for
a) how to stop fermenting around 1010?
b) how to bottle carb
c) any bright ideas on the above without having to use Camden tablets and back sweeten?
(again, not a religious war or anything, but as a homebrewer is there any alternative solution to stop the fermentation in the 1010ish range yet bottle condition?)
Doing the solera will kinda sorta meet my personal consumption needs, but it would also be great to bottle carbonate. I look to the collective wisdom and experience of Home Brew Talk to help me out. Thanks in advance.