Brewing_on_the_Internet
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- Aug 11, 2013
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This post is to share what I made yesterday and get some feedback about it.
I made a pear cider with wheat DME added and fermented with wine yeast and brett. Wine yeast was added increase ester production by brett. Wheat and maltodextrine was added to leave something that wine yeast can't metabolize
My Process
- Enough pears were pressed to yield 2.25 gallons of juice at 1.080.
- Campden was added
24 hr later
- juice siphoned from under a layer of pulp that had floated to the surface
- 1 lbs Briess wheat DME , 2 oz maltodextrine, yeast nutrient boiled in .75 gallons of water.
- added to pear juice
- ec-1118 and starter made from an orval bottle added to fermentor.
og- 1.075
I made a pear cider with wheat DME added and fermented with wine yeast and brett. Wine yeast was added increase ester production by brett. Wheat and maltodextrine was added to leave something that wine yeast can't metabolize
My Process
- Enough pears were pressed to yield 2.25 gallons of juice at 1.080.
- Campden was added
24 hr later
- juice siphoned from under a layer of pulp that had floated to the surface
- 1 lbs Briess wheat DME , 2 oz maltodextrine, yeast nutrient boiled in .75 gallons of water.
- added to pear juice
- ec-1118 and starter made from an orval bottle added to fermentor.
og- 1.075