Sunday November 8, 2009
5 gallons pasteurized, no preservative cider
whole foods, plastic jug, $6/gallon
cider yeast 4766 packet from wyeast
initial s.g. 1.048
didn't give the yeast a head start, just smashed the inner packet and pitched. initially temp was low (60 F in the closet) but moved to 70 deg by first evening.
No bubbles Sunday November 8, 2009
by monday morning 1 bubble every 30 seconds, monday evening every 15 seconds. Tues morning every 1-2 seconds.
Monday november 16 - sg = 1.000 (about 6% alcohol)
racked to better bottle carboy. tastes dry, appley, fruity, tart at end, no off flavors.
put into closet @ about 60 degrees
November 22 - one bubble every minute or so.
took the lees from the first batch and put them in quart jars in the refrigerator. Has settled. Have been tasting fairly regularly. Not much fruit, dry, lovely finish though of apples and a little tart. Very pleasant. Based on what I've since read, the cider yeast is probably not the best as it ferments the fruit flavor away.
December 8, SG 0.0998 time to bottle I can't stand waiting.
3/4 cup priming sugar, rack into 2nd better carboy and bottle.
Juice is clearing but still hazy. Not much fruit on the attack but body is good, fruity and appley. Finish remains long and pleasant. I'll probably taste 1 bottle a week to see how it progresses and expect to really start drinking it in March or so.
My second batch is a "New England Style" with raisins and honey. Still in the primary fermenter after 2 weeks. Probably rack into secondary next week or so. This one had sulphur smell for a week or so but has begun to clear off.
5 gallons pasteurized, no preservative cider
whole foods, plastic jug, $6/gallon
cider yeast 4766 packet from wyeast
initial s.g. 1.048
didn't give the yeast a head start, just smashed the inner packet and pitched. initially temp was low (60 F in the closet) but moved to 70 deg by first evening.
No bubbles Sunday November 8, 2009
by monday morning 1 bubble every 30 seconds, monday evening every 15 seconds. Tues morning every 1-2 seconds.
Monday november 16 - sg = 1.000 (about 6% alcohol)
racked to better bottle carboy. tastes dry, appley, fruity, tart at end, no off flavors.
put into closet @ about 60 degrees
November 22 - one bubble every minute or so.
took the lees from the first batch and put them in quart jars in the refrigerator. Has settled. Have been tasting fairly regularly. Not much fruit, dry, lovely finish though of apples and a little tart. Very pleasant. Based on what I've since read, the cider yeast is probably not the best as it ferments the fruit flavor away.
December 8, SG 0.0998 time to bottle I can't stand waiting.
3/4 cup priming sugar, rack into 2nd better carboy and bottle.
Juice is clearing but still hazy. Not much fruit on the attack but body is good, fruity and appley. Finish remains long and pleasant. I'll probably taste 1 bottle a week to see how it progresses and expect to really start drinking it in March or so.
My second batch is a "New England Style" with raisins and honey. Still in the primary fermenter after 2 weeks. Probably rack into secondary next week or so. This one had sulphur smell for a week or so but has begun to clear off.
