Search results

Subject says it all. Used lees after racking 5 gallons of cider that fermented with Belle Saison yeast. Approximate recipe was 1 cup lees, 1.5 cup AP flour, 1 cup coarsely blended oats, 2 T sugar and 1 T salt. Turned the lees into a sort of a sourdough starter by feeding it with sugar and...

Did you fill those carboys up or leave them like this?

Thanks, Yooper. I'm going to have to spend some time reading about grain adjuncts, malts, etc.!

So are you saying boil the grains, then add them immediately? Or should I boil to kill any unwanted bacteria, then mash them at a lower temp, then add to the cider?

Hi all. Just started a 5 gallon batch of cider. Here's where I'm at so far: -pitched 21 grams of Belle Saison yeast on 5 gallons of pasteurized, preservative free cider (3 gallons Lewisburg, 2 gallons Indian Summer). I also added 2 containers of FAJC. Original Gravity is about 1.056. My plan...

I added 6 grams of dried ginger and an unknown amount (forgot to record it!) of raspberries to a gallon of cider during primary fermentation. It sat in primary for about two weeks. I then racked it into secondary for not very long, about a week, then bottled. It was pretty quick at only 3 weeks...

What was interesting was that I just opened a bottle, which was bottled one month ago. The ginger flavor mellowed considerably. Amazing what time can do.

Interested to see how this winds up. I did a raspberry ginger cider recently. Only made a one gallon batch, and I used 6 grams of dried ginger. That's not much, but it is pretty over the top gingery!

0.990 means all the fermentable sugars have been consumed by yeast. Head space at the top of the carboy doesn't really matter during active fermentation, but now that you're done with primary fermentation, you don't want much headspace at all. Top it up with some juice or FAJC, but know it'll...

I recently did a raspberry ginger cider that used Belle Saison yeast. I kind of rushed it to bottle and should've probably bulk aged longer than I did. I basically fermented it dry, treated with k-meta and k-sorbate, back sweetened to 1.010 and bottled immediately. It was too sweet and over the...

Raspberry ginger hard apple cider. It's still and way too sweet for me, but boy ain't she perty.

Put it back on and make some cider. If primary ferment was going strong it'll be fine. If, by some weird chance, you end up with infection, hope it was acetobacter and start looking up ways to use apple cider vinegar.

This. I can't recommend this enough.

I actually took about a cup and a half (I didn't weigh them) of frozen raspberries, heated them in a pot with some FAJC and mashed with a whisk. I then smashed them through a mesh strainer so I ended up with just the raspberry juice and a small amount of raspberry "pulp". Just kind of did it on...

Also a note: Belle Saison is an absolute monster. Fermented dry in no time. Interested to see if I can detect any saison-like peppery or funky flavors as this one ages.

It's not about cost avoidance for me really. I realize Star-San is cheap. It just always struck me as silly to make a 2.5 gallon batch so I can rack a gallon of cider, then once it's racked, just dump out the Star-San. I may start keeping some in bigger sealed containers. I don't make a lot of...

Just thought I'd provide a little update. I attempted a raspberry ginger hard Apple cider and just got it in bottles. Overall I think it turned out pretty good. A little recap: -1 gallon Louisburg unfiltered pasteurized apple cider -Belle saison yeast -After a week, was fermented dry to...

The title pretty much says it. I feel like I use an inordinate amount of Star-San for how much cider I'm making. Here is my process: When I'm going to be racking or bottling, I generally make 2.5 gallons of sanitizer in a 6 gallon bucket. I then soak whatever I'm using (tubing, racking cane...

Great. Success! I must've followed your instructions found in another thread correctly then. Thanks, Yooper.

So after two and a half days of letting the K-Meta and K-Sorbate do their thing, I added 100 grams of sugar via FAJC to sweeten. I did notice there was essentially no more sediment on the bottom of the jug. Shouldn't there have been a good heavy layer of lees if the K-Meta and K-Sorbate worked?