LandoAllen
Well-Known Member
The 2013 Cider Yeast Olympics have come at last! The competition is stiff this year with 8 yeast competing to brew up the winning cider. Last Saturday I pressed 42 gallons of cider. I hit them with 1/2 the recommended dosages of campden. 16 hours later I added recommended amounts of yeast nutrient and pectin enzyme. Let the games begin:
5 gallons with US-05
5 gallons with S-04
5 gallons with Notthingham
5 gallons with Belgian Whit Ale Yeast WLP400
5 gallons with Belgian Ale Yeast WLP550
5 gallons with Bavarian Weizen Yeast WLP351
7 gallons with Red Star Pasteur Champagne
5 gallons with S-23 Lager Yeast
The OG of the cider was 1.058. I plan on trying to stop fermentation at 1.015-1.020. I put the large carboys in water baths to help regulate the temp better and right now they are bubbling away at 64-65 degrees. The lager cider is in the refrigerator brewing at a constant 45 degrees thanks to my temperature controller.
Let the competition begin!
5 gallons with US-05
5 gallons with S-04
5 gallons with Notthingham
5 gallons with Belgian Whit Ale Yeast WLP400
5 gallons with Belgian Ale Yeast WLP550
5 gallons with Bavarian Weizen Yeast WLP351
7 gallons with Red Star Pasteur Champagne
5 gallons with S-23 Lager Yeast
The OG of the cider was 1.058. I plan on trying to stop fermentation at 1.015-1.020. I put the large carboys in water baths to help regulate the temp better and right now they are bubbling away at 64-65 degrees. The lager cider is in the refrigerator brewing at a constant 45 degrees thanks to my temperature controller.
Let the competition begin!