anyone want to get in on a White Labs WLP773 Scottish Cider Yeast Blend order?

[RPh_Guy]

I assumed it could because it can ferment lactose and dextrin

This is called non sequitur. Just because a particular yeast genus can ferment dextrins (only particular strains of one Brett species can ferment lactose), doesnt mean it can ferment every sugar in existence.

The authority on Brett fermentation makes no mention of sorbitol
http://www.milkthefunk.com/wiki/Brettanomyces

Looking at info about sorbitol fermentation, we find that it is only known to be fermented by certain bacteria, and those bacteria will not survive in cider.

Need more proof? Check the specific gravity of your pear cider. If it's not ~0.990, then Brett didn't ferment the sorbitol.

Cheers

 

[b3nsf]

Yeah I read that page on milk the funk... I noticed sorbitol wasn’t mentioned as well but that doesn’t mean it was tested and it didn’t ferment. please don’t take my assumptions the wrong way, they are light hearted and rooted in genuine curiosity about fermentation... I greatly appreciate your posts especially because you are a fan of Brett. I will take a gravity reading and post the result. Thanks for chatting with me!!

 

[RPh_Guy]

please don’t take my assumptions the wrong way, they are light hearted and rooted in genuine curiosity about fermentation.

It's all good! All of us (myself included) are still learning and have knowledge gaps. That's why I was asking questions instead of assuming you were wrong, maybe you had new info.

FYI sorbitol is a laxative, and some people are more sensitive to it than others.
I can't drink perry without side effects. Some people can't even drink apple cider in larger quantities without side effects (apples have a much smaller amount of sorbitol).

Cheers

 

[b3nsf]

FG is 1.000! Maybe it did ferment the sorbitol after all!

 

[RPh_Guy]

What was the OG? Batch size? How much pear juice?

 

[b3nsf]

1.065 (I added brown sugar as well)

 

[RPh_Guy]

With no other dissolved solids, 1.065 of sugar would ferment down to 0.987, so what's making up the extra 13 gravity points (30.7g/L)? Mostly sorbitol and malic acid.

Correction: probably lactic acid rather than malic acid due to MLF.

 

[b3nsf]

Hmmm... ok, I’ve just drank the sample and it doesn’t taste as dry (not sour either) as other ciders I’ve made... another one I added Belgium mix 1 and that was super dry and quite sour!

Edit: regarding the funky cider blend it’s not as funky as I thought it would be : I think I’m going to add some oak Cubes and bottle dregs to make it a little more complex...

 

[robdogj]

just received my order in the mail today

 

[b3nsf]

Yeah I got mine today too! The yeast looks clumpy and thick in the vial!

 

[robdogj]

Yeah I got mine today too! The yeast looks clumpy and thick in the vial!

how is your fermentation going? Mine is going very strong. My OG was a bit low at 1.030, but I am going to rack this must into a secondary & up the SG a bit using Agave Nectar. Also to help fine my must. It's a bit cloudy

 

[Maylar]

Don't forget the pectic enzyme... my 2018 WLP773 cider is really nice.

 

[b3nsf]

how is your fermentation going? Mine is going very strong. My OG was a bit low at 1.030, but I am going to rack this must into a secondary & up the SG a bit using Agave Nectar. Also to help fine my must. It's a bit cloudy

I have to wait for a carboy to free up !! Too many fermentations !!

 

[Maverick986]

I got my yeast back on the 18th, and was wondering if anyone had their yeast show up warm, as out of a warm/hot car warm? I made a starter (1L with DME 1.035) to make sure the yeast isn't dead, which it did ferment, but the what I decanted off has a little gassy/off flavor and smell, reminding me of a beer that maybe is going bad, but not bad yet.

I've only just started trying to make cider, and don't have any experience with this yeast. Should it still be good? Or should I look into trying to get a replacement?

 

[robdogj]

I got my yeast back on the 18th, and was wondering if anyone had their yeast show up warm, as out of a warm/hot car warm? I made a starter (1L with DME 1.035) to make sure the yeast isn't dead, which it did ferment, but the what I decanted off has a little gassy/off flavor and smell, reminding me of a beer that maybe is going bad, but not bad yet.

I've only just started trying to make cider, and don't have any experience with this yeast. Should it still be good? Or should I look into trying to get a replacement?

Sounds like you already made a starter. Add some apple juice & some sugar to see if you start your must to ferment.

 

[wasully]

how is your fermentation going? Mine is going very strong. My OG was a bit low at 1.030, but I am going to rack this must into a secondary & up the SG a bit using Agave Nectar. Also to help fine my must. It's a bit cloudy

​

What is that? Doesn't look like apple juice and that's a super low OG for apple juice.

 

[robdogj]

What is that? Doesn't look like apple juice and that's a super low OG for apple juice.

I had some green apples that I cut up & added into a blender. Also added some red apples. I added the puree & with pectin enzyme it will eventually become cider. I have done this before without an issue. The last time I did it, I used WLP616 : White Lab's Funky Cider Blend. This was the final result after one month

 

[b3nsf]

I like your process! I recently started peeling my apples and throwing the skins into the fermenter, then juicing the apples, I think it addes more flavor!

 

[CiderScot]

how is your fermentation going? Mine is going very strong. My OG was a bit low at 1.030, but I am going to rack this must into a secondary & up the SG a bit using Agave Nectar. Also to help fine my must. It's a bit cloudy

Forgive my ignorance but what is the gauge you have on the front of this?

 

[robdogj]

It's a thermometer

 

[RPh_Guy]

Forgive my ignorance but what is the gauge you have on the front of this?

https://www.morebeer.com/products/fermometer-adhesive-thermometer.html

 

[robdogj]

I like your process! I recently started peeling my apples and throwing the skins into the fermenter, then juicing the apples, I think it addes more flavor!

but most yeast make it very dry in the end though - I did a batch using the Funky Cider blend, where I dry hopped it. The end product taste freakin' great.

 

[b3nsf]

but most yeast make it very dry in the end though - I did a batch using the Funky Cider blend, where I dry hopped it. The end product taste freakin' great.

Which hops did you use and how much? I've read that less than an ounce is appropriate for cider

 

[Maverick986]

Sounds like you already made a starter. Add some apple juice & some sugar to see if you start your must to ferment.

I did not see your post to try that until after 8 pitched the yeast into my juice. It is bubbling like crazy, so it appears to be working.

For future reference, how much juice + sugar would you recommend using?

 

[robdogj]

Which hops did you use and how much? I've read that less than an ounce is appropriate for cider

I used cascade hops. I heard/read 1 oz per gallon. Here is a good video to checkout

​

I did not see your post to try that until after 8 pitched the yeast into my juice. It is bubbling like crazy, so it appears to be working.

For future reference, how much juice + sugar would you recommend using?

depends on how much you want. I would go for 5 gallons & add a pound of sugar. You substitute the sugar with corn sugar (aka dextrose) or checkout agave nectar. I found a good recipe on this site to provide with some more tips.

 

[CiderScot]

https://www.morebeer.com/products/fermometer-adhesive-thermometer.html

Nice! Thank you.

But where's the cider marking?! lol

I guess the beer marking is closest?

 

[RPh_Guy]

Nice! Thank you.

But where's the cider marking?! lol

I guess the beer marking is closest?

Cider is pretty much a white wine.
The lower you can ferment, the better, since the apple aromatics are highly volatile. I have my faux ice cider currently fermenting at 50°F. Some cider makers here ferment around 36°F.
Ferment as low as the yeast you're using can tolerate.

I have a bunch of those "fermometers" since I have a lot of fermenters. I tape them on (temporarily) so I don't have to worry about them while cleaning, and so I don't need one for every fermenter.

Cheers


Edit..... I should mention, if you're going for a more yeast-forward cider, choose temp based on whichever range gives the most desirable flavor from the yeast.

 

[b3nsf]

Cider is pretty much a white wine.
The lower you can ferment, the better, since the apple aromatics are highly volatile. I have my ice cider currently fermenting at 50°F. Some cider makers here ferment around 36°F.
Ferment as low as the yeast you're using can tolerate.

I have a bunch of those "fermometers" since I have a lot of fermenters. I tape them on so I don't have to worry about them while cleaning, and so I don't need one for every fermenter.

Cheers


Edit..... I should mention, if you're going for a more yeast-forward cider, choose temp based on whichever range gives the most desirable flavor from the yeast.

Are you using a glycol chiller? How are you able to get down to 50 degrees F? Mini fridge? I watched an episode of Chop n Brew where a guy left unpasteurized fresh cider in his fridge for a year with no added yeast and it naturally fermented.... he entered it into a contest and one first place.

 

[RPh_Guy]

Are you using a glycol chiller? How are you able to get down to 50 degrees F? Mini fridge? I watched an episode of Chop n Brew where a guy left unpasteurized fresh cider in his fridge for a year with no added yeast and it naturally fermented.... he entered it into a contest and one first place.

Fridge + inkbird controller
Got the fridge used, pretty cheap. It's old but it works fine. Temperature control is paramount for fermenting quality products without off-flavors. This is especially true for dry cider, which needs low temperature to maintain the apple flavor.
Wild fermentation also greatly benefits from temperature under 60°F to reduce unwanted bacterial funk.

 

[b3nsf]

Fridge + inkbird controller
Got the fridge used, pretty cheap. It's old but it works fine. Temperature control is paramount for fermenting quality products without off-flavors. This is especially true for dry cider, which needs low temperature to maintain the apple flavor.
Wild fermentation also greatly benefits from temperature under 60°F to reduce unwanted bacterial funk.

View attachment 623820 View attachment 623821

Awesome! I have an inkbird too, but Im using it to keep my Brett lambic beers at 75, I also use it after normal ale is done at 65 to raise it to75 for a couple days for diacetyl rest...