RedRiver
Member
Currently have
1-Five gallon Cote des Blancs (1.000)
1-One gallon wild (1.050)
OG is 1.060 for both (same original cider).
I was trying to be patient (as recommended over and over on this forum) and not test my cider early and expose it to oxygen. So, I waited a week to test the Cote des Blancs. It had already fermented out. Very dry with very little apple flavor.
I waited 6 days to test the wild and it had hardly gone down at all (maybe 0.001). So, I added 1/2t yeast nutrient to it. Four days later it is now at 1.050. Still very sweet with good apple flavor.
My question is: Is there anything wrong with just racking both to secondary and blending them together? Get the benefits of both, perhaps?
You might be wondering why I used Cote des Blancs. Before I found this forum, I found a Mother Earth News article on how to make your own hard cider. They recommended two yeasts. The Cote des Blancs is what my LHBS had out of the two. I will try other yeasts for future batches.
1-Five gallon Cote des Blancs (1.000)
1-One gallon wild (1.050)
OG is 1.060 for both (same original cider).
I was trying to be patient (as recommended over and over on this forum) and not test my cider early and expose it to oxygen. So, I waited a week to test the Cote des Blancs. It had already fermented out. Very dry with very little apple flavor.
I waited 6 days to test the wild and it had hardly gone down at all (maybe 0.001). So, I added 1/2t yeast nutrient to it. Four days later it is now at 1.050. Still very sweet with good apple flavor.
My question is: Is there anything wrong with just racking both to secondary and blending them together? Get the benefits of both, perhaps?
You might be wondering why I used Cote des Blancs. Before I found this forum, I found a Mother Earth News article on how to make your own hard cider. They recommended two yeasts. The Cote des Blancs is what my LHBS had out of the two. I will try other yeasts for future batches.