hinesj324
Member
Hi All,
I am attempting my second cider.
The recipe is 5 gallons of local cider, 3/4 cup per gallon dark brown sugar, some pectinase, yeast nutrient, a little acid blend.
In the first batch I used a Lalvin EC-1118.
It fermented dry in about 2 weeks. SG went from 1.050 to .990. I left it in my basement where the ambient temp was maybe 69-72 degrees. Tasted nice, but I thought it was more like dry wine than cider.
In the second batch I used a White Labs English Cider yeast. It started easier, so that was good, but it has been colder in my basement. I had it warmer to start, but it has probably averaged around 61-63 degrees.
It has been much slower. After 3 weeks it has batch no 2 has only gone from 1.050 to 1.020. Much slower, but it tastes much more like apple cider. I guess this is one of the benefits of a slower fermentation.
Here's the data from the White Labs site:
WLP775 English Cider Yeast:
Classic cider yeast. Ferments dry, but retains flavor from apples. Sulfur is produced during fermentation, but will disappear in first two weeks of aging. Can also be used for wine and high gravity beers.
Attenuation: >80%
Flocculation: Medium
Optimum Fermentation Temperature: 68-75°F
Alcohol Tolerance: Medium-High
1) Anybody know if the length of time for fermentation is a result of the lower temperature or the yeast strain. Probably both right?
2) I'd like to get it down to .990 again so that I can bottle condition it. Maybe some with and some without carbonation.
Any idea how to determine how much longer this will take?
3) Should I warm it up a bit to speed things up? I guess what I mean - is the difference in the flavor of my two batches based on the yeast or the speed of the fermentation? Maybe when batch 2 gets to .990 SG it will taste a lot like the first. Who knows?
A lot of questions, I know. I appreciate any help I can get.
I am attempting my second cider.
The recipe is 5 gallons of local cider, 3/4 cup per gallon dark brown sugar, some pectinase, yeast nutrient, a little acid blend.
In the first batch I used a Lalvin EC-1118.
It fermented dry in about 2 weeks. SG went from 1.050 to .990. I left it in my basement where the ambient temp was maybe 69-72 degrees. Tasted nice, but I thought it was more like dry wine than cider.
In the second batch I used a White Labs English Cider yeast. It started easier, so that was good, but it has been colder in my basement. I had it warmer to start, but it has probably averaged around 61-63 degrees.
It has been much slower. After 3 weeks it has batch no 2 has only gone from 1.050 to 1.020. Much slower, but it tastes much more like apple cider. I guess this is one of the benefits of a slower fermentation.
Here's the data from the White Labs site:
WLP775 English Cider Yeast:
Classic cider yeast. Ferments dry, but retains flavor from apples. Sulfur is produced during fermentation, but will disappear in first two weeks of aging. Can also be used for wine and high gravity beers.
Attenuation: >80%
Flocculation: Medium
Optimum Fermentation Temperature: 68-75°F
Alcohol Tolerance: Medium-High
1) Anybody know if the length of time for fermentation is a result of the lower temperature or the yeast strain. Probably both right?
2) I'd like to get it down to .990 again so that I can bottle condition it. Maybe some with and some without carbonation.
Any idea how to determine how much longer this will take?
3) Should I warm it up a bit to speed things up? I guess what I mean - is the difference in the flavor of my two batches based on the yeast or the speed of the fermentation? Maybe when batch 2 gets to .990 SG it will taste a lot like the first. Who knows?
A lot of questions, I know. I appreciate any help I can get.
