So I have been using a little Mangrove Jack M-05 Mead yeast to make.....mead recently. So far the results look promising. It can tolerate the hellish ambient temps of TX, and it seems to handle as much ABV as EC-1118. The differences I see are slower and less complete floculation, which leads to slower clearing, but the flavor profiles have been clean over all.
I want to eventually make some really nice acerglyn's but the cost of maple syrup is a little prohibitive, so am doing some cider experiments. Here's what I started today:
Nov 17, 2019
Apple Maple Cyser
In a 3 gallon carboy
· 2+ Gallons Musselman’s Apple Cider
· 64 Ounces Grade A Vermont Maple Syrup
· ¾ Teaspoon Potassium Bicarbonate
· 2 Teaspoons Fermaid-O (Upfront and again ad 1/3 and 2/3)
· 1.5 Teaspoons Pectic enzyme
· 10 grams M05 Mead Yeast (Mangrove Jack) Rehydrated in 12.5 grams Go-Ferm and 180 Grams Ozarka Spring water.
I have another gallon of the same apple cider waiting and once she calms down (After she wakes up first) I will top off.
Any and all thoughts are welcome.
I want to eventually make some really nice acerglyn's but the cost of maple syrup is a little prohibitive, so am doing some cider experiments. Here's what I started today:
Nov 17, 2019
Apple Maple Cyser
In a 3 gallon carboy
· 2+ Gallons Musselman’s Apple Cider
· 64 Ounces Grade A Vermont Maple Syrup
· ¾ Teaspoon Potassium Bicarbonate
· 2 Teaspoons Fermaid-O (Upfront and again ad 1/3 and 2/3)
· 1.5 Teaspoons Pectic enzyme
· 10 grams M05 Mead Yeast (Mangrove Jack) Rehydrated in 12.5 grams Go-Ferm and 180 Grams Ozarka Spring water.
I have another gallon of the same apple cider waiting and once she calms down (After she wakes up first) I will top off.
Any and all thoughts are welcome.
