MissouriHunter
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- Jan 2, 2017
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With this being my first go at making anything like this I am just looking for any input, criticism, or even a hey I think you are on track. Four batches detailed below(All 1 gallon batches):
Batch A: 12/28/16 Primary Fermentation started - 1 gallon store juice, 1.5 cups white sugar, Red Star Distillers yeast
1/10/17 Hydrometer reading .9997 and rack to secondary. Bubbling in airlock stopped
Batch B: 12/28/16 Primary Fermentation started - 1 gallon store juice, 1.5 cups honey, 1.5 tsp yeast nutrient, Red Star Distillers yeast
1/10/17 Hydrometer reading 1.02, racked to secondary, Bubbling in airlock stopped
Batch C: 1/5/17 Primary Fermentation started - 1 gallon store juice, 1.5 tsp yeast nutrient, Lalvin EC-1118 yeast
1/10/17 Broke hydrometer so no reading Racked to secondary, Bubbling in airlock stopped
Batch D: 1/4/17 Primary Fermentation started - 1 gallon non pasteurized cider, 1.5 cups brown sugar, yeast nutrient, Lalvin EC-1118 yeast
1/10/17 Racked to secondary. Bubbling in airlock stopped. No hydrometer reading as I broke it trying to measure batch C.
Questions......
1) Planning on leaving in secondary until this weekend so about 3.5-4 days. Should I let Batch B with the honey age in secondary for longer(like months)?
2) I want to flavor a batch with cherry, any suggestions on what to use? Link to Amazon product you have had success with?
3) I want to sweeten one up that is a little tart right now. Should I do this at bottling with a little store bought juice? Maybe frozen concentrate?
4) I would like to bottle carb since these are small batches and do not have a keg setup yet, though it is coming soon. Just add a little sugar to the bottle and then pasteurize when I get the carbonation level I want?
Any thing I'm missing? Any other commets?
Thanks in advance!
Best,
Bruno
Batch A: 12/28/16 Primary Fermentation started - 1 gallon store juice, 1.5 cups white sugar, Red Star Distillers yeast
1/10/17 Hydrometer reading .9997 and rack to secondary. Bubbling in airlock stopped
Batch B: 12/28/16 Primary Fermentation started - 1 gallon store juice, 1.5 cups honey, 1.5 tsp yeast nutrient, Red Star Distillers yeast
1/10/17 Hydrometer reading 1.02, racked to secondary, Bubbling in airlock stopped
Batch C: 1/5/17 Primary Fermentation started - 1 gallon store juice, 1.5 tsp yeast nutrient, Lalvin EC-1118 yeast
1/10/17 Broke hydrometer so no reading Racked to secondary, Bubbling in airlock stopped
Batch D: 1/4/17 Primary Fermentation started - 1 gallon non pasteurized cider, 1.5 cups brown sugar, yeast nutrient, Lalvin EC-1118 yeast
1/10/17 Racked to secondary. Bubbling in airlock stopped. No hydrometer reading as I broke it trying to measure batch C.
Questions......
1) Planning on leaving in secondary until this weekend so about 3.5-4 days. Should I let Batch B with the honey age in secondary for longer(like months)?
2) I want to flavor a batch with cherry, any suggestions on what to use? Link to Amazon product you have had success with?
3) I want to sweeten one up that is a little tart right now. Should I do this at bottling with a little store bought juice? Maybe frozen concentrate?
4) I would like to bottle carb since these are small batches and do not have a keg setup yet, though it is coming soon. Just add a little sugar to the bottle and then pasteurize when I get the carbonation level I want?
Any thing I'm missing? Any other commets?
Thanks in advance!
Best,
Bruno