Nukesquad
Well-Known Member
I've completed the Ed Worts Apfelwein, and am currently enjoying the successes of that. Also I am finishing up 2 1-gallon test batches, both being variations of the Ed Worts recipe. The first being the recipe with 1.5lb brown sugar instead of the dextrose. The second being the recipe with raspberries/blackberries/brown sugar. I'm excited to be testing these shortly.
However, my current cider project is attempting to make strong cider (~12-15%). My recipe was as follows:
3 gallons Apple Juice
2 cans Apple Juice Concentrate
2 lbs. Light Brown Sugar
~½ cup of plain table sugar
4 tsp. Yeast Nutrient
WLP775 English Cider Yeast
I didn't exactly measure the table sugar (which I regret...but oh well). It is all in a 5-gallon carboy. SG was 1.070. At the beginning, it did produce about an inch krauzen, but that has now died down. It has been in the primary for a little over 2 weeks, and the airlock is definitely slowed down. Currently what I have will get at best a little >9%abv, but I'm trying to bump it up a notch.
Here's my plan (and this is where I could use some help/advice):
Once it's been in the primary for 3 weeks, I'll rack it to secondary with another 2 cans of apple juice concentrate & 2 lbs. brown sugar to go through another fermentation cycle (maybe another 3 weeks...or however long it takes). But I'm curious that if I rack it with additional fermentable such as these, will I need to re-pitch? And if so, could I use the same (WLP775) or should I go with a yeast with a higher alcohol tolerance (maybe the Super High Gravity Ale WLP099)?
Let me know your thoughts. I have another week before I attempt any of this, but I've been reformulation my ideas daily.
However, my current cider project is attempting to make strong cider (~12-15%). My recipe was as follows:
3 gallons Apple Juice
2 cans Apple Juice Concentrate
2 lbs. Light Brown Sugar
~½ cup of plain table sugar
4 tsp. Yeast Nutrient
WLP775 English Cider Yeast
I didn't exactly measure the table sugar (which I regret...but oh well). It is all in a 5-gallon carboy. SG was 1.070. At the beginning, it did produce about an inch krauzen, but that has now died down. It has been in the primary for a little over 2 weeks, and the airlock is definitely slowed down. Currently what I have will get at best a little >9%abv, but I'm trying to bump it up a notch.
Here's my plan (and this is where I could use some help/advice):
Once it's been in the primary for 3 weeks, I'll rack it to secondary with another 2 cans of apple juice concentrate & 2 lbs. brown sugar to go through another fermentation cycle (maybe another 3 weeks...or however long it takes). But I'm curious that if I rack it with additional fermentable such as these, will I need to re-pitch? And if so, could I use the same (WLP775) or should I go with a yeast with a higher alcohol tolerance (maybe the Super High Gravity Ale WLP099)?
Let me know your thoughts. I have another week before I attempt any of this, but I've been reformulation my ideas daily.