ebstauffer
Well-Known Member
Very long time "brewer" and cider forum reader. Finally decided to stick my toes in the water..
Made starter w/ 2L cider & packet EC-1118. First error: in my haste, I neglected to stabilize the starter w/ a very small amount of KMeta. Should I start again or will the 1118 have won out over the native yeasts. Starter is 24 hours old and still bubbling.
5 gallons unpasteurized "late picking" cider from my LHBS. Added to brewpail along w/ 1/4 t KMeta. Been sitting for 24 hours. I'll take an OG reading an add brown sugar to about 1.065 and one teaspoon of DAP.
Here's where I get a bit confused. Ive read that 1118 will take the cider dry quite readily. I plan to backsweeten w/ some of the original cider. Im assuming I need to stabilize the cider used to backsweeten, but what Im unsure of is how to prevent the now dry cider from fermenting the added sweetening cider. Do I restabilize? I plan to carb in my corny.
Thanks!
Made starter w/ 2L cider & packet EC-1118. First error: in my haste, I neglected to stabilize the starter w/ a very small amount of KMeta. Should I start again or will the 1118 have won out over the native yeasts. Starter is 24 hours old and still bubbling.
5 gallons unpasteurized "late picking" cider from my LHBS. Added to brewpail along w/ 1/4 t KMeta. Been sitting for 24 hours. I'll take an OG reading an add brown sugar to about 1.065 and one teaspoon of DAP.
Here's where I get a bit confused. Ive read that 1118 will take the cider dry quite readily. I plan to backsweeten w/ some of the original cider. Im assuming I need to stabilize the cider used to backsweeten, but what Im unsure of is how to prevent the now dry cider from fermenting the added sweetening cider. Do I restabilize? I plan to carb in my corny.
Thanks!