BrewinJack
Well-Known Member
So i have a conundrum for you guys, i had thanksgiving today and the topic went round to home brew. My cider was not present and it came up in conversation that a friend of a friend had some really pime stuff. The recipe was outlined as this.
5 gallons of sweet apple cider (pasturized but not with preservatives from the local press)
10 pounds of black sugar (a mixture of maltsugar, northern black molasses, dark clove honey, and find ground black tea leaves)
bring it all to temp to kill bacteria then pour into 7 gallon carboy and set outside in snow to cool
When cool pinch in yeast and let sit about 50% longer then normal hard cider
The yeast was said to be a yeast called "18 and Over" and was called a highout put wine yeast with a extreamly high tolerance.
So this is the topic up for discussion, the supposedyeild from all this was about 21%ABV with a mildly sweet but almost desert dry cider (i pointed out that was a contridiction that you either have sweet or dry and it was eventually compared to the sweet yet dry taste of very very fine slow gin, which i enjoy very much... obviously not with out the gin betonical flavor but more of an apple flavor... So upon ariving home i immeadatly look up this mystery yeast, if it exist i was unable to locate it on the web i posted at a few sites for more information but no luck yet, i dont think it exists... alot about this story strikes me as urban legend but i would like to recreat this and possiably have it work the way it is advertised because it sounds amazing... any ideas??? post em here
Cheer
5 gallons of sweet apple cider (pasturized but not with preservatives from the local press)
10 pounds of black sugar (a mixture of maltsugar, northern black molasses, dark clove honey, and find ground black tea leaves)
bring it all to temp to kill bacteria then pour into 7 gallon carboy and set outside in snow to cool
When cool pinch in yeast and let sit about 50% longer then normal hard cider
The yeast was said to be a yeast called "18 and Over" and was called a highout put wine yeast with a extreamly high tolerance.
So this is the topic up for discussion, the supposedyeild from all this was about 21%ABV with a mildly sweet but almost desert dry cider (i pointed out that was a contridiction that you either have sweet or dry and it was eventually compared to the sweet yet dry taste of very very fine slow gin, which i enjoy very much... obviously not with out the gin betonical flavor but more of an apple flavor... So upon ariving home i immeadatly look up this mystery yeast, if it exist i was unable to locate it on the web i posted at a few sites for more information but no luck yet, i dont think it exists... alot about this story strikes me as urban legend but i would like to recreat this and possiably have it work the way it is advertised because it sounds amazing... any ideas??? post em here
Cheer