ksk2175
Member
- Joined
- May 17, 2015
- Messages
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Ive just started a new recipe for my next batch of hard apple cider...
10x 2qt Tree Top Fresh Pressed, 3-apple blend (not from concentrate) Juice.
1x can Old Orchard Apple Juice Concentrate
2x RW Knudsen Organic Pear Juice
2lbs light brown sugar
2.5tsp Pectin Enzyme
5tsp Yeast Nutrient
1tsp Acid Blend
1/2tsp Tannin
1/4 pkg Cotes Des Blancs yeast
3/4 pkg of Montrachet yeast
I poured one of the 2qt bottles of apple juice into a pot and rendered the 2lbs of sugar in it over heat then cooled.
The initial starting SG without the brown sugar was 1.055. I added about 3/4 of the brown sugar juice which brought the starting SG to 1.062.
I had planned to use 1 pkg of Montrachet yeast but when I looked at what I had the package actually turned out to be Pasteur Red. I had the 1/4 pkg of Cotes Des Blancs and 3/4 pkg of Montrachet left over from some other experiments so I decided to pitch them both in in lieu of the Pasteur Red. Again, well see how this goes.
I ended up with a about 5.5 gallons.
Yeast is pitched ... see ya in a bout a week or three when I give ya some updates.
The flavor before pitching the yeast was pretty darn good. I was tempted to just pour some over ice and add a little vodka....
10x 2qt Tree Top Fresh Pressed, 3-apple blend (not from concentrate) Juice.
1x can Old Orchard Apple Juice Concentrate
2x RW Knudsen Organic Pear Juice
2lbs light brown sugar
2.5tsp Pectin Enzyme
5tsp Yeast Nutrient
1tsp Acid Blend
1/2tsp Tannin
1/4 pkg Cotes Des Blancs yeast
3/4 pkg of Montrachet yeast
I poured one of the 2qt bottles of apple juice into a pot and rendered the 2lbs of sugar in it over heat then cooled.
The initial starting SG without the brown sugar was 1.055. I added about 3/4 of the brown sugar juice which brought the starting SG to 1.062.
I had planned to use 1 pkg of Montrachet yeast but when I looked at what I had the package actually turned out to be Pasteur Red. I had the 1/4 pkg of Cotes Des Blancs and 3/4 pkg of Montrachet left over from some other experiments so I decided to pitch them both in in lieu of the Pasteur Red. Again, well see how this goes.
I ended up with a about 5.5 gallons.
Yeast is pitched ... see ya in a bout a week or three when I give ya some updates.
The flavor before pitching the yeast was pretty darn good. I was tempted to just pour some over ice and add a little vodka....
