ProfSudz
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- Joined
- Mar 24, 2012
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So I picked up 6 gallons of cider from the orchard last week, and the available fermenters I had on hand could a accommodate a 5 gallon batch and a 1 gallon batch. For the large batch I used the WL English Cider yeast, and for the 1 gallon batch I used a Cote des blancs.
The cote des blancs batch is much lighter in color than the white labs batch (roughly an orange color vs a dark orange color).
I'm wondering if the yeast can affect the color that much, or if there are possibly other factors in play?
The cote des blancs finished fermenting a few days ago and is right at 1.000, while the WL is still going and is right around 1.004.
So I am also wondering if a larger batch just naturally takes longer to ferment, or if again it was due to the yeast? I've come to understand that the Cote des blancs is a pretty slow fermenter.
The cote des blancs batch is much lighter in color than the white labs batch (roughly an orange color vs a dark orange color).
I'm wondering if the yeast can affect the color that much, or if there are possibly other factors in play?
The cote des blancs finished fermenting a few days ago and is right at 1.000, while the WL is still going and is right around 1.004.
So I am also wondering if a larger batch just naturally takes longer to ferment, or if again it was due to the yeast? I've come to understand that the Cote des blancs is a pretty slow fermenter.