Hi there and welcome to my first post
So I have started what I will now rename... Malty Hard Cider
Ingredients:
1 Bottle of Communist Apple Juice from Aldi (64 oz)
1LB Sparkling Amber DME
1LB White Sugar
1/2 tsp. Nutmeg tossed in
1/2 Tbsp. Cinnamon
32 oz of Bottled Water (and a bit more to top it off after simmering down a bit)
1 Over-Ripe Honeycrisp Apple - Sliced
1/2 tsp. Pectic Enzyme
1/2 tsp. Fermaid K Yeast Noms (As to avoid the terrible sulfur stress smell of my last cider attempt)
1 Tbsp of Golden Raisins
Lalvin D-47 Yeast (I will explain )
I skipped on hops for bittering but may perhaps find a fruity hop to dry-hop with later.
The juice, DME, and Sugar, along with the Spices were tossed in a big pot and brought it all to just under a boil hoping to keep the maltose and maltotriose to a minimum (not sure if my half-educated guess made too much difference)
After beginning to simmer lightly I was regretting no thermometer (investing in one soon) but got the 'feeling' I should cool it. I put it outside in the snow and it melted a nice big hole in the freeze.
It sat out there for 20min or so and I sanitized my airlock and stopper and container etc. I brought it in still warm and although yeast is pitched into a cooled wort I chose to pitch it just a tad warm as a ghetto-rehydration and let it cool further.
Pectic Enzyme and Fermaid K were added. Shaken vigorously.
Threw my apple slices on top with the raisins.
Plugged it up and within 3 hours it was bubbling furiously.
I hadn't realized my cork wouldn't fit my container so I had to split the batch into 3QT and a 1QT to be mixed ASAP. I considered just pasteurizing the 1QT and adding it so as to avoid infections but it has already been bubbling away so it'd be a waste.
I chose D-47 as I bought it for a braggot and supposedly it has some fruity esters or somethin' *PSYCHIC FLAVOR*
I don't mind the residual sweetness from sugar the D-47 was incapable of fermenting as it is more of a sweet cidery taste I'm going for.
Obviously a high ABV ferment. My calculations are skewed as I am not used to using DME. However, I am expecting the yeast to max out at 12% or so. I realize this is HOT and most would not approve, but bring on the burn It should mellow as well after bottled.
I plan to prime with a lil sugar before bottling.
Here is what it looks like today!
It should say "One Man Romancing HBO Size" rather than "Family" heh.
Any recommendations/speculations WELCOME!
So I have started what I will now rename... Malty Hard Cider
Ingredients:
1 Bottle of Communist Apple Juice from Aldi (64 oz)
1LB Sparkling Amber DME
1LB White Sugar
1/2 tsp. Nutmeg tossed in
1/2 Tbsp. Cinnamon
32 oz of Bottled Water (and a bit more to top it off after simmering down a bit)
1 Over-Ripe Honeycrisp Apple - Sliced
1/2 tsp. Pectic Enzyme
1/2 tsp. Fermaid K Yeast Noms (As to avoid the terrible sulfur stress smell of my last cider attempt)
1 Tbsp of Golden Raisins
Lalvin D-47 Yeast (I will explain )
I skipped on hops for bittering but may perhaps find a fruity hop to dry-hop with later.
The juice, DME, and Sugar, along with the Spices were tossed in a big pot and brought it all to just under a boil hoping to keep the maltose and maltotriose to a minimum (not sure if my half-educated guess made too much difference)
After beginning to simmer lightly I was regretting no thermometer (investing in one soon) but got the 'feeling' I should cool it. I put it outside in the snow and it melted a nice big hole in the freeze.
It sat out there for 20min or so and I sanitized my airlock and stopper and container etc. I brought it in still warm and although yeast is pitched into a cooled wort I chose to pitch it just a tad warm as a ghetto-rehydration and let it cool further.
Pectic Enzyme and Fermaid K were added. Shaken vigorously.
Threw my apple slices on top with the raisins.
Plugged it up and within 3 hours it was bubbling furiously.
I hadn't realized my cork wouldn't fit my container so I had to split the batch into 3QT and a 1QT to be mixed ASAP. I considered just pasteurizing the 1QT and adding it so as to avoid infections but it has already been bubbling away so it'd be a waste.
I chose D-47 as I bought it for a braggot and supposedly it has some fruity esters or somethin' *PSYCHIC FLAVOR*
I don't mind the residual sweetness from sugar the D-47 was incapable of fermenting as it is more of a sweet cidery taste I'm going for.
Obviously a high ABV ferment. My calculations are skewed as I am not used to using DME. However, I am expecting the yeast to max out at 12% or so. I realize this is HOT and most would not approve, but bring on the burn It should mellow as well after bottled.
I plan to prime with a lil sugar before bottling.
Here is what it looks like today!
It should say "One Man Romancing HBO Size" rather than "Family" heh.
Any recommendations/speculations WELCOME!