mysigp226
Active Member
Here's the plan....happening today. Any comments?
Recipe Type: All Grain
Yeast: Red Star Pasteur Champagne (I would not use this yeast again, it screwed up the flavor profile)
Yeast Starter: No
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 1
Original Gravity: 1.083
Final Gravity: 1.0
Color: Dark Rose
Boiling Time (Minutes): 1
Primary Fermentation (# of Days & Temp): 7 days @ 68F
Secondary Fermentation (# of Days & Temp): 30 days @ 68F
1 gallon of local pasteurized Apple Cider
1lb of sugar
20 or 30oz of Frozen Raspberries (10oz in primary, 10oz in secondary)
1/2 tsp Yeast Nutrient
1/2 tsp Pectic Enzyme
1/2 tsp Acid Blend (tartaric, malic and citric)
1 tsp Sparkolloid
1. Thaw and crush 10oz of raspberries and dump into primary fermenter.
2. Warm apple cider and add 1lb of sugar
3. Add apple cider/sugar mix to primary
4. Add pectin acid blend to primary
5. Stir until combined
6. Go start your yeast
7. Wait an hour or two
8. Pitch yeast
9. Ferment in primary until no activity
10. Rack into secondary on top of 10 oz more of crushed, thawed raspberries.
11. Add sparkolloid
12. Let it sit on the raspberries for 15-30 days
At this point you can rack off into storage container/bottling
Recipe Type: All Grain
Yeast: Red Star Pasteur Champagne (I would not use this yeast again, it screwed up the flavor profile)
Yeast Starter: No
Additional Yeast or Yeast Starter: No
Batch Size (Gallons): 1
Original Gravity: 1.083
Final Gravity: 1.0
Color: Dark Rose
Boiling Time (Minutes): 1
Primary Fermentation (# of Days & Temp): 7 days @ 68F
Secondary Fermentation (# of Days & Temp): 30 days @ 68F
1 gallon of local pasteurized Apple Cider
1lb of sugar
20 or 30oz of Frozen Raspberries (10oz in primary, 10oz in secondary)
1/2 tsp Yeast Nutrient
1/2 tsp Pectic Enzyme
1/2 tsp Acid Blend (tartaric, malic and citric)
1 tsp Sparkolloid
1. Thaw and crush 10oz of raspberries and dump into primary fermenter.
2. Warm apple cider and add 1lb of sugar
3. Add apple cider/sugar mix to primary
4. Add pectin acid blend to primary
5. Stir until combined
6. Go start your yeast
7. Wait an hour or two
8. Pitch yeast
9. Ferment in primary until no activity
10. Rack into secondary on top of 10 oz more of crushed, thawed raspberries.
11. Add sparkolloid
12. Let it sit on the raspberries for 15-30 days
At this point you can rack off into storage container/bottling