UpstateMike
Well-Known Member
Roman Empire Hard Cider
3 gallons fresh pressed cider made from Rome apples and Empire apples
1/2 pound light brown sugar
15 drops Liquid Pectic Enzyme (5 drops per gallon)
3 teaspoons Yeast Nutrient (1 teaspoon per gallon)
1 1/2 teaspoons Yeast Energizer (1/2 teaspoon per gallon)
1 pack Nottingham Yeast
Started last night about 8:30 PM. Temp is about 65 degrees. Gravity reading is 1.050
Cider was pressed by hand earlier in the afternoon.Has a dark brown color to it, can not see through the 1 gallon glass growlers.
Poured 2 of the 3 gallons into a 3 gallon carboy. Added the light brown sugar, and mixed in for about 10 minutes until well dissolved. Added the pectic enzyme, yeast nutrient, and yeast energizer. Mixed again. then added the Nottingham yeast. Poured in the 3rd gallon of cider, and mixed again. Cider is well aerated now. Check with the hydrometer. Gravity after adding sugar: 1.060
This morning, it was slowly bubbling away in the airlock. The surface in the carboy looks like a chocolate milkshake, and it is clearing out quickly, I can see through the 3 gallon carboy, could even read a newspaper through it. Several big brown chunks floating up and down, and there is about an inch of sediment at the bottom of the carboy. Looks like the pectic enzyme is doing its job.
Going to let it ferment dry, I figure this will give about 8% ABV.
3 gallons fresh pressed cider made from Rome apples and Empire apples
1/2 pound light brown sugar
15 drops Liquid Pectic Enzyme (5 drops per gallon)
3 teaspoons Yeast Nutrient (1 teaspoon per gallon)
1 1/2 teaspoons Yeast Energizer (1/2 teaspoon per gallon)
1 pack Nottingham Yeast
Started last night about 8:30 PM. Temp is about 65 degrees. Gravity reading is 1.050
Cider was pressed by hand earlier in the afternoon.Has a dark brown color to it, can not see through the 1 gallon glass growlers.
Poured 2 of the 3 gallons into a 3 gallon carboy. Added the light brown sugar, and mixed in for about 10 minutes until well dissolved. Added the pectic enzyme, yeast nutrient, and yeast energizer. Mixed again. then added the Nottingham yeast. Poured in the 3rd gallon of cider, and mixed again. Cider is well aerated now. Check with the hydrometer. Gravity after adding sugar: 1.060
This morning, it was slowly bubbling away in the airlock. The surface in the carboy looks like a chocolate milkshake, and it is clearing out quickly, I can see through the 3 gallon carboy, could even read a newspaper through it. Several big brown chunks floating up and down, and there is about an inch of sediment at the bottom of the carboy. Looks like the pectic enzyme is doing its job.
Going to let it ferment dry, I figure this will give about 8% ABV.