curtishartling
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- Feb 27, 2015
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Hi!
Just wanted to share an interesting experience I've had with my latest batch of cider. I'm wondering if anyone has had a similar experience.
I picked up about 5.5 gallons of blended (honey crisp, pink lady, and a third apple I can't remember) cider from a local hard cider producer. Pureed 19 oz. of fresh raspberries, added that to 12 oz. invert sugar and added some water to this mixture. I stirred up the raspberry puree, invert sugar, and water, steeped the mixture at ~170 degrees for about 10 minutes, and added it to the cider in my carboy (the cider was at room temp). After rocking the baby and taking a gravity reading, I wound up with 1.062 O.G. (prior to adding invert sugar and raspberries the gravity of the cider alone was 1.055).
Prior to all that, I had rehydrated a single packet of Safale US-05 Ale Dry Yeast. I used half of that in a 2-gallon experimental batch of IPA. I used the second half to make a 2-litre starter for the cider in question. I pitched the 2-litre starter to the cider, rocked the baby, and let it sit.
After 24 hours, the cider looked like this:
After 48 hours, it had a crazy high krausen. Cider was spraying out of the airlock, and I had to replace it with a blow off hose:
This vigorous fermentation and high krausen has persisted for an entire week! For me, this is unusual. I have used yeast starters in plenty of beers and am used to this type of vigorous fermentation... for 3 days max. I have never witnessed such sustained vigorous activity. I always ferment at room temp and have lived in the same place for a while. However, this is the first time I've used a starter for a cider.
Just wondering if anyone out there has seen such a thing. Thanks a bunch!
- Curtis
Just wanted to share an interesting experience I've had with my latest batch of cider. I'm wondering if anyone has had a similar experience.
I picked up about 5.5 gallons of blended (honey crisp, pink lady, and a third apple I can't remember) cider from a local hard cider producer. Pureed 19 oz. of fresh raspberries, added that to 12 oz. invert sugar and added some water to this mixture. I stirred up the raspberry puree, invert sugar, and water, steeped the mixture at ~170 degrees for about 10 minutes, and added it to the cider in my carboy (the cider was at room temp). After rocking the baby and taking a gravity reading, I wound up with 1.062 O.G. (prior to adding invert sugar and raspberries the gravity of the cider alone was 1.055).
Prior to all that, I had rehydrated a single packet of Safale US-05 Ale Dry Yeast. I used half of that in a 2-gallon experimental batch of IPA. I used the second half to make a 2-litre starter for the cider in question. I pitched the 2-litre starter to the cider, rocked the baby, and let it sit.
After 24 hours, the cider looked like this:
After 48 hours, it had a crazy high krausen. Cider was spraying out of the airlock, and I had to replace it with a blow off hose:
This vigorous fermentation and high krausen has persisted for an entire week! For me, this is unusual. I have used yeast starters in plenty of beers and am used to this type of vigorous fermentation... for 3 days max. I have never witnessed such sustained vigorous activity. I always ferment at room temp and have lived in the same place for a while. However, this is the first time I've used a starter for a cider.
Just wondering if anyone out there has seen such a thing. Thanks a bunch!
- Curtis
