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Size: 218
Comment: cider is cool
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Size: 2201
Comment: moving this to a saner place
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<<TableOfContents(3)>> == Cider #5 (2011-11-26) == * 6 gal "Sugar Loaf Orchards" cider (flash pasteurized, no preservatives) * 44oz "Tart Farms" honey ("near the mountains, sourwood") * 44oz Nathan Carter honey (High Point NC, from a farm) * Redstar Montrachet yeast Cider gravity 1.062@52F 1. Heat .75 gal cider -> 100F, dissolve 44oz honey 2. Repeat 3. Treat with campden, leave overnight === 2011-11-27 === Rehydrate 2 packets redstar montrachet in 2 cups cider Mixed Cider OG = 1.086 @ 72F === 2011-11-28 === Fermentation began! Moved into fridge temporarily to drop from 71F -> 60F. === 2011-11-29 === * 03:09 @ 60F. Remove from fridge to cold crash Cider #4 New goal is ~74F for fermentation. == Cider #4 (2011-09-11) == * 3 gal "perrt lowe orchards" apple cider (0.1% sorbate!) * 750mL "johnson's peaches" peach cider (no presevatives) * 44oz "tart farms" honey (pale, unspecified variety) * 2 packets montrachet red 23:00 1. Heated 3/4 gal cider to 140F and mixed in honey 1. Mixed w/other ingredients in fermenter 1. Treat with 4 campden tablets and let sit for 24 hours SteveKillen lied: fermenter not 3.5gal, used 5 gal glass fermenter instead Original Gravity = 1.076 @ 68F === 2011-09-13 === * 01:26 rehydrated two packets of red star montrachet in 8oz distilled water (room temp, low vol, bad clinton) for 15 min * 01:49 pitched @ 74F, put into fridge with active beer (t=66F) === 2011-09-25 === * 21:10 1.030 @ 71F === 2011-10-05 === * 1.008 @ 74F Almost there! === 2011-11-25 === * 00:30 0.996 @ 65F Beer is pretty clear, preparing to rack into "secondary" (for additional filtering/crashing purposes). '''Cold crashing -> 48F''' === 2011-11-29 === * Left out of fridge for a day... * Racked onto two campden tablets into 3 gal BetterBottle (got exactly 3 gal!) '''Cold Crashing -> 40F''' |
Notes on various cider recipes... I don't take this as seriously as actual brewing (read: I'm too lazy to do density measurements or anything fancy with the ingredients) so the notes are not of the usual quality.
Contents
Cider #5 (2011-11-26)
- 6 gal "Sugar Loaf Orchards" cider (flash pasteurized, no preservatives)
- 44oz "Tart Farms" honey ("near the mountains, sourwood")
- 44oz Nathan Carter honey (High Point NC, from a farm)
- Redstar Montrachet yeast
Cider gravity 1.062@52F
Heat .75 gal cider -> 100F, dissolve 44oz honey
- Repeat
- Treat with campden, leave overnight
2011-11-27
Rehydrate 2 packets redstar montrachet in 2 cups cider
Mixed Cider OG = 1.086 @ 72F
2011-11-28
Fermentation began! Moved into fridge temporarily to drop from 71F -> 60F.
2011-11-29
- 03:09 @ 60F. Remove from fridge to cold crash Cider #4
New goal is ~74F for fermentation.
Cider #4 (2011-09-11)
- 3 gal "perrt lowe orchards" apple cider (0.1% sorbate!)
- 750mL "johnson's peaches" peach cider (no presevatives)
- 44oz "tart farms" honey (pale, unspecified variety)
- 2 packets montrachet red
23:00
- Heated 3/4 gal cider to 140F and mixed in honey
- Mixed w/other ingredients in fermenter
- Treat with 4 campden tablets and let sit for 24 hours
SteveKillen lied: fermenter not 3.5gal, used 5 gal glass fermenter instead
Original Gravity = 1.076 @ 68F
2011-09-13
- 01:26 rehydrated two packets of red star montrachet in 8oz distilled water (room temp, low vol, bad clinton) for 15 min
- 01:49 pitched @ 74F, put into fridge with active beer (t=66F)
2011-09-25
- 21:10 1.030 @ 71F
2011-10-05
- 1.008 @ 74F
Almost there!
2011-11-25
- 00:30 0.996 @ 65F
Beer is pretty clear, preparing to rack into "secondary" (for additional filtering/crashing purposes).
Cold crashing -> 48F
2011-11-29
- Left out of fridge for a day...
Racked onto two campden tablets into 3 gal BetterBottle (got exactly 3 gal!)
Cold Crashing -> 40F
