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.

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
2. Mixed w/other ingredients in fermenter
3. 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