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
