2014 (1) allergies (7) apples (1) axe (1) bacon (1) battery bank (3) beer (17) bees (122) berries (3) biltong (1) BioDiesel (1) black soldier flies. (1) blueberries (7) book review (14) bread (2) brewing (37) bush knife (1) canning (10) cats (1) cellar (1) chainsaw (1) cheese (9) chickens (25) cider (3) cider review (11) cleaning products (1) cooking (2) coop (3) creek (1) cyder (13) cyser (12) deck (3) dehydrator (4) diary_toledo (27) diy (48) farm (2) fire (1) firewood (1) flood (2) fodder (6) food (13) food review (5) gardening (14) gluten (6) goats (1) goji (1) greenhouse (2) hive check (5) homestead (1) homesteading (10) honey (7) jam (7) kids (1) kittens (1) land clearing (3) lessons (1) mead (1) MH hive (35) move (2) mower (1) muntons (2) mushrooms (2) paleo (1) pork (1) power (3) prepping (1) projects (3) pumphouse (3) queen (2) re-queen (1) review (1) rootbeer (2) septic (2) sharpening (1) shaving (1) shed (17) SJ hive (24) skills (3) soap (2) starter (2) steven harris (1) storm (1) swarm (7) tip (2) to-do (1) todo (1) toledo (3) top bar hives (2) toyon hive (9) trees (2) vanilla extract (1) washington (3) wasps (1) water (3) wax moths (1) well (1) wilderwolf (1) wine (15) winter 2015 (1) winter 2016 (1) wood (1) worms (2) yogurt (2)

2012/11/19

More Cyder!

I found a small, local apple producer who was pressing apples and selling the raw juice so I picked up 5 gallons for $50. I set aside 2 gallons for Q and started 3 batches of hard cyder using 3 different yeasts.
The yeasts I selected are:
  • Safale US-105 dry ale yeast
  • Vinters harvest MA33 premium wine yeast - acid reducing strain
  • Lalvin EC1118
So far the MA33 has mostly stopped bubbling, but the other two are still bubbling. The cooler weather means the yeast ferment slower.
I also deviated from my standard brew process to use potasium metabisulfate and pectic enzyme. I wanted to make sure all wild yeasts are killed off (the potasium) and wanted to try to make the cyder a little clearer (pectin enzyme). 

I am really curious how these turn out... I want to use sucrose to sweeten them before I bottle them. And I am going to not try to re-carbonate them.

I had a bottle of my cyder I started 2011-08. It was better than the McMenimans hard cyder I had yesterday, the McMenimans was more harsh and bitter. 

No comments: