Post in Progress
8/26/12
Home pressed Cider
See Apple butter cider
file for details
Ph: 3.2
OG: 1.032
1 Bushel = 2.3 gallons with mush
Added 5lbs honey and other suggested ingredients (2/3 tsp
acid bled). Filled to 5.5 gallons.
New PH: 3.4
OG:1.060
Bubbling in less than 12 hours
9/2/12
Racked
Cloudy
SG: 1.000
9/26/12
Clear and tasty.
A bit yeast-mead ish.
Added ½ gallon of home made cider with press, added:
-4.5
teaspoons potassium sorbate
-4
campden tablets (crushed)
Somewhere in here I added 6-8 cinnamon sticks. I didn’t boil, I just added with the
campden and PS. I would use less
next time.
10/14/12
Bottling
Very clear
Ph: 3.6
Not too sweet.
Hint of Cinnamin. Very
tasty.
SO2= 30
Added ½ teaspoon acid blend
And 1/3 teaspoon wine tannins
½ cup sugar
1 cup apple cider
Slammer Cider
Pressed a mix of Game Land Apples and made 10 gallons of
cider
Decided to not add any campden before yeast
Added pectin enzyme and 1.3 tablespoons of nutrient
Used one packet of fruit wine yeast (red star)
9/24/12
Bubbling already
10/1/12
Racked
Lots of sediment
Acidic, but only 3.6ph…volatile acids? Hope not
Added water to both to top off
Added sumac water to one. Boiled Sumac in water, added ice, racked on top
10/28/12
Sumac Cider
No noticeable sumac color
SG: less than 1
Weak flavor
Added three cinnamon sticks, 1 clove, and 1 cup xylitol
Non-Sumac
More acidic
Same color
Also at Sg: 1 or lower
Added three cinnamon sticks, 1 clove, and 1 cup xylitol
Added concentrate at bottling with another ½ cup of xylitol
for sweetness.
11/4/12
Bottled with Andy.
The sumac smelled like Uric acid…or urine. We’ll see if that settles out
after bottle conditioning. Andy
said the taste was good though.
Used a can of apple juice concentrate for priming.
Cinnamon flavor was very week. Haven’t tried a bottle though.
I don’t remember how much xylitol I added for sweetener, but
I did add more before bottling. I
also added more red zinger tea.
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