It’s been a while. A planned move put my brewing on hold, and then the move happened, and then the sorting out how I’d brew in the new place later further delayed things. Finally we’re (slowly) getting back to our previously-scheduled fermentation schedule.
Without proper temperature control in the new place yet, I thought I’d ramp up slower with 1 gallon specialty batches. Cider seemed like a good start, given that it’s easy and it’s been a long while since I’ve done one. I grabbed a jug of organic cider, pitched some yeast, and let it go.
The main differences between this batch and the most recent is a new yeast strain and the addition of some oak cubes during ferment. I’ve read that wood provides more surface area for yeast to latch on to and can drop fermentation times and increase attenuation. I’ve also decided ale yeast is out for cider, and I’d like more character than (my previous go-to) champagne yeast contributes. Hearing that white wine yeast can be favourable in cider, that was my choice.
I also suspect pectin might help clear up my cider efforts, so I added a bit. And where I usually add sugar to boost ABV, this time I decided not to. It’s just juice.
My goal with this one was a quick turn-around, but a month later it was pretty clear that there’s no getting around the 6+ month waiting period for a good cider. And so it sits, all bottled up, waiting for an arbitrary date in the future when I think it might be ready. Maybe November?
- 1 Gallon local/organic apple cider
- Lavlin D-47
- 0.5g servomyces
- 0.5g pectin
- Brewed: 9 Jul 2013
- Batch Size: 1 gallon
- Yield: 3.1L
- Fermentation temperature: 20 C
- Primary: 19d
- Secondary: —
- Target OG: —
- Target FG: —
- OG: 1.050
- FG: 0.998
- ABV: 6.6%
- IBU: —
- SRM: —
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