ye olde cider time
5 gallons apple juice from concentrate
4/5# mixed brown and cane sugar
Dissolved the sugar in ~2 liters of boiled juice, then mixed it all up in a 6 gallon bucket. Sprinkled Red Star Cote des Blancs dry wine yeast on the surface, let sit for a while, then shook it up. Now to sit back and wait a week...
Red star yeast info (sounds like it will work well for a cider):
oth red and white wines. 1 packet sufficient for 5-6 gallons. See details for more info. Red Star Cote des Blancs (Davis 750), a strain of Saccharomyces cerevisiae, has been derived from a selection of the Geisenheim Institute in Germany. It is a relatively slow fermenter, identical to Geisenheim Epernay, but producing less foam. This yeast requires nutrient addition for most chardonnay fermentations. Cote des Blancs produces fine, fruity aromas and may be controlled by lowering temperature to finish with some residual sugar. It is recommended for reds, whites, sparkling cuvees and non-grape fruit wines (especially apple, it is reported). Ferments best between 17¦-30¦C (64¦-86¦F). Sensitive below 13¦C (55¦F).
8-5 update:
Ye olde cyder doth smelleth of sulfur, and is actively fermenting.
8-16 update:
The lazy brewer I am, I only racked it just today. Compact layer of sediment from which was decanted a pleasant and alcoholic smelling fermented liquor. Will have to bottle this one up in maybe 2 weeks time.
8-25 update:
No bubbling upon shaking--airlock is quiet now. Measuring SG shows density of 1.000. Mild wine like taste, and fairly dry. Will bottle soon!
4/5# mixed brown and cane sugar
Dissolved the sugar in ~2 liters of boiled juice, then mixed it all up in a 6 gallon bucket. Sprinkled Red Star Cote des Blancs dry wine yeast on the surface, let sit for a while, then shook it up. Now to sit back and wait a week...
Red star yeast info (sounds like it will work well for a cider):
oth red and white wines. 1 packet sufficient for 5-6 gallons. See details for more info. Red Star Cote des Blancs (Davis 750), a strain of Saccharomyces cerevisiae, has been derived from a selection of the Geisenheim Institute in Germany. It is a relatively slow fermenter, identical to Geisenheim Epernay, but producing less foam. This yeast requires nutrient addition for most chardonnay fermentations. Cote des Blancs produces fine, fruity aromas and may be controlled by lowering temperature to finish with some residual sugar. It is recommended for reds, whites, sparkling cuvees and non-grape fruit wines (especially apple, it is reported). Ferments best between 17¦-30¦C (64¦-86¦F). Sensitive below 13¦C (55¦F).
8-5 update:
Ye olde cyder doth smelleth of sulfur, and is actively fermenting.
8-16 update:
The lazy brewer I am, I only racked it just today. Compact layer of sediment from which was decanted a pleasant and alcoholic smelling fermented liquor. Will have to bottle this one up in maybe 2 weeks time.
8-25 update:
No bubbling upon shaking--airlock is quiet now. Measuring SG shows density of 1.000. Mild wine like taste, and fairly dry. Will bottle soon!