Now we have 10 gallons of cider. The first 5.5 gallons were pasteurized and pitched with commercial Wyeast cider yeast, we call this the "beauty" batch. The second 4.5 gallons were unpasteurized and are using wild yeast as the fermentor, we call this the "beast" batch.
Today we racked the beauty into the secondary fermentor to get rid of lots of the apple solids and yeast poop. The gravity reading was at 0.996, which, compared with the OG of 1.056 is looking like 7% ABV, or thereabouts. Whoa! We threw some pectinase in to clear up the cider because the initial ferment had slowed to a crawl, but the cider was still very cloudy, so hopefully the pectinase breaks down all those long polysaccharide chains and produces more alcohol while clearing it up.
The beast took about 1.5 weeks longer to really start fermenting, it's bubbling along nicely now, but we have a while yet before we rack that off.
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