Fall Bounty Cyser
#41
Posted 27 October 2009 - 06:54 AM
#42
Posted 27 October 2009 - 07:14 AM
#43
Posted 27 October 2009 - 07:21 AM
Nobody likes a finky cider guy.My cider guy might have finked out. Not sure yet.
Added to the list. Welcome aboard!Please put me on the list. I'm good for this weekend.
#44
Posted 27 October 2009 - 09:09 PM
#45
Posted 28 October 2009 - 06:01 AM
visit my web pageI'm going to get mine started tomorrow, Wednesday, the 28th. Any chance of the Process thread setup by then?
#46
Posted 28 October 2009 - 01:26 PM
#47
Posted 28 October 2009 - 04:03 PM
#48
Posted 28 October 2009 - 08:27 PM
#49
Posted 29 October 2009 - 01:22 PM
#50
Posted 30 October 2009 - 11:59 AM
#51
Posted 30 October 2009 - 12:23 PM
Thanks for the quick response. They are presing tomorrow so I can get either. Since it's available think I should go get it before they pasteurize it?I did use two packets for my basic mead thats why I was wondering how the WY would do. If you thought it would do well I was going to make a starter when I got home to boost it up. Use two packs of the 71B in one batch and the WY in the other.You can use pasteurized, just nothing with preservatives.I prefer dry yeasts for my meads. Remember, there are more yeast in dry packets than in liquid yeast. We generally use two packets of dry yeast per 5-gallons, but I am pretty sure that you can do 10 gallons just fine.
#52
Posted 30 October 2009 - 01:35 PM
Added you to the list If I had the option I'd roll with the unpasteurized. I'd still introduce the yeast of choice, 71B in this case, but there is no replacement for fresh pressed cider. The aromatics alone are 10x that of any pasteurized cider and the flavor has so much more. IMO If you can preserve any of that you'll end up with a better cyser than what I think I'll get from my pasteurized juice.I've never used the WY Sweet mead yeast but as the name suggests I doubt it's going to ferment dry with an SG of 1.100+. As I recall it's actually the same strain as their 1084 Irish ale yeast. Or do I have my numbers mixed up? I would think 2 packets could handle 10g but I'd be more inclined to rehydrate them nicely to preserve as high a cell count as possible. I'd also keep a closer eye on the fermentation to ensure you get a good healthy ferment.Thanks for the quick response. They are presing tomorrow so I can get either. Since it's available think I should go get it before they pasteurize it?I did use two packets for my basic mead thats why I was wondering how the WY would do. If you thought it would do well I was going to make a starter when I got home to boost it up. Use two packs of the 71B in one batch and the WY in the other.
#53
Posted 30 October 2009 - 02:12 PM
#54
Posted 30 October 2009 - 06:10 PM
Like another 5-10 gallons? I've only skimmed the wild fermented cider topics and know very little about the subject.BTW since you know/knew the area the orchard that is doing the pressing is in Cleveland. My linkGet as much as you can afford and do some wild ferment cider. I wish I could have access to $5 or less/gallon untouched cider in CO. The cheapest I can find is at least $9/gallon.
#55
Posted 02 November 2009 - 06:43 AM
#56
Posted 02 November 2009 - 11:29 AM
My LHBS had a smackpack of that on close out, too old. I thought I could make a starter and might give it a try. I ended up putting it back into the fridge and go with the wine yeast i already have. Sounds like I saved myself some heart ache.zymotWY Sweet Mead yeast is a notoriously unreliable fermenter. I'd avoid it.
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