Mission Fig & Dried Currant Cyser
#1
Posted 11 October 2010 - 10:50 AM
#2
Posted 11 October 2010 - 11:47 AM
#3
Posted 11 October 2010 - 12:47 PM
I will not have time to get to the good lhbs and will have to go to the crappy kit wine shop for yeast - they only carry red starLooks good - but why Red Star only? No Lalvin?
#4
Posted 11 October 2010 - 12:51 PM
Pretty much this. The recipe above comes to 1.105 before the fruit addition. Without the Candi syrup I get 1.098Well, I usually get around what the spreadsheet says: 9lbs honey in 5gals cider = 1.094. A lot of times my honey is a bit sweeter so I get higher OGs. And it depends on your cider SG.
#5
Posted 11 October 2010 - 09:25 PM
#6
Posted 12 October 2010 - 04:24 AM
#7
Posted 12 October 2010 - 05:45 AM
That's where my line of thinking was going. I upped the fruit compared to ken's recipe and I'm thinking this may cause some issues since dried fruit has a high percentage of sugar. if I pitch the cuvee strain it should handle up to 18% in theory, but that's just theory.Wing it. I'm pretty sure that's what screwed up my OG calculation.
#8
Posted 12 October 2010 - 07:30 AM
I don't use the spreadsheet. I've added all my ingredients to my brewing software and use it to calculate estimated OG. dried currants are 66% sugar by weight, so how would I go about calculating this into a useful number? Should I assume 66 brix (sg 1.329) and plug that into my software?Well, the spreadsheet has raisins and dates, but not figs nor currants. Surely the information is out there somewhere to add to the spreadsheet.
Edited by EWW, 12 October 2010 - 07:31 AM.
#9
Posted 12 October 2010 - 05:26 PM
Edited by Specks, 12 October 2010 - 05:27 PM.
#10
Posted 12 October 2010 - 05:34 PM
Thanks! I'll plug those numbers in and see what I get.No, that's not right. Using the spreadsheet and NutritionData.com, I get:SG of currants (dried, zante) as 2.313 with a liquid contribution of 0.023 gal/poundSG of figs (dried, uncooked) as 1.598 with a liquid contribution of 0.036 gal/poundUsing that and assuming Candi Sugar is 1.036 with 1 pound being about 0.09 gallons (1.36 cups), I get an OG of about 1.102.
#11
Posted 12 October 2010 - 06:19 PM
I get mine dried from trader joes, but I don't see why you couldn't freeze them till you're ready for themWhere are you getting the figs? We have two different types of fig trees in the yard and I don't know the type of either. One produces figs larger than the other. If you aren't quick the birds will beat you to the punch so we give some away to the neighbor and she in turn brings us jam. Since they come ripe over the course of a few months can they be frozen or preserved in some way?
#12
Posted 12 October 2010 - 07:51 PM
So I was in a rush at TJ's when I got the figs and I just took a look at them and they have k-sorbate in them. Bummer. I know sorbate kills yeast so I wondering if there is anyway to unsorbate these. Basically I wondering if I can I use these or if I need to find a new source?I get mine dried from trader joes, but I don't see why you couldn't freeze them till you're ready for them
#13
Posted 12 October 2010 - 08:51 PM
Thanks again....you're earning those bottles.Its hard to find things like dried fruit without some sort of preservative. You will dilute the concentration below the debilitating dosage with your posted recipe.
#14
Posted 14 October 2010 - 07:54 PM
#16
Posted 15 October 2010 - 04:20 AM
#17
Posted 15 October 2010 - 05:54 AM
Yes all jonagold. The guy at the processing facility who is hooking us up said they ferment out really nicelyGreat reference article. You're using all Jonagold? I think D47 might be good here, sometimes you want that apple tartness. But remember, once you ferment out the sweetness of the apples, you are left with the tart malic bite. I would suggest using D47, seeing if you like the tartness and if you don't, either backsweeten to rebalance or add malo-lactic cultures to eat that malic.
Edited by EWW, 15 October 2010 - 06:10 AM.
#18
Posted 17 October 2010 - 07:21 AM
Edited by EWW, 17 October 2010 - 07:22 AM.
#19
Posted 22 January 2011 - 09:53 PM
#20
Posted 13 April 2011 - 07:23 PM
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