2 replies to this topic

[EWW]

There is a possibility that someone may want to make around 7 bbl of my fig and currant cyser later this year. How would I go about suggesting that they scale the fruit additions? Is it a simple linear ratio or would it need to be adjusted somehow? I'm thinking it would be a simple ratio (lbs:gallon), but wanted to check to see if anyone has experience or insights around scaling a recipe in this way. Thanks

Edited by EWW, 08 February 2011 - 11:01 AM.

[EWW]

Oh, and we definitely need to do a swap.

A cyser made with all WA ingredients will be made. Plans are to serve/release summer 2012. The recipe is the only thing that's still up in the air. I can promise a swap with my version, but the larger batch is still up in the air. All the adjustments/calculations will be made based on the inputs brix reading. The only thing I was unsure of was the fruit additions. The SNA should be an interesting challenge on this scale as well, but we'll cross that bridge when we get to it.

[EWW]

The recipe will be changed some. We have enough WA honey for approx 1 lb / gallon. Finding appropriate fermentation space may be an issue for our purpose. I've suggested that we look to second hand wine barrels as an option for this cyser so we don't tie up fermentor space. With a 1:1 ratio a barrel aged cyser could be interesting.I sent a bottle of the fig & currant cyser to some nationally ranked judges and although it's only 4 mo old it was given good remarks and we're looking at finding a source for WA figs and currants This has the makings of a real cool project. Hopefully some on the board will get to taste it.