BeerSmith™ Recipe Cloud

Notes

Apples collected from Ron and Deb Preist's yard and from Frazer point as well as crab apples (Golden Harvest per Chris W.). source apples were 18 G of greens from Ron's, 18 G of reds from Fraser Point, and a quart of crab apples from Fraser Point separated into two batches. Using London ESB fro two older packets in this batch. Initial pH is 3.04. 2021-10-19: Pressed apples and pitched yeast. Ambient room temp set to 68°F. 2021-10-20 1735: Bubbling has not started and buckets remain at 66°F. I've turned the heat up to 70°F to try and get the cider to 68°F. Once fermentation goes exothermic I will lower it. 2021-10-21: Still no bubbling. Temp at 68°F. Adding SafCider AS-2 yeast (2 5gram packets). 2021-10-22 0958: Still no activity! Temp at 70°F. 2021-10-23: Still not bubbling. Transfered on top of 1/2 tsp of nutirent via dumping (which aerated it) into the 5 G BetterBottle plastic carboy. Bubbling an hour later. Reducing temp in room 2 degrees to 68°F. Both cider and cyser on back on the floor. 2021-10-24: It pushed a small mess through the airlock and onto the floor. I therefore transfered it to a large glass carboy via dumping (figuring that oxygen is still not an issue and can only help). Like the cyser, it isn't crazy fermenting anyway - just to small a fermenter. Temp at 68°F. 2021-10-26: Lower room temp for another beer to 66°F. Current caboy temp is 67.8°F. 2021-11-01: Bubbling has stopped at it can go into secondary at any time. 2021-11-03: Temp at 69°F (on shelf to rack and SG reads at 4.08 Brix for a gravity of 0.999. Taste is fine - fruity, a bit tart. Racking to secondary. 2021-11-11: Dropping ambient temp to 64°F today. Current temp is 66.2°F. 2022-09-01: Taste is fine, quite tart, and dry. Gravity recorded at 4 Brix for an SG still at 0.999. 2022-10-05: Racked to keg #9 and headed to HT4. Refractometer reads 3.9 for FG of 0.998. Taste is fairly clean and fruity, a bit tart and astringent. I am happy with it.