BeerSmith™ Recipes and Web Editor

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.