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. 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 0800: Bubbling has begun. 1130: Recorded temp 68°F. 2021-10-22: Temp at 70°F. Bubbling regular but not gangbusters. 2021-10-23: Reducing temp in room 2 degrees to 68°F in support of the other batch of cider which has started bubbling in a smaller BetterBottle carboy. Both cider and cyser on back on the floor. 2021-10-26: Lower room temp for another beer to 66°F. Current caboy temp is 67.8°F. 2021-11-02: 67.6°F and still chugging away steady. Krausen long dropped. 2021-11-03: Moved to upper shelf above sink in prep for racking to secondary and to send the temp up a degree or two to finish. Still bubbling but ver slowly. 2021-11-04: Surprisingly still bubbling with a 3 or 4 second period! Temp at 69.8°F. 2021-11-07: Opened and measured gravity (very blurry line) at 7 Brix converting to 1.004. And it tastes delicious! Not sure if I want to put it in the barrel. It tastes too good already to put it in the barrel. I added a stick of spirit soaked maple wood and racked to secondary for a fairly short while - maybe/at least a couple of weeks. 2021-11-11: Dropping ambient temp to 64°F today. Temp is 66.2 and the crazy thing is still bubbling. 2021-12-17: Racked to keg 16 and headed for house tap 3. Refractometer read 6.0 Brix, FG=0.998, ABV=9% even.