cyser going gangbusters
rb
21/05/2011
six litres of 'nothing but apples' (cloudy) juice - 11.1% sugar/11.4%
carbohydrate best before june 1
1000g 'just organic' honey - from the 'last pure Ligurian bee strain on
the planet'
No boil, honey (in jars) sat in hot water till nice and runny.
Juice from one medium sized juicy lime.
One 5g satchet brewers yeast (as yeast energiser)added to hot tea ~10g
brewed in 300mls boiled water (pu'er).
half a teaspoon of yeast nutrient.
Lalvin ec-1118 yeast hydrated as per
http://www.lalvinyeast.com/images/library/EC1118_Yeast.pdf.
Must temp 22.5 C at time of innoculation (5:45pm).
Rehydrated (for 25 mins) yeast temp 26C.
the following morning there was a thick bubbly covering on the must.
swirled must vigorously to degas CO2. Incredible apple/honey aroma.
This yeast is a fast mover!
23/05/2011 - swirled must vigorously to degas CO2. Already losing lots
of the fantastic apple and honey aromas :(
staged addition 500g leatherwood honey dissolved in 2 litres cloudy
apple juice + yeast nutrient.
There will be no more additions - so I will have a total volume of
around 9 litres.
Toying with the idea of adding pectinase to clear the cyser, but also
considering bottling as is and having a cloudy cyser.
Apart from visual appeal is there any flavour benefit to be gained from
clearing?
cheers
rb
Steve Peek
"rb" <sn...@khyber.org> wrote in message news:irdc35$b99$1...@dont-email.me...
If there are a lot of yeast cells in suspension the flavor can be yeasty,
bready. If you want the apple flavor stabilize and sweeten after
fermentation is complete. Have a look at www.winepress.us there is a much
more active mead making group there.
Steve