Welcome to DDH Brewing. We make ciders, meads, and variations of both. Each post is a batch and contains basic information regarding ingredients, methods, and dates of various activities associated with the brew. Enjoy!

Monday, December 3, 2012

Batch 16: Home Pressed Cider w/ WILD Yeast


Batch Timeline
Batch # Batch Type Date in Primary Date in Secondary Date Racked Date Racked Date Filled
16 Cider 10/27/12      12/3/12    4/10/13 7/8/13 Bottled
Yeast Type:  Wild from apple skins

Ingredients:  1 tsp Yeast Nutrient
1/2 tsp pectic enzyme
Nearly 1 gallon of Jim's home pressed cider from apples he picked (Barbara's tree)

Comments:  Documentation is poor on this batch, pressed 10/27/12.  No pre-fermentation measurements noted.  Primary was anearobic under airlock because it was easy.  I was busy pressing this and pear cider.  Racked by decanting from one plastic water jug to another. Tasting on 12/3/12 during movement to secondary was surprisingly good, nearly a pure alcohol flavor with very little off flavors good mouth feel.  Legs.

Update 4/10/13:  Upon racking (via decant) it was evident this is not nearly as clear as batch 15 brewed with commercial yeast.  The taste is good, a little more harsh probably due to cloudiness.  I don't know if this is a function of the wild yeast or the small batch size in a 1 gallon jug.  I bottled 1 each 6 oz bottle to share during a tasting (also one bottle of sister batch 15), one quart went into the freezer to freeze concentrate, and the rest went into a 1/2 gallon jug under airlock to age and later get sweetened.  I noticed a foamy residue/film that hung out at the surface.  This is not present on batch 15 and I thought might be due to the wild yeast, but that is inconsistent with what I noticed in the perry.  I noticed surface foam on perry batch 17 (commercial yeast), so extensive that I thought it was contamination, but not on perry batch 18 (wild yeast).

7/8/13:
Racked again, very little sediment so very little loss due to transfer.  Tastes flabby, low alcohol, more apple character in taste and nose than batch 15.  Kind of dry and blah right now.  Need to stabilize and sweeten, probably with apple conc

9/30/13: "Bottled" into a 1/2 gallon glass jug.  Same taste as 7/8/13.  Plan to stabilize and sweeten.

4/10/14:  Racked this while I had a mini racking cane from Charles.  Very clear now.  Did not taste.  Still smells so wonderful.

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