Batch 23: Home pressed cider with Dry Ale yeast

Batch Timeline

Batch #	Batch Type	Date in Primary	Date in Secondary	Date Racked	Date Racked	Date Filled
23	Cider	9/14/13	9/30/13	N/A	N/A	N/A

Yeast Type:

Fermentis Safeale S-04 dry ale yeast (pitched 9/15/13)

Ingredients: 

5 gallons cider pressed killed 9/14/13 (50/50 mix of Hugh and Barbara's apples)

¼ tsp KMS

5 tsp yeast nutrient

1.5 tsp yeast energizer

Fermentis Safeale S-04 dry ale yeast (pitched 9/15/13)

2.5 tsp pectic enzyme added 1 hour prior to yeast

 
Comments: 

Cider for batches 23 and 24 was poured back and forth between the two ale pails to achieve homogeneity.  The only difference in these batches is the yeast type.

Brewed in a 6.5 gallon ale pail.  Must was aerated vigorously with a sanitized spoon on 9/14, 9/15, and 9/17.  Sample of must was frozen on 9/14/13 due to no available QC equipment.

9/17/13 Update:  Vigorous bubbling observed at the airlock and foaming during aeration.
9/22/13:  Bubbling has slowed significantly, but still present at 1 week.
9/30/13 Update:   Racked from a brew bucket to a glass carboy.  Very compact lees, looks clear, tastes light, dry, acid with good apple character, very little off flavor.

1/3/14 update: Dark yellow color, super clear.  Extremely tart and not drinkable.  This is a candidate to scrap.  Very interesting as the sister batch 24 which is only different based on the yeast used was not so incredibly tart, though it was also tart.

2/1/14:  Scrapped.  Remember to either use less acid apples with this yeast or use a different yeast.