Batch 24: Home pressed cider with Wheat Beer yeast

Batch Timeline

Batch #	Batch Type	Date in Primary	Date in Secondary	Date Racked	Date Racked	Date Filled
24	cider	9/14/13	9/30/13	1/3/14	N/A	N/A, dumped 12/31/15

Yeast Type: 
Fermentis Safbrew WB-06 wheat beer yeast (same type as used in batch 22@LMBC) (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

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 acheive 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.  Initial must sample frozen on 9/14/13 due to no QC equipment available.

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.  Looks fairly clear (not as clear as 23, not as cloudy as 25) and a darker yellow amber color than 23, tastes watery, dry, tart/acid.

1/3/14 update:  Dark yellow color, super clear.  Tastes quite tart, did not sorbate in hopes that it would proceed with malo-lactic fermentation.  No discernable off-flavors, which is very encouraging.

12/31/15:  Turned cloudy, opaque dark yellow color.  Tasted too tart, undrinkable.  Did not taste spoiled, just terribly tart.  A failure, dumped it into the chicken waterer.  And they didn't drink any.

Batch Data

Measurement	Pre-Ferm (PF)	Post-Primary (PP)	Post-Second (PS)	At Bottling (AB)
Specific gravity (hyd)	1.050	tbd	tbd	tbd
% Potential ABV (hyd)	6.1	tbd	tbd	tbd
%mas sacc (refrac)	9.0	tbd	tbd	tbd
° Oechsle (°Oe) (refrac):	tbd	tbd	tbd	tbd
KMW (refrac)	12	tbd	tbd	tbd
pH (pH meter)	3.0	tbd	tbd	tbd
% alcohol (vin)	N/A	tbd	tbd	tbd