Batch 26: 7 gallon home-pressed cider batch (Charles and Jim)

Batch Timeline

Batch #	Batch Type	Date in Primary	Date in Secondary	Date Racked	Date Racked	Date Filled
26	Cider	9/22/13	9/30/13	10/21/13	1/3/14, 12/31/15	12/6/16

Yeast Type: 
Lalvin 71B-1122 (pitched 9/23/13 6pm)

Ingredients:

7 gallons cider pressed killed 9/22/13 (mix of 4 different apples, 25% Hugh 50% Barbara's (McIntsosh) and 25% mix of Walter's and a pink apple Charles picked roadside)

heavy ¼ tsp KMS

7 tsp yeast nutrient

3.5 tsp yeast energizer

X tsp pectic enzyme added 1 hour prior to yeast

Comments: 
Pressed 9/22/13 after replacing the grinder (not the start we were looking for).  All apples were gathered by Charles or Jim and cut up the night before.  This was Charles' introduction to cider pressing.

Brewed in a 14 gallon plastic primary which is only 50% full.  7 gallons was an odd start size, but it is what we had after saving out some sweet cider for fresh drinking.  Must was aerated vigorously via pouring on 9/22.  Initial must sample was not pulled, we will assume similar to that for batch 23/24 as these were >75% same apples in a similar ratio.  I don't think the addition of Walter's and Charles' roadside apples will change it much.  Mostly I could not figure out an easy way to get a sample out of that beast of a primary fermenter when pitching yeast.

Yeast used is the same as that ultimately used in batch 25.  1 packet was added to a starter of 2 cups warm cider in a sanitized mason jar.  The yeast started bubbling slightly after rehydration and starter contents was added to the primary.This should allow for a relatively direct comparison between real cider fermentation and second run cider with honey added.

9/25/13 update:  At 36 hours there were no signs of fermentation.  No bubbling at airlock, no hissing at the not-so-great-fitting bung.  I opened the bung and inspected the surface for signs of rising CO2 and smells of yeast, negative for both.

9/30/13 update:  Pitched a new yeast starter 9/26.  Evidence of fermentation began by 9/28, but no bubbling of the airlock, I'm sure because the bung does not seal. Wanted to rack to get it into an integral vessel before there was a lack of positive pressure.  Curious that with fermentation evidence on 9/28 that the batch did not bubble vigorously upon transfer to secondary vessels.  This was racked from the Big Boy 14 gal primary to an ale pail (6 gal) and 1 gallon glass jug (which I overflowed onto the floor!).  Taste was a bit watery, acid, cloudy.  Not sure if I added pectic enzyme or not as evidenced in the X tsp (should have been 3) which could explain the cloudy.  Not much off flavors for all the unknowns, but it is still quite young having pitched only 4 days earlier.

10/21/13 update:  Racked from an ale pail to a 5 gal glass carboy, a 1/2 gallon glass jug, and a 3 quart plastic bottle.  Did not rack the 1 gallon glass jug from 9/30/13.

1/3/14 update:  Cloudy medium yellow appearance, cannot see through the carboy.  Tastes dry, slightly tart, flabby, low alcohol.  Needs a lot of help, but I went ahead and racked and stabilized with 2.5 tsp of potassium sorbate (5 gallon carboy portion only!  the 1.5 gallons in small containers I could not rack and did not stabilize) as the acid level is ok to begin adjustment and clarification. 

4/9/14:
Racked 3 unstabilized containers, did not stabilize.   All has been racked now, but not all stabilized, only 5 gallon.

12/31/15:  Racked the stabilized 5 gallon batch, which was clear and pale straw colored.  It was fine, but not special.  Not overly sweet or tart, could benefit from carbonation, which probably won't happen.  Maybe I'll adjust with extracts and bottle still.

8/30/16:  Adjusted to taste.  To 5 gallon stabilized batch I added 40 Tbsp raw can sugar, dissolved in a quart of boiled water.  Also added 10 tsp cinnamon extract, 8 tsp nutmeg extract, 1 pint fire water.  Going for a slightly sweet holiday cider.  Got a touch cloudy with extract addition.

12/6/16: Clear, so I bottled it still.  It is a nice semi-sweet holiday cider flavor.  Probably 7-8% ABV.  Will give some away for Christmas.

Batch Data (NOTE - used results from batch 23/24 to approximate PF results as this was pressed from the same sources of apples)

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