Batch 36: Cider with Honey or Cyser Light

Batch Timeline

Batch #	Batch Type	Date in Primary	Date in Secondary	Date Racked	Date Racked	Date Filled
36	Cider/Cyser	10/21/17	1/29/18	11/6/19	Racked 2	11/6/19

Yeast Type:  Lalvin EC-1118
Ingredients:  4 gallons unpastuerized apple cider
1 gallon boiled water
5 or 6 pounds of honey from our bees
5 tsp yeast nutrient
touch of Epsom salt
3 drops olive oil
Comments:  This is a hard cider sweetened with a bit of honey, or a light cyser.  I didn't want to go for a full strength cyser mead as past attempts have been a bit astringent, tart, or both, and have taken a long time to age.  Hoping this one can be ready in a year.  Did not collect initial data.

Aerated vigorously with a spoon once/day for 3 days to encourage growth.

1/29/18 Update:  Racked after 3 months of sitting in the primary because we cleaned the room and now you could see this thing clearly sitting in the corner all alone.  Appears slightly hazy pale straw yellow.  Tastes tart and light, somewhat dry.  Not too astringent despite honey in the recipe and no strong off flavors from spoilage or the long time in the primary.  OK overall, could benefit from clearing and carbonation.  Bottled 3 each 22oz bottles with varying amounts of priming sugar (which I believe is dextrose) to see what happens.  The bottles contain 1/2 tsp, 3/4 tsp, and 1 tsp priming sugar.  A recipe I saw called for 1/2 tsp per pint.  These are more than pint, so shooting for one lightly/under-carbonated, one just right, and one over-carbonated.  Update from memory:  They were all flat.

11/6/19 Update:  Racked off sediment, not totally clear, but needed to free up carboy space.  Tasted ok, but a bit tart and would benefit from carbonation.  Combined with 1 gallon batch 32 acerglyn, which was cloying, and added 72g corn sugar and 45g cane sugar in 1 cup boiled water.  A splash of ginger extract and cinnamon extract (approx. 1 Tbsp each) at bottling, just for fun.  Yield was 25 each 22 oz and one 12 oz with approx. 10 oz filled.  Hoping for decent carbonation without bottle bombs.

Batch Data

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