Cider testing project batch #2


Batch number two of my apple cider experiments.  I am going to add a little tannin to this batch as well as some yeast nutrient.  From what I have read the difference between american ciders and English ciders is the tannin that is in the English ciders.  I have always liked the dry English ciders that I have tried so this hopefully will taste close to one of them.  I really should use the exact same yeast for all of these experiments.  But I have several in the fridge that are getting close to end of life so I need to use them up. Also adding a smidgen of pectic enzyme to help clarify it out.  I forgot to add any to the previous 2 batches I made (5 gallon farm apples and 1 gallon store-bought)

Stronger cider then last bottle I got.  Going to be strong when it is completed
Stronger cider then last bottle I got. Going to be strong when it is completed

Hard cider ingredients:

  • apple mix: organic unfiltered Cider.  (same as I used for batch 1)
  • yeast: Montrachet
  • pectic enzyme
  • yeast nutrient

Measurements:

  • Original Gravity (OG): 1.060
  • Final Gravity (FG): pending
  • estimated alcohol amount at FG of 1.0=8.2%

Now to let it bubble for a month or so.  Go Cider go

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