jnesselrode
Well-Known Member
Well, add me to the list of gazillions who think this recipe sounds great. I really like the possibility of a quick turnaround, retention of a lot of the apple flavor, and a slightly sweet cider. I won't mind the cloudiness, all by itself, but...
As I read through the entire thread last night, I saw several instances of people being disappointed by a strong, yeasty flavor. I can see how variances in ciders, yeasts, nutrients, temperatures, (inaccurate) SG readings, procedures and probably a lot of other things, could make the outcome vary a lot -- but that issue seemed to be repeated quite a bit. From experience, I know that yeast populations boom in the first few days. In this recipe you come in at what seems to be about the peak time , and you bottle it before it has time to sediment out so you're capturing a lot of yeast in the process.
I saw several references to cold crashing, but didn't notice a detailed discussion of that process and the pros or cons. It seems to make sense to me, and the weather is cooperating right now, so I wonder about that as a safety measure to get a lot of the yeast to settle out before bottling. I realize that changes the dynamic of the carbonation, but I think that may be a good thing by possibly slowing things down a little. Given the wide variances in carbonation times, and the potential for losing some cider or worse, I'd like to explore that idea.
Any thoughts or suggestions?
As I read through the entire thread last night, I saw several instances of people being disappointed by a strong, yeasty flavor. I can see how variances in ciders, yeasts, nutrients, temperatures, (inaccurate) SG readings, procedures and probably a lot of other things, could make the outcome vary a lot -- but that issue seemed to be repeated quite a bit. From experience, I know that yeast populations boom in the first few days. In this recipe you come in at what seems to be about the peak time , and you bottle it before it has time to sediment out so you're capturing a lot of yeast in the process.
I saw several references to cold crashing, but didn't notice a detailed discussion of that process and the pros or cons. It seems to make sense to me, and the weather is cooperating right now, so I wonder about that as a safety measure to get a lot of the yeast to settle out before bottling. I realize that changes the dynamic of the carbonation, but I think that may be a good thing by possibly slowing things down a little. Given the wide variances in carbonation times, and the potential for losing some cider or worse, I'd like to explore that idea.
Any thoughts or suggestions?