Just pitched the yeast on my first cider and was hoping I could get some feedback on my process:
Picked about 350 apples from my front yard. Varietal unknown but I think probably Cortland.
Pressed into 5.5 gallons of juice, 10.6 brix (1.043 OG)
@ time=0hr:
@ time=18hr:
@ time=28 hr:
I plan on fermenting for about two weeks at 62 ºF, then raising to 70 ºF for another week.
I also have malic acid on hand and expect to add some after fermentation, since the Cortland (?) apples are pretty sweet.
Anything else I should do / not do at this point? Any tips on malic acid quantities? Anything for next time??
Picked about 350 apples from my front yard. Varietal unknown but I think probably Cortland.
Pressed into 5.5 gallons of juice, 10.6 brix (1.043 OG)
@ time=0hr:
- 1/4 rounded tsp potassium metabisulfate
@ time=18hr:
- 2.75 tsp pectic enzyme
@ time=28 hr:
- 5.5g yeast nutrient
- 1 tsp yeast energizer
- 1 drop anti-foaming agent (fermenter is pretty full)
- 60 seconds forced oxygen
- pitched 1 rehydrated packet S-04 at 62ºF
I plan on fermenting for about two weeks at 62 ºF, then raising to 70 ºF for another week.
I also have malic acid on hand and expect to add some after fermentation, since the Cortland (?) apples are pretty sweet.
Anything else I should do / not do at this point? Any tips on malic acid quantities? Anything for next time??