I have a cider fermenting now that is going to be bottle conditioned shooting for 2.7(ish) volumes of CO2.
Simple recipe:
3 gallons of fresh unpasteurized orchard cider
6 cans of AJC
2 gallons of Spring water
2 lbs of light brown sugar
On Saturday I mixed the above in a 6.5 gallon carboy, added 1/2 campden tablet, and 3 teaspoons of pectic enzyme. 15 hours later I added 1 packet of Fermentis WB/06 (Wheat Ale dry yeast), 3 teaspoons of yeast nutrient and oxygenated with pure O2 for 2 minutes. OG reading corrected @ 1.058. 2 hours later I had airlock activity and a small krausen.
Now, I'm shooting for a semi-sweet good apple-flavored, sparkling cider (hence the WB/06). I am familiar with Apfelwein, and would like this to be something different, close to 6% ABV, definite sweetness there, but not syrupy sweet.
If I need to backsweeten with Splenda or Stevia I'm okay with that, but I'd rather shoot for semi-sweet since I'm not really a fan of sweet drinks. However, the dryness of Apfelwein is not my favorite either.
My real question is whether there is a flavor difference in the final product if I use AJC to prime (realizing I'll need to raise the FG about 3 points) vs. dextrose or sucrose?
Anyone with ale yeast cider experience and using AJC/cider/juice to prime?
Simple recipe:
3 gallons of fresh unpasteurized orchard cider
6 cans of AJC
2 gallons of Spring water
2 lbs of light brown sugar
On Saturday I mixed the above in a 6.5 gallon carboy, added 1/2 campden tablet, and 3 teaspoons of pectic enzyme. 15 hours later I added 1 packet of Fermentis WB/06 (Wheat Ale dry yeast), 3 teaspoons of yeast nutrient and oxygenated with pure O2 for 2 minutes. OG reading corrected @ 1.058. 2 hours later I had airlock activity and a small krausen.
Now, I'm shooting for a semi-sweet good apple-flavored, sparkling cider (hence the WB/06). I am familiar with Apfelwein, and would like this to be something different, close to 6% ABV, definite sweetness there, but not syrupy sweet.
If I need to backsweeten with Splenda or Stevia I'm okay with that, but I'd rather shoot for semi-sweet since I'm not really a fan of sweet drinks. However, the dryness of Apfelwein is not my favorite either.
My real question is whether there is a flavor difference in the final product if I use AJC to prime (realizing I'll need to raise the FG about 3 points) vs. dextrose or sucrose?
Anyone with ale yeast cider experience and using AJC/cider/juice to prime?
