I am about to juice a mixed batch of apples. Mostly "roadside unknown variety" which I would describe as either tart eating or sweet cooking apples. The refractometer SG shows 1.056 (13.8 Brix) and acid test strip Ph is about 3.0. The other 25% or so apples will be whatever I can cobble together (Pippins, red delicious, and some unknown eating apples). My usual abundance of Pippins and Pomme de Neige fell victim to deer and cockatoos.
The problem this year is that it has been very hot and dry and birds have attacked any fruit as soon as it is anywhere near ripe, so although I would rather leave apples on the trees until April or May (mid to late Fall), of necessity Cider making has to start now.
I have a couple of trial batches that have been under way for a few weeks but it is too early to draw any conclusions. The same juice is used in each batch. One has SO4 and the other has DV10. The idea as outlined in an earlier post, is to determine (if possible) which yeast leaves the most "appleness" or sweetness. I understand that both of these yeasts can finish at around 1.004 or so which should leave some unfermented sugar. Also I read somewhere that adding a few pears is worthwhile as they contain some unfermentable sugars.
Past ciders have been a bit tart, which I don't mind, but SWMBO likes her drinks a bit sweeter. This is likely to be the only decent size batch this year... so the dilemma is "what yeast" to get the best result? I would prefer to avoid "de-tarting" with something like Xylitol if possible, and do want to bottle carb so pasteurisation isn't an option. We don't easily have access to a great range of yeasts here in Oz. I can get EC1118, Nottingham, SO4, DV10 and I have found a source of WL775 although this involves sending it by mail in a cold pack and hoping that it survives.
Any advice regarding experience with these yeasts or any other comments will be welcome as I only get one go at it with my own apples this year.
The problem this year is that it has been very hot and dry and birds have attacked any fruit as soon as it is anywhere near ripe, so although I would rather leave apples on the trees until April or May (mid to late Fall), of necessity Cider making has to start now.
I have a couple of trial batches that have been under way for a few weeks but it is too early to draw any conclusions. The same juice is used in each batch. One has SO4 and the other has DV10. The idea as outlined in an earlier post, is to determine (if possible) which yeast leaves the most "appleness" or sweetness. I understand that both of these yeasts can finish at around 1.004 or so which should leave some unfermented sugar. Also I read somewhere that adding a few pears is worthwhile as they contain some unfermentable sugars.
Past ciders have been a bit tart, which I don't mind, but SWMBO likes her drinks a bit sweeter. This is likely to be the only decent size batch this year... so the dilemma is "what yeast" to get the best result? I would prefer to avoid "de-tarting" with something like Xylitol if possible, and do want to bottle carb so pasteurisation isn't an option. We don't easily have access to a great range of yeasts here in Oz. I can get EC1118, Nottingham, SO4, DV10 and I have found a source of WL775 although this involves sending it by mail in a cold pack and hoping that it survives.
Any advice regarding experience with these yeasts or any other comments will be welcome as I only get one go at it with my own apples this year.
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