Spur of the moment cider!

[Thor the Mighty]

My friend and I decided to make a cider the other day which consisted of

3 gallons unfiltered organic apple juice
1 gallon water
2 pounds maple syrup
750ml jar of brown sugar
450ml of quaker oats
everything held at 160*F for half an hour

and we pitched the yeast cake from a bavarian hefeweizen that we were bottling. The thing is already churning massively. the OG is 1.070 and has such an awesome mouthfeel to it from the oats. Just though i'd share. I'll give tasting notes when this badboy is done.

 

[meading_of_minds]

I never considered that. Interesting!

 

[Thor the Mighty]

Guess it carried over from making beer and using oat to thicken the mouthfeel. Maybe carapil would be better? who knows...Just hope the hefe yeast is viable enough to eat through 7% after that other beer. The kreusen is almost to the top of the carboy already after 2 days! daaamn!

 

[homebrewer_99]

I know (it's assumed) that a Hefe Weizen yeast will leave behind about 25% residual sugar, but I made a cider with some once and the FG stopped at 1.000.

 

[Thor the Mighty]

WOW what kind of yeast? I'm using Weihenstephaner that just ate through an 8% weizenbock, so I think there's some pretty muscular yeast in there.

Also, in the slurry, there was some dry hop so we might get some nice notes off of that too.