cdevrard
Junior Member
- Joined
- Mar 9, 2014
- Messages
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Hey All,
Working on a new batch of Cider derived wine and had a few questions. I'll ask 'em first and then post the recipe.
- I am shooting for a 3.5 ph. Good/bad/indifferent?
- I am thinking about trying oak for the first time. I have some LD Carlson medium toast French oak chips. It is a 4oz bag and says it is sufficient for 25 gallons. I have heard it is easy to over oak and I have never done this before. How much would you add and when?
Thanks,
Here is the recipe so far
- 6 Gal local cider, not pasteurized no preservatives.
- 4.5 Lbs. dark brown sugar (shooting for 1.090 SG)
- 3 cups raisins, put through blender and in nylon bag
- 4 tsp acid blend (so far, creeping up on 3.50 ph)
- 30 drops liquid pectic enzyme (not added yet)
- 1/4 tsp. K Meta
- 9 grams Fermaid K, to be step fed (not added yet)
- Bentonite - addition to be made in second day of fermentation
- Lalivn D47 Yeast
I am shooting for a starting SG of 1.090 because I can't seem to get D47 down below 1.000 SG. I have done 3 other batches with it and have landed somewhere between 1.006 and 1.003 on all of them and I'd like a finished ABV of about 11-12%
In about 12 hours I'll add the pectic enzyme and get a yeast starter going. Then pitch the yeast tomorrow morning around this time. I'm going to try and keep the ferment below 70*-ish as I am shooting for a big apple flavor.
What say you?
Thanks!
CE
Working on a new batch of Cider derived wine and had a few questions. I'll ask 'em first and then post the recipe.
- I am shooting for a 3.5 ph. Good/bad/indifferent?
- I am thinking about trying oak for the first time. I have some LD Carlson medium toast French oak chips. It is a 4oz bag and says it is sufficient for 25 gallons. I have heard it is easy to over oak and I have never done this before. How much would you add and when?
Thanks,
Here is the recipe so far
- 6 Gal local cider, not pasteurized no preservatives.
- 4.5 Lbs. dark brown sugar (shooting for 1.090 SG)
- 3 cups raisins, put through blender and in nylon bag
- 4 tsp acid blend (so far, creeping up on 3.50 ph)
- 30 drops liquid pectic enzyme (not added yet)
- 1/4 tsp. K Meta
- 9 grams Fermaid K, to be step fed (not added yet)
- Bentonite - addition to be made in second day of fermentation
- Lalivn D47 Yeast
I am shooting for a starting SG of 1.090 because I can't seem to get D47 down below 1.000 SG. I have done 3 other batches with it and have landed somewhere between 1.006 and 1.003 on all of them and I'd like a finished ABV of about 11-12%
In about 12 hours I'll add the pectic enzyme and get a yeast starter going. Then pitch the yeast tomorrow morning around this time. I'm going to try and keep the ferment below 70*-ish as I am shooting for a big apple flavor.
What say you?
Thanks!
CE