Aqua Vitae

2 3-gal batches: 3.6brix (~.995FG) - Transferring to new carboys and adding 2.50z of oak chips to one
1 6-gal batch: 3.6brix (~.995FG) - transferring to new 5gal carboy. Will split and add oak to 1/2 next week.

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The cider seems to have picked up fermentation a bit more. The kreusen has built up a bit more and you can see plenty of movement in the carboy. Instead of waiting for the fermentation to stall, I’ve decided to go ahead and add in the yeast nutrients, since from what I’ve read, the […]

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Littletree Cider: I checked on the first carboy of sweet cider yesterday and discovered that it had a significant head on it. While I had meant to sulfur this batch and only make a 3gal batch of wild yeast cider, since this batch is going so well I’ve decided to let it run. The pH […]

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This past week I began fermenting a couple of batches of cider, and one new batch of beer.
The ciders are two 1-gallon batches, using cider from two different orchards. The first uses ciders from Eve’s Cidery in Ithaca, NY. This has been fermenting for 7 days now, and the airlock has begun bubbling rather steadily […]

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1.046 O.G.
Acid ~ .04 tartaric
Flavor profile - light bodied, pleasantly sweet, slightly tart, mildly astringent - really a very nicely balanced and subtle cider.
Starter - ~2c cider boiled w/ .25t yeast nutrients. Cooled to 70º, English Cider yeast pitched. Starter is proceeding at 68-72º.

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Recipes: 1. All-natural, 2. Naturally adjusted., 3. Adjusted, 4. Oaked
1. All-natural (sweet cider within target range of: 1.045-1.047 S.G. & 0.3-0.5% acidity)

5 gal sweet cider (Littletree Orchards, Newfield, NY. 1.040 S.G.; 0.4% acidity)
Fermax Yeast Nutrient

Day 0 (10/26/07) - Cider pressed
Day 1—X (10/27) - Cider cellared @~60ºF (nothing added), .5 Gal removed and refridgerated
Day 4 (10/30) […]

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