Fall 2006 Batch #2, Pine Hill Orchard Redfield blend, D47 yeast
Blend Notes
Purchased on 11/04/2006 during
Ciderday 2006
in Franklin County at Pine Hill
Orchards.
Their "Silver Blend" was:
| Amount: | 5 gallons |
| Specific Gravity (original): | 1.052 |
| % Sugar (original): | ? |
| Potential Alcohol (original): | 6.6% |
| PH: | unknown |
| Potential Alcohol (after sugar): | ~9.9% |
Additives
11/6/05:
60ppm SO2 (10 Campden tablets, based on 30ppm/gal/tab noted on the
bottle)
11/8/06:
2 packs of D47 prepared as
written on the back of the package (2 oz warm water, let sit for 15
minutes, dump into juice)
2 lb. 3 & 3/8 oz cane sugar
1 lb. 9.5oz Honey from The Shelburne Honey Company
Scant teaspoon of tannin powder.
Notes
This year... More SO2 (though still in the low-range). Rack sometime in early spring. Bottle earlier. Add honey in addition to cane sugar. Don't forget to monitor your water locks. Same yeast pitching as last year (as indicated on back of package) rather than the yeast pitching techniques written by Paul and Ben Watson.
11/3/06: Cleaned three carboys with warm water and 1/4 cup bleach for
an hour, rinsed with warm water. Cleaned rubber stoppers and cleaning
brush in sink with bleach solution. Let carboys drain. Put in
stoppers and covered with pastic wrap and rubber bands.
11/4/06: Purchased at Pine Hill Orchard around 10am. This blend (more
complex?) in the 350gal tank was 1/2 empty, since doors were opened at
8am. Make sure you don't arrive late. 5-gal carboys carried in milk
crates.
11/6/06: Bought four packs of D47 wine yeast from Modern Brewer in
Cambridge, $1 each. Crushed 10 (ten) 30ppm campden tabs and dumped
into carboy to hit 60ppm. This is twice as much as last year but
still in the low range (suggested 50-75ppm). If this screws us we'll
go up to 90ppm next year.
11/8/06: Added sugars, yeast, and tannin.
Towels wrapped around necks and plastic wrap loosely on top.
11/9/06-11/12/06: suds snake workin'.
11/14/06: Primary suds snake done. Slapped on a water lock filled
with vodka.
3/11/07: Still pretty dark, compared to the #1 blend. Slightly
concerned. Might just be a blend thing. Roughly the same color
as #3.
4/28/07: Racked off into a clean carboy. Smelled sweeter, less
barnyardy than #3. Good taste.
8/19/07: Bottled. Green numbering, asterisks marking carbination.
Dawn and I only did this one carboy this weekend. First of the three.
New bucket with spigot at the bottom works like a charm. 8 25oz
bottles, 6 medium sized, and about a case of 12oz. We primed about
half of the batch with sugar.
note: I used bleach on most of the equipment when bottling this one.
I switched to the iodine sanitizer for bottling #1 and #3 in
September.