Fall 2010 Batch #1, Pine Hill Orchard Redfield blend, Wyeast 4766 Cider yeast (Redfield Blend Culturerd)
Blend Notes
Purchased at Pine Hill on 11/6/10.
The "Redfield Blend" was:
| Amount: | 5 gallons |
| Specific Gravity (original): | 1.054 |
| Potential Alcohol (original): | 7.00% |
| PH: | 3.2 |
| Specific Gravity (post-sugar): | 1.054 |
| Potential Alcohol (post-sugar, dry ferment): | 7.0% |
Additives
11/6/10:
60ppm SO2 (10 Campden tablets, based on 30ppm/gal/tab
11/7/10:
1 pack of Wyeast 4766 Cider yeast
NO sugar
NO tannin powder
Notes
Late October '10: Purchased Wyeast from Strange Brew in Marlborough. Hopefully it'll be good cuz it's close to $8/pack.
11/5/10: Cleaned carboys with BT. Let drain and topped 'em with saran.
11/6/10: Picked up juice at Pine Hill. Topped with fresh saran
fastened with rubber bands.
Calculated PH using wine acid test kit which worked very well. Very
high acid (although about the same as last year) in both blends so no
option to blend them together. Using Lea's chart, mixing 60ppm
SO2.
Not adding sugar this year, as the SG is so high anyway.
11/22/10: By now, all three of this years carboys have air locks and are bubbling away nicely. The two cultured yeasts stopped sudsing after a few days while the wild took longer to start and ran longer, though less violently, when it did, and the airlock went on it only a couple of days ago.
12/31/10: Racked. Middle cloudiness of the three. Lost the least, down only about ~100cl. Topped off with '09 Russet wild (#2)
10/29/11: Kegged. Tastes quite good. Had no power so I couldn't get to any notes and just set it to serving CO2 pressure but forgot I had to purge O2.
11/2/11: First year with keg fridge. Set to 46 degrees. Purged O2 and set to 20 PSI for ~ 2.89 volumes CO2 which should be quite bubbly.
11/6/11: Dropped the PSI down after having some other cider Dawn thought a bit too fizzy. Now at 15.5 PSI for ~ 2.5 volumes CO2.