Went to Atlantic Brew Supply today. They are off of Hillsborough St. and closer to me than American Brewmaster. While I will take advantage of American Brewmaster when they open in Cary, Atlantic Brew Supply seems to be a much bigger operation. They also have their own brewery, an onsite brew thing for home brewers one Saturday a month and will loan a burner set-up and sell the “recipe of the month” ingredients for 1/2 price. The guy that helped me was laid back, but knowledgeable and very friendly and helpful. The grains are bulk and priced by the pound…those and a grinder are self service (or they will help). I was pretty impressed.
I bought a small bottle of a no-rinse sanitizer to try, some Safale s-04 yeast and the ingredients and recipe for a Dry Stout. I’ll make the stout after Thanksgiving. Tonight, I’m going to add some honey to cider batch #4…maybe 1/2 cup…since I was a little short on sugar. I’m also going to add some water, maybe a gallon, since I had extra juice. I’m going to separate the cider into two primary fermentation tanks, each with about 1-1/2 gallons of cider, so I can eventually rack at least 2 full gallons. Once they are separated and the honey is added to both with the extra water (heated to dissolve), then I’ll pitch the s-04 yeast. More on that later.
8:00 pm Followed my plan and opened the PFB on cider batch #4, removed the pommace bag and squeezed the juice out of it. I had sanitized a second PFB, an airlock, some measuring cups and a spoon. I put 4 cups of hot water in a measuring cup and added 4 oz of honey and stirred to dissolve it. I added the honey water mixture to the cider. I then divided the cider equally between the two buckets. To each, I added another four cups of water. I checked the OG and it was 1.034 @ 70F. Adjusted is 1.035. That seems a little weak. Maybe I raised the volume of liquid too much. I think I’ll add some brown sugar. I did go ahead and pitch the Safale s-04 yeast, 3 grams in each bucket.
Okay, I added 8 oz of brown sugar to each PFB and stirred well. Checked the OG again and Bucket #1 is 1.052 Bucket #2 is 1.048 at 70F. Adjusted for temp and hydrometer calibration to 1.053 and 1.049. The flavor is now sweet, but the apple may be a little weak. We’ll have to see how it ferments. I haven’t liked the idea of adding apple juice concentrate (thawed from frozen), but it may be necessary to get some apple flavor back.
Tomorrow might be a good day to go ahead and bottle Cider Batch #2 and try out one of the bottling buckets. Prime with priming sugar…no tablets!!! I’ve done 1/2 teaspoon per bottle or 1 oz per gallon (so about 1-1/2 oz for this batch). Using the bottling bucket, I think I’ll use the option of adding the priming sugar to the bucket. Name…name…name…”TARDIS Cider. Bigger on the Inside.” I like it.