It’s been some time since I have brewed or fermented anything…holidays and vacation have taken so much of my time! I was grocery shopping today, however, and I bought a gallon of White House brand “Fresh Pressed” Apple Cider (not from concentrate, “all natural”, from whole apples, pasteurized, etc., etc.). My daughter likes unfermented apple cider, some I’m splitting this gallon and fermenting the other half. It cost $5 for the gallon, so I’m not too worried about this not working out. Here’s what I’m doing:
In one 1/2 gallon growler, I’m putting a 1/4 teaspoon each of pectic enzyme and yeast nutrient and a little under 1/2 gallon of the cider. In the other 1/2 gallon clear carboy, I had stored in the refrigerator, some recovered East Coast Ale yeast. I had never gotten around to draining the wort off of it…but I don’t think it’s worth trying to ferment into beer. What I have done is removed it from the refrigerator and added a couple tablespoons of honey.
Tomorrow night, I’ll see what’s going on. If all goes well, the yeast will activate, I’ll pour off the wort, and add the yeast slurry to the cider. Another 24 hours will show me if it’s going to ferment. I’m not sure how the East Coast Ale yeast will do with cider…I hope it works and I find out!
As for other project updates, the East Coast Cascade American Amber is interesting. The initial taste was a little dank and had a slight astringency in the finish. The carb has come up nicely and the astringency is almost completely gone. I wouldn’t say it’s amazing, but it’s very drinkable and tasty. The Scottish Samhain Pumpkin Ale IS amazing and has been well received by all who have tried it. Finally, the robust porter and it’s coffee version were not promising at first. Passable, but not really what I was hoping for. Another couple of weeks in the bottle and I was pleasantly surprized that it had turned out to be pretty darn good, after all. Cheers!