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Making a Starter to Boost the Apple Cider

Boiling DME for a starter.

Boiling DME for a starter.

It seems like my little apple cider experiment might not have had enough East Coast Ale yeast  to do the job, so I’m making a starter with some harvested British Ale yeast that I hope has survived in the refrigerator since mid-October. Harvesting yeast is not always an 100% successful proposition.

British Ale yeast starter

British Ale yeast starter

I started with about 800 ml Culligan bottled water in my flask and added a few spoons of DME and a pinch of yeast nutrient and boiled that for 15 minutes. Chilled that in an ice bath to 75F and added the British Ale yeast. I covered that with sanitized foil and we’ll see what we have tomorrow.

Update 11 pm: No action in the starter yet…at this rate, I may not find out if it’s going to take off until sometime next year.

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Day 152 Started Another Batch of Cider

Washed and sorted crab apples. Over 20 lbs. Gotta use 'em!

Washed and sorted crab apples. Over 20 lbs. Gotta use ’em!

Realizing that I have a bunch of foraged crab apples left to use and the clock is ticking, I started another batch of cider today. I started with the juice from about 5 lbs of crab apples and then added juice from 5 pears, 3 Ginger Crisp apples and 4 Pink Cripps apples and a little bottled lemon juice to keep the apple and pear juices from browning too much. Altogether, I got about 3/4 gallon of juices.

Blend of juices from crab apple, pear, Pink Cripps apples and Ginger Gold apples

Blend of juices from crab apple, pear, Pink Cripps apples and Ginger Gold apples

I put that juice into a 5 gallon bottling bucket with the pommace from the crab apples, tied in a cheesecloth bag. I didn’t have enough cheesecloth on hand to fit the apple/pear pommace in, but that’s okay.

Juice, water, sugar, cinnamon, yeast nutrient, campden tablets and pectic enzyme.

Juice, water, sugar, cinnamon, yeast nutrient, campden tablets and pectic enzyme.

I stirred in 5 lbs of sugar, 2 cinnamon sticks, 2 teaspoons of yeast nutrient, 2 crushed campden tablets and a 1/2 teaspoon of pectic enzyme. Then I added a gallon plus 6 cups of water and stirred. It was so close to 3 gallons that I decided to top up…just a couple of extra cups. I checked the SG and it’s around 1.110-ish. I’ll get the official OG tomorrow, before I pitch yeast. Sometimes the sugar isn’t completely dissolved at this point and the reading could be off. I sealed the bucket and set it aside.

My next step was to begin a yeast starter from my harvested Edinburgh yeast.

making starter wort for yeast.

making starter wort for yeast.

I boiled a 1.040 wort for 10 minutes made from light DME and chilled it to about 77 F.

Chilling the starter.

Chilling the starter.

I then added about half of the contents of my 1/2 pint jar of yeast slurry to the starter. I’m out of yeast nutrient, so I hope the yeast is healthy enough without it! I’ll see where the progress on the yeast starter is tomorrow morning.

Ready to build that yeast!

Ready to build that yeast!

Update: 9/8/14   Cold crashed the yeast starter early this evening. About 9 pm, I drained off the excess liquid, opened the lid on the cider, removed and squeezed the cider out of the cheesecloth bag of pommace  and drew off a hydrometer sample. The OG is 1.096 at 72.9 F, so corrected =1.097. I pitched the Edinburgh Ale yeast, stirred and resealed the lid. I refrigerated the hydrometer sample to sip later. Very sweet, as expected. As of midnight, no visual on airlock activity. I will check it in the morning. Pretty sure it will be rockin’ soon. Starter was vigorous, as was the batch I harvested it from.

Update: 9/9/14   Airlock bubbles in latest cider batch at 10 a.m. Not very aggressive yet, but it’s going. By the way, tasting the hydrometer sample that I had chilled leads me to believe that this is going to be a nice clean, crisp cider after the sugar is converted.

Refrigerated cider blend OG sample. Clean and bright! 1.096

Refrigerated cider blend OG sample. Clean and bright! 1.097

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