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
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.
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.
I boiled a 1.040 wort for 10 minutes made from light DME and chilled it to about 77 F.
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!
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! 1.097