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Day 148 Pitching the Yeast in Crab Apple/Pink Cripps Cider

Opening cider bucket to pitch the yeast.

Opening cider bucket to pitch the yeast.

Edinburgh yeast starter…pulled from the fridge and decanted. Opened the cider bucket and removed the cheesecloth bag of apple/crab apples pulp and squeezed out the juice. I will compost this material.

Apple/Crab Apple "must"...pulp, fiber, stems, etc.

Apple/Crab Apple “must”…pulp, fiber, stems, etc.

I added the yeast slurry to the cider and stirred well. I did pull a hydrometer sample and it is very sweet and reads 1.100 at 78.2F, so that comes out to an OG of 1.102. I tossed in a couple cinnamon sticks and 8 whole cloves that I had sanitized with Star-San.

Cider bucket and flask with yeast starter.

Cider bucket and flask with yeast starter.

Cider with cinnamon, cloves, molasses and yeast added.

Cider with cinnamon, cloves, molasses and yeast added.

I also added about 1/4 cup of molasses…just a touch. The time was about 9:15 a.m., so let’s see if the Edinburgh Ale Yeast  takes off and when.

I also checked on the muscadine wine. The aroma when I opened the bucket was less appealing than it has been.

Muscadine wine fermentation bucket.

Muscadine wine fermentation bucket.

Still a lot of effervescence and nice color. I stirred the bag under and mixed the liquid well. I took a small sample in the stirring spoon and resealed the lid. The sample did not have any off-odor, still tasted of muscadines and is sweet; however, the alcohol level is definitely rising!

Stirring things up.

Stirring things up.

By 2 pm, I noticed airlock action in the cider bucket, so I guess my revival technique was successful and the subsequent starter that I made worked. as well. Sweet! As of tonight, it’s a fairly regular slow heart beat type of bubbling.

The muscadine wine continues a fairly vigorous activity.

Update, morning 8/27/14: I opened and stirred down wine again…same as yesterday. No problem. I also opened the cider bucket and saw more krausen than I expected.

Stirred the krausen down.

Stirred the krausen down.

Crab Apple/Pink Cripps Cider...quite a bit a krausen!

Crab Apple/Pink Cripps Cider…quite a bit a krausen!

I stirred it down and resealed the lid. About an hour later, I found that the yeast had kicked in in big time! The airlock was fouled, so I immediately set up a blow off to remedy the situation.

Blow off set-up on the cider bucket.

Blow off set-up on the cider bucket.

 

 

 

 

 

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Day 92 Starting Pineapple Mango Mead (Melomel)

Pineapple Mango Melomel ingredients

Pineapple Mango Melomel ingredients

There were some big pineapples on sale at my local store and I already had a couple of mangos at home that were on sale, so…time for Pineapple Mango Mead! Or melomel, I guess. I think most fruit meads are called melomels. Some die-hards can get really technical, but I think that’s right. Anyway, I grabbed the pineapple and a 3 lb bottle of clover honey and checked out. The pineapple was $3 and the honey was $8.

So, this morning I juiced the fruit with my little countertop juice extractor and added the pulp back to the juice. I see no reason to waste the pulp, it was practically creamy. I did peel the fruit first, so it should all be good.

Pineapple juice and pulp.

Pineapple juice and pulp.

Prepping mango.

Prepping mango.

I had put together a tentative recipe and adjusted to reality as I went along. The pineapple and two mangoes yielded about 2 quarts. Then I added 1 campden tablet, crushed, 1 teaspoon of yeast nutrient and 1 teaspoon of pectic enzyme. Next, I mixed the honey with equal parts hot water to dissolve and added that to the juice and came up to one gallon.

In the 2 gallon primary fermentation bucket, mixed well.

In the 2 gallon primary fermentation bucket, mixed well.

Equal parts clover honey and hot Culligan water.

Equal parts clover honey and hot Culligan water.

I decided to add another 48 oz hot water to allow for some of the loss in racking. Mixed well, snapped on lid and added airlock. This mixture will sit 24 hours .

About a gallon and a quarter in the bucket. Tomorrow: check the FG and pitch the yeast!

About a gallon and a quarter in the bucket. Tomorrow: check the FG and pitch the yeast!

Tomorrow, I will pitch the yeast. I bought a “smack pack” of  Wyeast’s Sweet Mead Yeast. I will check the FG just before I do the yeast. After that process is started, it will likely take several weeks in primary. Then another couple of months or longer to be in a secondary phase where there is as little headroom as possible…in a carboy, I guess. Finally, it will be bottled and I’ll likely hide it away another year to age. I’m thinking Fall of 2016 is a good target.

Update on the Pole Vault Pale Ale that I brewed for my first all-grain Brew in a Bag project: It started bubbling away on the next day sometime and continues at a good rapid heartbeat-like pace.

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