Fall 2009 Batch #2, wild yeast (Batch A wild)
Purchased at Pine Hill on 11/7/09.
The "Russet Blend" was:
|Specific Gravity (original):||1.046|
|Potential Alcohol (original):||5.75%|
|Specific Gravity (post-sugar):||1.066|
|Potential Alcohol (post-sugar, dry ferment):||8.5%|
27ppm SO2 (~4.5 Campden tablets, based on 30ppm/gal/tab
45 oz organic cane sugar from Shaw's (+20 points SG)
NO tannin powder.
11/5/09: Cleaned carboys with BT. Let drain and topped 'em with saran.
11/7/09: Picked up juice at Pine Hill. Topped with fresh saran
fastened with rubber bands.
Attempted to calculate PH using papers purchased at Modern in Cambridge, to correlate to the PH->SO2 table in Lea's book (p67). However, the papers go in .2 increments, not .1 as the table requires, and we couldn't get an accurate reading with them anyway...the color didn't really match the key. So we're guessing at 3.2ish PH and using 54ppm SO2, which is just slightly less than what we did in '07.
11/9/09: Pulling off some of the sulphited cider for reserves. Adding sugar.
11/16/09: Still no fermentation.
11/21/09: Vigorous fermentation.
11/22/09: Vigorous ferm seems to be close to done. Airlocking tomorrow.
11/24/09: Attached airlock. Put in vodka with red food coloring.
2/20/10: Racked into clean carboy. Funky smell but good, complex taste. Covered with saran. Rocco's help got all three carboys done in a couple hours.
2/21/10: Replaced saran with airlock.
11/20/10: Kegged it. Haven't tasted it yet but it smelled very nice. Also, very little sediment or shmutz.
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