Fall 2011 Batch #2, Pine Hill Orchard 600 blend, Lalvin EC-1118 yeast


Blend Notes

Purchased at Pine Hill on 11/5/11.
The 600 blend was:

This was nearly the same color as the 300 though smelled the tangiest/sharpest and had about the same tannic zing as the 800. Overall though it seemed similar in taste to the 300, at least in comparison to the 800.
Trying this with Lalvin EC-1118 yeast purchased at Strange Brew in Marlborough.

Amount: 5 gallons + 1 gallon
Specific Gravity (original): 1.044
Potential Alcohol (original): 5.7%
PH: 2.9
TA (Tartaric): .5625%
TA (ppt Sulfuric): 3.6
TA (Malic): 5.01g/l
Specific Gravity (post-sugar): 1.062
Potential Alcohol (post-sugar, dry ferment): 8.1%


30ppm SO2
1 pack of Lalvin EC-1118 in the 5 gallon carboy 1/3 pack of Lalvin EC-1118 in the 1 gallon carboy 8oz sugar (2:1 organic cane:organic light brown) per gallon


11/2/11: Cleaned carboys with BTF Iodophur (all references to 'BT' in the past refer to this stuff. Let drain and topped with saran and rubber bands.

11/5/11: Picked up juice at Pine Hill. Topped with fresh saran fastened with rubber bands. Next year bring blue tape and a sharpie. Calculated TA with acid test kit (no idea how I calculated pH this way last year), pH roughly with the test strips I have, and SG. High acid, standard New England sugar. I added the minimal amount of SO2 (30ppm) although even this may have been unnecessary.
Later in the day I hit Strange Brew for single gallon glass fermenters (growlers, $5/per) and yeast. They recommended Lalvin EC-1118 (~$1.50/per or so) as they didn't have any of the Wyeast cider to my dismay.

11/6/11: Went to 'Day 2' Cider Days talks and chatted briefly with Claude Jolicoeur who told me he typically uses the EC-1118 (phew!).

11/7/11: Turkey basted some of the head room out of the carboys into the (BTI'd) growlers, added sugar and yeast to all (following yeast package directions), put towels around the neck and loose saran on the top.

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