Cedar Rapids Brewing Society

Yo Daryl, are you going to give WIlson's our orders on this thread, or should we email them directly, per the facebook page? I'm good either way - just want to make sure I not either double-ordered, or zero-ordered.

All orders are to be placed through Wilson's Orchard; the club will not be placing orders for any of the members/non-members.
Thanks for asking,
Daryl

Today, Monday, Oct. 7, is the last day to reserve your apple juice for the Cider Rally this coming Thursday. Please go to:

https://www.facebook.com/events/1190990791088819/

For details on how to reserve your apple juice.

Thanks for the info, Daryl. I was unaware that was the protocol. Just sent them an email for my order.

See ya'll Thursday evening!

Pat - Was the Malolactic Bacteria - Dry Malolactic Bacteria - VP41?
Or Dry Malolactic Wine Bacteria - Enoferm Alpha?

Does it make a difference?

daryl wrote:Pat - Was the Malolactic Bacteria - Dry Malolactic Bacteria - VP41?
Or Dry Malolactic Wine Bacteria - Enoferm Alpha?

Does it make a difference?

This is what I ordered:

https://www.northernbrewer.com/products ... e-bacteria

There is probably less than a teaspoon of granules in the packet. I am trying to figure out how to split it up accurately.

I have a scale that goes to .01g if that helps. I use it for mineral salts.

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carrisr wrote:I have a scale that goes to .01g if that helps. I use it for mineral salts.

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Bring it Thursday. That would help.

I am in as well.

Please go to:

https://www.facebook.com/events/1190990791088819/

For details on how to reserve your apple juice.

Last call for juice. Wilson's will continue to take orders today, but today is the last day.

Please have your orders in by 7 PM today.

Everyone needs to have reserved their juice using the instructions on the Wilson's Facebook Event on the Cider Rally at https://www.facebook.com/events/1190990791088819

AND....bring your growlers....Rapid Creek Cidery will be doing growler fills of all of their ciders that are currently on tap. Price varies based upon the style of cider.

Does anyone else need malolactic bacteria?

This is used as a secondary fermentation, so you will not need it this Thu/Fri.

If you would be interested in having some, post a reply here, and let me know how many gallons you are going to treat (5 gallon minimum I think....the amount you use for 5 gallons is pretty small).

With enough interest, we could do a second purchase and distribute at cost.

I wasn't able to stay for most of the presentation -- Did they mention the specifics of / varietals in the juice we bought? I caught the note on the flash pasteurization.

andrewmaixner wrote:I wasn't able to stay for most of the presentation -- Did they mention the specifics of / varietals in the juice we bought? I caught the note on the flash pasteurization.

The juice has Jonathon (tart), Jonagold (sweet/tart), and Gala (sweet) apples.

daryl wrote:Does anyone else need malolactic bacteria?

This is used as a secondary fermentation, so you will not need it this Thu/Fri.

If you would be interested in having some, post a reply here, and let me know how many gallons you are going to treat (5 gallon minimum I think....the amount you use for 5 gallons is pretty small).

With enough interest, we could do a second purchase and distribute at cost.

Paul and Nick at the cidery were recommending against malolactic fermentation, but I still plan to do it.

The packet of bacteria that I received is not exactly what I was expecting. There is probably a teaspoon of granules in the package that can be used for 66 gallons. I can't think of any easy way to split it up except to hydrate the bacteria in water, stir it up, and the pour it out into measured doses. So I can do this when I am ready to pitch the bacteria, but I don't think this is going to help anyone else. So you are on your own for acquiring a malo culture. Sorry about that.