CRBS/Wilson Orchard Cider Rally 2019-2020

[carrisr]

I split mine into two batches. To the first 1.5 gallons I added 32oz of cranberry juice and pitched London Ale 3. OG came in 1.043. pH came in 3.15. I'm not sure if I'll add any more fermentables yet.

To the second 1.5 gallons I added 46oz montmorency cherry juice and just over 4lb of clover honey. OG came in at 1.105 and pH at 3.3. I pitched some of Pat's wine yeast. Rhone I think?

Now time will tell.

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[andrewmaixner]

To the second 1.5 gallons I added 46oz montmorency cherry juice and just over 4lb of clover honey. OG came in at 1.105 and pH at 3.3. I pitched some of Pat's wine yeast. Rhone I think?

That's going to be good in a few months, and very good in 2 years. Set a few aside!

[wyzzyrdd]

The juice was very low in sugar. I got 1.039 to 1.042 for the measured gravity across the 6 batches I started for the yeast trial.

It will be interesting to see what it tastes like next spring.

[wyzzyrdd]

So today, I started a yeast trial -- six batches of cider using six different ale yeasts:

British Styles:
Wyeast 1318 London Ale III
Wyeast 1335 British Ale II
Wyeast 1728 Scottish Ale

Belgian Styles:
Wyeast 1214 Belgian Abbey Style Ale
Wyeast 1762 Belgian Abbey Style Ale II
Wyeast 3787 Trappist Style High Gravity

I have had good results with all of these in mead. So we'll see how they do in cider.

[tony b]

Will make for an interesting Tech Meeting.

I still haven't decided what I'm doing yet with my 5 gallons.

[MikeB]

I just put 2 gallons of mine in the fermenter with 1 lb of wild blueberries, 4oz of candied ginger and 4oz of honey. Started with an OG of 1.056 and pitched the Mangrove Jacks cider yeast. Other half I’m still thinking about.


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[andrewmaixner]

...
Belgian Styles:
Wyeast 1214 Belgian Abbey Style Ale
Wyeast 1762 Belgian Abbey Style Ale II
Wyeast 3787 Trappist Style High Gravity

I have had good results with all of these in mead. So we'll see how they do in cider.

Looks like you've got Chimay, Rochefort, and Westmalle there.
I have one going on 1388 (Duval strain, which I've used on meads before also), so we'll be able to compare with a fourth.

I let the all of juice sit undisturbed at room temperature for 2 days to hopefully let some of the wild yeast start propogating, then also did: one carboy completely wild/spontaneous, one with Rhone 2056, and one wild+Omega All the Bretts.

[carrisr]

My cider got down to around 1.012 and I decided it was dry enough so cold crashed it. It tasted decent already. Probably won't take long to be enjoyable. If that's the case then I wonder if it will still be good by next Spring?

According to my Tilt, my mead was closer to an OG of 1.13 rather than the 1.105 I got on the refractometer. It's currently down to 1.025. I'll sample it tomorrow.

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[daryl]

I have heard from Alex at Wilson's Orchard.

They looking at doing the tasting event on a Thursday evening in April.....probably 6-9 PM at Wilsons.

Is there one might better that others to meet?

Do we want to hold our membership meeting at the same time? That could be fun.

Thoughts?

[daryl]

With the Federal Guidelines for social distancing being extended through April, it is likely we will not be able to conduct the tasting event at Wilson Orchard in April.

I expect the new date will be in either May or June.

I will post new information here, and then on our Facebook pages, once Wilson's Orchard formally changes the plan.