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General Category => Other Fermentables => Topic started by: bluefoxicy on July 25, 2010, 01:29:36 AM

Title: Apple, honey...
Post by: bluefoxicy on July 25, 2010, 01:29:36 AM
(http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs188.snc4/37759_1464081475367_1033398210_1318383_2941871_n.jpg)

Excellent apple juice, decent orange blossom honey.

I'm thinking English Cider Yeast.  1 gallon, just an experiment, at 22oz ~= 1.5 lb/gallon.  The juice itself makes about 5% ABV IIRC.

If it turns out in 4 months, maybe I'll make a 5 gallon batch.  Thoughts?
Title: Re: Apple, honey...
Post by: bluefoxicy on July 30, 2010, 12:44:41 AM
(http://sphotos.ak.fbcdn.net/hphotos-ak-ash2/hs104.ash2/38552_1469053599667_1033398210_1334618_6112234_n.jpg)

Found a mason jar the same size as that jar of honey, removed that much juice.

Montrachet yeast.  A pinch of yeast nutrient.

Didn't add the honey yet!  I'm waiting on that.  I'll extrapolate the ABV from what I know about this juice and honey from experience, and give a rough calculation accurate to within 1/2 of 1% I'm sure.

Instead of accurate hygroing, I'm going to let the juice ferment for a day or three.  Yep, giant yeast starter.  Then in goes the honey; sanitize the cap and screw it back on; good shake-up; airlock and come back in a few months!

It seemed logical for a cyser.
Title: Re: Apple, honey...
Post by: euge on July 30, 2010, 05:48:39 AM
Sure. Looks like fun!

Better to see in advance instead of blindly using $50+ dollars on honey and apple-juice.

That yeast starter is for more cyser right? Might not like maltose after this ferment. LOL Good luck!
Title: Re: Apple, honey...
Post by: bluefoxicy on July 30, 2010, 09:03:39 PM
That yeast starter is for more cyser right? Might not like maltose after this ferment. LOL Good luck!

Well, rather than trying to pitch yeast into a honey-juice mixture that's got tons of sugar, I pitched the yeast into just plain juice.  Then when I add the honey, the juice will be like one giant starter.  Similar concept to making a light 5% ABV pale ale and then pitching a 14% ABV barleywine on the left over yeast without cleaning the carboy.
Title: Re: Apple, honey...
Post by: euge on July 30, 2010, 11:59:30 PM
Be careful with that. According to Jamil Zainashef yeast lose the ability to eat maltose in that sort of situation. True? I don't know, but most of what he's discussed has been accurate in my experience.
Title: Re: Apple, honey...
Post by: bluefoxicy on July 31, 2010, 02:21:34 AM
I dunno what maltose has to do with honey, but I just swirled the damn thing to degas it and the airlock exploded off!  It took 20 minutes to get it stable and it still emits tons of CO2 when I swirl it around....

Man there's like 200 pounds of CO2 in here ~_~

EDIT:  Damn, I keep shaking it up, and the honey keeps settling at the bottom!  What am I doing wrong... I need a stir plate...
Title: Re: Apple, honey...
Post by: euge on July 31, 2010, 04:08:41 AM
My bad I thought you were going to use it as a starter for a barleywine not a big cyser batch.  :D
Title: Re: Apple, honey...
Post by: bluefoxicy on July 31, 2010, 02:20:13 PM
Nope, used it for a big cyser batch.  I'm estimating 9% ABV based on 1.044 gravity juice and honey giving me 0.022 per pound per gallon.  22 ounces honey (minus mechanical loss), 112 fl ounces of juice, 1 gallon total volume.  Roughly 9.25% ABV (using abv == (gravity - 1) / .731)  and a little loss from the honey might drop it to 9.1% +/- 0.25%

And as of now it's bubbling away nicely, so I'd say it took to the honey well (I stirred it with one of those Better Bottle porting canes...could have used a racking cane I guess).  I guess ferment and 4 months of aging should do it.
Title: Re: Apple, honey...
Post by: euge on July 31, 2010, 04:41:38 PM
The most visibly vigorous ferment I ever saw was a ginger-cider. It looked like it was boiling!

The yeast will stir that honey up real good... :D