« on: March 07, 2013, 10:10:10 AM »
Haha ok well let me try and run through these one by one. My friend is allergic to gluten as in celiac disease. However it's not terrible. She can handle gluten it just... ehem doesn't come out the other end in a nice fashion and it gives her terrible bubblegut. But that's if she decides to eat a loaf of bread or drink a twelve pack. As for using the DME in my starter, and making a starter in general for a gallon fermentation... I harvested this yeast from an amber honey ale I did about 8 weeks ago. I washed it twice and then had it in a Ball Canning jar in the fridge for the entire time. I wanted to use a starter to wake it up a bit before just tossing it in. I used the Honey and about a tablespoon of DME in the starter because I didn't want to shock the yeast with different sugars. I was hoping the tablespoon of DME would be enough to wake the yeast up, store up some reserves and then move on to the honey and other simple sugars found in the cider. As for boiling the cider, it was unpasteurized so I figured I'd give it a short boil just to make sure. I added the honey just as I turned off the stove top.
As for my next batch, you guys have given me plenty to think about. I'll let my friend try one of these when they're finished and see how she feels. That way when I have people over for brew days she won't be sitting there without a brew. Terrible feeling when you can't drink when brewing.
Oh and back to my previous question. Anyone know where the production of H2S comes from when fermenting ciders?