meadfromthebees
Member
My goal with this cyser is to not have to backsweeten and get something fairly drinkable quickly. My idea was for 1 gallon using 1 packet of 71b yeast
3 lb orange blossom honey (I have a lot of it)
2 lb brown sugar
64 oz apple juice no preservatives (this contains roughly 240 g of sugar)
Top up with water to 1 gallon
I'm using 125 ml to rehydrate yeast with goferm 6.5 g
At 24 and 48 hours .85 g of fermaid O
At 72 hours .95 g of fermaid k and 1.35 g of either LD Carlson yeast nutrient or yeast energizer, not sure which would be better, leaning toward the energizer then repeat the 72 hour feeding at 7 days passed.
Since I'm assuming the sg is going to be higher than the yeast tolerance at 14% should I calculate the 1/3 sugar break by taking the sg multiplying by .14 for 14% then dividing that by 3? I haven't started nor taken any gravities yet, but I'm interested to see what someone more experienced than I would do. Also, any idea on how to calculate an approximate sg for this batch? Many thanks!
3 lb orange blossom honey (I have a lot of it)
2 lb brown sugar
64 oz apple juice no preservatives (this contains roughly 240 g of sugar)
Top up with water to 1 gallon
I'm using 125 ml to rehydrate yeast with goferm 6.5 g
At 24 and 48 hours .85 g of fermaid O
At 72 hours .95 g of fermaid k and 1.35 g of either LD Carlson yeast nutrient or yeast energizer, not sure which would be better, leaning toward the energizer then repeat the 72 hour feeding at 7 days passed.
Since I'm assuming the sg is going to be higher than the yeast tolerance at 14% should I calculate the 1/3 sugar break by taking the sg multiplying by .14 for 14% then dividing that by 3? I haven't started nor taken any gravities yet, but I'm interested to see what someone more experienced than I would do. Also, any idea on how to calculate an approximate sg for this batch? Many thanks!