JP Smajda
Active Member
- Joined
- Mar 11, 2018
- Messages
- 43
- Reaction score
- 19
I have the most stubborn batches of cider I have ever contended with. At this point, I have pitched three kinds of yeast (including a double dose of 1118), given ALL of the yeast nutrient I was intending on staggering and added some DAP. We are talking about 8 batches of 4 gallons each.
Here is the whole story.
I am a small batch condiment/ sauce producer. This time of year I make a pumpkin spice infused honey because I don't hate money.
Cook the honey at 175º for half an hour with whole spices in it. Strain out the spices and put the honey into jars. There is honey left on the spices still, so I poured about 30 gallons of cider over the spices, heat it again to about 160, and strained the spices out, let cool.
So far my ingredients are:
Kirkland Apple Juice: (The only ingredient on the label is apple juice)
A local honey
Organic Cinnamon Chips
Organic Ginger
Organic Nutmeg
Organic Clove
Organic Cardamon
Apparently there was a lot of honey and when I took my gravity reading it said the potential alcohol was 11%.
I have 8 vessels going with 4 gallons in each.
Saturday September 2nd I pitched some Nottingham Ale and nutrient. I did follow starter instructions on ALL packets. No activity for a few days. By Wednesday the 6th I panic, add some DAP (about a half dose) order some D47 and pitch that on Saturday (Sept 9). Still no activity. On monday I order a whole bunch of 1118, on Wednesday (Sept 13) pitch two packets per 4 gallons, add more nutrient and another half dose of DAP.
I started a mead at the same time, right next to it and its singing. Pasture Cuvee, 10% potential, nutrient added, no DAP.
My only thought is that the heavy spice amount may be doing something to the yeast?
It tastes like it fermented A LITTLE. but not much at all.
Here is the whole story.
I am a small batch condiment/ sauce producer. This time of year I make a pumpkin spice infused honey because I don't hate money.
Cook the honey at 175º for half an hour with whole spices in it. Strain out the spices and put the honey into jars. There is honey left on the spices still, so I poured about 30 gallons of cider over the spices, heat it again to about 160, and strained the spices out, let cool.
So far my ingredients are:
Kirkland Apple Juice: (The only ingredient on the label is apple juice)
A local honey
Organic Cinnamon Chips
Organic Ginger
Organic Nutmeg
Organic Clove
Organic Cardamon
Apparently there was a lot of honey and when I took my gravity reading it said the potential alcohol was 11%.
I have 8 vessels going with 4 gallons in each.
Saturday September 2nd I pitched some Nottingham Ale and nutrient. I did follow starter instructions on ALL packets. No activity for a few days. By Wednesday the 6th I panic, add some DAP (about a half dose) order some D47 and pitch that on Saturday (Sept 9). Still no activity. On monday I order a whole bunch of 1118, on Wednesday (Sept 13) pitch two packets per 4 gallons, add more nutrient and another half dose of DAP.
I started a mead at the same time, right next to it and its singing. Pasture Cuvee, 10% potential, nutrient added, no DAP.
My only thought is that the heavy spice amount may be doing something to the yeast?
It tastes like it fermented A LITTLE. but not much at all.