It's that time of the year. Cyser time.
All of the ingredients present for a picture.
Pour about 3/4 gallons of local raw honey.
Then mix time. Start with 3 gallons of cider for easier mixing while keeping splashing to a minimum. Add 3ish tsp of DAP while mixing. Than add the rest of cider to a desired sugar level.
I've added 4.5 gallons for 1.110 OG. A tad high for liking.
Instructions to re-hydrate yeast on a back side of packet is simple. Add yeast to 100 grams of 35C water. Wait 15 minutes. swirl. 5 minutes later pour into a bucket. Bucket is showing 64F.
Nottingham Ale Yeast has tolerance of up to 14% ABV. My OG is 1.110 so hopefully end result will be like 1.005....
I'll be trying a new method to keep sour-smell away. During daily agitation, I'll not remove lid to keep wild nastyies away.
And begin!
All of the ingredients present for a picture.
Pour about 3/4 gallons of local raw honey.
Then mix time. Start with 3 gallons of cider for easier mixing while keeping splashing to a minimum. Add 3ish tsp of DAP while mixing. Than add the rest of cider to a desired sugar level.
I've added 4.5 gallons for 1.110 OG. A tad high for liking.
Instructions to re-hydrate yeast on a back side of packet is simple. Add yeast to 100 grams of 35C water. Wait 15 minutes. swirl. 5 minutes later pour into a bucket. Bucket is showing 64F.
Nottingham Ale Yeast has tolerance of up to 14% ABV. My OG is 1.110 so hopefully end result will be like 1.005....
I'll be trying a new method to keep sour-smell away. During daily agitation, I'll not remove lid to keep wild nastyies away.
And begin!