Fermenters Forum

Trying a few new procedures this time...

Cider for this batch of wine is 2/3 MacIntosh and 1/3 Cortland.

INGREDIENTS
1# White Sugar
1 tsp Yeast Nutrient
1/2 tsp Pectic Enzyme
1/4 tsp Tannin
1/2 Campden Tablet (crushed)
1 1/2 tsp Acid Blend

http://www.motherearthnews.com/Real-Foo ... spx?page=2
On brewing day, pour your cider into the brewpot and simmer it over medium heat for about 45 minutes. This will kill most of the wild yeasts and bacteria in the cider. Bolder cidermakers will forgo this step by pouring the sweet cider directly into a plastic bucket and then pitching in the yeast. If you follow this strategy, wild strains of yeast will still be in the sweet cider when it begins fermenting. This will alter the flavor of the cider. (It may or may not improve it.) If you do heat the cider, don’t let it boil! Boiling causes pectins to set, which creates a permanently hazy beverage.

As it was simmering, I added the campden tablet and sugar to dissolve.

36 HOURS LATER (October 5 AM)
Added 1/2 packet of Champagne yeast.

4 DAYS AFTER ADDING YEAST (October 9 AM)
SG 1.030. Racked and placed into the secondary.

FOUR MONTHS LATER (February 8, 2011)
Finally racked for the first time off of the lees. Similar to previous apples, it still has a very "rubbery" taste.

EIGHT MONTHS
Finally bottled. Very faint rubbery flavor. Tastes a bit better than previous batches. My recommendation would be to try racking off the lees the first time after around three weeks. Maybe some of the off-flavor is coming from the lees. Try less sugar than called for also.