Fall 2010 Batch #2, Pine Hill Orchard Redfield blend, wild yeast (Redfield Blend Wild)
Purchased at Pine Hill on 11/6/10.
The "Redfield Blend" was:
|Specific Gravity (original):||1.054|
|Potential Alcohol (original):||7.00%|
|Specific Gravity (post-sugar):||1.054|
|Potential Alcohol (post-sugar, dry ferment):||7.0%|
No SO2. No yeast.
No tannin powder.
11/5/10: Cleaned carboys with BT. Let drain and topped 'em with saran.
11/6/10: Picked up juice at Pine Hill. Topped with fresh saran
fastened with rubber bands.
Calculated PH using wine acid test kit which worked very well. Very high acid (although about the same as last year) in both blends so no option to blend them together.
11/22/10: By now, all three of this years carboys have air locks and are bubbling away nicely. The two cultured yeasts stopped sudsing after a few days while the wild took longer to start and ran longer, though less violently, when it did, and the airlock went on it only a couple of days ago.
12/31/10: Racked. Quite cloudy and down ~130cl. Topped off with '09 Russet wild (#2)
10/29/11: Kegged. This carboy had a yeasty-colored floating head of
shmutz for several months. The airlock also was frequently losing
vodka. The shmutz largely settled down through as I moved the
carboy. The taste of this was the worst/weirdest of the three, with
an odd 'tang' to it. Not sure if this will mellow or matter in the
Had no power so I couldn't get to any notes and just set it to serving CO2 pressure but forgot I had to purge O2.
11/2/11: First year with keg fridge. Set to 46 degrees. Purged O2 and set to 20 PSI for ~ 2.89 volumes CO2 which should be quite bubbly.
11/6/11: Dropped the PSI down after having some other cider Dawn thought a bit too fizzy. Now at 15.5 PSI for ~ 2.5 volumes CO2.
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