butterfunke
5/4/2022 6:37:24 AM
Cider yeast should be bringing this down to essentially 1.000 FG, don't know how low the T-58 will go. Hopefully a little bit less attenuated to retain some sweetness. Bring about 500 mL of the juice to a boil to add the fresh sage leaves & vanilla extract paste, and boil for < 5 minutes just to sterilise the sage. Add to the rest of the juice at room temperature in the fermenter then stir - should be a small enough boil that can pitch the yeast straight away.
bpaman91
10/18/2020 11:05:16 AM
10/17/20: crushed 5 campden tablets in 5 gallons fresh apple cider.(1.050) specific gravity 10/18 : removed 1 gallon from bucket heated to 175 and dissolved in 2 lbs. light brown sugar. Heating at 175 for 30 minutes with 3 cinnamon sticks.. -chilled in an ice bath to 100 degrees and returned to bucket. -took hydrometer reading at 67 degrees ( 1.066 ) and pitched a packet of Safcider and 1.5 Tbsps. yeast nutrient . closed fermenter and attached airlock. 11/14: added 1 tbsp nutmeg, 1tsp clove, ...
