Lawrence Brewers Guild

The prez and the first dude made some cider today. We took 11 gallons of Rees farms cider in Topeka, and brought to between 160-165, added yeast nutrient, and kept at this temp for 30 minutes. Chilled and added a few grams of pectin enzyme. We then oxygenated the heck out of the carboys-- unlike beer you can flood as much o2 as you like with out worrying about foam overs (within reason of coursre).. Added a few packs of wyeast's cider yeast. Looking forward to a few weeks from now!

I did some of the same rees cider last week except I used five gallons of cider, eight lbs of fresh apples and two lbs of cranberries. I used whatever wine yeast it was kramer gave me, I think it was pasteur. I added pectic enzyme and campden. Let it rest and pitched. Well see how it turns out.

I bet those cranberrys will add some nice tartness. We are going to add raspberries to one of the carboys after a few weeks. On the 8 lbs of fresh apples that you added, did you juice those before adding them?

This time I didn't juice them per se. I cubed them and froze them. I then added pectic enzyme and thawed them in the primary. The ice crystals do a good job of breaking the cell walls and allow the pectic enzyme to do its job. After primary I will squeeze the hop bag that the apples and cranberries are in. This is a method recomended to me by a winemaker, says he does it all the time.
Raspberries sound like a nice touch, can't wait to sample.

Damn. Both of you are making me thirsty.

Some nice techniques going on. I'm definitely taking notes for next time. A perfect cider is still my own personal White Whale. S'alright. I'm persistent.

Matt

Interstellar Galactic Brewery made a batch of cyser last weekend.

10 gallons of pasteurized Louisburg cider and one gallon of honey. Pitched onto an active mead yeast cake.

I always thought cyser sounded interesting. Does it take on more of the cider or mead flavor? How long does it age before serving?

hey first dude,
you have anymore cider yeast? is it dickens?
crane