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Seems Like a Good Time for Cyser.


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#1 armagh

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Posted 20 October 2015 - 12:42 PM

Pulled the trigger on the ingredients, just waiting for them to arrive and plan to crank one out.  The protocol:

 

From a five gallon batch of apple juice, siphon off one gallon, place gallon in plastic jug and freeze.

Mix four gallons juice with 1 gallon Galberry honey.

Hydrate 8 grams Ba111 yeast with Go-ferm.

Mix yeast into must, follow SNA guidelines.

At the conclusion of primary, transfer to secondary.

At the conclusion of secondary fermentation, remove frozen juice from freezer, invert jug into a container and collect 1/2 gallon freeze concentrated juice.  Use thawed concentrate in small increments until desired sweetness is attained. 

Add two cups currants that have been soaking in Grenadian rum for 18 months.

When currants sink, transfer cyser to keg and refrigerate for 2-3 months.

Remove from refrigeration, force carb and drink.

 

Some who participated in the green board group brew on pyment will remember the freeze-concentration trick, which came from Schramm's book.  Figure if it works for wine grape juice, no reason it won't work with apple juice.


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#2 neddles

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Posted 20 October 2015 - 03:29 PM

That sounds really nice. I know nothing about Ba111. Have you used it before?


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#3 armagh

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Posted 20 October 2015 - 04:22 PM

Yes.  I have used it with good results with Geisenheim, Vignoles and Sauvignon Blanc pyments.  It is a yeast intended to bring out flavors from white wine grapes and while apples are not grapes, I have liked its results far more than the standard D47 that Schramm touts in his book.


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#4 neddles

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Posted 20 October 2015 - 06:53 PM

Good info on the yeast, thanks. That recipe looks great from start to finish. Let us know how it comes out.


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#5 armagh

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Posted 12 June 2016 - 10:18 AM

Bottled today, decided to leave it still.  From 1.126 down to 1.018.  Deep, rich and complex.  Caution will be the order of the day when it's consumed.


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