Well all....it's done fermenting. Has been for two days. I went ahead and racked off the fruit and the initial layer of lees (about 2 inches thick) and put it in a fresh carboy for cold crashing/clearing. So far I have about a half and inch of lees and going strong. I think I am going to go through a little experiment I did with the Peach again to see if it truly works. I am going to have the Cyser out for about an hour in the morning and an hour or two at night. Then I am going to place it back in the fridge. From what I have read yeast drop faster if there is a 10 degree F drop in temperature. My experiment was this. Take it out of the fridge long enough to raise its temperature to 10 degrees F or more above the fridge then place it back in. This will keep it well below fermenting temperature and allow it to clear faster.
I am also going to rack more often with the Cyser. Only allowing for 1 inch of lees at a time. I think this will also help. I found with the Peach that once a certain level of lees (in the peach it was about 1.5 inches) that settling seems to slow or stop completely.
I did get a taste of the Cyser and whoooo-boy! It is yummy. More of a semi-dry or dry which is what I was aiming for its about 11.1% ABV which is good. Definitely apple flavored. I will keep you posted on the flavor as more yeasties and whatnot fall out and it clears.
I'll keep you posted!
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