After reading about a recipe online, I am trying a new batch of hard apple cider involving amber honey.
Here's the basic recipe:
4 Liters of Mott's Apple Juice
2 Pounds of Sugar
.75 Pounds of the amber honey
wild yeast that I have been cultivating.
This gave me an 8% alcohol potential. (Which, as an initial impression, seems very low).
I am really curious to see how this turns out! I have heard great things about this honey.
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Ahhh, why didn't you go all honey and chase the cyser?
ReplyDeleteI like that you are using the natural starter on your cider now. I have been playing with cider for about 6 months now. I make small batches and I ferment right in the plastic apple juice and cider bottles form the store. I am using cider yeast and I have been simply re-pitching the previous yeast cakes since the first batch. I have had great fermentation success but the quality of the finished product has been inconsistent. It is very sensitive to temperature and I noted that if I ferment at 65 I get a good product but anything higher and I get nasty fusiles. Last night I pitched two gallons of 75% apple juice and 25% organic peach juice.
ReplyDeleteAlso see this page. It's about bread starters but there is not difference really.
ReplyDeletehttp://www.thecookinginn.com/yeast.html
I like the idea of the natural hop yeast starter.