Hello internetz! After an inexcusably long hiatus, I’m back to blogging about the wonderful world of homebrewing cider.
As a literal representation of my sloth and neglect, here are two gallons I’ve had brewing since February. For both of these I used preservative free cider from Wilklow orchards, which I picked up at my local farmer’s market (at Grand Army Plaza, in Brooklyn). For the first, I used Lalvin EC-1118, a champagne yeast and a true beast. In my experience, it will eat through any sugar it finds, lickety split. For the second, I have no idea what yeast I used, because my label fell off and disappeared. Alas. Another reason not to wait eight months to bottle, I suppose.
As you can see from the pictures below, the yeast has entirely precipitated, and given the amount of time they’ve gone without racking, they’ve almost certainly broken down and given these batches a very yeasty/bready taste. Not my favorite flavor profile, but c’est la vie! Still hopefully drinkable.
I didn’t bother checking the specific gravity--after seven months, it was definitely done. Also, I failed to check it when I started these, so there’s no way for me to be precise about what final ABV is now.
I added two tablespoons of dextrose for each of these gallons and then bottled them. I’ll check them in at least a month or so, to see if they’re carbonated and/or palatable.
In the meantime, this frees up two gallon jugs for new ciderbrewing adventures! Can’t wait!
EC 1118 on the left; Mystery on the right