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For my records, and maybe your interest.
I've racked the Apricot Cider to a clean fermenter. There was rather a lot of pulp which I wanted to leave behind prior to bottling. I added 200ml of sugar which is what I calculate is the equivalent of bottle charging. Except I was too overwhelmed by other things today to contemplate bottling. So I suppose I have to let that sugar ferment and then add another lot on bottling.
I strained the remaining 2L through cloth and let it settle overnight. Now I'm drinking the mostly clear liquid. It tastes light and perfumed, perfectly pleasant, though flat of course. It's not sweet but it is less dry than the harvest cider. It's also 5.5% alcohol but doesn't taste it. More after the extra sugar ferments. Density at this stage is 1.006.
1 week later- bubbling had stopped so I bottled it with another sugar charge. Fingers crossed. Most went into my stash of rekorderlig bottles.
BTW- I sampled the scottish ale today. It hasn't finished carbonating. Not really surprising given how cold it has been. It's a bit sweet, which is slightly icky but will correct. Otherwise tastes good but very light. I'll be planning my next beer to be higher alcohol! I was going to mash on Sat but couldn't face it, or even the prep for it due to both the work situation and an overload of other projects.
I've racked the Apricot Cider to a clean fermenter. There was rather a lot of pulp which I wanted to leave behind prior to bottling. I added 200ml of sugar which is what I calculate is the equivalent of bottle charging. Except I was too overwhelmed by other things today to contemplate bottling. So I suppose I have to let that sugar ferment and then add another lot on bottling.
I strained the remaining 2L through cloth and let it settle overnight. Now I'm drinking the mostly clear liquid. It tastes light and perfumed, perfectly pleasant, though flat of course. It's not sweet but it is less dry than the harvest cider. It's also 5.5% alcohol but doesn't taste it. More after the extra sugar ferments. Density at this stage is 1.006.
1 week later- bubbling had stopped so I bottled it with another sugar charge. Fingers crossed. Most went into my stash of rekorderlig bottles.
BTW- I sampled the scottish ale today. It hasn't finished carbonating. Not really surprising given how cold it has been. It's a bit sweet, which is slightly icky but will correct. Otherwise tastes good but very light. I'll be planning my next beer to be higher alcohol! I was going to mash on Sat but couldn't face it, or even the prep for it due to both the work situation and an overload of other projects.
I also did the next step of the orange bitters on Sat. Strained off the (water) liquid through a cloth, squeezed for maximum volume and flavour. Boiled briefly to sterilise. Added sugar syrup (2T raw castor, 1T water, warmed to dissolve). Combine all this with the brandy infusion. This now needs to settle and I'll rebottle if sediment drops out. Still smells amazing. It's about half as strong as it should be by the recipe, but hopefully that means it will still work by using twice as much.