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Apricot Cider II
A attempted repeat of a successful 'speriment
3 litres apricot juice/pulp (yield from 4L after freezing, defrosting and squishing through a brew bag)
treat apricot with campden and pectinase for 36hr at ~12deg *
18 litres clear apple juice (Aldi)
4g wine yeast nutrient
champagne yeast
starting density 1.049, yeast pitched today. I'm concerned about the health of this yeast. It sank and didn't foam on hydrating. I can always repitch if it doesn't take off. (it was fine, and champagne yeast since then has behaved like this for me)
*1 campden tablet, 1/2t pectinase. 24hrs in a warm place-except like last time it was more like 35hrs in a cool place.
Fermented at ~16C. Only took ~11days.
FG 1.005
ABV 5.7%
3 litres apricot juice/pulp (yield from 4L after freezing, defrosting and squishing through a brew bag)
treat apricot with campden and pectinase for 36hr at ~12deg *
18 litres clear apple juice (Aldi)
4g wine yeast nutrient
champagne yeast
starting density 1.049, yeast pitched today. I'm concerned about the health of this yeast. It sank and didn't foam on hydrating. I can always repitch if it doesn't take off. (it was fine, and champagne yeast since then has behaved like this for me)
*1 campden tablet, 1/2t pectinase. 24hrs in a warm place-except like last time it was more like 35hrs in a cool place.
Fermented at ~16C. Only took ~11days.
FG 1.005
ABV 5.7%