D
DHicks908
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Here's my recipe...
Oak-Aged Dark Maple Cyser
approx. 25L batch (about 6.5 gallons)
approx. 5 gal unpasteurized apple cider
16.5 lb dark wildflower honey
2.5 lb (1 qt) Grade A Dark Amber maple syrup
1 lb dark brown cane sugar
1 lb golden Belgian candi syrup
this made my original gravity 1.155!!! or approx. 35 brix
added 1 tsp DAP (meant to add 2 tsp) to must and 2g Magnesium Sulfate (Epsom Salt)
Yeast - Lalvin k1-V1116 (10g)
rehydrated in 10g Go-Ferm then slowly added equal parts of must several times before pitching
staggered remaining nutreint additions (2 tsp Dap + 2g MgSO4 every other day for a total of 8 tsp DAP 8g MgSO4)
Aerated and degassed using a Helix paint mixer that attaches to my drill (got it at Sherwin Williams, ten bucks... HIGHLY recommended)
Going to rack onto oak chips that have been soaking in dark Jamaican rum in secondary carboy along with 1/2 tsp tannin
SOOOO my questions are....
1. it is hour 60 after pitching and my fermentation seems slow. SG dropped from 1.155 to 1.140 or about 3 brix. This is the first time i have started in a 30L fermenter bucket and I know they are notoriously leaky... but im getting NO airlock activity (my airlock is a hose into a gallon of sanitary solution)
2. was 10g of K1-V116 enough for 25L of a super high gravity must?
3. i read on white labs that with high gravity you should double the nutrients... but being that im making a cyser will the apple cider supply a decent amount of nutrients?
4. p.s. ive never checked pH in my life so i dont know how crucial this is
Oak-Aged Dark Maple Cyser
approx. 25L batch (about 6.5 gallons)
approx. 5 gal unpasteurized apple cider
16.5 lb dark wildflower honey
2.5 lb (1 qt) Grade A Dark Amber maple syrup
1 lb dark brown cane sugar
1 lb golden Belgian candi syrup
this made my original gravity 1.155!!! or approx. 35 brix
added 1 tsp DAP (meant to add 2 tsp) to must and 2g Magnesium Sulfate (Epsom Salt)
Yeast - Lalvin k1-V1116 (10g)
rehydrated in 10g Go-Ferm then slowly added equal parts of must several times before pitching
staggered remaining nutreint additions (2 tsp Dap + 2g MgSO4 every other day for a total of 8 tsp DAP 8g MgSO4)
Aerated and degassed using a Helix paint mixer that attaches to my drill (got it at Sherwin Williams, ten bucks... HIGHLY recommended)
Going to rack onto oak chips that have been soaking in dark Jamaican rum in secondary carboy along with 1/2 tsp tannin
SOOOO my questions are....
1. it is hour 60 after pitching and my fermentation seems slow. SG dropped from 1.155 to 1.140 or about 3 brix. This is the first time i have started in a 30L fermenter bucket and I know they are notoriously leaky... but im getting NO airlock activity (my airlock is a hose into a gallon of sanitary solution)
2. was 10g of K1-V116 enough for 25L of a super high gravity must?
3. i read on white labs that with high gravity you should double the nutrients... but being that im making a cyser will the apple cider supply a decent amount of nutrients?
4. p.s. ive never checked pH in my life so i dont know how crucial this is
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