I went in search of cheap canning jars of the pint or so variety while I decided what to do about the TOB and its lacktivity.

I didn’t find any for cheap save for some quart sized bottles and there isn’t enough to make it worth dividing down to quarts. I still hesitate at pouring sugar into my mix since that’s what I complain about most when it comes to commercial ciders. TOO sweet. So instead I bought some cheap apple juice and added it right into the mix. If that doesn’t jump start the whole lot then I’ll take the bottom of the TCS and add it to the wort. Its proven itself already and that’s about all I can do to try and save it. I think… I’ll know in the morning…In the mean time I will do more research.

But first, I’m starting a new batch. The November Batch is made from 3 gallons of pure cider from the tap at the Country Mill in Charlotte , Mi. It is darker and had a reddish tint to it that I haven’t seen in English ciders but more along the lines of Magner’s Irish cider. I used some of the yeast I had left from the first batch, starting it in a small amount of cider warmed and bubbly before adding to the lot. I’m using a second 3 gallon water bottle fresh from Martins and the airlock that came with the kit I bought from the cheery fellow at the wine sampling counter. It came with different variety of yeast but I’m saving that for Doyle to take a crack or possibly to start a batch with the hardware of TOB once it gives up its ghost. I looked at the wrapper before tossing it and both yeast strains are from the same manufacturer in Canada.

I’m using Lalvin EC-V118 described thus: “The EC-1118 strain was isolated, studied and selected from Champagne fermentations. Due to its competitive factor and ability to ferment equally well over a wide temperature range, the EC-1118 is one of the most widely used yeasts in the world. The EC-1118 strain is recommended for all types of wines, including sparkling, and late harvest wines and cider. It may also be used to restart stuck fermentations.”

The spare strain I have is called “KI-V116.” which I couldnt find a direct quote for on the manufacturer’s website, but I found it on a ‘apple wine’ forum and its gotten good reviews. So having ‘introduced’ the yeast to all that lovely fresh cider I turned to the “cheap stuff.” Which, should historians be taking note. Is actually the first cider I’ve made and got at least as far as the second fermenation stage. November first finds me racking off my first cider!

I siphoned off a quart from the cheap stuff and have about 6 ounces left to use in the above described last ditch effort to save TOB. It looks a nice golden yellow though a touch cloudy. But it smells (and thanks to the siphon) tastes like real cider. I was immediately reminded of the cloudy ‘traditional scrumpy’ I had at the Bear and Staff back in 2003. It was called.. Addlestones Cloudy…Not my favorite but I’m very excited to have something that didn’t make me spit it out immediately. The words “Bottom of a gerbil’s cage” have been haunting me and probably will till I get further confidence in my proceedure. For the moment I’ve put it into a spare quart plastic jar on a lower shelf in the hallway to watch it in case fermentation isn’t as stopped as I think it is. It’s too cold to put anything outside–the prediction is several degrees below freezing tonight– but I’ll find someplace for it.

My only regret is not having started sooner! 🙂