One of the gallons was a freebie “I don’t know what to do with it.” cause it already had started to ferment. I’m going to try making cider from wild yeast sinec it was free and I had the space. Nothing on my shelf at all since the spring’s been so cold and RL has taken precedent.
Pack’s a Wallopen is in a two gallon container. Its that half gallon, 1 cup of sugar and enough 100% apple juice to top it up. I’ve got that on the shelf in the mud room where its not yet very warm. This week should hit the 50’s though and it probably will take off. Remind me to get SG readings when I finish this.
The second half is more traditional, all the same above except the yeast will be my prefered L118. I didn’t start that one till today April 2nd, since I didn’t have enough apple juice around the house. I had a frozen juice and thawed it, then seconds before pouring it into the fermentator I noticed it was “apple raspberry” flavor. Not going to put that in my cider yet. Flavor experiments come after I get consistent results. This will be drinkable in July though ‘samples’ may emerge sooner 🙂
ps: the magic number is 7.36
The wild one is about a day or so ahead of the L118 version. It frothed up and even leaked out the lid a bit during the day.
I’m seeing some bowing of the containers, I’ll have to take a close look at them when I transfer to bottles. I’m going to add honey to each bottle and see how they do after a month.
I’m hoping the wild yeast tastes OK. If not its a learning experience that only cost me 5 bottles of apple juice and half a packet of yeast.
Bottled it today, not much fizz in it, still a bit tart. I saved back some of the yeast dregs in case it makes a good tasting cider. I’ll want to make more. Even thought I won’t have the original cider. It was a quick cooking yeast and I’m hoping the breach on day three didn’t take all the kick out of it. Will try some in mid May.
Did a bottle check today. “Wild” Wallopen still tastes a touch bitter. The regular Wallopen is nice and you could drink it today. It’ll be so much better in two months though…
Pastuerized both batches and put them back in the basement. Waiting is soo hard though.
SG was 1.1 or is that 1100 ? Depends on who’s scale I guess. Wild Wallopen scored around 980. Too dry for me and will probably want back sweetening come June. At least no one will complain that the cider is flat!
I was beginning to think I couldn’t post more than 3 comments. But here is number 4. Both bottles have a lot of fizz but not exploding out the top like champagne. Wallopen tastes better, with a hint of honey. Wild Wallopen sitll has a bit of a farmhouse flavor to it, and it — if I’m reading this scale right about 6.5-7% and that’s good. Wild Wallopen is drier and less tasty, I might back sweeten before drinking. Its worth keeping despite the wild yeast. I won’t make more with it though. If anyone is reading this near Wallopen, PA. Please tell the nice lady there that she should go into the hard cider business because her cider makes good brew!
Tried another couple of bottles, the Wallopen I sampled this time had a vinegary taste to it and I tossed it after a few swallows. Bart had taken two bottles home and liked both, no report of any unpleasant taste. I hope that was a one off, because I’ve given out two others to try and If that goes well I’ll have another resident taste tester. My only guess is that I got the bottles mixed up and the wild yeast version got labled with the store bought yeast version. Or it could just be too warm yet in my basement for slow fermentation. Worse case scenario its acetero bacter, a bacteria that eats alcohol and turns it into vinegar.
I picked up some Mott’s that was on sale at Martins and I’ll start a new batch this holiday weekend. Which will make it ready to try around Labor day.