Bit of a panic,
I have 8 gallons of last seasons cider on the go, 5 are in the barrel, 1 is virgin, two have been artifically malolacticed with white labs.
The annual pork and cider is early this year and only one gallon cider ord and one gallon mlf will be ready (even then not really). I need two more gallons of cider in 20 days.
TURBO CHALLENGE!!!!!
For 2 x 1 gall dj;
7L sainsbury value apple from concentrate, no preservatives
1l cranberry, no sweeteners
100g bakers yeast
multi vit tablet.
tomato paste
400g sugar, inverted in 1L apple juice with cinnamon stick 4 cloves and mace. erm 600g sugar, ah, maybe 800g. darn it, wife hates empty packets - 1Kg
Hopefully the bakers wont ferment beyond erm a certain amount, and the cider will be sweet.
Philosophy - blaze the initial ferment at 25C
Get the reproductive out of the way 2-4 days , add 2L water into headspace to dilute total potential alcohol - 3-4 days, take sg, if not dropped past 1.04 ish, aerate and add champagne yeast. give time for yeasies to clean up - total ferment 10 -14 days, crash cool 2 days.
Rack into new DJ, top up with fresh AJ and seal. cross fingers, take with the proper stuff and pray.
Stupid with the sugar, but tc is always dry, acidic and flavourless.
This will be interesting. On the heated floor in the kitchen now, 45 mins after airlocking, and plopping like mad. I can hardly hear myself type. It will go into a temp controlled water bath at 25 degs in an hour or two.
Cost; 70p per litre juice, 50p for the bakers, 70p for the sugar? 35p for tomato paste.
Concerns - well, hugely violent of course, mitigated by yeast, massive overpitch and clean up (haha). Insufficient time throughout the process, stupid amount of sugar (kicking myself - i knew i would do it when standing over the pan).
Initial grav - 19.5 brix, right on the limit of [size=50]brewers[/size]. [b]bakers yeast[/b]
Peteturbo
