First I will make the Apple Cider. I got the ingredients from the internet. It goes as follows:
4 gallons apple cider
3lbs amber DME
1lb orange blossom honey
Now I plan to use a 1 gallon fermenter and this is a five gallon recipe so all these should be divided by five.
First I will start to rehydrate the yeast. The yeast we are using is Safale S-04. I'm boiling up 1 cup of water for 10 minutes. After that I will cover it with aluminum and cool it to about 85F. After that we will add the water to the flask and then add the yeast. Palmer says to wait 15 minutes and then proof the yeast by adding a teaspoon of DME and then waiting 30 minutes to see if the yeast is healthy and alive. So I guess we will try that.
As far as the amounts I think I will add 1 gallon of apple juice, 3/4 lbs of amber DME, and 1/4 lb of honey. I'll add all these to a pot and boil for 15 minutes. Then cool in an ice bath ASAP. I will then pour it in the fermenter and pitch the yeast. Easy. I hope.
Ok. I added that teaspoon of DME. It's been about 30 mins. I don't see any real activity. I mean maybe a little foamy. A little. Do I think the yeast is dead? Nope. Whatever John Palmer.
Here's some pics:
On to the starter. For our bitter we will be using White Labs Burton Ale Yeast, WLP023, lot number 1023IPH7227041. I boiled up 1 pint of water and 1/2 cup of DME for 10-15 minutes. I used the amber DME that I bought for the apple cider. That made the starter a lot darker in color that I am used to seeing. Interesting.
After that I put it in the flask, put in the sink, and immersed it in cool water. Once it had cooled a little I remembered I've got some Fermaid-K so I got it and read on the internet that people use about 1/4 teaspoon per liter of starter. I've got what look like a little less that half a liter so I measured out 1/8 of a teaspoon and stirred it up.
After the starter was cool to the touch I added the yeast.
Here's a pic of the starter right after I finished and then the next morning:
No comments:
Post a Comment