Spiced Cyser
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Initial SG: 1.106
Initial Volume: 5.33 Gallons
Yeast: K1v-1116 (10g)
Fermaid-O: 82.4g (160ppm YAN)
Go-Ferm: 13g (19ppm YAN)
H2O: 250ml Bottled Drinking Water
Ferm-Cap: 1 Dropper plus 2 drops in Yeast Starter
Honey: ~9 lbs Winco Clover
Juice: 4.5 Gallons of Kroger Brand Apple Juice (SG = 1.050)
Procedure:
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Heat honey to warm and whip it into the apple juice in a plastic bucket fermenter.
Aerate for 15 minutes using an air stone.
Rehydrate yeast in Go-Ferm per directions.
Pitch yeast and place into a temperature controlled water batch set for 15C.
Day 0 - 9:20PM
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pH: 4.0
Temperature: 78F
Initial SG: 1.106
Initial Volume: 5.33 Gallons
Yeast: K1v-1116 (10g)
Fermaid-O: 82.4g (160ppm YAN)
Go-Ferm: 13g (19ppm YAN)
H2O: 250ml Bottled Drinking Water
Ferm-Cap: 1 Dropper plus 2 drops in Yeast Starter
Honey: ~9 lbs Winco Clover
Juice: 4.5 Gallons of Kroger Brand Apple Juice (SG = 1.050)
Must Temperature @ Pitch: 76F
Yeast Temperature @ Pitch: 80F
Pitched: 7/7/12 9:20PM
Corrected SG @ 60F = 1.108
Day 0 - 11:20 AM (14 Hours)
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Calibrated pH meter - It was off by -0.1 point
Sanitary Aeration for 5 minutes through air stone
SG = 1.104
Temperature = 60F
pH = 4.0
Day 2 - 12:00 AM (27 Hours)
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Sanitary Aeration for 5 minutes through air stone
SG = 1.098
Temperature = 60F
pH = 4.0
Added 3.25g Fermaid-K - (16ppm YAN) Total YAN = 195ppm
Day 2 - 12:20PM (39 Hours)
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Sanitary Aeration for 5 minutes through air stone
SG = 1.083
Temperature = 62F
pH = 4.0
Added 4g DAP - (42ppm YAN) Total YAN = 236ppm
Day 3 - 9:20 AM (48 Hours)
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H2S Detected - Very Slight
Sanitary Aeration for 5 minutes through air stone
SG = 1.060
Temperature = 64F (Coolant off for last 6 hours. It is back online now)
pH = 3.9
Added 6.5g Fermaid-K - (42ppm YAN) Total YAN = 278ppm
Added 9g Fermaid-O - (18ppm) Total YAN = 296 ppm
Added 1 more dropper of Ferm-Cap to knock down foam...
Day 3 - 10:20 PM (48 Hours)
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H2S Detected - Stronger
SG = 1.042
Temperature = 62F
pH = 3.9
Added 15g Boiled Baker's Yeast - (30ppm YAN) Total YAN = 327ppm
Slight Stir
7/11/12 8:20AM
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H2S Detected - Very very slight
SG = 1.032
Temperature = 62F
pH = 3.9
Slight Stir
7/11/12 8:00PM
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SG 1.023
pH 4.1
62F
Slight Stir
7/12/12 9:30AM
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SG 1.016
pH 4.0
62F
Slight Stir
7/12/12 10:30PM
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SG 1.011
pH 4.0
64F
Slight Stir
Turned Off Cooling
7/13/12 10:20PM
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SG 1.008
pH 4.1
66F
Swirled
Moved to Shelf
7/14/12 11:59PM
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SG 1.008
pH 4.1
74F
Swirled
7/23/12 9:18PM
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Racked into 5 gallon BB
pH = 4.1
SG = 1.005
Appearance - Cloudy
Smell - Very much like wine. Clean. No SO2 odours. Promising
Taste -
Added 5.3g of K-Meta. The targets are (160ppm Free) (0.80 Molecular)
I am going to wait 3-4 days then check free SO2 using a titret. Based on the ratio that was bound I will calculate the addition to bring the Free SO2 to the target range...
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