IainM
Landlord.
Hi all,
So, I've done a few beer kits now and to mix things up I'm planning to do a weak-cyser / honey-cider. I have a 40 pint BrewBuddy Cider kit and a couple of 908g jars of honey, and was intending to make it up to 18 litres, to get something just shy of 8%. I want to leave it for three weeks or so while I'm away over the festive season. A yeast nutrient packet comes with the kit, but as the kit is intended to be made with just the apple concentrate and sugar, I'm concerned that the honey and/or ABV might inhibit fermentation. Does anyone with any experience think that the honey might be a problem considering the yeast supplied with the kit, or will it be too dilute to make a difference? Otherwise, what strategy or combination of strategies might you recommend? Perhaps:
(1) Make a starter - I've not done one of these yet, and the guides I've seen seem to be beer-oriented. Any tips?
(2) Ferment at the top end of the temp range - the kit recommends pitching below 30C, and fermenting at 20-25C. Might this have a detrimental effect on the final taste?
(3) Use a different yeast - I wouldn't know which one to buy, and I don't really want to pay delivery costs or make a LHBS trip if unnecessary. On the other hand, I'd rather do that than screw the batch up.
(4) Supplementing with additional yeast nutrient - adding some soaked, boiled and mashed raisins. Again, this would be a first for me. How well does this work, and how much would be good to add? I would like this to be clear and light in colour.
(5) Put less honey and bring up the ABV with brewing sugar - Not so keen on this idea, because I like the idea of having a subtle honey flavour in the background.
(6) Leave it till the new year when I can track its progress, and put my Coopers Stout on instead.
Thanks in advance! :thumb:
So, I've done a few beer kits now and to mix things up I'm planning to do a weak-cyser / honey-cider. I have a 40 pint BrewBuddy Cider kit and a couple of 908g jars of honey, and was intending to make it up to 18 litres, to get something just shy of 8%. I want to leave it for three weeks or so while I'm away over the festive season. A yeast nutrient packet comes with the kit, but as the kit is intended to be made with just the apple concentrate and sugar, I'm concerned that the honey and/or ABV might inhibit fermentation. Does anyone with any experience think that the honey might be a problem considering the yeast supplied with the kit, or will it be too dilute to make a difference? Otherwise, what strategy or combination of strategies might you recommend? Perhaps:
(1) Make a starter - I've not done one of these yet, and the guides I've seen seem to be beer-oriented. Any tips?
(2) Ferment at the top end of the temp range - the kit recommends pitching below 30C, and fermenting at 20-25C. Might this have a detrimental effect on the final taste?
(3) Use a different yeast - I wouldn't know which one to buy, and I don't really want to pay delivery costs or make a LHBS trip if unnecessary. On the other hand, I'd rather do that than screw the batch up.
(4) Supplementing with additional yeast nutrient - adding some soaked, boiled and mashed raisins. Again, this would be a first for me. How well does this work, and how much would be good to add? I would like this to be clear and light in colour.
(5) Put less honey and bring up the ABV with brewing sugar - Not so keen on this idea, because I like the idea of having a subtle honey flavour in the background.
(6) Leave it till the new year when I can track its progress, and put my Coopers Stout on instead.
Thanks in advance! :thumb:
