New Forest Cider Brewed

The recipe couldn’t be simpler:

5 gallons of pure apple juice (no preservatives!)
2 pounds of dextrose
2 sachets of wine yeast (I chose Cotes de Blancs)

Can’t wait to see it in a keg!

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If I had had some yeast nutrient laying around, I probably would have just pitched one sachet of yeast.

The next steps are to let it ferment at 75°F for a couple of weeks and then rack to carboy to age a bit before kegging.  I might experiment with using finings to clarify the brew out more quickly than letting gravity do it.

Cheers!

First Brew Day!

We brewed our first batch yesterday.  (Finally!!)  We shot a bunch of video footage that I need to edit together once it’s all done, as I have resolved to only make grain-to-glass videos.  That said, I wanted to get some pictures up in the meantime.

This was an all-grain kit from Northern Brewer called “Caribou Slobber” and it’s pretty much a house beer at this point.  I added a couple of pounds of locally malted 6-row for kicks.

Brew 20160716 - Kit

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