Tansfer to carboy and set out side in snow to coolĪfter cool take OG reading, then pinch in packet of LV-118 yeast and cover and set inside to fermentĪfter three weeks check SG reading, add sugar if nessary to increase fermentation to former levelsĪfter 2 more weeks check SG reading add sugar if nessary to increase fermentation to former levelsĪfter 1 more week check SG reading add sugar to increase fermentation to former level 5 gallons Motts/ or Orchard Farms apple juice or equivlaient (or even organic fresh cider if i can find it and its not to expensive)ĥ gallons apple juice high quality apple juice (bring to temp)Ĥ pounds Dark Brown Sugar (dissolved in juice)ģ pounds clove honey (dissolved in juice)ģ-4oz black tea leaves (steaped in juice)īring to temp, let stand at temp for 20 min to kill off unwanted bactiera Got the yeast today, a five pack of the LV-118 Champagne yeast and i got 5 because i am likely to start a batch of mead somtime soon to play with. alot about this story strikes me as urban legend but i would like to recreat this and possiably have it work the way it is advertised because it sounds amazing.
So upon ariving home i immeadatly look up this mystery yeast, if it exist i was unable to locate it on the web i posted at a few sites for more information but no luck yet, i dont think it exists. obviously not with out the gin betonical flavor but more of an apple flavor. So this is the topic up for discussion, the supposedyeild from all this was about 21%ABV with a mildly sweet but almost desert dry cider (i pointed out that was a contridiction that you either have sweet or dry and it was eventually compared to the sweet yet dry taste of very very fine slow gin, which i enjoy very much. The yeast was said to be a yeast called "18 and Over" and was called a highout put wine yeast with a extreamly high tolerance. When cool pinch in yeast and let sit about 50% longer then normal hard cider
The recipe was outlined as this.ĥ gallons of sweet apple cider (pasturized but not with preservatives from the local press)ġ0 pounds of black sugar (a mixture of maltsugar, northern black molasses, dark clove honey, and find ground black tea leaves)īring it all to temp to kill bacteria then pour into 7 gallon carboy and set outside in snow to cool My cider was not present and it came up in conversation that a friend of a friend had some really pime stuff. So i have a conundrum for you guys, i had thanksgiving today and the topic went round to home brew.
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