| Ref | 2020-09 Orchard Orgy (Type 25c) | Brewer | Farmer Jim's |
|---|---|---|---|
| Style | Traditional Still | Type | Cider |
| Started | Thu 24th Sep 20 | Status | Archived, |
| Handle | 2020-09 Orchard Orgy (Type 25c) |
|---|---|
| Brewer | Farmer Jim's |
| Style | Traditional Still |
| Type | Cider |
| Status | Archived, ABV |
| Started | Thu 24th Sep 20 |
| Packaged | Sun 10th Jan 21 |
I decided to end this particular branch of the Orchard Orgy tree by splitting the remaining 5 litre demijohn into two variants, a Cherry and a Blueberry.
Gravity came in at exactly 1.000 which makes for 4.73% ABV – a good starting point for the fruity two. The taste was good too; dry but not acidic, a slight bit of fizz on the tongue and quite a clean finish.
This one began bubbling again a couple of days ago, and is now on par with the slowing Type 25b, despite having no additional yeast or sugar added. Very strange – I wonder what’s making it ferment again? No problems with the airlock, and I’ve not opened the demijohn either. Will be interesting to take a gravity reading at some point.
As well as bottling 39 clear flip-tops with assorted sweetener today I also racked off 2 demijohns from the 25 litre bucket that came back to Onchan recently. That bucket was one of the few FVs from our September pressing which hadn’t had anything added to it (yet) so I’m going to see if I can push the alcohol up via the addition of fermentable sugar. It’s been a long day and I just finished washing the bottling implements, will try to use the literature included with the hydrometer to work out how much sugar to add. The question is, how high can I push it before the alcohol kills the natural yeast that was present in the apples?
One 25 litre bucket and one 22 litre bucket transferred from Port Erin garage to Onchan in the Yeti, probably with some consequent aeration.
These will be experimented upon and split further, retaining Type 25 and Type 22 respectively to trace them back to their roots.
Pressed around 140 litres of apple juice and 8 litres of pear juice in Port Erin. OG around 1.046 across the board, decanted into various vessels.
* the Perry was actually pressed one day earlier, but who’s counting?
