Cider…
September 17, 2005
Ahh, I just pitched the yeast into the cider and gave the carboy a shake. I hope it starts fermenting before I get home…
(This is mostly a note for my own timestamping purposes.)
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which yeast?
Oh, WLP775. British Cider Yeast or something like that…
cool, thats what i will be using this week..let me know how it goes :)
Hehe, sure thing. Give the vial a smell after you open it… It almost smells like this stuff is actually grown in cider, as opposed to the slightly malty medium of every other White Labs vial I’ve purchased thus far.
Today I tasted a bit that got on my hand and it had a distinct maple flavor to it… I hope that mellows out a little bit, or goes well with the spices.
that shits gonna be dry as hell
Eh, maybe. I’m not sure… I think the lactose would help with that.
why would you put milk in alcoholic cider?
because lactose is not a fermentable sugar. brewers often use it to keep things sweet
well thank you very much mr penis face
>:O
It’s actually lactose, which is just milk sugar.
i was trying to tell a joke but mr ricktard got all huffy and puffy with me
ive spent so much time studying sugars and carbs and shit im fucking the ninja master expert on sugars they dont leave me much of a choice
i feel like a fucking dork because i know all the atoms in a molecule of sugar
Oh yeah… Hehe. All that school stuff. :)
I’ve got no fermenting action yet, but I also didn’t pitch a starter. Hopefully it’ll be kicking by Sunday evening.
ha, whatever..if i got all huffy and puffy we could have argued about chemical makeups