Quick Voss Cider

Method: Extract
Style: Common Cider
Boil Time: 0 min
Batch Size: 4.7 gallons (fermentor volume)
Pre Boil Size: 4.7 gallons
Post Boil Size: 4.7 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 90% (steeping grains only)
Calories: 164 calories (Per 12oz)
Carbs: 10 g (Per 12oz)

Created: Tuesday December 22nd 2020

Original Gravity:

1.051

Final Gravity:

1.003

ABV (standard):

6.3%

IBU (tinseth):

0.0

SRM (morey):

6.6

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
41.13 lb	US - Kirkland (Costco) - Apple juice		5.8	1	100%
41.12 lbs / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
7.50 g	Fermaid O	Other	Primary	0 min.
7.50 g	Fermaid O	Other	Primary	1 days
10 each	Fermcap	Other	Primary	0 min.

Yeast

Lallemand - LALBREW® VOSS KVEIK ALE YEAST

Amount:	1 Each	Cost:
Attenuation (custom):	95%	Flocculation:	High
Optimum Temp:	77 - 104 °F	Starter:	No
Fermentation Temp:	95 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 79 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 0 Volumes

Target Water Profile

Austin Q1 2020 UWTP (South)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0

Quick Water Requirements

Water	Gallons	Quarts
Boil water added to kettle	0.01	0
Volume increase from sugar/extract (early additions)	4.69	18.8
Pre boil volume	4.7	18.8
Boil off losses
Post boil volume	4.7	18.8
Going into fermentor	4.7	18.8
Total:	0.01	0
Equipment Profile Used:	System Default

Batch Performance

Wort Volume:

Pending - N/A

Requires Brew Day Complete log entry with gravity and volume.

Alcohol and Attenuation:

Pending - N/A

Requires Brew Day Complete and Fermentation Complete log entries with gravity readings.

Amount Packaged:

4.5 Gallons

Great job! You get to enjoy the equivalent of:

12oz bottles: 48
Pints: 36

Latest Brew Log

Date	Days	Event	Gravity	Volume	Temp	Updated	Comment
12/23/2020 5:15 AM over 4 years ago	+1	Brew Day Complete				12/23/2020 5:28 AM over 4 years ago	Yeast pitched.
12/23/2020 7:14 AM over 4 years ago	+1	Other				12/23/2020 7:15 AM over 4 years ago	First round of Fermaid O added.
12/23/2020 2:55 PM over 4 years ago	+1	Other				12/23/2020 3:03 PM over 4 years ago	Second Fermaid O addition. I was trying to aim for the 1/3 sugar break, but missed it while sleeping; hopefully I didn't put this in too late.
12/24/2020 4:27 PM over 4 years ago	+2	Other				12/24/2020 7:44 PM over 4 years ago	Heating mat turned off, leaving fermenter to cool to ambient temperature as it finishes up.
12/25/2020 9:11 PM over 4 years ago	+3	Other				12/25/2020 9:11 PM over 4 years ago	Pressurized the headspace in anticipation of starting the cold crash later tonight. There were significant sulfur off-smells when venting, so we'll see how things turn out.
12/26/2020 2:24 AM over 4 years ago	+4	Other				12/26/2020 2:40 AM over 4 years ago	Realized that packing up the sulfur smell probably wasn't the greatest idea, so vented it and put back on the blow-off tube in the hopes that more of the sulfur will off-gas.
12/27/2020 8:22 PM over 3 years ago	+5	Fermentation Complete	1.002			12/27/2020 8:39 PM over 3 years ago	Pressurized the head space, and began cold crash. Took a sample to taste, and it's decent - there's still a little rhino-fart sulfur, but it's dissipated somewhat and otherwise the cider is tart, slightly creamy and caramel, and has retained a good deal of apple flavor. Hopefully after cold crashing and transferring the remaining sulfur will have dissipated. If not, I might try the "bubble CO2 throught it" trick before carbing.
12/28/2020 5:10 PM over 3 years ago	+6	Other	1.001		46 °F	12/28/2020 5:10 PM over 3 years ago	Moved the fermenter to another fridge to continue cold crashing last night, but that puts it out of range of the raspberry pi for automatic logging.
12/28/2020 10:31 PM over 3 years ago	+6	Other	1.001		43 °F	12/28/2020 10:32 PM over 3 years ago
12/30/2020 9:34 PM over 3 years ago	+8	Packaged	1.001	4.5 Gallons	38 °F	12/30/2020 9:34 PM over 3 years ago	Finished up the cold crash, transferred to serving keg, burst carbed @30psi for 24hrs, and turned down to 14psi for serving. It has lost a lot of the sulfur smell and taste during that ~72 hours, and I'm glad I didn't resort to more extreme measures (copper solutions, bubbling CO2 through the cider aggressively) to try to clean it up. With a little more time I expect the sulfur will probably clear up completely. There's still some cloudiness, yeast in suspension I expect, but that'll almost certainly clear as well given time. So far it tastes good, through it's very dry. We'll see how it changes as it conditions in the serving keg, if it lasts long enough to condition.

Notes

Trying to turn out a very quick cider:

Rehydrate one packet of Lallemand Voss in GoFerm PE as per instructions
Pitch into ~4.6 gal of Kirkland brand apple juice @90f. Add 10-11 drops Fermcap S to reduce krausen and hopefully prevent the mess that's pretty much guaranteed to happen given the inadequate headspace I'm providing - even given I'm starting with a blowoff tube. Ramp temperature up to 96f over the next few hours.
Just after lag phase has ended mix 7.5g Fermaid O into some apple juice until thoroughly dissolved, and add with enough juice to top up to 4.7 gal total.
Just before the 1.3 sugar break (1.040-1.034) mix 7.5g Fermaid O into some apple juice until thoroughly dissolved, and add with enough juice to top up to 4.8 gal total.
After ~24 hours at FG, start cold crashing.
Rack to serving keg after 24-48 hours at cold crash temperatures, and start force carbing.
Taste and stabilize and backsweeten or add flavoring if necessary. I have a variety of tinctures I might add to make this more interesting, depending on how things turn out.
Drink Young, hopefully within a week or so.

Nutrient schedule is roughly cribbed from https://www.meadmakr.com/batch-buildr/, using the Fermaid O only TONSA 2.0 schedule, with high nitrogen requirements and taking into account that the Voss Kviek is (hopefully) going to blitz through the must.

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Last Updated: 2020-12-23 18:48 UTC

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Quick Voss Cider