Fermentables
|
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
|
2 lb |
Agave Nectar2 lb Agave Nectar |
|
35 |
2 |
31.4% |
|
0.37 lb |
Cane Sugar0.37 lb Cane Sugar |
|
46 |
0 |
5.8% |
|
4 lb |
LD Carlson - US - LD Carlson - Pear4 lb US - LD Carlson - Pear |
|
62 |
0 |
62.8% |
|
6.37 lbs / $ 0.00
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
3 tsp |
Yeast Nutrient
|
|
Other |
Primary |
0 min. |
Yeast
|
Vintner's Harvest - C17
|
|
Amount:
|
1 Each |
Cost:
|
|
|
Attenuation (custom):
|
90%
|
Flocculation:
|
High |
|
Optimum Temp:
|
65 - 78 °F |
Starter:
|
Yes |
|
Fermentation Temp:
|
65 °F
|
Pitch Rate:
|
0.35 (M cells / ml / ° P)
110 B cells required
|
|
|
$ 0.00
Yeast Pitch Rate and Starter Calculator
|
Priming
|
Method: co2
Amount: 9.22 psi
Temp: 34 °F
CO2 Level: 2.5 Volumes |
Target Water Profile
Reverse Osmosis Profile
| Ca+2 |
Mg+2 |
Na+ |
Cl- |
SO4-2 |
HCO3- |
|
0 |
0 |
0 |
0 |
0 |
0 |
Notes
5/11/24-Pear Cider Base to 4.9%, +3/4G H2O + 12oz. FAJC + 2#Agave Nectar, 3tsp Yeast Food, Vintner's Harvest C17 Yeast-2 packs. The sugar is the equivalent # of grams of FAJC. It's lower than expected. I may want to add more to boost ABV.
7/11/21-Made:12/6/20 6#-4# Pear to Apple, 5%, Kegged: 5/2/21 w/ 1qt Pear Juice primer, no sulfites, carbonated at room temp, dry, tart, cold-crashed and on tap. Like a traditional Perry, tart, dry, lightly pear-flavored and no apple hints.
**1st batch was hit with K-Meta and Sorbet to stun yeast and then back sweetened with 1 qt. Pear Juice and force-carbonated. This was good, the sweetness was not too much.
Last Updated and Sharing
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- Last Updated: 2024-05-12 00:12 UTC
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Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
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