In the last post, it was written that a hard cider yeast experiment had been devised. Primarily, the concern was that of which yeast to use. For the experiment, a standard sweet cider was used and an amount of brown sugar was added to raise the starting gravity to 1.067. After this, two different yeasts were pitched. One wine yeast and one ale yeast. The following are the results of the experiment.
It’s still summer-time, yet I was getting a hankering for some hard cider. I don’t know why. It seems incredibly popular these days, but I’ve been brewing it for 7 years now, so I don’t see what the big deal is. That said, a curiosity struck me recently regarding cider. Traditionally, I’ve always aimed for a low-alcohol, semi-dry / semi-sweet hard cider. Something that won’t offend and play to many palettes. This means using cider with an original gravity of 1.050 and then stopping it early at around 1.010 or 1.012 — the perfect semi-dry/semi-sweet spot.
The curiosity these days for me is about a few things.
- A tasty, yet dry cider. (FG of 1.000 and 1.005)
- A high-alcohol cider. (6% ABV or higher)
- What yeast to get there?
The Saco River Float of 2014 was a grand success. Thirty or so friends and acquaintances from the Portland and Boston (and NY) area came to float down a 2-mile stretch of the Saco River. A huge thanks to TJ and Deanna for hosting all of us! Here are the resulting photos and video from the trip. Enjoy!
Timelapse video of Figment Boston (2014) — Featured artwork from Autosub, Happily Fortunes, Video Bleep, Sonic Beating, and others…
What a chill weekend on Grape Island! This was the 6th iteration of Rob’s famous Harbor Island Chillout. Pizza oven was in effect and the pipeline was full of pizza thanks for the efforts of Kirin and Rachel.
The weather was nice, too. Right around 80F with a cool breeze. Water was cold. Perfect for taking a quick dip to cool off. All in all, a good time.
If you want to contact me, click the “About” link at the top. Cheers!
The Automatic Subconscious “Smoke and Steam” fundraiser was a grand success! The weather was lovely, the food was amazing, the beer was tasty, and the steaming was awfully good and relaxing. And well, the company was excellent, too.
Mad props to Talena and Adam for doing a great job on the organizing. The pork was delightfully smoked by our man, Dewb. And Fig brewed a killer Nut Brown Ale. (And people liked the Ginger Cider that I had brewed for S&S last year, but somehow was never served in 2013.)
Thanks to everyone else who helped out and also to Jeremy for letting Autosub use his awesome house for this purpose. It’s always appreciated!