It has been a couple of years since I brewed a cider, so I figured that it was time for another run at it. And since there 
is now a barrel at my house, I figured that I should combine the two projects to try and replicate some of the drier and funkier French and Spanish ciders that I enjoy. I am using the Lactobacillus, bruxellensis Trois, and custersianus blend that has been my house yeast standard for the last year and a half; once the beer comes out of the barrel, I’ll bottle half and bulk-age the other half with a half pound of maltodextrin to see if that contributes any additional complexity via the Brettanomyces. I scored my cider at Peifer Orchards in Yellow Springs.
is now a barrel at my house, I figured that I should combine the two projects to try and replicate some of the drier and funkier French and Spanish ciders that I enjoy. I am using the Lactobacillus, bruxellensis Trois, and custersianus blend that has been my house yeast standard for the last year and a half; once the beer comes out of the barrel, I’ll bottle half and bulk-age the other half with a half pound of maltodextrin to see if that contributes any additional complexity via the Brettanomyces. I scored my cider at Peifer Orchards in Yellow Springs.
185. Barrel Cider
11 gallons Peifer Farms cider
Split in two carboys; pitched LTC blend from mason jars
Carboy: 10/25/2014
Barrel: 11/15/2014 @ .998; bottled remaining half gallon
Bottled:
OG: 1.058
FG:Tasting Notes:
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