Brewing from Foraged Ingredients

And now we wait. There was airlock activity within an hour so I put the carboy on a towel just in case....

 

The object taped to the carboy is a thermal sensor. I maintain the fermentation chamber temperature as a function of the temperature of the fermenting brew, about 68F.

The fermentation chamber is unlighted, and fermenting beverages do best in the absence of light. When I fermented in the house, I wrapped the carboys with a towel.

 

Checked activity this morning and the Cider has slowed somewhat but has consistent bubbling at the airlock. All is good

 

@Ganado Primary fermentation generally takes seven days. This beer went nearly nine days. After that, there is another seven days of secondary fermentation where the yeast, essentially; clean house by consuming the byproducts of fermentation. We went into the fermenter on the 5th, so by the 19th we should be thinking about where this beer is going to go and what it will be.

I have teased about letting it age in a whiskey barrel for a month or two, I could also let it age on vanilla beans, fresh roast espresso beans and coco nibs. I just can't decide.... Maybe some cherries... A Cherry Imperial Stout? Hmmmmm....

I'll have to taste it before I make a decision.

As for the Hard Cider, it is done fermenting as well and come the 19th it will go into a keg and get a light carbonation.

 

Started the day cleaning kegs, then decided to rack the cider into a keg and get it carbonating. I tasted it and it is just right, not too dry and not sweet. I haven't a clue as to the ABV, but I would suspect it is around 5%.

Great color and right now it is in the kegerator under 10PSI of CO2 (forced carbonation). I want this lightly carbonated, below 2 volumes.



And into the keg it goes...

 

Finished, lightly carbonated with a dry, slightly "sour apple" initial flavor that turns slightly sweet with rich apple and dry pear notes in the finish... Well, I like it anyway!

 

Now, what do I do with 4 1/2 gallons of Hard Cider?