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For 5 litres:
Approx 800ml juice from 4lb frozen/thawed rhubarb
1l Tesco WGJ
Sugar to 1.060
1 tsp citric acid
1 tsp Pectolase
Yeast from starter (375ml WGJ, 1 tsp Vitamon Combi, pinch of citric, yeast)
When SG < 1.000, add 200ml Elderflower syrup (in theory increases effective starting SG to 1.065 - 1.070)
Two 5l batches made as nead to identical as I could.
2 yeast starters prepared two days earlier, one with approx half a sachet of D47, the other with approx the same volume of Cellar Rat White (CRW).
Both starters pitched yesterday afternoon.
This morning both are fermenting very strongly (temp approx. 19c). CRW is foaming more than the D47 - out of the airlock in fact. This appears to be in line with what others have said. Foaming is not excessive, it just needs to be taken into account.
Visually the CRW is just as active as the D47, but the hydrometer will tell me more in a couple of days.
Pete the Instructor
It looks like Phil Donahue throwing up into a tuba
I had a few tastes of the D47 and CRW versions before bottling. In brief, the D47 version was light, crisp, flowery and fruity. The CRW version was visually a couple of shades darker, and smelt and tasted a bit less 'defined' than the D47 version.
That's not to say I wouln't use it again. D47 is the yeast of (my) choice for light, fruity whites. The CRW version is good, but the D47 is REALLY good (IMHO ).
The next time I'm passing Bob's I'll try to remember to drop off a bottle of each.
Pete the Instructor
It looks like Phil Donahue throwing up into a tuba
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