Wednesday, October 23, 2013

Mount Saint Cyser

Cyser with a healthy fermentation
So I've only been fermenting sugar water for a few years. I have fermented sugar water of many different strengths and compositions. I have witnessed the explosive potential of WLP001 and sat by as a Baltic Porter sputtered to a halt long before its finished gravity was eaten by WLP885 Zurich Lager Yeast, which was finally donated to a local undisclosed non-profit ethanol project. I am still waiting for my pint of jet fuel...?

Seems obvious that after many incidences of overflow, due to a healthy yeast pitch, I would have learned the blow-off tube lesson. There are no 'negative waves' I project towards the use of a blow-off. I just haven't used one in a while thanks to my 14.5 gallon conical.

In the case of my newly concocted Cyser, I did not think a blow-off would be necessary and that wine yeast, Lalvin EC-118, would not ferment with the same intensity as my beloved ale yeasts. No idea why I thought this. With your typical wine and mead, there is so much more sugar to eat and it only makes sense there would be a hyper-active fermentation.

I found the airlock and cap about 3 feet from the carboy in the photo. Drops of brown yeasty sludge covered the counter top and whatever was in its way. It was not a huge mess, and I am happy to see my creation come alive in such a large way, but my idea that wine fermentation would be wimpy is sort of odd, like I am predisposed to think all things wine related are somehow emasculated. It's a similar attitude with some hop heads who only drink the most bitter of IPAs and will not drink a Belgian Wit because it's too 'girly'. What does a person gain by placing a gender filter on alcoholic beverages?