lern me some on making hard cider - Page 2 - Great Lakes 4x4. The largest offroad forum in the Midwest

Go Back   Great Lakes 4x4. The largest offroad forum in the Midwest > General 4x4 Stuff > The Pub
GL4x4 Live! GL4x4 Casino

The Pub A friendly forum where everybody is nice, and will answer any questions you have about life.

greatlakes4x4.com is the premier Great Lakes 4x4 Forum on the internet. Registered Users do not see the above ads.
Search
Reply
 
Thread Tools Search this Thread
Old October 21st, 2013, 09:23 PM   #21
schweeb
spelling nazi
 
schweeb's Avatar
 
Join Date: 07-02-07
Location: Grosse Pointe Woods, MI
Posts: 2,566
iTrader: (3)
Mentioned: 1 Post(s)
Default

FYI, no need to soak your stuff for 48 hours. Use unscented oxi-clean to get any surface debris off things, rinse with water. Surface debris gives places for bacteria to hide.

Star-San is really good stuff for sanitation, don't have to soak in it either. Just dip. Don't worry about getting all of the foam off.
schweeb is offline   Reply With Quote
Sponsored Links
Advertisement
 
Old October 21st, 2013, 10:18 PM   #22
amc78cj7
Senior Member
 
amc78cj7's Avatar
 
Join Date: 11-07-05
Location: Ann Arbor, MI
Posts: 5,354
iTrader: (9)
Mentioned: 0 Post(s)
Default

Quote:
Originally Posted by schweeb View Post
FYI, no need to soak your stuff for 48 hours. Use unscented oxi-clean to get any surface debris off things, rinse with water. Surface debris gives places for bacteria to hide.

Star-San is really good stuff for sanitation, don't have to soak in it either. Just dip. Don't worry about getting all of the foam off.
Thanks. That will be helpful between batches!
__________________
I'm not quoting idiots who promote unsafe recovery strap techniques anymore. :miff:
amc78cj7 is offline   Reply With Quote
Old October 21st, 2013, 11:17 PM   #23
Wehan
Senior Member
 
Wehan's Avatar
 
Join Date: 10-07-06
Location: Charlotte, MI
Posts: 2,797
iTrader: (25)
Mentioned: 2 Post(s)
Default

Quote:
Originally Posted by schweeb View Post
FYI, no need to soak your stuff for 48 hours. Use unscented oxi-clean to get any surface debris off things, rinse with water. Surface debris gives places for bacteria to hide.

Star-San is really good stuff for sanitation, don't have to soak in it either. Just dip. Don't worry about getting all of the foam off.
I use a dedicated brand new clean sponge to wipe down items too large to dip, I just let the sponge soak in star-san for 5 min to be sure no critters are hiding in it, never had an infection yet.
__________________
Wehan is offline   Reply With Quote
Old October 24th, 2013, 08:10 AM   #24
amc78cj7
Senior Member
 
amc78cj7's Avatar
 
Join Date: 11-07-05
Location: Ann Arbor, MI
Posts: 5,354
iTrader: (9)
Mentioned: 0 Post(s)
Default

I'm using a spray bottle of star-san, and just keep the surface moist for 5 minutes. Upside-down to prevent microbes from settling.

Yesterday was day 2. Started bubbling about every 3 seconds by the late afternoon. This morning it's bubbling about every 2 seconds.
__________________
I'm not quoting idiots who promote unsafe recovery strap techniques anymore. :miff:
amc78cj7 is offline   Reply With Quote
Old October 27th, 2013, 01:18 PM   #25
Wehan
Senior Member
 
Wehan's Avatar
 
Join Date: 10-07-06
Location: Charlotte, MI
Posts: 2,797
iTrader: (25)
Mentioned: 2 Post(s)
Default

Added potassium sorbate last week and my cider has a wicked case of rhino facts now... Yuck! Should pass in a week or 2.
__________________
Wehan is offline   Reply With Quote
Old October 29th, 2013, 09:48 PM   #26
amc78cj7
Senior Member
 
amc78cj7's Avatar
 
Join Date: 11-07-05
Location: Ann Arbor, MI
Posts: 5,354
iTrader: (9)
Mentioned: 0 Post(s)
Default

Quote:
Originally Posted by amc78cj7 View Post
Batch 1 is cooking:

1 gallon fresh made cider from 100 macintosh apples with 1 capden tablet for 48 hrs.
1lbs. light brown sugar
1/2 teaspoon pectic enzymes
1 teaspoon yeast nutrient
1 teaspoon acid blend
1 packet EC-1118 Saccharomyces cerevisiae (ex-boyanus) yeast
Batch 1, transferred to 2nd fermentor on 10/28/2013
__________________
I'm not quoting idiots who promote unsafe recovery strap techniques anymore. :miff:
amc78cj7 is offline   Reply With Quote
Old October 29th, 2013, 09:52 PM   #27
amc78cj7
Senior Member
 
amc78cj7's Avatar
 
Join Date: 11-07-05
Location: Ann Arbor, MI
Posts: 5,354
iTrader: (9)
Mentioned: 0 Post(s)
Default

Batch 2 is cooking, started 10/29/2013:

1 gallon unpasteurized cider from Uncle John's apple farm with 1 capden tablet for 24 hrs.
1lbs. light brown sugar
1/2 teaspoon pectic enzymes
1 teaspoon yeast nutrient
1 teaspoon acid blend
1 packet Nottingham Ale yeast E491, GMO- and gluten- free
__________________
I'm not quoting idiots who promote unsafe recovery strap techniques anymore. :miff:
amc78cj7 is offline   Reply With Quote
Old November 2nd, 2013, 10:18 AM   #28
amc78cj7
Senior Member
 
amc78cj7's Avatar
 
Join Date: 11-07-05
Location: Ann Arbor, MI
Posts: 5,354
iTrader: (9)
Mentioned: 0 Post(s)
Default

4 days in and batch 2 is only bubbling once every 10 seconds. It's a much slower start with this store-bought cider than with my fresh-made cider.
__________________
I'm not quoting idiots who promote unsafe recovery strap techniques anymore. :miff:
amc78cj7 is offline   Reply With Quote
Old November 6th, 2013, 09:33 PM   #29
amc78cj7
Senior Member
 
amc78cj7's Avatar
 
Join Date: 11-07-05
Location: Ann Arbor, MI
Posts: 5,354
iTrader: (9)
Mentioned: 0 Post(s)
Default

Batch 2 transferred to secondary fermentor 11/6/2013. Smells kind of nasty, a bit like sulfur / eggs. Batch 1 smelled much better.

Started Batch 3 primary today

1 gallon unpasteurized cider from our trees (30% macintosh, 30% cortland, 40% golden delicious) with 1 capden tablet for 24 hrs.
1lbs. light brown sugar
1/2 teaspoon pectic enzymes
1 teaspoon yeast nutrient
1 teaspoon acid blend
1 packet (5g, 0.176 oz) Lalvin Wine yeast K1-V1116, Saccharomyces cerevisiae I.N.R.A.-montpellier; GMO and gluten free.

Follow-up note. 1 week post fermentation this is the best tasting so far. Acidity is 0.75. See notes on page 4 for secondary conditioning.
__________________
I'm not quoting idiots who promote unsafe recovery strap techniques anymore. :miff:

Last edited by amc78cj7; November 20th, 2013 at 10:15 PM.
amc78cj7 is offline   Reply With Quote
Old November 8th, 2013, 06:07 PM   #30
Wehan
Senior Member
 
Wehan's Avatar
 
Join Date: 10-07-06
Location: Charlotte, MI
Posts: 2,797
iTrader: (25)
Mentioned: 2 Post(s)
Default

That nasty sulfur smell could be the beginning of an infection, or it could be your yeast stressing for whatever reason, it's known as "rhino farts" lol
__________________
Wehan is offline   Reply With Quote
Old November 16th, 2013, 07:53 PM   #31
Wehan
Senior Member
 
Wehan's Avatar
 
Join Date: 10-07-06
Location: Charlotte, MI
Posts: 2,797
iTrader: (25)
Mentioned: 2 Post(s)
Default

So how are these coming along? Mine is looking real good but is a little flabby or watery, I'll have to add some malic acid and sweeten before bottling (with should be real soon).

__________________
Wehan is offline   Reply With Quote
Old November 18th, 2013, 07:52 PM   #32
amc78cj7
Senior Member
 
amc78cj7's Avatar
 
Join Date: 11-07-05
Location: Ann Arbor, MI
Posts: 5,354
iTrader: (9)
Mentioned: 0 Post(s)
Default

Batch 3 transferred to secondary on November 11

Batch 4 started on November 11 and transferred to secondary on November 17:
1 gallon unpasteurized cider from our trees, 50% Macs, 50% Stayman 1 capden tablet for 24 hrs.
1lbs. dark brown sugar
1/2 teaspoon pectic enzymes
1 teaspoon yeast nutrient
1 teaspoon acid blend
1 packet D47 yeast (saccharomyces cerevisiae), GMO- and gluten- free


Batch 5 started on November 17:
1 gallon unpasteurized cider from our trees, 50% Macs, 50% Stayman 1 capden tablet for 24 hrs.
16 oz (1lbs) Great Lakes Select Golden Honey (Clover, US Grade A)
1/2 teaspoon pectic enzymes
1 teaspoon yeast nutrient
1 teaspoon acid blend
1 packet EC-1118 yeast (saccharomyces cerevisiae, ex-bayanus, sparkling wine), GMO- and gluten- free
__________________
I'm not quoting idiots who promote unsafe recovery strap techniques anymore. :miff:
amc78cj7 is offline   Reply With Quote
Old November 18th, 2013, 07:55 PM   #33
amc78cj7
Senior Member
 
amc78cj7's Avatar
 
Join Date: 11-07-05
Location: Ann Arbor, MI
Posts: 5,354
iTrader: (9)
Mentioned: 0 Post(s)
Default

By the way, on November 11 we sealed up the batch 1 gallon and put it in the fridge. It was very good but like a very dry wine / hard alcohol. Next week I'll add a little artificial sweetner and apple flavoring before transferring to bottles.

Out of curiosity, if you add Campden after the firmentation is complete, could you just sweeten it with natural cider and not have to worry about the yeast going to work again on the sugars?
__________________
I'm not quoting idiots who promote unsafe recovery strap techniques anymore. :miff:
amc78cj7 is offline   Reply With Quote
Old November 18th, 2013, 07:56 PM   #34
amc78cj7
Senior Member
 
amc78cj7's Avatar
 
Join Date: 11-07-05
Location: Ann Arbor, MI
Posts: 5,354
iTrader: (9)
Mentioned: 0 Post(s)
Default

Quote:
Originally Posted by Wehan View Post
So how are these coming along? Mine is looking real good but is a little flabby or watery, I'll have to add some malic acid and sweeten before bottling (with should be real soon).

Mine is MUCH darker in color. I'll post pics shortly. I do not add any water during the process, just fresh made cider from our apples.
__________________
I'm not quoting idiots who promote unsafe recovery strap techniques anymore. :miff:
amc78cj7 is offline   Reply With Quote
Old November 18th, 2013, 08:13 PM   #35
amc78cj7
Senior Member
 
amc78cj7's Avatar
 
Join Date: 11-07-05
Location: Ann Arbor, MI
Posts: 5,354
iTrader: (9)
Mentioned: 0 Post(s)
Default

Photos:

[IMG]URL=http://s4.photobucket.com/user/amc78cj7/media/2013November18029_zps0c889b6a.jpg.html]

[IMG]URL=http://s4.photobucket.com/user/amc78cj7/media/2013November18069_zps0c59157c.jpg.html]

[IMG]URL=http://s4.photobucket.com/user/amc78cj7/media/2013November18070_zpsabcf4cfb.jpg.html]

[IMG]URL=http://s4.photobucket.com/user/amc78cj7/media/2013November18073_zps91cefc0b.jpg.html]

[IMG]URL=http://s4.photobucket.com/user/amc78cj7/media/2013November18065_zps75b348ce.jpg.html]

[IMG]URL=http://s4.photobucket.com/user/amc78cj7/media/2013November18068_zps747db396.jpg.html]
__________________
I'm not quoting idiots who promote unsafe recovery strap techniques anymore. :miff:
amc78cj7 is offline   Reply With Quote
Old November 18th, 2013, 08:26 PM   #36
Mulely
Senior Member
 
Mulely's Avatar
 
Join Date: 11-04-06
Location: St Joseph, MI
Posts: 1,196
iTrader: (13)
Mentioned: 0 Post(s)
Send a message via AIM to Mulely
Default

I wouldn't be so hot on adding acid until the primary fermentation is finished. I would wait and check the pH and the total acidity before you screw with it. Once you have the right flavor profile and mouth feel, then cold stabilize it amd bottle.
Mulely is offline   Reply With Quote
Old November 18th, 2013, 08:29 PM   #37
Wehan
Senior Member
 
Wehan's Avatar
 
Join Date: 10-07-06
Location: Charlotte, MI
Posts: 2,797
iTrader: (25)
Mentioned: 2 Post(s)
Default

Quote:
Originally Posted by amc78cj7 View Post
By the way, on November 11 we sealed up the batch 1 gallon and put it in the fridge. It was very good but like a very dry wine / hard alcohol. Next week I'll add a little artificial sweetner and apple flavoring before transferring to bottles.

Out of curiosity, if you add Campden after the firmentation is complete, could you just sweeten it with natural cider and not have to worry about the yeast going to work again on the sugars?
You want to add potassium sorbate, it coats the yeast membrane and prohibits reproduction. Takes about a week or 2 and then you are good to go with natural sugars to sweeten.
__________________

Last edited by Wehan; November 18th, 2013 at 08:41 PM.
Wehan is offline   Reply With Quote
Old November 18th, 2013, 08:29 PM   #38
Mulely
Senior Member
 
Mulely's Avatar
 
Join Date: 11-04-06
Location: St Joseph, MI
Posts: 1,196
iTrader: (13)
Mentioned: 0 Post(s)
Send a message via AIM to Mulely
Default

And keep in mind, those that say they get 25% alcohol off of their primary fermentation are full of shit. Whatever your brix reading is before fermentation, you can expect 1/2 that as alcohol. So if you have 14 brix, you'll end up with roughly 7% abv.
Mulely is offline   Reply With Quote
Old November 18th, 2013, 08:36 PM   #39
amc78cj7
Senior Member
 
amc78cj7's Avatar
 
Join Date: 11-07-05
Location: Ann Arbor, MI
Posts: 5,354
iTrader: (9)
Mentioned: 0 Post(s)
Default

Quote:
Originally Posted by Mulely View Post
I wouldn't be so hot on adding acid until the primary fermentation is finished. I would wait and check the pH and the total acidity before you screw with it. Once you have the right flavor profile and mouth feel, then cold stabilize it amd bottle.
I wish I had read this about an hour ago before I started batch 5. All batches have had acid added at the beginning. I'll start another gallon next week and leave out the acid. This is my experimental phase so I'm trying to see what I like best then next year I'll work it up to a larger batch.
__________________
I'm not quoting idiots who promote unsafe recovery strap techniques anymore. :miff:
amc78cj7 is offline   Reply With Quote
Old November 18th, 2013, 08:36 PM   #40
Wehan
Senior Member
 
Wehan's Avatar
 
Join Date: 10-07-06
Location: Charlotte, MI
Posts: 2,797
iTrader: (25)
Mentioned: 2 Post(s)
Default

Quote:
Originally Posted by Mulely View Post
And keep in mind, those that say they get 25% alcohol off of their primary fermentation are full of shit. Whatever your brix reading is before fermentation, you can expect 1/2 that as alcohol. So if you have 14 brix, you'll end up with roughly 7% abv.
I made an honest to God gallon of 20% cider once with super yeast. It was putrid disgusting filth lol but I was just screwing around anyways. But yes I also find people are full of shit when it comes to discussing alcohol content in home brews be it beer, cider or wine.

Mine is finished, I killed off the yeast and added a gallon of fresh cider to sweeten/flavor and that's what got me the watery flavor. It's going in the fridge tomorrow to stabilize it and then I will equal out the watery taste with acid, sweeten and bottle.
__________________
Wehan is offline   Reply With Quote
Reply
Great Lakes 4x4. The largest offroad forum in the Midwest > General 4x4 Stuff > The Pub
Tags
meballs

Thread Tools Search this Thread
Search this Thread:

Advanced Search

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 11:38 AM.


Powered by: vBulletin, Copyright 2000 - 2012, Jelsoft Enterprises Ltd.
User Alert System provided by Advanced User Tagging (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd. Runs best on HiVelocity Hosting.
Page generated in 0.29222 seconds with 80 queries