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JNOYES88 07-29-2011 03:43 PM

CARB ?'s
 
I'm doing my first 5 gallon batch of cider. I transfered to my secondary carboy last night. Original reading before going into the primary was 1.060 and reading after putting it into the secondary was 1.008. Fermentation seems to be actually going faster now that when it was in the primary.

I'm looking to get a fizzy cider once bottled and aged.

I'm using a belgian strong ale yeast that is supposed to ferment up to 12-13 percent ABV. What should the hydrometer reading be at when bottling? Ive heard 1.005 to 1.000. OR how many bubbles per minute? Or is there a better way to figure this out?

HELPPP :tank:

ANY HELP OR ADVICE IS APPRECIATED!

frydogbrews 07-29-2011 06:02 PM

ooooh...watch the "bubbles per minute" talk, them's fighting words around here sometimes. ha.
when you racked, you jostled things up a bit and got the yeasties to get active again and finish chomping things down. its' good and it usually blows at any remaining hydrogen sulfide.
like everything else, three identical hydrometer readings in a row on three different days will tell you when fermentation has stopped. i've never used that yeast before, but if it can take it all the way down to 1.000, way to go! please let me know if you do hit that, because i'll try it out if it can dry it down that much.

MedsenFey 07-29-2011 06:22 PM

It should finish dry with a gravity slightly below 1.000 before you add priming sugars (if you plan to carbonate it).

frydogbrews 07-29-2011 07:21 PM

Medsen, do you think belgian strong ale yeast will take it that low? i always use various white wine yeasts and sometimes champagne yeasts for my ciders because i like them bone dry.

MedsenFey 07-29-2011 07:56 PM

It should. The starting gravity is only 1.060 so the ABV will be about 9% and most Belgian ale yeast should be able to accomplish that without too much trouble.

JNOYES88 07-30-2011 01:34 AM

Sorry about the ignorance of the B word! lol. So if it gets down to 1.000 which I believe it will, will our little yeast friends have enough strength to produce more carb adding the priming sugar? Plus this yeast strain is rated for between 11 and 13 ABV. Will there be too much alcohol for them to kick start and carbonate my bottles?

JNOYES88 07-30-2011 01:41 AM

Plus if you guys want to know I used in this concoction: 4 gallons organic unpreserved, unsweetened apple juice, half gallon motts apple juice from concentrate, disolved 1 one lb bag of brown sugar + 1 pint raw honey + half lb of unsulfated raisins in half gallon of another motts apple juice + spring water (heated not boiled).

I plan on back sweetening slightly with xylitol.

Yooper 07-30-2011 01:53 AM

Quote:

Originally Posted by JNOYES88 (Post 3128578)
Sorry about the ignorance of the B word! lol. So if it gets down to 1.000 which I believe it will, will our little yeast friends have enough strength to produce more carb adding the priming sugar? Plus this yeast strain is rated for between 11 and 13 ABV. Will there be too much alcohol for them to kick start and carbonate my bottles?

It should get lower than 1.000, maybe even to .990, so don't bottle it until it's stable and clear!

You should be able to bottle carbonate it without any problems.

JNOYES88 07-30-2011 01:59 AM

You guys are saving my bacon... THANKS! Whats it like to be a Jedi Master of homebrewing? lol

Yooper 07-30-2011 02:03 AM

Quote:

Originally Posted by JNOYES88 (Post 3128641)
You guys are saving my bacon... THANKS! Whats it like to be a Jedi Master of homebrewing? lol

I'll let you know if I ever meet one!


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