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stormyday · 02-17-2013, 02:01 PM

my first batch of cider slowed down after 15 days so i took a gravity reading last nite cause i just got my hydrometer. it was 1.00, i think i read someplace that that waas a good time to rack so i syphoned into a different one gallon glass jug leaving behind the junk in the bottom. then put it in the fridge. then we tasted the sample, tasted strong of booze and yeast. what the hell do i do with it now? will it mellow out over time? should i leave it in the fridge or put it in the basement? any ideas?

Pickled_Pepper · 02-17-2013, 02:07 PM

I'd probably suggest adding a splash of apple juice, put the airlock back on and leave it in the basement. The addition of the AJ will hopefully kick the fermentation back in enough to get you a layer of CO2. Without knowing your exact recipe, it's hard to address the yeast and booze flavors, but some age might help. If it's been splashed any at all, oxidation might keep you from aging it for too long, but the additional time could help.

**bad67z** · 02-17-2013, 02:08 PM

I would keep it at room temp for at least another month or two minimum. The yeast may still be cleaning up some of the off flavors your tasting. I don't drink cider until it is at least 6 months old. Good cider takes time.

MarkKF · 02-17-2013, 02:10 PM

Quote:

Originally Posted by bad67z

I would keep it at room temp for at least another month or two minimum. The yeast may still be cleaning up some of the off flavors your tasting. I don't drink cider until it is at least 6 months old. Good cider takes time.

Just cuz it slowed down and hit 1.00 doesn't mean it won't ferment enough to add a layer of CO2.

stormyday · 02-17-2013, 02:17 PM

man that didnt take long, thanks guys, its been in the fridge all night, i'll put it back down stairs with an air lock and leave it be for a while

stormyday · 02-17-2013, 02:21 PM

it was a gallon of organic juice, i added a whole bunch of white sugar, i dont remember how much but it was a lot more that it needed and a pack of red star shampagn yeast. i've started a couple other batches since and have recorded what i put in and the gravity and potential alcahol. kinda hopeing to salvage this 1rst batch tho

**bad67z** · 02-17-2013, 08:33 PM

Quote:

Originally Posted by bad67z

I would keep it at room temp for at least another month or two minimum. The yeast may still be cleaning up some of the off flavors your tasting. I don't drink cider until it is at least 6 months old. Good cider takes time.

Quote:

Originally Posted by MarkKF

Just cuz it slowed down and hit 1.00 doesn't mean it won't ferment enough to add a layer of CO2.

Umm did I miss something?

**Cyclman** · 02-17-2013, 10:45 PM

It takes extended aging to smooth out.

Schott703 · 02-18-2013, 03:53 AM

Dry cider in my experiance has a real rough edge until about month 6.

MarkKF · 02-18-2013, 12:33 PM

Quote:

Originally Posted by bad67z

Umm did I miss something?

Sorry. Quoted the wrong post.

Quote:

Originally Posted by Pickled_Pepper

I'd probably suggest adding a splash of apple juice, put the airlock back on and leave it in the basement. The addition of the AJ will hopefully kick the fermentation back in enough to get you a layer of CO2.

help.