Spike Brewing 12.5 Conical Fermenter Giveaway - Enter Now!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > 2 - 3% in one week

Reply
 
LinkBack Thread Tools
Old 04-21-2008, 01:34 AM   #1
Whistlepig
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Posts: 8
Default 2 - 3% in one week

Hello everyone.
I am new here and new to the world of making hard cider. I found this video which got me started and figured I'ld go from there. Can this be as easy to start this way as he says.

Ive been reading posts in here for awhile and have become very interested in this. Figured I'ld start slow with OLD GREEN DEANS video and work my way up from there though I would lke a little more potent drink than the 2 or 3% he talks about. Do I just let it ferment a little longer than he claims. Any advice would be welcome.
Thanks in advance.
__________________
Whistlepig is offline
 
Reply With Quote Quick reply to this message
Old 04-21-2008, 01:55 AM   #2
xcrusader
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: Illinois
Posts: 95
Liked 1 Times on 1 Posts

Default

Hi Whistlepig, welcome to the forum!!

Reguarding GreenDean: I liked his approach to growing wild yeast from the apple peal soo much that I did it myself a month ago or so. check my threads for Wild Yeast Experiment. Anyways, it works, however the yeast has a tough time falling out of suspension and that problem would be best taken care of by using a comercial yeast. I suggest you look for something called "Apfelwein" it is a huge thing around here. I made a batch recently and oh my goodness the results do not compare!!! It is a much better tasting end product! In the apfelwein recipe it calls for extra dextrose to increase the alcohol content. I would suggest leaving it out if you are looking for a lower abv. The yeast used is a dry yeast. It is made by Red Star and it it called Montrachet. It will not be expensive to find. If you want to make it really easy on yourself go buy a gallon of applejuice anything will do. Just make sure no preservatives are added. Add your Montrachet yeast to the jug and shake it all up. Now cap the bottle overnight and in the morning crack the lid open and leave it barely cracked open so the CO2 can escape slowly which doesn't allow any germs to get into your apfelwein. Trust me this stuff will be amazing!! If you have any other questions just search for "man I love apfelwein" and you will be able to read every question and answer you could possibly want to read. goodluck

__________________
xcrusader is offline
 
Reply With Quote Quick reply to this message
Old 04-21-2008, 02:15 AM   #3
Tusch
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Spring Valley, Ohio
Posts: 1,381
Liked 9 Times on 7 Posts

Default

I would definitely advice you buy a carboy or at least a 1 gallon glass jug, and some airlocks. While xcrusaders advice was good, I still recommend some real brewing equipment, a small investment to insure quality product.

__________________
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port
Tusch is offline
 
Reply With Quote Quick reply to this message
Old 04-21-2008, 04:17 AM   #4
Whistlepig
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Posts: 8
Default

Thanks for the input. I'll definately keep reading posts on this forum and am currently looking for some brewing equipment. I liked Green Deans simple approach but am after a little more potency. Seems I've got the bug and had to laugh at myself for peaking in on my cider. Something very satisfying about watching it bubble away.
Thanks again.

__________________
Whistlepig is offline
 
Reply With Quote Quick reply to this message
Old 04-21-2008, 04:15 PM   #5
zoebisch01
Feedback Score: 0 reviews
 
zoebisch01's Avatar
Recipes 
 
Join Date: Nov 2006
Location: Central PA
Posts: 5,198
Liked 7 Times on 7 Posts

Default

I agree wild yeast takes a very long time to fall out of suspension. I have a batch from October that is about half way clear in the carboy! At any rate, another risk with wild yeast is that you run a very high risk of getting a souring bacteria in there which may or may not be an issue. (Depending on if you want it to go sour!).

__________________
Event Horizon ~ A tribute to the miracle of fermentation.

Brew what you like. Do this, and you will find your inner brewer.
zoebisch01 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Three week dry hop? kevind General Techniques 46 04-21-2010 05:20 AM
So what are you going to do with you $13/week? babalu87 Debate Forum 25 02-13-2009 02:12 PM
What's best: week at room temp or week in fridge? novafire Bottling/Kegging 3 07-20-2008 08:00 PM
Almost been a week Yin_Yang Beginners Beer Brewing Forum 10 01-12-2007 03:50 PM
Bottle this week or next week? waskelton4 General Techniques 3 04-29-2006 02:37 PM