Originally Posted by Brewho
So Fall is here and the apples are ripe. My girlfriends aunt has an apple farm and an apple press. so we decided to go up there and fill up a carboy. I was gonna make plain old hard cider but i heard somewhere about apple jack and decided to give it a try. So to make the apple wine i used about 4 gallons of that super sweet and fresh homemade cider. Then i added about 4 and a half cups of raw sugar from whole foods. For the yeast im using champagne yeast. and i probably gonna let it ferment and age for about 3 weeks, at which point i will bottle some and put the rest outside in upside down plastic gallon jugs, in order to make the apple jack. What do you guys think?
Also its been a little more that 24 hours and bubbling is sparse. There is a pretty thick layer at the bottum that i cant tell if its sugar or yeast. I just poured the sugar in. should i have boiled it down into a syrup before adding it, or is it fine to just pour in regular course sugar. I just hoping the layer at the bottum isnt all sugar.
what are your thoughts comments suggestions?
Did you dissolve the yeast in warm water or anything before adding?
I'm just getting started myself with cider. I'm also using Champagne yeast, but my recipe had called for allot more sugar, which I found out too late was quite a bit.
I started the yeast by putting it into a cup or so of luke warm water and added sugar then stired. I let it go until it had a froth on it, then added that to the cider mixture in my carboy. I then shook it up pretty vigorously and installed the airlock.
After about 8 hours it was bubbling pretty well (about 1 large bubble every 2 sec). After one day it was really going, with a large bubble or 2 every second. Quite aggressively fermenting now after 3 days...kinda sounds like rice crispys. I'm told its aggressive as I had a large level of sugar in it.
It might make sense to agitate it now as it is probably all of the sugar on the bottom.