New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Cider fermented out in a week?




Reply
 
LinkBack Thread Tools Display Modes
Old 10-06-2012, 01:10 AM   #1
kzx87
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: hopewell, ny
Posts: 10
Default Cider fermented out in a week?

5 gals of cider and 1lb of dextrose went from about 1.060 to about 1.000 in a week with S04.

Seems a little fast, but probably fermented a little warm around 74*F. It's a bit harsh and dry (not unexpected), but it definitely tastes like hooch.

I'm thinking it should cold crash and then rack it to secondary for a good long while to let it mellow out. Then eventually sorbate, backsweeten, and carbonate.

Seem like a good idea?



__________________
kzx87 is offline
 
Reply With Quote Quick reply to this message
Old 10-06-2012, 01:13 AM   #2
janson745
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Metro Detroit - SE Oakland Co., MI
Posts: 253
Liked 7 Times on 7 Posts
Likes Given: 10

Default

I'd backsweeten and bottle for 4 days. Then pasteurize. Then perfection.



__________________
SportsBook Brewing

Primary #1: Empty #2: Empty #3: Empty
Carboy: Empty
Bottle Conditioning:
Bottled/Enjoying: Aussie Light, Hoptimus Prime IIPA, Two Hearted Clone
Keg #1: CinnaMeg Cider #2: Irish Red (3)
RIP Irish Red Ale (1,2), Caramel Apple Cider (1,2), Pumpkin Ale, Razzberry Wheat
Coming (not so) soon: Lemon-Lime Hefe, Smoked Porter
KCCO
janson745 is offline
 
Reply With Quote Quick reply to this message
Old 10-06-2012, 01:16 AM   #3
bottlebomber
I FWH my IPAs
HBT_SUPPORTER.png
Feedback Score: 4 reviews
 
bottlebomber's Avatar
Recipes 
 
Join Date: Apr 2011
Location: ukiah, CA
Posts: 14,167
Liked 2599 Times on 2046 Posts
Likes Given: 277

Default

My cider all fermented out in just over 24 hours... 55 points in 24 hours. What do you mean by harsh? Like solventy, or acidic?

__________________
bottlebomber is offline
 
Reply With Quote Quick reply to this message
Old 10-06-2012, 01:21 AM   #4
kzx87
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: hopewell, ny
Posts: 10
Default

when I say harsh, I mean slightly acidic and a taste of alcohol like a young home brew wine or kind of like a commercial pinot grigio.

__________________
kzx87 is offline
 
Reply With Quote Quick reply to this message
Old 10-06-2012, 01:27 AM   #5
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 58,668
Liked 3863 Times on 2824 Posts
Likes Given: 646

Default

You can't sorbate and then carbonate, as the idea behind sorbate is to stop the yeast so you can sweeten.

You can sorbate and sweeten, sweeten, carbonate and pasteurize, etc, but you can not sorbate, sweeten and carbonate.

Most ciders will finish at .990 or so, so yours may not be done yet.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is online now
 
Reply With Quote Quick reply to this message
Old 10-06-2012, 01:29 AM   #6
kzx87
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: hopewell, ny
Posts: 10
Default

I should clarify I meant sorbate, backsweeten, then force carb.

__________________
kzx87 is offline
 
Reply With Quote Quick reply to this message
Old 10-06-2012, 01:33 AM   #7
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 58,668
Liked 3863 Times on 2824 Posts
Likes Given: 646

Default

Quote:
Originally Posted by kzx87 View Post
I should clarify I meant sorbate, backsweeten, then force carb.
Ah, gotcha! That will work fine. Make sure you use some campden (sulfite) with the sorbate as sorbate works better in the presence of sulfites, and that the cider is completely clear before stabilizing.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is online now
 
Reply With Quote Quick reply to this message
Old 10-06-2012, 01:39 AM   #8
kzx87
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: hopewell, ny
Posts: 10
Default

yea, I just moved it to the fridge to cold crash until it's crystal clear. plus I did 2.5tsp of pectin enzyme when I pitched, so it should clear up nicely.



__________________
kzx87 is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Blending Fermented Cider with Fresh Cider Scut_Monkey Cider Forum 8 03-21-2012 12:57 PM
Fermented for a week, then stopped. ZeroSum79 Cider Forum 17 01-13-2012 09:01 PM
Cider is fermented out - what next? Barkingshins Cider Forum 1 12-15-2011 07:46 PM
Fermented at 58 for a week... good or bad? HOP-HEAD Cider Forum 9 01-07-2010 11:35 PM
Over fermented Cider? Brewgal Cider Forum 11 12-11-2007 05:57 PM