Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > cider noob here with a few questions for the masters
Reply
 
LinkBack Thread Tools
Old 08-10-2011, 03:23 AM   #1
arringtonbp
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Richmond, VA
Posts: 260
Liked 4 Times on 4 Posts
Likes Given: 1

Default cider noob here with a few questions for the masters

I read up on the makinghardcider.com website. I just have a few questions.

1. Is there anything not on that website that I should know? (I.E. brewing temperature, smells to watch out for, etc...)

2. How important is brewing temperature? (my apartment will be @ 76, maybe 72 F if I'm lucky, for at least another month)

3. I want a medium sweet, carbonated cider. How can I prevent bottle bombs when back sweetening?

Thank you!

-Brian

__________________
arringtonbp is offline
 
Reply With Quote Quick reply to this message
Old 08-10-2011, 04:07 AM   #2
Pappers_
Moderator
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Pappers_'s Avatar
Recipes 
 
Join Date: Jan 2009
Location: Chicago
Posts: 12,107
Liked 1034 Times on 723 Posts
Likes Given: 2110

Default

Depending on what I'm making, I usually ferment anywhere from 58 - 68 degrees. I take a large plastic bin, put the carboy in it, fill it with water, and put in a floating thermometer and a frozen 1/2 gallon juice bottle. Its an easy and simple way to lower the fermentation temp.

As for your question about backsweetening, as she says on the makinghardcider.com website, the key is to backsweeten with something that is not fermentable. She gives some recommendations on how to do that.

Another option is to use the stove-top pasteurization method as described in the sticky thread above, and here http://www.singingboysbrewing.com/Apple-Cider.html

__________________
http://www.singingboysbrewing.com

My wife's book "Uncovering Lives: Discovering One Immigrant Generation's Secrets and Lives of Forgiveness, Grace and Healing"


"People who ask a question want a conversation as much as they want an answer." b-boy
Pappers_ is online now
 
Reply With Quote Quick reply to this message
Old 08-10-2011, 04:22 AM   #3
oldmate
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Sydney, Australia
Posts: 869
Liked 16 Times on 14 Posts
Likes Given: 1

Default

1. Brewing temperature is usually dependent on the yeast you use and will usually be written on the packet/manufacturer's website.

2. That temperature will be fine for most yeasts. The temperature you brew at is pretty important, the higher you get out of your yeasts tolerance range the more long-chain alcohols are produced as well as certain off tastes.

3. Read up on stove-pot pasteurising which is stickied at the top of this forum. Sweet and carbonated is very hard to do!

__________________
Primary: Cherry Melomel

Secondary:

Bottled: JAOM, Amber Ale
oldmate is offline
 
Reply With Quote Quick reply to this message
Old 08-10-2011, 04:34 AM   #4
arringtonbp
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Richmond, VA
Posts: 260
Liked 4 Times on 4 Posts
Likes Given: 1

Default

Thank you guys for the great information. I am using nottingham ale yeast for this batch. I'm only doing 1 gallon to start with just to get the process down. This yeast says best to ferment under 70 F, but 74 or so is not thaaaaat far off.

Also, how much of an odor will 1 gallon of fermenting cider give off, and should I cover it to keep light out or anything?

thanks again

__________________
arringtonbp is offline
 
Reply With Quote Quick reply to this message
Old 08-11-2011, 12:52 AM   #5
oldmate
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Sydney, Australia
Posts: 869
Liked 16 Times on 14 Posts
Likes Given: 1

Default

The worst that it'll do at that temperature is take a bit longer to age out. I don't think it will make too much of a difference. I doubt you will notice any odour at all, but if you start getting a 'rhino fart' smell then it might be a good idea to purchase some nutrient and dissolve it in warm water and add it to your cider. Keeping it out of light is usually a good idea, although it is not like beer and won't cause it to 'skunk' as it has no hops in it.

__________________
Primary: Cherry Melomel

Secondary:

Bottled: JAOM, Amber Ale
oldmate is offline
 
Reply With Quote Quick reply to this message
Old 08-11-2011, 01:44 AM   #6
JoeyChopps
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: warner robins, ga
Posts: 1,401
Liked 278 Times on 188 Posts

Default

I don't want to hijack the thread but it may also help.the op how important is it to secondary or would it be fine to just leave it in the primary?

__________________
JoeyChopps is offline
 
Reply With Quote Quick reply to this message
Old 08-11-2011, 02:33 AM   #7
oldmate
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Sydney, Australia
Posts: 869
Liked 16 Times on 14 Posts
Likes Given: 1

Default

I secondary everything I do just because I don't like excessive amounts of sediment in the bottles/like to get another batch on straight after primary. I like to bulk age my brews for anywhere from 3 months to 2 years, but it is still perfectly acceptable to leave it in the primary until it clears then bottle. Hell, look at Edwort's Apfelwein recipe, that is left in primary until it is clear and turns out amazing.

__________________
Primary: Cherry Melomel

Secondary:

Bottled: JAOM, Amber Ale
oldmate is offline
 
Reply With Quote Quick reply to this message
Old 08-11-2011, 02:34 AM   #8
JoeyChopps
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: warner robins, ga
Posts: 1,401
Liked 278 Times on 188 Posts

Default

Cool I ask cuz all my fermentors are full and i am unable to secondary

__________________
JoeyChopps is offline
 
Reply With Quote Quick reply to this message
Old 08-11-2011, 04:51 AM   #9
arringtonbp
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2011
Location: Richmond, VA
Posts: 260
Liked 4 Times on 4 Posts
Likes Given: 1

Default

Thanks for that information oldmate.

I have a question about the sediment that is left at the bottom after primary.

1. Does that sediment come out? (i.e. is it hard or can i rinse it out?).
2. Is the sediment just yeast? If so, can I re-use it for the next batch?

__________________
arringtonbp is offline
 
Reply With Quote Quick reply to this message
Old 08-11-2011, 07:40 AM   #10
oldmate
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Sydney, Australia
Posts: 869
Liked 16 Times on 14 Posts
Likes Given: 1

Default

1. The sediment is not hard and is usually not compact unless you stick it in the fridge. In fact you will find that if you try and move the carboy when it's clear you will disturb some of the sediment at the bottom.

2. The sediment is just dead yeast/proteins from whatever you're brewing. With apples and apple juice it is usually a mixture of dead yeast and a protein called pectin. As for using it for a new batch, some people do if you're looking for a harder ferment (eg. a lemonade etc.). They will usually pitch it on the trub or lees accumulated at the bottom to get it off to a quick start as well as acquiring some taste characteristics. I don't know how valid this method is as by the end of a fermentation you have raised the dissolved CO2 level pretty high which causes the pH to drop, stressing out the yeast (not to mention the increase ABV). Stressed yeast are notorious for causing off-tastes which is why we use nutrient, especially in meads. I can't really comment on it, I have only ever done it once and it came out with an acceptable result. I think it's a bit hit and miss and you're better off just pitching some fresh yeast

__________________
Primary: Cherry Melomel

Secondary:

Bottled: JAOM, Amber Ale
oldmate 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
Noob cider help... How long do you generally ferment Cider? unclejimbay Cider Forum 9 01-27-2012 09:20 PM
Noob cider questions Slaquor Cider Forum 6 01-30-2011 10:45 PM
noob cider and keg questions Buktwild Cider Forum 4 01-20-2011 03:56 PM
A few quick questions from a noob cider brewer... wdtunstall Cider Forum 4 12-04-2010 07:40 PM
Noob questions: secondary ferment & spicing cider kdok105 Cider Forum 6 01-19-2009 03:07 AM



Newest Threads

LATEST SPONSOR DEALS