Ss Brewing Technologies Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > First attempt. Need advice on how to proceed.
Reply
 
LinkBack Thread Tools
Old 03-20-2012, 10:10 PM   #1
Wunderduck
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Posts: 22
Liked 3 Times on 3 Posts

Default First attempt. Need advice on how to proceed.

I started my first hard cider this past wednesday, 3/14, recipe and observations as follow:

-Day 1: Into a 5 gallon carboy I added 4 gallons of preservative free, store brand apple juice. I dissolved 2lbs brown sugar and 1/4 tsp potassium metabisulfate into 1/2 gallon of the same juice and added it to the carboy. I let this sit overnight.

-Day 2: Pitched 1 packet EC-1118 champagne yeast. OG=1.066

-Day 3(24 hours after pitch): airlock bubbling @ 4 bubbles/minute

-Day 4: (morning) added 4 tsp yeast nutrient (evening) bubbling @ 20/minute

-Day 5: bubbling @ 1/second

-Day 6: bubbling ~80/minute

-Day 7(today): (morning) observed slowing of airlock, a little slower than 1/second (afternoon) marked decrease in bubbling, 7/min. SG=1.000

Taste test: No discernible apple flavor, or sweetness, not surprising at 1.000 I guess. Tastes a little like cheap, dry champagne. It doesn't taste "bad", I can drink it without gagging, but it's definitely not good at this point.

My goal was a semi-dry cider, so I've over shot and don't want to ferment anymore. Should I add potassium sorbate, or something similar when I rack to secondary? Cold crashing is out of the question without emptying my entire fridge.

Is there anything I need to/ can do at this point?

Thanks in advance for any help.

-JC

__________________
Wunderduck is offline
 
Reply With Quote Quick reply to this message
Old 03-21-2012, 01:09 AM   #2
Daze
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Kalispell, MT
Posts: 652
Liked 16 Times on 13 Posts

Default

because you used ec-1118 you have no choice but to let it ferment out dry unless you pasteurize it. That yeast doesn't cold crash well and sorbate will do nothing to an active ferment. The apple flavor will come back, but if you want a little more flavor you could add 1 can of apple juice concentrate. Make sure if you do add concentrate that you either pasteurize or you let it clear, rack, let it drop more lees rack it again, and repeat the process until it quits dropping lees (probably take several racking and several months) THEN add the sorbate let it sit 12 hours then add the concentrate.

__________________
- "It's all about time. You can't rush perfection. Time TIME TIME!!! You either need to pay on the front end or the rear. If the batch ferments out fast you need to secondary age or bottle age it. If it ferments out slow... months not weeks, then you don't have to age it nearly as long to get good flavors. Either way time is the key when making ciders and wines."
Daze is offline
 
Reply With Quote Quick reply to this message
Old 03-21-2012, 02:32 AM   #3
Wunderduck
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Posts: 22
Liked 3 Times on 3 Posts

Default

Thanks, I'm going to try to clear it a bit before I bottle so I guess i'll rack it and let it sit for a while.

__________________
Wunderduck 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
First attempt Parsnip Cider Forum 16 09-11-2014 08:10 PM
1st Cider Attempt - suggestions and advice welcomed Ringoshoe Cider Forum 8 03-15-2012 10:10 PM
First attempt! Advice needed from the pros Ben34 Cider Forum 15 12-07-2011 07:05 PM
First cider attempt questions/advice vegas20s Cider Forum 12 06-02-2011 06:56 PM
My first attempt & need advice if i could ipbr21054 Cider Forum 5 05-12-2008 09:44 PM