First batch of cider

rustang64 · 10-27-2007, 12:49 AM

I started my first cider yesterday. I did 12 gallons divided up into 3 batches (3-3-6) trying different yeast strains for each. For each 3 gallon batch (double for 6gal batch) I used 2tbs each of honey and brown sugar. I dissolved them in some hot water on the stove and mulled that with some cloves, allspice, cinnamon and orange peels. I filtered the mixture and added that to the cider. For the 6gal batch I used Lalvin 71B-1122 yeast and for the 3gal batches I used Lalvin ICV D-47 and EC-1118. I plan on racking in about 8 days, bottling about 3 weeks after, and aging in the bottles for another couple weeks. Should be ready just in time for christmas...

I'll post more as the brew progresses.

Robert.

**Adolphus79** · 10-27-2007, 06:43 AM

That may not be long enough... you should consider 2 weeks to a month in primary, followed with another couple weeks or a month in secondary... cider takes a while (especially if you used honey) to finish...

If you want it still (non-carbonated), I would recommend a month in primary, a month in secondary, then bulk aging for 3-6 months... but at least a month in primary and a couple weeks in secondary before bottling...

rustang64 · 10-27-2007, 08:02 PM

Thanks for the advice, I've been going on what the folks at the local winery and a few other brewing buddies have given me. I probably will let it ferment another few days then and rack it a bit longer... I'm a pretty patient guy.

The brew is on day 3 and is fermenting quite well going at about 24-30 bubbles per minute out of the airlock with a nice white foam at the top. I have to admit it makes for a very pleasant smell as I have the brew in my bedroom since it's too cold(25-35F) in the garage.

rustang64 · 11-03-2007, 01:47 AM

It's day 9 and the fermentation is still going strong. I'm getting about 20-30 bubbles per minute out the airlock. I took a gravity reading this evening and I'm down to 1.010 in all 3 batches (OG ~1.080). I tasted a bit of each just for kicks and it tastes like a mildly sweet champagne now plus a little yeasty taste obviously. I plan on racking probably somewhere around tuesday morning or wednesday evening.

That means I'll have some extra carboys sittin around... time for a batch of mead perhaps.