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Old 06-16-2012, 07:21 PM   #1
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Default First Cider of the year

Took 1 1/2 gallons of Tree Top Apple Juice from Sam's Club and placed it in a 2 gallon fermenter. Brix reading was 11 for an SG of 1.041.

Added 8 oz of table sugar to 1 cup water, added to the juice. Brix was 15, SG was now 1.058.

Added 4 oz sugar to 1/2 cup water, added to juice. Brix was 16, SG = 1.062.

Stopped there, added SO-4 yeast and put the fermenter in my "freezer" at temp of about 64*F.

Lets see what happens next.

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Old 06-20-2012, 06:56 AM   #2
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Three days later I see no more bubbles in the air lock. Perhaps Thursday morning I'll have time to checkthe SG.

But why should/would apple juice finish fermenting so fast when it takes weeks when making beer?

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Old 06-21-2012, 05:31 AM   #3
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Checked it this afternoon. SG-34. Not good. Will check again on Friday afternoon. If not lower I guess I need to shake it up and add more yeast.

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Old 06-25-2012, 08:48 AM   #4
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Checked again Sunday afternoon. Down to 28, man this is going slow. Must be the 64* temp in the chill box.

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Old 06-25-2012, 12:58 PM   #5
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in my limited experience this is normal. altho your gravity reading seems strange to me. store bought juice is always 1.050 for me with regularity.

what are you planning on doing, let it ferment out completely?

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Old 06-27-2012, 06:18 AM   #6
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Quote:
Originally Posted by motobrewer View Post
in my limited experience this is normal. altho your gravity reading seems strange to me. store bought juice is always 1.050 for me with regularity.

what are you planning on doing, let it ferment out completely?
Perhaps it varies by brand and apple type.

Ya, gonna let it keep going as long as it keeps changing. If I don't get low enough I may shake it up and re-pitch.

I have lots of room in the 7 cu ft freezer I use as a fermenting cooler. Right now I have two 2 gallon buckets and on 5 gallon bucket in it. Plus an assortment of bottles. Still room for at least 2 more of the small ones if I stack them right.
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Old 06-27-2012, 11:49 AM   #7
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maybe, but i've used tree top, musselmann's, and mott's. all were 1.050 on the dot for me.

what's it at? i just cold-crashed a cider that went from 1.059 to 1.009 in 6 days using us-05 at 66F.

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Old 06-27-2012, 12:23 PM   #8
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oh, i just noticed you're using a refractometer. are you adjusting the fermenting gravity readings? 7 brix of fermented liquid with an OG of 1.062 would be 1.009ish, depending on your units' general correction factors.

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Old 06-30-2012, 03:13 AM   #9
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Quote:
Originally Posted by motobrewer View Post
oh, i just noticed you're using a refractometer. are you adjusting the fermenting gravity readings? 7 brix of fermented liquid with an OG of 1.062 would be 1.009ish, depending on your units' general correction factors.
I only used the refractometer before adding yeast. All readings after are w/a hydrometer.

Checked again today and it's down to 1.010. Perhaps a week to go. Maybe SO5 is the answer?
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Old 06-30-2012, 12:01 PM   #10
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If you went from 1062 to 1010 I wouldn't be looking for an answer as that's pretty good attenuation.

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