ChrisE248

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So after five successful batches of beer as by request of the Mrs. and some of her friends I tried to make a batch of cider. Kept it simple..

2.5 gall fresh cider
1 champagne yeast

After 3 wks. FG = 0.998 racked waited 4 wks later bottled approx 1gall to be
Dry carbed cider. Racked the remaining twice much more since I noticed there was a lot of sediment in the dry version bottles and when opened it was not compacted and mixed into cider. After racking a total of 3 times the remaining two gallons was Backsweetened with frozen concentrate old orchard apple juice to 1.020---it has been 11 days and still no carbonation to speak of. I have been checking every other day when opened it makes a sound but no bubbles in the cider. Did I over rack ? Or just need to wait longer?

I have been storing the bottles in a cooler in my basement -- nervous about bottle bombs.

Btw the dry version is very well carbed but tasted very blah not like apple at all.

Yooper

Recipes 

Did you add anything to the backsweetened version to keep it from fermenting?
1.020 IS bottle bomb territory, so I assume you're planning on pasteurizing when the cider gets carbed up?
With champagne yeast, a cider will finish at .990.

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ChrisE248

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No-- not extra additives. Been reading a lot of great info on this forum for pasteurizing.

Also did not use the plastic test bottle like mentioned in numerous threads. I have been checking for carb every other day will pasteurize and store in garage-- it is already winter like conditions here in SW Ohio, so pasteurize plus 'cold crash'.

I have been recapping the tested bottles but opening a new one each time I check for carb.

Lgaddy44

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When you backsweeten with the concentrate, it sounds like you're bottling afterwards. Is this correct, or are you kegging? I plan on starting a batch (Ed Worts Apfelwine), and hoped to backsweeten it with a can of AJ concentrate. My idea is to keg the cider with 1 can of concentrate and throw it in the kegerator. I know it'll take a day or two to chill properly, but I'm thinking it should be safe as the yeast wouldnt have time to chew up too much sugar before going dormant. I've never tried any backwsweetening, so I was hoping for some input (or reassurance) on the concept. Any thoughts?

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ChrisE248

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Yes--bottling, not currently able to keg. I felt like I had to use AJ concentrate to sweeten it up--I bottled up 8 prior to adding the AJ concentrate while they are well carbed they have little or no apple taste so I wanted to bring back in some flavor when I sweetened it up.


When I bottled the remaining 2 gall which I added 2 cans of frozen AJ I also added 1/2 c. brown sugar as priming sugar. At time of bottling the gravity was at 1.020 and the last two days--day 11 and 12 the gravity on a sample from a test bottle was at 1.016 both days...I will check again tonight. The test jar has fine bubbling on the inside but not roaring to the surface just clinging to the tube.

Thinking the yeast chewed up the brown sugar but I need to triple check the AJ I used. It was Old Orchard brand frozen--I thought it only had malic acid and absorbic acid.

This was my very first batch of cider so the verdict is still out on the finish product.

ChrisE248

Recipes 

Well--went ahead and pasteurized today. The sample from had a nice light carb to it and will a gravity reading of 1.012. Total of 14 days.

I used the method found on this forum. Took water to 190F removed from heat, placed 5 bottles in pot, covered with a lid for 10 mins, remove, allow to cool on countertop and repeat with remaining bottles.

I tasted the sample-- definitely apple flavor there but needs some age--a little funk present--"green".


Hoping it will be ready for the upcoming Christmas celebrations.