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Old 12-03-2012, 10:45 PM   #1
Milkdud76
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Default First time Apple Cider------ 9.825 ABV

Made my first batch of apple cider and the abv is 9.825. Is that ok?
Heres the recipe;

4 gal + 4 cups Apple Cider
2 Cups Brown Sugar
24 ounces Apple Juice Concentrate
Nottingham Yeast

Heat 4 cups cider to 150F and dissolved brown sugar
Pour 4 Gallons of apple cider, apple concentrate and brown sugar mixture into carboy.
Add yeast

Apple Cider OG 1.054

Apple cider mixture OG 1.070 10/7/12

SG .995 12/3/12


Should I go ahead and bottle/keg?

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Old 12-03-2012, 11:10 PM   #2
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I think 9.8 is a little high on alcohol for the style, if you are brewing to the style. Otherwise just think about it like this, 9.8 = less to get you drunk.

I would get it bottled or kegged if you are at an SG of .995, it may turn out really dry. But, I think that is a matter of personal taste. I personally do not care for a really dry cider. Plus, if you go too long it will turn to vinegar.

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Old 12-03-2012, 11:31 PM   #3
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Plus, if you go too long it will turn to vinegar.
?????? Why on earth would it turn to vinegar? That doesn't make a bit of sense. Vinegar comes from a specific bacteria- called aceterobacter actually. If it's not contaminated with aceterobacter, it can stay in a fermenter for YEARS and never be vinegar.

Keep the cider/wine topped up in the carboy to avoid oxidation, and that will help inhibit microganisms (like mold) from gaining a foothold in the headspace.


Anyway, you're more like apple wine there than apple cider so it may take a while to smooth out and be really drinkable. I would bottle when it's completely clear, and not dropping any lees at all after at least 60 days. When I mean is that I would rack to a new carboy, and top up. Once it has nothing at all in the bottom of the carboy after at least 60 days, it's ready to bottle.
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Old 12-03-2012, 11:38 PM   #4
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Well I guess it wouldn't really be vinegar, but I fermented one too long once, and it tasted really, really bad. Maybe not vinegar, but close enough for me to dump it out. Now granted, this was years ago before I ever had a clue, which I still consider myself a noob, but trust me that stuff was BAD. Sorry if I confused anyone or put out bum info. My main focus here I guess was to stop the fermentation before it gets too dry really.

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Old 12-03-2012, 11:40 PM   #5
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Well I guess it wouldn't really be vinegar, but I fermented one too long once, and it tasted really, really bad. Maybe not vinegar, but close enough for me to dump it out. Now granted, this was years ago before I ever had a clue, which I still consider myself a noob, but trust me that stuff was BAD. Sorry if I confused anyone or put out bum info. My main focus here I guess was to stop the fermentation before it gets too dry really.
At .995, it's dry. But all cider normally would ferment dry, and then is backsweetened if desired. Stopping an active fermentation is like stopping a freight train, and is far more likely to cause off-flavors than allowing it to properly ferment out and then sweeten as desired and pasteurizing if carbonation is also desired.
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Old 12-03-2012, 11:54 PM   #6
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Milkdud, sorry if I am high jacking your thread, but I like ciders and I am trying to learn a little.
Yooper, are you saying that stopping a ferment with something like camdem (spelling) tablets is a bad thing? I made a malted cider (some call Graff) and it fermented for about a month or 5 weeks in the primary. When I stopped it there was a bubble in the airlock about every 30-45 seconds, maybe a minute. I could understand how stopping a ferment from an active bubbling wild fermentation would be bad. But I had actually transferred mine to the secondary a couple weeks before i stopped it. Only reason i did stop it was because it just seemingly would not stop on it's own (2 weeks after transfer to secondary). Seemed to taste good when i put it in the keg, I just hope it doesn't develop any bad flavors as it ages and carbonates in the keg.

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Old 12-04-2012, 01:08 AM   #7
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Thanks guys, I'll let it sit another week the transfer it to another carboy. You,re right, it does have a dry feel. I'll give you an update when I transfer.

No problem Temp81, I haven't seen any action (in the airlock geez) for about a week or so. Is that bad?

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Old 12-04-2012, 01:18 AM   #8
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Stopping a fermentation with campden isn't "a bad thing"- it's an impossible thing! First, wine yeast is tolerant of sulfites (that's why winemakers use it) so to use enough to even slow down fermentation you'd have to use so much as to make the cider undrinkable.

Secondly, campden doesn't kill yeast at all- that's why winemakers use it.

Stopping a fermentation that is active takes extraordinary measures- bringing the cider to almost freezing and holding a long time, for example- and most of the time stressed yeast has a significant flavor impact. Plus, unless you pasteurize in the bottle, it's usually not successful.

Keeping a keg cold will slow/halt fermentation, but it has nothing to do with campden at all.

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Old 12-04-2012, 07:07 PM   #9
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I have a 5 gallon batch of half pressed/raw juice and half store bought juice. Gonna let it go down to about 1.010 or so from 1.055, then freeze it solid in the chest freezer, allow to thaw, rack, and allow to clear in the fridge. Then keg pasteurize and bottle.

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Old 12-04-2012, 07:51 PM   #10
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So where did I go wrong in making this batch? Did I use to much apple juice concentrate, the brown sugar?

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