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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > First Time Cider
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Old 10-27-2012, 07:27 PM   #1
petetheo
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Default First Time Cider

Okay, so I've brewed plenty of beer but this will be my first crack at cider. I'm a a little short on cash so I can't spring for anything fancy. I recently took a trip to an apple orchard and my family picked some apples as well as purchased a gallon jug of "flash pasteurized" apple cider. I'm interested in making some hard cider using my already available brew kit. I stopped by LHBS this morning and picked up some White Labs WLP775 English Cider Yeast and at the suggestion of the clerk, some campden tablets. There seem to be so many options on how I could proceed and I guess I'm just looking at the easiest and quickest method to produce the most enjoyable cider. Any suggestions?

The clerk said I should put two tablets in the jug and let it sit for 24-48 hours. Then pour the cider into my carboy and pitch the yeast at room temp. He said it wasn't necessary to use a secondary and he said that bottle conditioning would be best. Any thoughts?

BTW.. I want to start today so hurry up and answer.

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Old 10-27-2012, 07:56 PM   #2
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no need for campden with pasteurized juice, just pitch the yeast. also with campden its 1 tab per gallon. secondary isnt necessary but you can get a yeasty taste.

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Old 10-27-2012, 11:12 PM   #3
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Originally Posted by hellpatrol View Post
no need for campden with pasteurized juice, just pitch the yeast. also with campden its 1 tab per gallon. secondary isnt necessary but you can get a yeasty taste.
You're saying that the yeasty taste MIGHT come if I DON'T do a secondary?
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Planning: Some sort of Scotch Ale
Primary: Hop Juice IPA
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Bottled: Big Floppy Cider

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Old 10-28-2012, 02:18 AM   #4
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right. but thats not coming from experience - just reading, i've always racked mine.

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Old 10-29-2012, 12:41 AM   #5
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Default Unpasteurized Organic Cider?

Hey, I'm more or less in the same boat. The only difference is that I picked up 5 gallons of cider from a local organic farm, it was pressed on premises without any form of UV or pasteurization I literally watched them grind and press the apples into cider a few hours ago.

That being said I picked up some "White Labs WLP775 Cider Yeast Liquid Yeast", some "LD Carlson Yeast Nutrient", some "LD Carlson Pectic Enzyme", and some "LD Carlson Campden Tablets (KMS) Sterilant & Preservative" at the suggestion of my lhbs. The place was about to close so I didn't want to keep them late with questions about cider making, just asked them to set me up with everything I'd need. I have no idea what these additives are or what they do or what order I should use them in.

Normally I'd stay and shoot the ****/get all the info I could but everyone around here is rushing to prepare their homes for Hurricane Sandy. I didn't want to be that guy who kept my lhbs crew from getting to The Home Depot to pick up whatever gear they needed so I figured I'd just get my ass home and ask the forum.

So here are my questions.

1. Does my fresh pressed today cider really need the Campden Tabs?
2. At what point do I add the Pectic Enzyme?
3. At what point do I add the yeast nutrient?
3a. At what point/temp do I pitch the liquid yeast?
4. I was told not to boil my cider because it would haze, isn't that what the pectic enzyme is for?
5. Does anyone have a method or favorite recipe for making cider with unpasteurized product?

Thanks in advance, I've been brewing beer for a long time but this is my first cider batch so any and all advice would be most appreciated.

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Old 11-03-2012, 10:01 PM   #6
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Been fermenting for about five days so far. It's been smelling like freshly pounded butthole but I've read that's normal. The bad smell is starting to subside and the cider smell is starting to come out. It's bubbling about once every ten seconds. When should I transfer it to secondary? Does anyone have any opinions?

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Old 11-04-2012, 01:14 AM   #7
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I keep hearing smells like pounded butthole and Rhino farts but that just hasn't been my experience. All my batches smell lightly appley during fermentation.

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Old 11-04-2012, 01:17 AM   #8
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Quote:
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I keep hearing smells like pounded butthole and Rhino farts but that just hasn't been my experience. All my batches smell lightly appley during fermentation.
What kind of yeast do you normally use?
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Old 11-04-2012, 01:28 AM   #9
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What kind of yeast do you normally use?
I have used Wyeast sweet mead 4148 and Nottingham ale. Both not a whiff of rhino.
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Old 11-11-2012, 11:28 PM   #10
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The bad smell has settle out quite a bit. It was in primary for two weeks. I just racked it yesterday and it was at 1.000 at room temp. I wanted to rack it onto some cinnamon sticks but I didn't have any laying around. I picked some up today but I'm not how many to use in a one gallon carboy. Any ideas?

Also, I want to back sweeten with frozen concentrate. How much should I use?

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Primary: Hop Juice IPA
Secondary: Nothing
Bottled: Big Floppy Cider

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