I wouldn't add anymore sugar if it has already fermented out 10% abv is plenty to sit around and sip on in my opinion.
You were too late my friend, I added another 2lbs of sugar and liberal squirt of honey and a table spoon of vanilla extract, fermentation is going at a nice rate again (bubbles freely flowing up all sides of the fermenter), now on to x-mas!
__________________
Primary: Apple Cider
Secondary: Empty
Bottled: Nothing
Drinking: I tend to prefer mixed drinks, and I'm not much of a beer fan, I figure this will change once I am in control of beverage being made
You were too late my friend, I added another 2lbs of sugar and liberal squirt of honey and a table spoon of vanilla extract, fermentation is going at a nice rate again (bubbles freely flowing up all sides of the fermenter), now on to x-mas!
10 Days since.
Still bubbling STRONG.
Seems all it needed was a little food and some nutrient.
If I want this ready for Xmas, when should I start crash cooling this bad boy?
__________________
Primary: Apple Cider
Secondary: Empty
Bottled: Nothing
Drinking: I tend to prefer mixed drinks, and I'm not much of a beer fan, I figure this will change once I am in control of beverage being made
Seems all it needed was a little food and some nutrient.
If I want this ready for Xmas, when should I start crash cooling this bad boy?
I don't think you will like the taste if you drink it at Christmas time. Cider needs more time to condition. One month at least. Three is even better. Since you added more sugar, now the fermentation process has started over again. All that sugar is only going to kill what little Apple flavor you had left and replace it with more alcohol. Next time try Ed Wort's Apfelwein recipe for a dry, strong cider(8-9%abv) or if you want more Apple flavor, try the same recipe but use Wyeast 3068 instead of Montrachet and add one less pound of corn sugar. It will taste sweet and still have apple flavor, but will only have about 4-5%abv. I brew both recipes and sometimes I just mix them 50/50 when pouring in a glass to get the benefits of both ciders.
__________________
Pri--------Ed's Apfelwein
Pri---------Ed's Haus Pale Ale (AG)
Sec--------Empty
On Tap---Apple Cider (Wyeast 3068)
On Tap---Big Ben Pale Ale
On Tap---Cascade Pale Ale (AG)
On Tap---Ed's Apfelwein
Bottled---Panty Dropper
Bottled---Perry
Bottled---Pear/Apple(50/50)
Next---More Ale!!
I don't think you will like the taste if you drink it at Christmas time. Cider needs more time to condition. One month at least. Three is even better. Since you added more sugar, now the fermentation process has started over again. All that sugar is only going to kill what little Apple flavor you had left and replace it with more alcohol. Next time try Ed Wort's Apfelwein recipe for a dry, strong cider(8-9%abv) or if you want more Apple flavor, try the same recipe but use Wyeast 3068 instead of Montrachet and add one less pound of corn sugar. It will taste sweet and still have apple flavor, but will only have about 4-5%abv. I brew both recipes and sometimes I just mix them 50/50 when pouring in a glass to get the benefits of both ciders.
Man-that Wyeast 3068 is STILL going. I followed Ed Wort's recipe exactly except used the 3068. It's been cool down there (low to mid 60s), but it's been 7 weeks and still getting tiny bubbles. Is this normal? Should i warm it up or just wait it out?
I don't think you will like the taste if you drink it at Christmas time. Cider needs more time to condition. One month at least. Three is even better. Since you added more sugar, now the fermentation process has started over again. All that sugar is only going to kill what little Apple flavor you had left and replace it with more alcohol. Next time try Ed Wort's Apfelwein recipe for a dry, strong cider(8-9%abv) or if you want more Apple flavor, try the same recipe but use Wyeast 3068 instead of Montrachet and add one less pound of corn sugar. It will taste sweet and still have apple flavor, but will only have about 4-5%abv. I brew both recipes and sometimes I just mix them 50/50 when pouring in a glass to get the benefits of both ciders.
Hey Macs,
It sounds like you have quite a bit of experience with ciders. I was hoping to make a high alcohol content, sweet, apple-y concoction for the holidays. Is that combination even possible?
I realize it might be a bit late now, but I thought I'd see if there was any way to speed the process along. I have some 2nd-generation bottles of yeast that I've washed from previous beer batches that would probably plow through fermentation. I have both California Ale yeast and British Ale yeast on hand (WLP051 and WLP005, respectively).
Also, my previous attempt at cider was simply done in the 1-gallon glass jug the cider came in. I added some sugar and yeast and put an airlock on it and it seemed to have finished fermentation in week or so. It ended up very dry though - more like champagne, obviously from the champagne yeast I used.
I guess what I'm envisioning is doing a batch with brown sugar, ripping through fermentation to get as much alcohol as possible, transferring to secondary, and then adding a bit more cider with brown sugar, as well as some sort of sulfite or other fermentation inhibitor.
How long do you think it'll take start to finish to have a decent result?
__________________
"I am a firm believer in the people. If given the truth, they can be depended upon to meet any national crisis. The great point is to bring them the real facts, and beer."
-Abraham Lincoln
It sounds like you have quite a bit of experience with ciders. I was hoping to make a high alcohol content, sweet, apple-y concoction for the holidays. Is that combination even possible?
A crap load of apple juice concentrate, vacuum evaporated juice, hand press -frozen- apples (you'll need ~25-30 apples/quart) or illegally make applejack. Adding sugar makes it an apple wine and you loose a whole lot of apple character.
Of those, ice cider (pressed frozen apples) is by FAR the best. Warm it up and mull it with some spices and it has got to be one of my favorite drinks on the planet.
Quote:
How long do you think it'll take start to finish to have a decent result?
Good cider takes time. I try to let mine age for at least 3 months. 6 is my target. And thats without turning it into a wine with added sugars which I would let age for a good year. I started the cider I am gifting to some friends in early Sept and it is just getting to a place where I wouldn't call it green now.
EI, start making your cider and mead for next Christmas now.
Thanks for the info JimC. I'll have to do a little more research into ice cider! Do you need a press for that? Or are there any household items you can use to simulate one?
Also, what spices do you mull it with? I'm guessing nutmeg, cinnamon, etc.
__________________
"I am a firm believer in the people. If given the truth, they can be depended upon to meet any national crisis. The great point is to bring them the real facts, and beer."
-Abraham Lincoln
Thanks for the info JimC. I'll have to do a little more research into ice cider! Do you need a press for that? Or are there any household items you can use to simulate one?
Also, what spices do you mull it with? I'm guessing nutmeg, cinnamon, etc.
I wouldn't even attempt to press 400-500 frozen apples needed for a 5 gallon batch without a proper grinding machine and press. I am lucky enough to live close to the the production centers in Quebec, so I just buy the stuff. I suppose you could grind it up with a food processor and make some sort of press... but it would take forever.
Man-that Wyeast 3068 is STILL going. I followed Ed Wort's recipe exactly except used the 3068. It's been cool down there (low to mid 60s), but it's been 7 weeks and still getting tiny bubbles. Is this normal? Should i warm it up or just wait it out?
Did you cut the recipe down to 1 pound of sugar instead of 2? If not, it might be too sweet! With 1 pound, it's just about right. The 3068 will leave a certain percentage of sugar behind.
__________________
Pri--------Ed's Apfelwein
Pri---------Ed's Haus Pale Ale (AG)
Sec--------Empty
On Tap---Apple Cider (Wyeast 3068)
On Tap---Big Ben Pale Ale
On Tap---Cascade Pale Ale (AG)
On Tap---Ed's Apfelwein
Bottled---Panty Dropper
Bottled---Perry
Bottled---Pear/Apple(50/50)
Next---More Ale!!
Man-that Wyeast 3068 is STILL going. I followed Ed Wort's recipe exactly except used the 3068. It's been cool down there (low to mid 60s), but it's been 7 weeks and still getting tiny bubbles. Is this normal? Should i warm it up or just wait it out?
Don't worry, it's normal. It may be a little too cool, slowing your fermentation way down. I ferment mine in the mid 70's mainly because I live in Texas and we don't get too many cool days! My last batch took a month at 72-74*F to become still. Take a gravity reading and see where it's at. Mine finished at 1.025 from a starting gravity of 1.058. It's just about perfect, in terms of sweetness. What was you starting gravity??
__________________
Pri--------Ed's Apfelwein
Pri---------Ed's Haus Pale Ale (AG)
Sec--------Empty
On Tap---Apple Cider (Wyeast 3068)
On Tap---Big Ben Pale Ale
On Tap---Cascade Pale Ale (AG)
On Tap---Ed's Apfelwein
Bottled---Panty Dropper
Bottled---Perry
Bottled---Pear/Apple(50/50)
Next---More Ale!!
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