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Old 09-23-2010, 10:10 PM   #1
kketterer
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Default Help:My First Cider Batch. 100% From Scratch.

Hi Guys,

I have been brewing beer for a few years now, And wanted to try a hard cider.

I picked up 5 Bushels of cider apples from the local orchard Sunday. I mashed, and pressed them Monday.
Ended up with just under 15 Gallons. It tasted wonderful. It was a mix of about 3-5 Different apples. Mac's, Cortlands, Golden Delicious, And a couple others.

Here is where I am at: (Today Thursday Sept 23rd)

Fermenter #1 5 Gallons Juice. Pressed Monday, After a couple Hours I Crushed and added 5 Camden Tablets. 24 Hours Later: I aerrated Juice I Pitched Whitelabs Champagne Liquid Yeast and racked to a Glass carboy with airlock. It Has been sitting in a 70 Degree Enviroment for 2 Days.Very little happening in the Airlock.

Fermenter #2 & #3 5 gallons Juice Pressed Tuesday (one has about 4 Gallons) I let Fresh Juice sit 24+ hours with crushed camden tabs, Then Pitched Muntons Gold Dry yeast on top. Both are in 6 Gallon buckets with airlocks.

I have read so Many different variations on what to do from here; Such as a cold crash, etc? Any Suggestions?

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Kevin Ketterer
Spencer MA

Bottled: Not much left, a bit of cider/ Double IPA.
Primary: 10 Gallons Of fresh Pressed Apple Cider...
Secondary: TBD
On Deck: Pale Ale


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Old 09-24-2010, 01:23 AM   #2
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sounds like a good start. What are you aiming to end up with style wise?

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Old 09-24-2010, 08:55 PM   #3
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yea really depends if you want a sweet or dry cider, also if you are kegging or bottling.

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Old 09-25-2010, 11:03 PM   #4
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Hi guys, Not too sure, I was thinking one moer sweet, one dry...
The cider in glass withe liquid yeast is fermenting well.

The two batches in Buckets have zero airbubbles in the airlock after day 3. Should I rack to glass, and pitch new yeast?

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Kevin Ketterer
Spencer MA

Bottled: Not much left, a bit of cider/ Double IPA.
Primary: 10 Gallons Of fresh Pressed Apple Cider...
Secondary: TBD
On Deck: Pale Ale

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Old 09-26-2010, 12:57 AM   #5
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Check the seal on your buckets and check SG.
The glass batch with champagne yeast will ferment out dry unless you bottle pasteurize
I'm not sure about the muntons. Ive used their standard ale yeast which is a very fast fermenter. It fermented out completely before I had a chance to cold crash it. Its an ale yeast though, so chance are you can crash it and keep some sweetness if you want. But you need to check it frequently because it goes real fast.

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