Very nice post, and responses.
I really wish that the original poster got tagged somehow even if it was a board name or nickname. I just like to know where credit should go. (Or blame, but in this case it is all credit).
He's not on this forum. He's the prez of my homebrew club.
__________________ TWO FISTED BREWING CO.
Quote:
Originally Posted by mr_cad
Its nice when you and your friends have comparable equipment.
is it not a good idea to let my cider completly ferment out? its been in primary for a week and i was gonna leave it for 3. how does it turn to vinigar that sounds terrible.
It goes to Vinegar then Acetobacter is present and takes hold. top notch Sanitation and preventing over oxidation after fermentation help to prevent. It likes to eat alcohol and turn into vinegar, so the alcohol present in the brew does not protect it like it does against other infections.
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-Paul O.
Vintage Vespa, Classic Mini Cooper, and Fermentation. Thats my life.
If you let the cider ferment all the way out, all of the apple sugars will be gone. That last bit between 1.005 and 1.000 is where most of the apple taste is. Backsweetening can make the cider drinkable, but is not going to be close in terms of the apple taste. If you like it real dry, there is nothing wrong with letting it ferment all the way out, but if you are planning on backsweeting, use an ale or wheat yeast and stop it before the natural apple sugar is gone instead
He's not on this forum. He's the prez of my homebrew club.
OK, tagged as the "The prez of Jenison, MI homebrew club".
Thanks for sharing.
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In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.
I really like the idea of stopping fermentation early, then adding priming sugar to carb, and dishwashering the bottles to pasturize once carbinated. This should leave the apple taste and still stop my bottles exploding. which is way better than fermenting completely out and sweetning with an un-fermentable sugar.
i used mutons in my cider. will that ferment all the way out or will it stop around 1.005? i might try to open the window in my room and cold crash it that way. that should stop the yeast right?
Muntons will ferment all the way out. Cooling the cider will stop it, but if you want to stop it for for good you need to cold crash properly. Rack, chill the new carboy for 24 hours, then rack back into a fresh carboy, see page 15 of sticky for details.
I havent tried using heat to pasteurize a carbed sweet bottle before it explodes, but that seems like it would work. If anyone does this, it would be useful to compare the taste before and after the heat treating.
I'm gettting ready to try just that. I'm going to try to heat pastuerize it in the dishwasher(I want to get some temp readings first) and in a pressure cooker as described in kegging/sanitation forum. I have 5 gallons done with nottingham that is just about ready. I'm really curious to see how it changes the taste.
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"Your HYDROMETER is the only BEST indicator of fermentation activity. Nothing else is accurate or consistent"...Revvy
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