New Giveaway - Wort Monster Conical Fermenter!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > noob cider and keg questions




Reply
 
LinkBack Thread Tools Display Modes
Old 01-19-2011, 02:08 PM   #1
Buktwild
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Philly, Penn
Posts: 16
Default noob cider and keg questions

Heya! Thanks for being here....

I'm gonna try basic hard cider.... yeast and sugar in a jug of retail juice with a ballon. Reading here I've learned that at best it won't have much apple taste and could easily be undrinkable. I also (now) know it won't be very good at all for some months.
Reading here I found the thread on Graff and have quickly decided to give this stuff a good try. I'm gonna research a couple of local suppliers to learn what's available to me and what it will cost.

But my first questions for you experienced folks...
I'm ok with the process... Primary to Secondary.... to bottle or keg. For myself, one of the Heineken baby kegs -
http://www.thebrewingnetwork.com/forum/viewtopic.php?f=&t=21461
would be simplest and most ideal for my limited resources.

For my secondary stage, can I siphon from (5-6 gallon) carboy to the original gallon jugs the cider came in? (cleaned and sanitized!!) And from those 1 gallon jugs, one at a time siphon them off into the small keg?

Can I sugar for carbonization the single batches in the keg? What are the factors which limit the oppurtunity to carbonize with sugar and the brews residual yeast? Are these kegs actually sturdy enough to hold that natural pressure?

Cold Crash to halt fermentation- This is probably a more advanced question than I need to worry about now, but ...
Anticipating I want a sweeter beverage, can I by monitoring my numbers anticipate that I have a comfortable alchohol level and cold crash the fermenting brew, halting the process and preserving natural sugars for a sweeter beverage?


Thanks in advance for your input. I promise to keep ya'll posted on how this all goes down. I did start a blog here... it will be usefull to me in chronicling my efforts. Hopefully someone else will later find it usefull or entertaining.



__________________

Last edited by Buktwild; 01-19-2011 at 02:36 PM.
Buktwild is offline
 
Reply With Quote Quick reply to this message
Old 01-19-2011, 06:29 PM   #2
JoeBronco
Feedback Score: 2 reviews
Recipes 
 
Join Date: Jan 2011
Location: East Bay, NoR-CaL
Posts: 825
Liked 12 Times on 11 Posts
Likes Given: 14

Default

I have been wondering myself if the minikegs could hold enough pressure to carbonate a beer. I could fit 4 of them into my mini fridge and would love to find a way to put a tap on one. Four taps ran off a paintball CO2 tank that can easily and cheaply be swapped out? Im game.



__________________
JoeBronco is offline
 
Reply With Quote Quick reply to this message
Old 01-19-2011, 09:03 PM   #3
GinKings
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: Bridgewater, NJ
Posts: 589
Liked 12 Times on 12 Posts

Default

Quote:
Originally Posted by Buktwild View Post
Reading here I've learned that at best it won't have much apple taste and could easily be undrinkable.
Flavors change in fermented beverages. Read some tasting notes on fine red wines. You'll see descriptors like cherry, plum, fig, tobacco, etc. When's the last time you read one that said "tastes just like fresh grapes"?
__________________
GinKings is offline
 
Reply With Quote Quick reply to this message
Old 01-20-2011, 02:11 PM   #4
Buktwild
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2011
Location: Philly, Penn
Posts: 16
Default

Quote:
Originally Posted by GinKings View Post
Flavors change in fermented beverages. Read some tasting notes on fine red wines. You'll see descriptors like cherry, plum, fig, tobacco, etc. When's the last time you read one that said "tastes just like fresh grapes"?
I've had commercial Hard Cider and it tastes like cider, not wine.
I have read remarks that the applewein does taste like wine and that is not what I want. I may try it later, maybe to get a potable white wine but for now I'm staying with cider flavor as my target.

Just in the short time since I posted my remarks, I've read a lot more and now realize that applewein is not what I'm creating; if for no other reason I won't be using a wine or champagne yeast. I'll be very happy if my brew comes out more sweet than dry.
__________________

I don't remember a lot of the 1970s but I did have a good time.

Buktwild is offline
 
Reply With Quote Quick reply to this message
Old 01-20-2011, 02:56 PM   #5
GinKings
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: Bridgewater, NJ
Posts: 589
Liked 12 Times on 12 Posts

Default

I wasn't trying to compare the taste of cider and wine. I was just trying to say that you shouldn't expect hard cider to taste like an apple. The flavor changes when it's fermented.



__________________
GinKings is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools
Display Modes


Similar Threads
Thread Thread Starter Forum Replies Last Post
Noob cider help... How long do you generally ferment Cider? unclejimbay Cider Forum 9 01-27-2012 08:20 PM
A few quick questions from a noob cider brewer... wdtunstall Cider Forum 4 12-04-2010 06:40 PM
Cider Noob eric1489 Cider Forum 2 04-23-2009 07:55 PM
Noob questions: secondary ferment & spicing cider kdok105 Cider Forum 6 01-19-2009 02:07 AM
cider noob here sugscott Cider Forum 18 09-18-2008 06:13 AM