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Old 02-19-2010, 08:01 PM   #1
beermonster1985
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Default simple quick cider

i have wine yeast a **** load of apples (i have a press i made) but i cannot get campden tablets, whats the fastest cider i can do???

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Old 02-20-2010, 01:36 AM   #2
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Add the yeast to the cider.

If you add sugar, it will only take longer. Besides, the purist in me shudders when people add sugar.

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Old 02-20-2010, 01:06 PM   #3
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so just apple juice in bottle air lock on top and yeast inside, how long does this take???

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Old 02-20-2010, 01:14 PM   #4
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Some people let wild yeast do it's thing.

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Old 02-20-2010, 01:17 PM   #5
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but that takes forever right

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Old 02-20-2010, 01:57 PM   #6
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I wouldn't know. I'm a nub myself. I'd say that you'd be best off just using apple juice+yeast. You'd have to get this confirmed by somebody else, but maybe a wine yeast would ferment it out faster. Then again I have heard that the slower the better.

I'm not much help I know. You might be better off just buying simple apple juice to make a real quick cider. Then using the apples for a proper cider. The cider from apples is a better cider and you may as well do it right.

Edit-Again somebody better confirm what I have to say...I'm a nub.

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Old 02-20-2010, 02:48 PM   #7
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I envy you. Being in Chile, there's a decent chance you've got some high quality feral yeasts from the vinyards hanging around your apples. If you haven't rinsed them, just press them, shake up the juice real good to aerate, and put an airlock on it. If you don't see fermentation after 24 hours, pitch redstar p. cuvee or L. EC-1118 and it will be done in a day.

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Old 02-20-2010, 04:43 PM   #8
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Depends on how much you have. More juice takes longer.

If it is just a gallon, 2 weeks before the first racking, then maybe another 2 weeks, or longer if you have patience, before bottling. Wait three months to six before drinking.

Remember, cider pressing happens in fall, does primary fermentation, does a malolatic fermentation in the spring, and then is bottled. You can push that time line up. There is a cider house here that doesn't do malolatic fermentation, so they are bottling right now after pressing in Oct-Nov.

You don't have to wait that long if you don't want to. Just do what feels right when the hydrometer reaches certain points.

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Old 02-20-2010, 04:57 PM   #9
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can someone please put what hydrometer readings mean what for alcaholic cider please

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Old 02-20-2010, 05:02 PM   #10
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Quote:
Originally Posted by beermonster1985 View Post
can someone please put what hydrometer readings mean what for alcaholic cider please
If you have any cider books, it is usually in the appendix.

Anyway, they suggest OG should be above 1.055 (about 7%), but don't go higher than 1.065 (8.6%) if you are just working with juice (I'm a purist and don't like adding sugar to cider). All the sugars in cider are fermentable, which means it will finish at less than 1.000. Do not try to stop it before that, as it is nearly impossible. It is best to let it go, stabilize it, and then add back juice or a tish of sugar to make it sweet.
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