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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Slow fermenting cider
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Old 01-11-2010, 06:26 PM   #1
Northern
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Default Slow fermenting cider

Sorry if my english is not verry good.

Last thuesday I started my first batch of cider. I used 4,23 gallon (16 liters here in Canada) of fresh pressed apple juice, unpasteurized ,no additives and I added 0,5 kg of dextrose (1,1 lbs). The apple juice had a gravity of 1.050 so with the sugar it was around 1.062. I mixed everything togheter , added a pack of US-05 yeast then puted my fermenter in my fermentation unit. I setted the temperature controller at 17C (63F) and let it there until today.
I want my cider to be kinda sweet so today, after 4-5 days of fermentation, I took a little sample and checked the gravity (because I want to stop it around 1.015) and it was at 1.056. I only lost 0.006 points in all those days, I never maked cider before but I never had a beer fermenting as slow as that. Is it normal ? Should I had another pack of yeast in it ?

I tasted the sample and it was good, nice apple taste so I don't think there would be an infection in the juice. It's smells apple, caramel, butterschotch.

Thank you,
Alex

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Old 01-11-2010, 07:08 PM   #2
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I forgot to mention that the juice is a bit carbonated at the moment. Theres a lot of bubbles in it and I felt the carbonation in my mouth when I tasted it. It strange because my fermenter is not sealed, it have an airlock on it.

Alex

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Old 01-11-2010, 07:27 PM   #3
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It's only been four days, correct?

Relax. It probably took a little while for the yeast to start eating the sugar. I recently made a similar cider, and it took 3 weeks to go from 1.062 OG to 1.012 FG.

Here is a thread from a few weeks back where I was having the same anxiety as you. Almost the same thread title.

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Old 01-11-2010, 07:48 PM   #4
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Same here, after two weeks with US05 I was at 1.020 from 1.065. Now at three weeks and still have a bubble here n there. Just give it time

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Old 01-11-2010, 07:49 PM   #5
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Thank you for your reply. Next time I will search the forum deeper to be sure to not posting something that has already been discussed.

I will wait a couple of days, take a new gravity reading and tell you what is going on.

Thanks again,
Alex

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Old 01-11-2010, 07:55 PM   #6
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Another question, is the buttescotch / caramel like smell normal when fermenting cider ? I know that in beer this off flavor is caused by diacetyl is it the same reason my cider is smelling like that ?

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Old 01-11-2010, 10:28 PM   #7
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It's really not supposed to taste good while it's fermenting. Mine tastes terrible for at least the first month or so.

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Old 01-12-2010, 03:00 AM   #8
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Well I assume that if mine taste good it's not a bad thing

Another question again, I used fresh apple juice not filtered (the brown apple juice), is it gonna clarify by itself or I will need to filter it to get a clear yellow color ? If I need to filter it, what type of filter do I need to use to get a crystal clear color ? I have a 0.5 micron that I use for my pilsners, would it be ok ?

Alex

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Old 01-12-2010, 04:10 AM   #9
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In the future, a good way to clarify better is to add pectic enzyme before pitching the yeast. Also, I believe the haze should age out eventually.

As far as running though a filter, I don't have any experience there.

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