HBT 2015 Big Giveaway - Enter Now

Huge Supporting Membership Discounts - 20% Off

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Too sweet cider..
Reply
 
LinkBack Thread Tools
Old 10-25-2009, 07:23 PM   #1
LuigiMario
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Athens, Ohio
Posts: 13
Default Too sweet cider..

So, I started my very first hard cider on 9-30-09:

1/2 gallon unpasteurized cider
1/2 tsp red star bread yeast
1.5 cups white sugar
1.5 cups lt brown sugar

stored around 65-70

I dissolved the sugar into some of the cider (about half) over low heat, no boiling or anything. Let it cool, tossed the cider and the sugar cider mixture into the bottle with the yeast dropped on top. I racked into another bottle on 10-11.. it seemed like the fermentation had stopped (airlock bubbled MAYBE once per min.) so I added half a crushed campden tablet, let it sit 24+ hours in the fridge reracked it again. I tried calling it done and drinking it (has a great flavor), it's just WAY too sweet.. I saw a thread on Graham's English Cider and I'm toying with the idea of getting some apple juice and starting some of it and just adding what I've made instead of sugar.. I'm not really sure what to do with it (the sweet cider that is).
Thanks
LuigiMario

__________________
LuigiMario is offline
 
Reply With Quote Quick reply to this message
Old 10-25-2009, 07:44 PM   #2
JOHN51277
Feedback Score: 0 reviews
 
JOHN51277's Avatar
Recipes 
 
Join Date: Nov 2005
Location: Orlando, FL
Posts: 1,022
Liked 11 Times on 5 Posts

Default

Did you take gravity readings? It may have not finished fermenting.

__________________
My Cigar Forum www.cigarhops.com
PM me for access.

On Deck: Centennial Blonde, Midnight IIPA
Primary: SMaSH Citra/2 Row, KBS Clone
Secondary: ???
Kegged:
Bottled: Gulf Oil Spill Stout, Breakfast Stout, Amarillo SMaSH, Orange Wit, RIPA Oak/Bourbon Aged, Barleywine, Apfelwein,
JOHN51277 is offline
 
Reply With Quote Quick reply to this message
Old 10-25-2009, 07:57 PM   #3
CvilleKevin
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2007
Location: Charlottesville, VA
Posts: 1,299
Liked 121 Times on 57 Posts
Likes Given: 3

Default

3 cups of sugar in half a gallon of juice? Thats almost a pound and a half. Thats usually what I put in 6 gallons.

I'm surprised you could get that much sugar to dissolve. Not surprised that bread yeast wasnt able to ferment it out. Maybe champagne yeast could ferment it out

__________________
CvilleKevin is offline
 
Reply With Quote Quick reply to this message
Old 10-25-2009, 08:37 PM   #4
LuigiMario
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Athens, Ohio
Posts: 13
Default

I don't have a hydrometer, I've been thinking about getting one but my funds are extremely tight atm.

It did take a while to dissolve and was quite thick afterwords.. I got some lavlin d47 and some ec-1118 yeasts I picked up from the brew store a few days ago, could I just make a starter with one of those and toss it in to finish fermenting it?

__________________
LuigiMario is offline
 
Reply With Quote Quick reply to this message
Old 10-25-2009, 08:43 PM   #5
LuigiMario
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Athens, Ohio
Posts: 13
Default

I'm not really sure what either of those yeasts are for, I told the guy I was making some hard cider and he gave me one and I asked for a champagne yeast (someone mentioned it has a higher alcohol tolerance)..
Thanks for the input,
Luigi Mario

__________________
LuigiMario is offline
 
Reply With Quote Quick reply to this message
Old 10-25-2009, 08:55 PM   #6
CvilleKevin
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2007
Location: Charlottesville, VA
Posts: 1,299
Liked 121 Times on 57 Posts
Likes Given: 3

Default

use the EC1118

__________________
CvilleKevin is offline
 
Reply With Quote Quick reply to this message
Old 10-25-2009, 09:10 PM   #7
LuigiMario
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Athens, Ohio
Posts: 13
Default

Ok, cool. Would it be a good idea to get some more un-fermented cider to add when I pitch the yeast again?

Luigi Mario

__________________
LuigiMario is offline
 
Reply With Quote Quick reply to this message
Old 10-25-2009, 09:33 PM   #8
wreckinball9
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Lakes Region NH
Posts: 276
Default

yes! you have way too much sugar and not nearly enough juice

__________________

You must love this country more than I love a cold beer on a hot Christmas morning. - Homer S.


And how is education supposed to make me feel smarter? Besides, every time I learn something new, it pushes some old stuff out of my brain. Remember when I took that home winemaking course, and I forgot how to drive?- Homer S.

wreckinball9 is offline
 
Reply With Quote Quick reply to this message
Old 10-25-2009, 09:46 PM   #9
LuigiMario
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Athens, Ohio
Posts: 13
Default

haha ok, When I was trying to figure out how I wanted to make it I used a conglomerate of recipes and must have gotten my information crossed somewhere.. Should I just add another 1/2 gallon or would that make it end up too dry? I'm looking for something with a semi-sweet..
I have another full gallon I started on 10-7 and racked 10-17
2 1/4 c. dark brown sugar
3 c. white sugar
1/4 t. nutmeg
1/4 t. cinnamon
I actually need to check on it, based on how the other did it's probably slowing way down now.. do I need to go ahead and add more juice/yeast to this batch as well?

Luigi Mario

__________________
LuigiMario is offline
 
Reply With Quote Quick reply to this message
Old 10-26-2009, 04:00 AM   #10
Teromous
Beer Gnome
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Teromous's Avatar
Recipes 
 
Join Date: Sep 2009
Location: Virginia Beach, VA
Posts: 2,804
Liked 480 Times on 260 Posts
Likes Given: 56

Default

You should probably start with a basic yeast and cider recipe to make your hard cider, before you start on additives. Adding sugar before fermenting is primarily to increase alcohol content. The exception being if you are going to stop the fermentation process at a given point. Given the fact that you used three cups of sugar on 1/2 a gallon of cider, I don't expect that you'll be having much success on crashing either.

I would suggest making a regular cider, letting it ferment out, then backsweeten it after you are done.

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



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Sweet cider. vapor2020 Cider Forum 39 01-16-2014 07:22 PM
1st cider very sweet gnomepants Cider Forum 6 09-25-2009 09:39 PM
Backsweetening cider with frozen sweet cider benjita Cider Forum 12 01-14-2009 02:11 AM
Sweet Cider Bender Cider Forum 13 08-22-2008 12:52 AM



Newest Threads

LATEST SPONSOR DEALS