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Old 12-26-2011, 07:12 PM   #1
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Default UK Cider first try

Hi there, new to homebrewing and this forum.

I have started with my first attempt at cider, I used 25kg or 60lbs of RUSSET english apples, I used a juicer to get the juice, I washed the apples before in campden solution before juicing.

I got 3 x 1 gallon wine demijohns filled 3/4 full with juice I added Champagne yeast to all 3 which had a gravity of 1060 on there own and the juice tasted sweet and drinkable.

I put the demijohns somewhere warm 75f ish.

The fermentation was wild, and 5 days later the sediment has gone from the top of the jars to the bottom and the bubbles are down to 1 per minute(2 a second a couple of days ago)

I have tried to test gravity but think the hydrometer may be hitting the bottle of demijohns. tastes a bit dry.

What is my next step ? Leave ? bottle with sugar ? or any other suggestions ?

Many thanks Simon.

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Old 12-26-2011, 07:41 PM   #2
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Well there's a lot of contraversy as to rack to secondary for 2 weeks or let it sit in primary for 3 weeks. The choice is yours but regardless it needs to sit close to 3 weeks before backsweetning or whatever your intentions are to allow the yeast to clean up their mess and digest their biproducts.

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Old 12-26-2011, 08:15 PM   #3
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My plan is 2-3 weeks primary, 2-3 weeks secondary, 2 weeks in the bottle then drink or pasteurize. Just wondering if I rack a few extra times to get clearer what are the pros and cons? It seems like the more I do to get it clearer the more product I loose to waste.

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Old 12-26-2011, 08:50 PM   #4
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not to piss on the fireworks, but there isn't really much controversy over when to rack; a week here or there won't change much. anyways it depends on how complete the fermentation is, not on the time in a carboy.
i'd say your safest bet is to leave it be, wild ferments can take a long time; months not days

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Old 12-27-2011, 10:46 AM   #5
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Quote:
Originally Posted by dinnerstick View Post
wild ferments can take a long time; months not days

The op was describing the action of the fermentation as "wild"... champagne yeast had been added.



75°F seems very warm to me.
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Old 12-27-2011, 11:37 AM   #6
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Quote:
Originally Posted by dinnerstick View Post
not to piss on the fireworks, but there isn't really much controversy over when to rack;
I disagree, since we see those debates pretty much daily here on a good week, and weekly on a slow month.

75F is a tad high, aim for 65-70F. I like to leave it on the primary till I hit my target SG (or just above), then rack to secondary just long enough for some clearing. Than I bottle and pasteurize.
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Old 12-27-2011, 11:59 AM   #7
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ok so i'm wrong twice! don't rub it in. but i don't think one week makes a lot of difference, unless you are aiming for a target gravity, as is mr. 29 above. if you are leaving it to ferment all the way to dryness then you are probably best off with minimal fussing, that's my $0.02; let it go a month, rack once, let it clear, prime and bottle.
as for wild vs champagne yeast, i saw the word wild, and my beard grew instantly, obscuring the screen and leaving me in a sort of berserker-like delirium, so apologies there are in order
whenever (if) you rack just remember that you need to top off the carboys/demijohns, airspaces become your enemy after fermentation is done.

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Old 12-27-2011, 08:55 PM   #8
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Thanks for your help Guys, Just a quick question ?

When you say "rack" it of for secondary ? I thought my next step would be bottling. So I need more demijohns(carboys) ? And syphon of the juice leaving the sediment and filling the demijohns to top to not have much airspace ?

So on this secondary is it still fermenting ? or just clearing ?

Does it need airlocks ?

At the moment the brew is very cloudy and does not look ready for bottles.

Sorry that is more than one question

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Old 12-27-2011, 08:57 PM   #9
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And what/how is pasturizing ?

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Old 12-27-2011, 10:37 PM   #10
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Quote:
Originally Posted by ossycider View Post
And what/how is pasturizing ?
Click this link: Easy Stove-Top Pasteurizing - With Pics
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