Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > When to bottle a Cider?
Reply
 
LinkBack Thread Tools
Old 12-08-2008, 08:13 PM   #1
eatria
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2007
Location: Gainesville, FL
Posts: 25
Default When to bottle a Cider?

My cider has been in the primary for over 3 weeks. It is still actively bubbling and the airlock pops about once every 30 seconds (down from once every 20 seconds a few days ago). My specific gravity reading is nearing 1.000. It's gotta be around 1.004 right now. Fermentation still seems highly active and I don't want a bunch of exploded bottles. I also don't want a 10% cider.

thoughts?

__________________
eatria is offline
 
Reply With Quote Quick reply to this message
Old 12-08-2008, 08:26 PM   #2
flyweed
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Posts: 420
Liked 9 Times on 9 Posts

Default

you could stop it if you choose to. Taste it and see how you like it..if you like it where it is...you can cold crash it, or you can sorbate and bisulphite it..and call it good. It's up to you.

__________________
5 gal secondary: Strawberry Mead
1 gallon secondary: Blood orange Mead
1 gallon secondary: Grape Mead
On Tap: Blackberry Blonde Ale
On Tap: Apple/Cherry Hard Cider
flyweed is offline
 
Reply With Quote Quick reply to this message
Old 12-08-2008, 08:41 PM   #3
giligson
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2008
Location: Vancouver Area - Canada
Posts: 755
Liked 4 Times on 4 Posts
Likes Given: 1

Default

+1 .. but cider is more prone to malolactic fermentation (beer doesn't have any malic acid to speak of) which can actually mellow the sour taste but it is a very slow process.

__________________
giligson is offline
 
Reply With Quote Quick reply to this message
Old 12-08-2008, 08:45 PM   #4
Tusch
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Spring Valley, Ohio
Posts: 1,381
Liked 9 Times on 7 Posts

Default

What was your starting gravity? If you don't want 10% cider, then just make up a brew with a starting gravity equivalent to the alcohol percentage you desire.

Is it clear? I doubt it is since it appears to be fermenting. Let it ferment completely, meaning confirmed by hydrometer readings consistent over a week. Also, let it age at least enough to clear completely. This means you should be able to read a newspaper through it. And any longer you can manage to wait is just going to make it taste that much better.

__________________
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port
Tusch is offline
 
Reply With Quote Quick reply to this message
Old 12-08-2008, 08:56 PM   #5
eatria
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2007
Location: Gainesville, FL
Posts: 25
Default

"you can cold crash it, or you can sorbate and bisulphite it..and call it good."

I"m not familiar with these tactics.

It's not clear clear, but there is a big separation from the liquid and the stuff that fell out of solution, dead yeast, etc.

problem is, I want it to be christmas presents.

As for starting gravity, it was off the charts high. I dropped the hydrometer in it and it sunk to the bottom of the testing glass, rendering an unreadable number.

__________________
eatria is offline
 
Reply With Quote Quick reply to this message
Old 12-08-2008, 09:46 PM   #6
Tusch
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Spring Valley, Ohio
Posts: 1,381
Liked 9 Times on 7 Posts

Default

Well that wouldn't be off the charts high, in fact that would be the opposite, so go check out your hydrometer. What was your recipe? Were there added sugars of any kind?

If you want to give them as christmas gifts, wait at least another week or two, give it a chance to somewhat clarify. Cider's usually take a couple months, and fantastic ones take much longer. So keep that in mind next time you have a deadline on your brew.

__________________
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port
Tusch is offline
 
Reply With Quote Quick reply to this message
Old 12-08-2008, 10:47 PM   #7
eatria
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2007
Location: Gainesville, FL
Posts: 25
Default

thanks for the good tips. I see what you mean about the hydrometer. I just dropped it in the liquid and it sank to the bottom, did'nt float at all.

The recipe was 5 gallons apple cider (w/o preservatives) and yeast.

__________________
eatria is offline
 
Reply With Quote Quick reply to this message
Old 12-08-2008, 11:09 PM   #8
Tusch
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Spring Valley, Ohio
Posts: 1,381
Liked 9 Times on 7 Posts

Default

Well if there is no added sugar, you don't need to worry about getting 10%. It's SG was probably somewhere around 1.050 if you would like to estimate your abv. Most juices range from 1.045-1.060 and will lead to ciders with abv of between 4-7%

__________________
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port
Tusch is offline
 
Reply With Quote Quick reply to this message
Old 12-08-2008, 11:55 PM   #9
felix
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2008
Location: Similkameen Valley, BC, Canada
Posts: 102
Default

if your hydrometer sank to the bottom, its either because it was broken and couldnt float, or that there was not enough sample juice in your testing tube for your hydrometer to float.

also i second what Tusch said about the potential alcohol content of your unsweetened cider.

good luck with your batch!

__________________
Secondary: Melissa's English Bitter Ale:::coopers Bitter LME + pale DME + dark molasses:::5 gallons
Drinking: Cooper's Stout + white honey + buckwheat honey + raw sugar ::: 5 Gallons ...almost all gone...
Next: Nut Brown Ale


Come in beautiful Similkameen Valley and visit the winery i work at! www.orofinovineyards.com
felix is offline
 
Reply With Quote Quick reply to this message
Old 12-09-2008, 04:57 AM   #10
Dougan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: Stevens Point, WI
Posts: 454
Liked 1 Times on 1 Posts

Default

I actually would go so far as to say you're looking at more like 2-5% ABV instead of 4-7. When I make cider I ferment with two pounds of extra sugar per 5 gallons and that ferments out to about 6.5%. That 2 pounds of extra sugar gives it about 3-5% extra ABV.

If it turns out that your cider is actually looking like it will be too much on the light side, maybe dissolving a pound of sugar in 3/4 cup of water (boil, add sugar, stir until dissolved, then cool) and pouring it (after cooling) into your fermentor might help boost up that alcohol percentage. Not the best idea under normal practices, but I've found that you can be a little less delicate with the ciders than beers... that'll at least boost it up to that 4-7 range you're probably looking for.

Scott

__________________
Dougan 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
10 Gallons: Bottle Conditioning with Cider? jevchance Cider Forum 15 07-22-2012 04:14 PM
Ready to bottle my first cider but... mklawz Cider Forum 9 04-19-2009 03:48 PM
Priming My Cider Per Bottle xcrusader Cider Forum 7 02-17-2009 09:01 PM
When is it okay to bottle cider? scottfro Cider Forum 10 02-05-2008 05:30 PM
about to bottle my cider Tielson's Cider Forum 1 01-01-2008 05:27 PM



Newest Threads

LATEST SPONSOR DEALS