Happy HolidaySs Giveaway - Winners Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > worried about cider tried to go plain jane.
Reply
 
LinkBack Thread Tools
Old 02-09-2011, 12:53 AM   #1
becon776
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: rochester, ny
Posts: 71
Liked 1 Times on 1 Posts
Likes Given: 1

Default worried about cider tried to go plain jane.

Ok so Ive got a couple carboys started and they are progressing nicely. Dec 11 th. They've got a lot of fermentables around 15% abv. Then around hristmas I filled a brew bucket up with cider added nottingham and nothing else as I wanted to try something that's a lil more easy on the liver. After all this time I said o.k. let's rack as I haven't seen a bubble in a couple weeks. First there was a film on top of the cider and second this stuff is VERY CLOUDY. there was significant lees in the bottom and smells nice fruity and can tell there's alcohol. What's up with this. Gonna try to post a pic the second two are the cider mead with dark brown sugar and honey so I expect them to be darker but this stuff is like glow in the dark! Is this normal for unadulterated cider?

__________________
becon776 is offline
 
Reply With Quote Quick reply to this message
Old 02-09-2011, 02:58 AM   #2
becon776
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: rochester, ny
Posts: 71
Liked 1 Times on 1 Posts
Likes Given: 1

Default

O.k. It may be possible that I had my first stuck.ferment. bc it is now.starting to bubble a little. Like one per minute. Ferment temp is on the cool side 64° so who knows. I didn't like the brew bucket for primary. Just hate to see a fermentation vessel empty 8-)

__________________
becon776 is offline
 
Reply With Quote Quick reply to this message
Old 02-09-2011, 07:28 PM   #3
becon776
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: rochester, ny
Posts: 71
Liked 1 Times on 1 Posts
Likes Given: 1

Default

Is this normal for cider to be this color? I have always added brown sugar as a fermentable? And what the heck could the clear film on top of the cider have been? I am never going to use buckets to brew cider in aagain. And I am not using those inverted thimble airlocks anymore. Or the orange over the top things the airlcks go in. Stoppers, traditonal airlocks. And carboys from now on.

__________________
becon776 is offline
 
Reply With Quote Quick reply to this message
Old 02-09-2011, 07:49 PM   #4
Bush_84
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Minnesota
Posts: 238
Liked 2 Times on 2 Posts
Likes Given: 1

Default

I guess a couple of questions we may as well get out of the way is what was the OG and FG? Picture of the film? I suspect that not much can be done unless we have that info.

Also was there an issue other than the film? I think the color looks ok in that picture. How does it taste?

__________________

Primary- Raspberry Melomel - Raspberry Cider
Secondary-Welch Grape Wine - Mapfelwien
Bottled- Mott's Cider - Strawberry Mead - Hard Lemonade - The 84 Bushwacker (~11 abv cider) -Mixed Berry Cider - Graff
-The 84 Bushwacker v2.0

Bush_84 is offline
 
Reply With Quote Quick reply to this message
Old 02-09-2011, 08:29 PM   #5
becon776
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: rochester, ny
Posts: 71
Liked 1 Times on 1 Posts
Likes Given: 1

Default

it tastes sour but not much different than any raw cider. Whenever I take the gravity measure I never remember the actual value but always remember that it correlated to 6% ABV on the hygro. actually hold on I will go get the exact numbers and FG right now......................... o.k. the initial corresponded to about 5-6 % abv and this is now at 1.002 sg. very close to the 1.0000 mark.taste is a lil sour dillute and yeasty but that how green cider tastes to me anyway... not a fan of chablis more of a reisling guy. I even just took a swill of cider vinegar for comparative purposes. the bouquet is very nice and fruity. I'm looking for a session drink whereas all my other ciders have belonged more in the what happened last night shelf. also I used nottingham whereas I have always used red star champagne in the past.

__________________
becon776 is offline
 
Reply With Quote Quick reply to this message
Old 02-09-2011, 10:29 PM   #6
truckjohn
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: SC USA
Posts: 392
Liked 6 Times on 5 Posts

Default

Did you use any sort of Sulphite/Campden to sterilize your juice must before fermentation? If not... well... you don't have enough alcohol to kill the wild nasties.... you may have picked up an infection of some sort.

My own musings..... in order of likelihood...

1st... Malo-lactic fermentation... If you didn't use Sulphite (And frequently even when you did...) and you are fermenting "indoors"... you may have run a wild malo-lactic fermentation... Nothing to worry about here, except it takes a while... The key indicator here is that the "Sour Green Apple Candy" taste gradually goes away. During this time, it can taste and smell different with scents ranging from "Buttery popcorn" to kinda "Weird" beerish and sour for a while... If all goes well and you get a good one, it settles down into a nice appley scented chardonnay sort of flavor that's not nearly as bitter.... If you get a bad one - it will taste like Sauerkraut... It will stay cloudy for a *long* time, but will eventually fall clear just fine when the malo-lactic is done... Since this has started, you really need to let it do it's thing....

2nd.... Did you add any pectic enzyme? Apples are notoriously high in pectin... and pectin = pectin haze.... Pectin haze doesn't usually look like yellow/orange mud... more like just clear but hazy....

I suppose the easiest thing to do is to just let it be and it will finish up when it's finished.... Unfortunately, that could be ~June....

If you absolutely gotta fool with it.... Cold crash it out in a cold garage then bottle and pasteurize it... Put it somewhere it won't go much below 25F - like up against an outside wall..... De-gas it good and it will usually fall clear pretty quickly... Pasteurization will kill wild beasties.... Let it sit a few weeks and start drinking it.... It will taste kinda raw... and since it's so young, it will be a lot better if you back-sweeten it to hide the "Young" flavors....

Thanks

__________________
truckjohn is offline
 
Reply With Quote Quick reply to this message
Old 02-10-2011, 11:55 AM   #7
becon776
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: rochester, ny
Posts: 71
Liked 1 Times on 1 Posts
Likes Given: 1

Default

Thank you... I do believe the malo-lactic is what I have going on. Two things worth noting. 1- I had alot of air space on this ferment as the primary was done in a brew bucket. It has since been racked into a carboy (pictured) .
2- when I racked I made sure to rack around (under) the film.

__________________
becon776 is offline
 
Reply With Quote Quick reply to this message
Old 02-10-2011, 01:29 PM   #8
truckjohn
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: SC USA
Posts: 392
Liked 6 Times on 5 Posts

Default

Malolactic is anaerobic - so lots of airspace in an open top bucket actually slows it down.... Most likely it came in with the apples/juice... The other possibility is that it's in your brew bucket from previous beer ferments....

Thanks

__________________
truckjohn is offline
 
Reply With Quote Quick reply to this message
Old 02-11-2011, 12:12 PM   #9
becon776
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: rochester, ny
Posts: 71
Liked 1 Times on 1 Posts
Likes Given: 1

Default

O.k. figured let's take this to what I wanted in the first place.... added a cup of honey, a cup of dark brown sugar, 2 tbs vanilla extract and four cups dextrose and three cups espresso. Wanted a dark porter sort of twist on it. Figure why not. Not in any huge hurry. Oh yeah I also repitched some red star champagne.

__________________
becon776 is offline
 
Reply With Quote Quick reply to this message
Old 02-11-2011, 12:36 PM   #10
Bush_84
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Minnesota
Posts: 238
Liked 2 Times on 2 Posts
Likes Given: 1

Default

Why did you repitch? There is really not that much sugar left to be eaten up?

__________________

Primary- Raspberry Melomel - Raspberry Cider
Secondary-Welch Grape Wine - Mapfelwien
Bottled- Mott's Cider - Strawberry Mead - Hard Lemonade - The 84 Bushwacker (~11 abv cider) -Mixed Berry Cider - Graff
-The 84 Bushwacker v2.0

Bush_84 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
About to make my first cider - worried about sulphur smells The13th Cider Forum 10 11-06-2010 09:39 PM
Started my first cider fermenting tonight, worried about the yeast... damdaman Cider Forum 11 12-19-2009 02:10 PM
Worried my first cider may not be working blandeena Cider Forum 6 02-12-2009 06:30 PM
Stinking cider's got me worried Reddy Cider Forum 5 02-28-2008 10:22 PM
Noob, worried about Cider SG simonl75 Cider Forum 7 12-08-2006 06:53 PM



Newest Threads

LATEST SPONSOR DEALS