Home Brew Forums > Recipe Database > HomeBrewTalk.com Recipe Database > Cider > Graham's English Cider

Reply
 
LinkBack Thread Tools
Old 02-11-2011, 11:05 PM   #141
whitebirdfeathers
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: Chilliwack, BC
Posts: 158
Liked 5 Times on 5 Posts
Likes Given: 20

Default


My batch has been fermenting for a month now and it at the correct final gravity. I will be aging it in a 6.5 gallon glass carboy. How much headspace do I want? I understand that I will have to top this up with more apple juice but am just wondering how much.

cheers!

__________________

That's why I'm easy, easy like Sunday morning...

whitebirdfeathers is offline  
 
Reply With Quote Quick reply to this message
Old 03-06-2011, 06:22 AM   #142
bpm2000
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Seattle
Posts: 39
Default


Just started one, followed to the T. Now to wait til summer...

edit: actually approximated loose black tea for what might be four bags... and one large lime instead of key limes. Not to the T after all lol.

__________________

Last edited by bpm2000; 03-06-2011 at 07:25 AM.
bpm2000 is offline  
 
Reply With Quote Quick reply to this message
Old 03-07-2011, 05:10 PM   #143
Gremlyn
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: San Diego, CA
Posts: 2,524
Liked 25 Times on 16 Posts
Likes Given: 5

Default


I finally kegged that batch I started last May... pre-carbonation sampling is very good

__________________
Quote:
Originally Posted by Yooper View Post
I'm a fan of "getting it in the can"!
Gremlyn is offline  
 
Reply With Quote Quick reply to this message
Old 03-09-2011, 10:28 PM   #144
pandelion
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: oakland
Posts: 14
Likes Given: 3

Default


I've had a batch in primary for over a month now. It's crystal clear and I was thinking about just leaving it in the primary to age. I know there are a lot of differing opinions in this forum about transferring to secondary vs. just leaving in primary...

Question: is the function of topping off with more juice in the secondary simply to fill headspace? Or is there some other function of adding the aj in secondary? Would I be missing out on some fantastic feature of this cider if I were to simply leave it in the primary and not add anything?

Also, I'm using a food-grade plastic bucket. There also seems to be some differing opinions here about whether or not it's ok to age in these buckets.

What do you guys think? Thanks.

__________________
pandelion is offline  
 
Reply With Quote Quick reply to this message
Old 03-09-2011, 10:58 PM   #145
Freezeblade
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Location: Oakland, California
Posts: 1,415
Liked 22 Times on 13 Posts

Default


Quote:
Originally Posted by pandelion View Post
Question: is the function of topping off with more juice in the secondary simply to fill headspace?.
A: It's just to fill headspace.

As for keeping it in primary for bulk aging, I wouldn't keep it in primary for more than 3 months, even 2 is pushing it. You get some strange flavors if you let it sit on the yeast for that long.
__________________
Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Clearing:Apple Wine
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn
Freezeblade is offline  
 
Reply With Quote Quick reply to this message
Old 03-10-2011, 06:06 AM   #146
Gremlyn
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: San Diego, CA
Posts: 2,524
Liked 25 Times on 16 Posts
Likes Given: 5

Default


Quote:
Originally Posted by Freezeblade View Post
A: It's just to fill headspace.

As for keeping it in primary for bulk aging, I wouldn't keep it in primary for more than 3 months, even 2 is pushing it. You get some strange flavors if you let it sit on the yeast for that long.
Hey asshole! You don't live in San Diego anymore.

And my cider is ****ing tits!
__________________
Quote:
Originally Posted by Yooper View Post
I'm a fan of "getting it in the can"!
Gremlyn is offline  
 
Reply With Quote Quick reply to this message
Old 03-10-2011, 06:03 PM   #147
pandelion
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: oakland
Posts: 14
Likes Given: 3

Default


510! woot woot!

__________________
pandelion is offline  
 
Reply With Quote Quick reply to this message
Old 03-15-2011, 12:57 PM   #148
findlaym
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: peterborough
Posts: 51
Liked 2 Times on 2 Posts

Default


Brewed up a batch of this a couple of weeks ago and the gravity is stuck at 1.010. I don't have an OG reading either. I used the apple juice I could get from wallmart here in Canada and it did not have preservatives. Used Danstar nottingham yeast, a yeast nutrient and fermented for about 5 weeks at 65F.

Anyone else end up stuck at 1.010?

It tastes pretty good. dry and tart. there's also a bit of an acidic taste, almost a subtle vinegar flavor. I added a little extra lime juice because SWIMBO hates anything sweet. Will back sweetening help out the acidic flavors?

__________________
findlaym is offline  
 
Reply With Quote Quick reply to this message
Old 03-16-2011, 05:55 PM   #149
Gremlyn
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: San Diego, CA
Posts: 2,524
Liked 25 Times on 16 Posts
Likes Given: 5

Default


Vinegar tastes are not good. Maybe try adding some campden tablets and killing off anything that might be currently active, then backsweeted and see how it tastes. If you don't like it then, you can try adding more yeast and seeing if fermentation will get going again?

__________________
Quote:
Originally Posted by Yooper View Post
I'm a fan of "getting it in the can"!
Gremlyn is offline  
 
Reply With Quote Quick reply to this message
Old 03-17-2011, 02:24 PM   #150
findlaym
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: peterborough
Posts: 51
Liked 2 Times on 2 Posts

Default


it's certainly not a strong vinegar taste like from cider vinegar. just sort of a mild tang. I tossed in some more yeast nutrient and there was in instant effect. quite something to see I must say.

I don't want to use campden if I don't have to because I will be bottle conditioning but I see where you're going with the idea.

__________________
findlaym 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
Noob cider help... How long do you generally ferment Cider? unclejimbay Cider Forum 9 01-27-2012 09:20 PM
What is Cider, as opposed to Wine?/Quince Cider critique petes Cider Forum 16 08-31-2011 07:17 PM
Horse & Buggy English Cider 07'er Evan! Cider Forum 5 10-26-2007 12:26 AM
English Cider. Orfy Cider Forum 0 10-07-2007 03:38 PM



Newest Threads

LATEST SPONSOR DEALS