Apple_Jacker said:Most ciders I've made have been still, even the ones that were similar to this recipe.
How to I make it still? Just let everything ferment out?
Apple_Jacker said:Most ciders I've made have been still, even the ones that were similar to this recipe.
merkadoe said:I'm really new to this so bare with me please. Is there any way I could make this a still cider? I will be bottling into mason jars (all I have on hand) and I know they aren't meant for holding pressure. Could I just wait for fermentation to fully finish or would that affect the final taste?
Has anyone kegged this without pasturizing?
I did a small batch of lemon lime soda once where I stopped the carbing by just refridgerating the bottles. Seems like this should work to me for kegging this cyder....shouldn't it?
I think putting them in the fridge for one to two days is the most common. I asked the bottling after pulling it out of the fridge question and I was told that it's fine to pull it out of the fridge and bottle it with the priming sugar. Once the bottle temps get to room temp, the yeast is happy and can start carbonating the bottles.
For testing carbonation, fill the first and last of the batch in two 16 oz bottles like you were describing, and when they are hard like when you first bought it then stove pasteurize all the bottles.
And yes, they need to be left out at room temp to carb up. The time this takes is between three and 24ish hours. So you need to have a free weekend when you get to the carbonating and pasteurizing because it's a guessing game for how long they will take to be ready.
Okay so I'm a total newb at this how do you Hydrate and Pitch yeast do we need to boil it then add it?
OutlawJosey said:I re-pitched with Red Star Champagne yeast and looking at the labels again, nothing in the form of a preservative is listed so I am thinking that there is something in the apple cider that they didn't list. Which really sucks I was looking forward to having this with Thanksgiving dinner. Oh well I will start another batch over the holiday weekend and wont have to share .
Are you sure no other preservatives were added? Potassium sorbate isn't the only preservative added sometimes. You can also try using a different strain of yeast tho not sure why your current yeast wouldnt work.
I used a half-gallon of Mott's pressed apple juice (same thing as cider) and it fermented well. I'm pretty sure you can find that anywhere. Had a slightly sour flavor but that was present in the cider to begin with. I might use it again and simply add more brown sugar.
I have a Whole Foods and Akins here, I just didn't make it there to get cider this time. I went to WalMart instead and used Musselmen's, it is cheap and convenient. I will be out this weekend so picking up organic cider (only apples) will be easy, its just not cheap. I think this same brand from Whole Foods, sells at places like Publix for less than 5.00 a gallon, here its almost twice that.
Josey Wales,
What threads did you read? I'm interested. Also, keep us updated on your cider.
I ran across musselmen's cider this week during my shopping trips. It does have sorbate in it.
Matterpro said:Not sure how well you're gonna clear that cider out, but report back if you use finings like gelatin and how it worked or didn't.
Okay so another quick question, we have the campdon tablets but were wounding if we need them or not the cider we bot is pasuturised already but it is not uv pasturised also how long should we wait before pintching the yeist
MeinBrew said:Trying this recipe tomorrow but want to use honey. Is there a conversion for brown sugar to honey?
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