Ok guys, this is my first full batch of cider (or anything), so all comments and critiques are welcome. I also will have a question or 2 at the end. This is also my first post here on Home Brew Talk.
Here's the brew log:
Ingredients...
8 - 96oz bottles of Apple Juice from concentrate (no preservatives)
4 - 12oz cans of frozen Apple Juice concentrate
1 - packet of Lavlin EC-1118
Started yeast 24 hrs before mixing the must. Rehydrated for 15 minutes in 1 cup of warm (100*) water, then added 500ml of apple juice. Put on stir plate and added 500ml at about 1hr, 2hr, and 10hr mark up to a total of 2000ml. Left covered on stirplate for about 24 hrs.
Began mixing Apple juice the next evening. After sanitizing everything, put 1/2 of a bottle in blender and started while I shook the other half to aerate. Put all 8 bottles in the 7.9 ga bucket.
Straight apple juice gravity: 1.048
Added 4 cans of concentrate. Stirred and let settle for 30 min.
OG of Must: 1.062
Syphoned off 96 oz of must into one of the empty bottles and refrigerated to top off secondary, etc. Ptiched the yeast, stirred and closed the lid.
Fermentation temperature is around 75*. Don't have any real options to reduce this temp right now. It is Florida after all, which is also the reason for concentrate...
After 36 hours (this morning) I stirred the must gently and took a hydrometer reading... 1.026. This seems to be going pretty fast. I noticed that the airlock was bubbling slower than last night.
So here are my questions for this esteemed group:
1. Can I expect the fermentation to continue at this pace? I'm concerned about it fermenting out and leaving me with off-flavors or other issues. I plan to back-sweeten the cider to taste and force carbonate, but I don't want to use sulfites if I can avoid it.
2. Considering my plan to keg, force carbonate, and avoid sulfites, any suggestions of how to stabilize since I can't really stove-top pasteurize, or can I? Would there be any way to heat pasteurize without bottling and capping?
3. I'm normally a fairly patient person, but this batch was a last minute thing that I am trying to get together for an event the first weekend in November. Based on the current condition, and the fact that I am force carbonating, can I get to a decent, if rushed, cider in that time?
Here's the brew log:
Ingredients...
8 - 96oz bottles of Apple Juice from concentrate (no preservatives)
4 - 12oz cans of frozen Apple Juice concentrate
1 - packet of Lavlin EC-1118
Started yeast 24 hrs before mixing the must. Rehydrated for 15 minutes in 1 cup of warm (100*) water, then added 500ml of apple juice. Put on stir plate and added 500ml at about 1hr, 2hr, and 10hr mark up to a total of 2000ml. Left covered on stirplate for about 24 hrs.
Began mixing Apple juice the next evening. After sanitizing everything, put 1/2 of a bottle in blender and started while I shook the other half to aerate. Put all 8 bottles in the 7.9 ga bucket.
Straight apple juice gravity: 1.048
Added 4 cans of concentrate. Stirred and let settle for 30 min.
OG of Must: 1.062
Syphoned off 96 oz of must into one of the empty bottles and refrigerated to top off secondary, etc. Ptiched the yeast, stirred and closed the lid.
Fermentation temperature is around 75*. Don't have any real options to reduce this temp right now. It is Florida after all, which is also the reason for concentrate...
After 36 hours (this morning) I stirred the must gently and took a hydrometer reading... 1.026. This seems to be going pretty fast. I noticed that the airlock was bubbling slower than last night.
So here are my questions for this esteemed group:
1. Can I expect the fermentation to continue at this pace? I'm concerned about it fermenting out and leaving me with off-flavors or other issues. I plan to back-sweeten the cider to taste and force carbonate, but I don't want to use sulfites if I can avoid it.
2. Considering my plan to keg, force carbonate, and avoid sulfites, any suggestions of how to stabilize since I can't really stove-top pasteurize, or can I? Would there be any way to heat pasteurize without bottling and capping?
3. I'm normally a fairly patient person, but this batch was a last minute thing that I am trying to get together for an event the first weekend in November. Based on the current condition, and the fact that I am force carbonating, can I get to a decent, if rushed, cider in that time?