tf2
Active Member
Hi -- I'm new here, but impressed by the depth of the cider wisdom I've seen so far. I sent some of this to AHA's tech-talk email list before exploring homebrewtalk.com, so apologies if anyone's getting it twice.
I've brewed beer and one batch of mead, but never cider. On a whim I decided to ferment a gallon jug of cider I bought at a fresh market. It's been fermenting since Aug. 25, and I racked it into a secondary on Aug. 30. Since then, the bubbling in the fermentation lock has slowed quite a bit -- I would guess it's a few an hour at most; if it were beer, I'd prime and bottle, but I'm using Lalvin 718-1122 wine yeast, which I've never used before. (It was recommended by the LHBS; I also used 1 tsp of yeast nutrient at the outset.) The temp in the brew room has been a pretty consistent 73-75. The question: When do I bottle? Also, the cider is still pretty cloudy -- do I just have to wait for it to clear, or is there some way to do that? Is it too late to add pectic enzyme? And is it likely to be drinkable by Thanksgiving? Christmas?
Plus, I'm about to start a second batch using another jug of the same very cloudy cider. Does anyone recommend pectic enzyme? Something else? I'm planning to use ale yeast, in the hopes of having it ready by Thanksgiving/Christmas if the other won't be. Can I still add spices, or will that require longer aging? (If spices would work, I'm thinking of a couple sticks of cinnamon, a half-dozen cloves and maybe chunk of (peeled?) ginger; any advice is welcome, however.)
Meantime, a friend who's also making his first batch of cider, tasted it while bottling (he's a week or two behind me, but decided to bottle after a sharp temperature drop halted fermentation). He's using a different yeast (Lalvin RC-212). He described it this way: "quite dry, you could clearly taste the alcohol, and still a very tiny bit sparkly (carbonated). Not enough to foam, but enough to feel a bit prickly on the tongue. More disappointingly, there was a strong flavor of something almost like a petroleum product - benzene or lighter fluid or something like that. I'm hoping that's something that will mellow with age, but it was definitely not a pleasant drink (yet)." Is there any hope for his brew?
OK. I'm sure I've gone way past a polite number of questions for a newbie. Thanks for your patience, and your help!
tf
I've brewed beer and one batch of mead, but never cider. On a whim I decided to ferment a gallon jug of cider I bought at a fresh market. It's been fermenting since Aug. 25, and I racked it into a secondary on Aug. 30. Since then, the bubbling in the fermentation lock has slowed quite a bit -- I would guess it's a few an hour at most; if it were beer, I'd prime and bottle, but I'm using Lalvin 718-1122 wine yeast, which I've never used before. (It was recommended by the LHBS; I also used 1 tsp of yeast nutrient at the outset.) The temp in the brew room has been a pretty consistent 73-75. The question: When do I bottle? Also, the cider is still pretty cloudy -- do I just have to wait for it to clear, or is there some way to do that? Is it too late to add pectic enzyme? And is it likely to be drinkable by Thanksgiving? Christmas?
Plus, I'm about to start a second batch using another jug of the same very cloudy cider. Does anyone recommend pectic enzyme? Something else? I'm planning to use ale yeast, in the hopes of having it ready by Thanksgiving/Christmas if the other won't be. Can I still add spices, or will that require longer aging? (If spices would work, I'm thinking of a couple sticks of cinnamon, a half-dozen cloves and maybe chunk of (peeled?) ginger; any advice is welcome, however.)
Meantime, a friend who's also making his first batch of cider, tasted it while bottling (he's a week or two behind me, but decided to bottle after a sharp temperature drop halted fermentation). He's using a different yeast (Lalvin RC-212). He described it this way: "quite dry, you could clearly taste the alcohol, and still a very tiny bit sparkly (carbonated). Not enough to foam, but enough to feel a bit prickly on the tongue. More disappointingly, there was a strong flavor of something almost like a petroleum product - benzene or lighter fluid or something like that. I'm hoping that's something that will mellow with age, but it was definitely not a pleasant drink (yet)." Is there any hope for his brew?
OK. I'm sure I've gone way past a polite number of questions for a newbie. Thanks for your patience, and your help!
tf