smh
Well-Known Member
So, I've just made my first cider. Pretty simple recipe:
10L of cider that I added pectic enzyme to overnight.
I brought to SG=1.056 with white sugar added 1-2 tsp of nutrient and pitched a package of Danstar Nottingham yeast.
I checked SG after 1 week I pulled it off the lees and it was 1.004, then a week after that it was 1.000. I was kind of impatient, so I bottled at this point in Stella and old glass pop bottles. It was somewhat carbed, but not overly so.
I ran a cycle in my dishwasher to attempt pasturizing, but I'm almost certain that it wasn't hot enough (I used the stove-top method stickied here for another batch, and that felt much hotter when I pulled it out than when the dishwasher finished).
I will certainly test after its been in the bottle for a week. Any reason that I should be worried? Should I test more frequently? I want to leave as much to age as possible.
Thanks!
10L of cider that I added pectic enzyme to overnight.
I brought to SG=1.056 with white sugar added 1-2 tsp of nutrient and pitched a package of Danstar Nottingham yeast.
I checked SG after 1 week I pulled it off the lees and it was 1.004, then a week after that it was 1.000. I was kind of impatient, so I bottled at this point in Stella and old glass pop bottles. It was somewhat carbed, but not overly so.
I ran a cycle in my dishwasher to attempt pasturizing, but I'm almost certain that it wasn't hot enough (I used the stove-top method stickied here for another batch, and that felt much hotter when I pulled it out than when the dishwasher finished).
I will certainly test after its been in the bottle for a week. Any reason that I should be worried? Should I test more frequently? I want to leave as much to age as possible.
Thanks!