I fermented a batch at 75 one summer it came out tasting like an eraser. I would say mid to upper-sixties would be good.
Sippin37 said:See that is strange because my house temp was anywhere from 75-77F during my entire month in the carboy and it came out tasting great. I didn't use any of the extra sugar, just 5 gallons of apple juice, but don't see why they would be any different.
I have had a gallon batch fermenting for 5 weeks now. I'm going to give it a week or two more before bottling. But is it more preferable to use a normal sealed bottle like the juice bottle the apple juice came in, or to cork and bottle it in glass?
I think I would like it to be slightly carbonated if which bottle I choose affects that.
s0nguy said:we made a batch around January and it was great... but we found thta we would add a little sweetner when we drank it. so, this time we added 6lb of dextrose to the carboy... any ideas how it might come out?
we were told that we would need to stop fermentation if we didnt want the yeast to convert all of the sugar.. so I bought some stuff to do that.
your thoughts?
thanks in advance
s0nguy
xMalachi said:For those of you modifying the recipe, what have you found comes out the best? I'm about to start fermenting a second batch in my other 5G better bottle but I'd like to do some sort of variation. I have seen everything from brown sugar to cinnamon to cherry juice. Do any of you have a batch that you've completed that was a modified recipe? If so, how did it turn out and what were the quantities of the items you used? Thanks in advance!
DO YOURSELF A FAVOR AND START ANOTHER BATCH 2 WEEKS AFTER YOU START THIS ONE.
YOU WILL THANK ME LATER!
natewv said:Hey so my 2nd batch was something similar to this and a year later I'm deep into brewing but haven't made another hard cider/apfelwine. SWMBO says she wants some more so I have a dumb question. Can I make a batch and rack it to secondary in a month and use that yeast cake for a second batch, and experience the same results by just letting the 1st batch (now in secondary) sit for a few more weeks/months? Taking it off the yeast cake won't hurt anything, right?
In general, if you are bottling "still" (i.e. uncarbonated), standard wine bottles and corks are just fine. Whether carbonated or not, the plastic PET bottles the juice (or soda) came in will work for short-term storage (and from the posts, most people have difficulty sitting on this stuff long enough to let it age once bottled), but will eventually allow some pas-through of CO2 out and O2 in, an activity that is encouraged by handling of the flexible-walled bottles (just squeeze something soft and tell me it doesn't put excess pressure on other parts too!). However, if you go much beyond 1-2 volumes of CO2 pressure, you'll want to skip both plastic bottles and corked bottles and use beer bottles with crown caps. I know, they don't have the same presentation effect, but beer bottles can handle a lot more pressure than wine bottles can (champagne bottles go even higher...they're like beer bottles on steroids). If you are unsure at all about how much pressure your beverage will develop, it is always better to err on the side of caution and possibly use unneccessary bottles than have bottle-bombs to deal with...
Interesting read, I can't believe this thread has more than 1000 pages!
Publix was having a sale on Mott's juice (and still is till the 8th of August), and I couldn't resist. I am basically following the original recipe: 3 gallons Mott's juice (about 6% ABV), 3 gallons Mott's pressed juice (still has some apple in it, much darker color), 1 lb dark brown sugar, 1 lb light brown sugar, 2nd gen Lalvin D47 from a mead, 4 tablespoons of DAP, 2 tablespoons of yeast energizer, 2 teaspoons pectic enzyme. OG gives about 8% ABV, which will ferment completely dry with the D47 yeast.
I'm making a starter for the yeast, they've been in the fridge for a few weeks. Using apple juice, a bit of nutrient and energizer, I'm going to let it stir till the morning before I pitch. I'm also aerating the (wort? must?) using a small aquarium pump and stone. Hopefully, all the combined measures will make for a fast, healthy fermentation.
Here's to hoping for a good turnout!
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