BrewerJosh
Member
So I was trying to come up with a quick, no age, sweet, and carbed cider that would be easy to make and drink.
1 can apple concentrate
4 cans Allen's apple juice (4.2L)
Nottingham yeast.
OG was 1.054 - 1.056 (I think, can't remember)
I mixed it together and left it for 2 weeks, at that point the yeast had started to drop out and I figured that it was close to being done. Took a gravity sample and got 1.000, I then racked onto another can of concentrate and bottled in 500ml plastic PET bottles. I kept an eye on the bottles and when they felt firm enough I tossed them into the back of the fridge to slow/stop the carbing.
It ended up not being carbed enough, I was a little paranoid about geysers/bombs after a ginger beer that I made in Jan went all over the place when opened and put the cider into the fridge too soon. Also it was sour, which wasn't a bad thing and was pretty tasty. At least until the carb ran out and it warmed up a little, then it got somewhat of a cloying mouth feel.
The other thing that I noticed was that as more time passed the sour taste became less pronounced and the cider became more refreshing.
With my current attempt I changed the yeast up to 71B (what I had on hand), and am planning to leave it longer before bottling. Both to try to ferment to dry and let it age a little more. But I'm concerned that if I leave it too long that all the yeast will drop out and that it won't carb.
So, how long could I conceivably leave it before it will have trouble carbing? I still want to keep it quick'ish, so I'll probably not leave it more then 4 weeks. But it doesn't help to get a second opinion right?
Thanks!
1 can apple concentrate
4 cans Allen's apple juice (4.2L)
Nottingham yeast.
OG was 1.054 - 1.056 (I think, can't remember)
I mixed it together and left it for 2 weeks, at that point the yeast had started to drop out and I figured that it was close to being done. Took a gravity sample and got 1.000, I then racked onto another can of concentrate and bottled in 500ml plastic PET bottles. I kept an eye on the bottles and when they felt firm enough I tossed them into the back of the fridge to slow/stop the carbing.
It ended up not being carbed enough, I was a little paranoid about geysers/bombs after a ginger beer that I made in Jan went all over the place when opened and put the cider into the fridge too soon. Also it was sour, which wasn't a bad thing and was pretty tasty. At least until the carb ran out and it warmed up a little, then it got somewhat of a cloying mouth feel.
The other thing that I noticed was that as more time passed the sour taste became less pronounced and the cider became more refreshing.
With my current attempt I changed the yeast up to 71B (what I had on hand), and am planning to leave it longer before bottling. Both to try to ferment to dry and let it age a little more. But I'm concerned that if I leave it too long that all the yeast will drop out and that it won't carb.
So, how long could I conceivably leave it before it will have trouble carbing? I still want to keep it quick'ish, so I'll probably not leave it more then 4 weeks. But it doesn't help to get a second opinion right?
Thanks!