I'm making my first cider am curious if my fermentation is complete and when the F.G. was measured. I am currently at 1.012 with just the juice and corn sugar in the primary and the airlck is getting pretty slow. It has also been around 2 weeks. I am not sure if the recipe measured to the 1.010 before the addition of the apple juice concentrate and syrup or if the gravity was measure after. I am assuming that it was before because 1.010 should be a relatively dry cider and this one sure sounds like it is on the sweet side with what is added. If that is the case, looks like i can have this done in the next couple of days...
Here is this recipe:
Dave's Carmel Apple Cider
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Recipe Type: Extract
Yeast: Nottingham
Yeast Starter: NONE
Batch Size (Gallons): 5
Original Gravity: 1.054
Final Gravity: 1.010
Boiling Time (Minutes): 1
Primary Fermentation (# of Days & Temp): 14
Secondary Fermentation (# of Days & Temp): 1
Tasting Notes: Tastes just like carmel apple pie
This is a sweet cider and it tastes just like drinking a caramel apple pie :
Ingredients:
5 Gal. Apple Juice (Treetop or Mott's)
5 12 oz. cans of Apple Juice Concentrate
2 lbs. Dextrose
5 campden tablets
12 oz. Cinnamon Dolce Syrup
Nottingham Yeast
Recipe for Cinnamon Dolce Syrup:
2 cups of water
2 cups of brown sugar
2 tsp. ground cinnamon
Combine in a saucepan and bring to a boil, at boil reduce heat and simmer for approx. 5 minutes (until volume is reduced to half). Cool & bottle for future use.
In carboy add 2 gal of apple juice, then add the 2 lbs. of dextrose then swirl (you want to mix the dextrose in well as to dissolve), then top off with the remaining 3 gallons of apple juice, pitch the yeast, sit back and wait.
When the fermentation has ceased and it now looks like apple juice once again, re-rack and add the 5 crushed campden tablets, and let the mix sit for 12-24 hours.
Siphon into your bottling bucket and now add the 12 oz. of Cinnamon Dolce Syrup & the 5 cans of Apple Juice concentrate. Bottle and enjoy.
Here is this recipe:
Dave's Carmel Apple Cider
--------------------------------------------------------------------------------
Recipe Type: Extract
Yeast: Nottingham
Yeast Starter: NONE
Batch Size (Gallons): 5
Original Gravity: 1.054
Final Gravity: 1.010
Boiling Time (Minutes): 1
Primary Fermentation (# of Days & Temp): 14
Secondary Fermentation (# of Days & Temp): 1
Tasting Notes: Tastes just like carmel apple pie
This is a sweet cider and it tastes just like drinking a caramel apple pie :
Ingredients:
5 Gal. Apple Juice (Treetop or Mott's)
5 12 oz. cans of Apple Juice Concentrate
2 lbs. Dextrose
5 campden tablets
12 oz. Cinnamon Dolce Syrup
Nottingham Yeast
Recipe for Cinnamon Dolce Syrup:
2 cups of water
2 cups of brown sugar
2 tsp. ground cinnamon
Combine in a saucepan and bring to a boil, at boil reduce heat and simmer for approx. 5 minutes (until volume is reduced to half). Cool & bottle for future use.
In carboy add 2 gal of apple juice, then add the 2 lbs. of dextrose then swirl (you want to mix the dextrose in well as to dissolve), then top off with the remaining 3 gallons of apple juice, pitch the yeast, sit back and wait.
When the fermentation has ceased and it now looks like apple juice once again, re-rack and add the 5 crushed campden tablets, and let the mix sit for 12-24 hours.
Siphon into your bottling bucket and now add the 12 oz. of Cinnamon Dolce Syrup & the 5 cans of Apple Juice concentrate. Bottle and enjoy.