Btw, I looking to buy 5 1 gallon jugs of quality apple juice for my next batch. I need the glass jugs to run trial batches of beer experiments. Has anyone seen these anywhere? I live in central Illinois.
Can you use potassium metabisulfate and sorbate to stop fermentation instead of the Camden tablets?
Just about every high end grocery store carries a glass jug of apple juice which should work. Note that the diameter of the cap is not always the same as the "cider" jugs so the 28mm airlock caps won't fit.
Is there any reason why I can't add some cinnamon sticks along with the apple juice instead of adding powder with the syrup? It seems to me that would prevent the cinnamon from separating but would still impart cinnamon flavor.
Campden tablets are just pre-measured potassium or sodium metabisulphite (typically potassium). So yes you can use loose potassium metabisulphite to stop fermentation.
Sorbate on the other hand is used to prevent renewed fermentation.
So for this recipe you would want to use only potassium metabisulphite if you're going to bottle condition and pasteurize.
Of i want it still should i use both?
I want to avoid stove top pasteurizing
Whew! Just finished reading this entire thread. Good stuff. Took a few days of reading here and there.
I saw where other folks opted to use wine yeast. Seems like the general consensus was doing so would impart a more wine like quality. So a quick question for those who have used wine or champagne yeast and let it run until dry. How'd it turn out? Not real sure what "wine like qualities" would be like in an apple pie flavored beverage!
I originally started out making a batch of apfelwein, but when I saw this recipe and realized I could have something drinkable much sooner I thought I might change direction.
I'm currently 3 weeks in on fermentation using Montrachet yeast and nutrient. Not sure what the current gravity is because up to now my intention was to let it run its course. But I think it should be done fermenting (dry) by this point, or around .992 to .996.
JuneHawk said:So, I went to the local shop during lunch today and for some equipment. I started a batch this evening and I'm hoping for the best. My only concern is the temperature. The air temp in my house ranges between 70 and 75 degrees or so; I do not have the option of having a separate cool(er) room. I know my fermentation will take less than 2.5 weeks but I wonder if it'll be otherwise OK. This is my first time making cider.
Anyone have thoughts on this?
From what I understand, this recipe is similar to Edwort's Apfelwein. The only real difference (before bottling) is the yeast strain. You might do well to take a look at that thread to see how people rate the taste there.
Hope that helps!
Thanks for the info. I'm leaning towards cold crashing the carboy and kegging. I just don't see how what little yeast is left after racking would continue to ferment the newly added sugars at 34 degrees. (I used s04 btw).. Ill let everyone know how it works out in 3 weeks ...
Thanks..
May I ask if there is a cheaper substitute for the cider? That brand is very hard to find in my area and at specialty stores its like $5 a bottle! It would cost me a fortune just in the juice alone!
My thoughts on the matter are that you want an apple juice that has nothing extra added, like artificial sweeteners. You want something that's all apple juice. Also, make sure it's pasteurized so you have a better control of the microbiological environment (meaning no wild yeasts!). Aside from those two things, I don't see why you specifically NEED Wegman's brand. I went with the Giant Eagle brand 100% apple juice and it's coming along nicely. Again, just my $0.02.
Thanks for clearing that up for me since this will be my first cider. Will this stuff called "simply apple" work? Walmart has it...
I'm going to go through the math this weekend and make the exact same batch that I made (with the initial differences) to get a full 5 gallon batch of this. It was amazing!
I've been wondering about kegging too. If you cold crash the carboy it seems that the syrup will have a difficult time mixing in unless you heat the cider back up to room temp.
I guess you could also back sweeten at room temp and then immediately cold crash it. Seems like it'd have the desired result.
Yea your right, it may not mix well.. I think i'm going to mix it a room temp in the bottling bucket. Keg it.... Drop it in the keezer and put it on gas. Hopefully it will cool fast enough to stop further fermentation... I'll report back when its done...
My gf and I were adding a shot of whipped cream vodka to each glass!! That made it real tasty!!
Cheesy_Goodness said:You are a culinary god. I'm pasteurizing my first batch as I type and I gave this idea a shot and...wow. I'm considering how I can work in that flavor in the next batch because it really works.
Hats off to you sir!
Also try Crown Royal Maple. I've been adding a shot to mine every time I drink it. It's really good!
AND one more thing....
For calculating the ABV, should I use the SG before back-sweetening or after?
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