gypsychem
New Member
Hi guys, just making my first batches of cider. I figured that billions of gallons of cider were successfully made without a hydrometer, so I decided to wing it for my first batch. That and times are tight.
Anyways, the gist of it is that my fermentation seemed to slow down after day 2... Everything seemed like it was going well, but now the bubbles in the airlock have gone from every 2-3 seconds to every 8-9 seconds (by day 3). I'm fairly impatient as this is my first batch, I"m sure you all can relate. I just wish it was going crazy like all the turbo ciders on youtube...
My recipe is roughly as follows. In each gallon jug I used a different kind of Juice/cider, all pasteurized, all without preservatives (one gallon got a pound of dark brown sugar for fun). I dissolved one campden tablet per gallon, and let sit for 24 hours. Added Danstar Windsor Yeast to fermenters, following directions as best as I could. Fermenation was noticeable in each jug by the end of day one. I used a 1/3 of a yeast packet per gallon. A whole packet is good for 4.5 gallons. I kept the level in my jugs low to avoid needing a blow off tube, and so far it seemed like the right thing to do.
I'm debating whether I should top off my fermenters with more juice, more juice with added sugar, or yeast nutrients. In retrospect I didn't aerate the must very well, but the yeast I used (Danstar Windsor Dry Yeast) said on it's online pdf that aerating isn't necessary. I wonder...
So. The one thing I've learned so far is that the jug of cider with added sugar has been fermenting the strongest and that campden tablets never really fully dissolve do they? (at least mine don't, I shook and shook and shook the hell out......)
So. Questions?
Should I add Yeast Nutrients or Juice, or extra sugary juice?
Based solely on my airlock bubbles, when should I pull the plug?
Does freshly fermented cider taste good? Without Secondary Fermentation?
Are wine Theifs worth the investment? (I'm definitely getting a hydrometer later)
What is up with turbo yeast?
I guess that's all. I dig this website. Happy brewing, good luck.
Anyways, the gist of it is that my fermentation seemed to slow down after day 2... Everything seemed like it was going well, but now the bubbles in the airlock have gone from every 2-3 seconds to every 8-9 seconds (by day 3). I'm fairly impatient as this is my first batch, I"m sure you all can relate. I just wish it was going crazy like all the turbo ciders on youtube...
My recipe is roughly as follows. In each gallon jug I used a different kind of Juice/cider, all pasteurized, all without preservatives (one gallon got a pound of dark brown sugar for fun). I dissolved one campden tablet per gallon, and let sit for 24 hours. Added Danstar Windsor Yeast to fermenters, following directions as best as I could. Fermenation was noticeable in each jug by the end of day one. I used a 1/3 of a yeast packet per gallon. A whole packet is good for 4.5 gallons. I kept the level in my jugs low to avoid needing a blow off tube, and so far it seemed like the right thing to do.
I'm debating whether I should top off my fermenters with more juice, more juice with added sugar, or yeast nutrients. In retrospect I didn't aerate the must very well, but the yeast I used (Danstar Windsor Dry Yeast) said on it's online pdf that aerating isn't necessary. I wonder...
So. The one thing I've learned so far is that the jug of cider with added sugar has been fermenting the strongest and that campden tablets never really fully dissolve do they? (at least mine don't, I shook and shook and shook the hell out......)
So. Questions?
Should I add Yeast Nutrients or Juice, or extra sugary juice?
Based solely on my airlock bubbles, when should I pull the plug?
Does freshly fermented cider taste good? Without Secondary Fermentation?
Are wine Theifs worth the investment? (I'm definitely getting a hydrometer later)
What is up with turbo yeast?
I guess that's all. I dig this website. Happy brewing, good luck.