Have 5 gallons of fresh unpastuerized apple cider...what do do? - Home Brew Forums

Register Now!
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Have 5 gallons of fresh unpastuerized apple cider...what do do?

Reply
 
Thread Tools
Old 02-20-2009, 12:05 AM   #1
DSeibel
Recipes 
 
Feb 2009
Posts: 81


Guys,

I need recomendations. I have 5 gallons of FRESH unpastuerized apple cider. I have read conflicting reports.....however here is what I am doing based on my research....tell me what I'm doing wrong.

-Bring 5 gallons of cider and 2 lbs brown sugar to simmer (not boil) until sugar disolved.
-Transfer to fermenter, cool to pitching temp. Take OG reading
-Pitch yeast, using dry wine yeast
-Install airlock and let go for a month
-Bottle using 1 can apple juice concentrate for priming
-Let sit another few weeks.

Here are my questions.

-Should I use apple juice concentrate instead of brown sugar in the primary? If so how much?
-Should I heat it? Some say yes, some no?
-Is dry wine yeast OK, if so what temp should I pitch at.
-Is it OK unpastuerized? THe farmer I am getting it from says alot of people buy his to ferment.

Thanks

Dave

 
Reply With Quote
Old 02-20-2009, 12:18 AM   #2
Tusch
Recipes 
 
Nov 2007
Spring Valley, Ohio
Posts: 1,379
Liked 12 Times on 10 Posts


Brown sugar vs concentrate is a personal preference, clearly they will create different flavors. Just think about whether you want to add the molasses flavor that comes with brown sugar, I've used it and I enjoyed it. I've also used concentrate and enjoyed it, it allows you to increase the sugar without adding other flavors.

I would definitely not bring it to a simmer. Personally I don't heat juice at all, but if you're going to do it to dissolve sugar you don't need it to be very hot at all. In fact you can dissolve the sugar without heating it at all.

Wine yeast will take it to dryness, so if that is what you are going for, then your good. If you intend to bottle carbonate, you could look into using an ale yeast and no added sugars. This will leave just a little bit of residual sugars and will still allow for bottle carbonation. I personally thoroughly enjoy a good dry cider. And dry yeast is fine, I prefer it, it's cheaper, works well, and comes in a variety of strains for many different uses.

You might want to dissolve 1 crushed campden tablet per gallon into the juice. Let it sit for 24 hours prior to pitching the yeast. This will kill off any wild yeasts or bacterias you might be afraid of.

Oh and letting it go for a month can be a guideline, just don't be determined to stick to it. If it isn't completely fermented or if it isn't crystal clear, then it isn't ready for bottling.

Other then those pointers, sounds like you are on the right path to some good brew.
__________________
Meads: Hababero and Sarrano Capiscumel, Show Mead possibly getting split and flavored, and 12 gallons of Bochet Deliciousness
Ciders:3 Ciders with differing additives TBD, Strawberry/Apple Cider
Wine: Black Cherry Vanilla Port

 
Reply With Quote
Old 02-20-2009, 12:35 AM   #3
DSeibel
Recipes 
 
Feb 2009
Posts: 81

Where would I get campden tablets? BTW I do not have a local homebrew store in my town.

 
Reply With Quote
Old 02-20-2009, 12:41 AM   #4
DSeibel
Recipes 
 
Feb 2009
Posts: 81

And how much of the concentrated apple juice would I use instead of brown sugar?

Thanks for the help!

 
Reply With Quote
Old 02-20-2009, 12:43 AM   #5
Yooper
Ale's What Cures You!
HBT_ADMIN.png
 
Yooper's Avatar
Recipes 
 
Jun 2006
UP of Michigan, Winter Texan
Posts: 69,231
Liked 7728 Times on 5426 Posts


Do you have a hydrometer? That really helps to judge how strong you want to make it.

Most ciders, in my opinion, are best without added sugar. I like just the cider, with some ale yeast, to give me an ABV of around 5-6%.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

 
Reply With Quote


Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Fresh pressed apple juice for Cyser question ruger12pk Mead Forum 8 10-24-2009 02:35 AM
Fresh yeast for 5 gallons, how much should I get imaguitargod General Beer Discussion 8 01-28-2009 09:03 PM
Does Fresh Apple Cider Ever Clear? RMohan13 Cider Forum 7 08-25-2008 11:03 AM
Fresh pressed apple juice fretman124 Mead Forum 4 08-03-2008 11:21 PM
8 Gallons fresh maple sap, what to make? bandt9299 Recipes/Ingredients 10 03-12-2008 12:00 AM


Forum Jump