Overall Plan - Anyone spot potential issues? - Home Brew Forums
Register Now For Free!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Overall Plan - Anyone spot potential issues?

Reply
 
Thread Tools
Old 02-24-2009, 03:08 PM   #1
jawats
Recipes 
 
Feb 2009
Granger,IN
Posts: 168
Liked 1 Times on 1 Posts



I used the following recipe for an apple cider:

1. 5 gallons of Meijer (Indiana store) apple juice, with only ascorbic acid in it.
2. 2 cups commercial / store clover honey, boiled in 2 cups of water to kill off anything in it.
3. Red Star Pasteur Champagne Yeast

Dropped it on Feb. 18. Made the newb mistake (which I will not make again) of not taking an initial gravity reading. By Feb. 19, I had my initial fermentation bubbles. Last night, it had slowed greatly - although there was still a bubble every three seconds, they were not as insistent.

I am hoping for a higher ABV, so I plan to leave it for 3 weeks, then bottle. I will bottle with 2.5 oz honey and 2.5 oz of sugar based in apple juice (whatever the amount is will depend on the juice), given the 5 gal volume, for a slightly sweet flavor. I'd like to have a fairly intense carbonation, but would also like to avoid bottle explosions.

Any recommendations / problems spotted?


 
Reply With Quote
Old 02-24-2009, 04:00 PM   #2
Firstnten
Recipes 
 
Oct 2008
Aberdeen NJ
Posts: 378
Liked 6 Times on 5 Posts


Quote:
Originally Posted by jawats View Post
I used the following recipe for an apple cider:

1. 5 gallons of Meijer (Indiana store) apple juice, with only ascorbic acid in it.
2. 2 cups commercial / store clover honey, boiled in 2 cups of water to kill off anything in it.
3. Red Star Pasteur Champagne Yeast

Dropped it on Feb. 18. Made the newb mistake (which I will not make again) of not taking an initial gravity reading. By Feb. 19, I had my initial fermentation bubbles. Last night, it had slowed greatly - although there was still a bubble every three seconds, they were not as insistent.

I am hoping for a higher ABV, so I plan to leave it for 3 weeks, then bottle. I will bottle with 2.5 oz honey and 2.5 oz of sugar based in apple juice (whatever the amount is will depend on the juice), given the 5 gal volume, for a slightly sweet flavor. I'd like to have a fairly intense carbonation, but would also like to avoid bottle explosions.

Any recommendations / problems spotted?
when you say high ABV what are you looking for?


http://www.homebrewtalk.com/f32/aver...-juice-101592/

 
Reply With Quote
Old 02-24-2009, 04:32 PM   #3
Freezeblade
Recipes 
 
May 2008
Oakland, California
Posts: 1,415
Liked 27 Times on 14 Posts


You probably won't get much if any flavor out of the honey, as boiling it pretty much drives off the delicate flavors and smells associated with honey. don't boil honey.
__________________
Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Clearing:Apple Wine
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn

 
Reply With Quote
Old 02-24-2009, 04:36 PM   #4
ChshreCat
 
ChshreCat's Avatar
Recipes 
 
Aug 2008
Camano Island, Washington
Posts: 11,533
Liked 542 Times on 434 Posts


You'll need to kill off your yeast if you're wanting the honey/sugar/juice you add at bottling to give you sweetness, otherwise the yeast will just eat it up in the bottles and make things dryer.
__________________
"Science + beer = good!"
-Adam Savage

 
Reply With Quote
Old 02-24-2009, 05:38 PM   #5
jawats
Recipes 
 
Feb 2009
Granger,IN
Posts: 168
Liked 1 Times on 1 Posts


Quote:
Originally Posted by Freezeblade View Post
You probably won't get much if any flavor out of the honey, as boiling it pretty much drives off the delicate flavors and smells associated with honey. don't boil honey.
Freeze,

If I avoid boiling the honey, what risks do I have of wild bacteria in the honey contaminating the entire batch?

--Jonathan

 
Reply With Quote
Old 02-24-2009, 05:40 PM   #6
jawats
Recipes 
 
Feb 2009
Granger,IN
Posts: 168
Liked 1 Times on 1 Posts


Quote:
Originally Posted by ChshreCat View Post
You'll need to kill off your yeast if you're wanting the honey/sugar/juice you add at bottling to give you sweetness, otherwise the yeast will just eat it up in the bottles and make things dryer.
Cat,

That would then pretty much end any carbonation I would like, would it not?

--Jonathan

 
Reply With Quote
Old 02-24-2009, 05:52 PM   #7
will_cbe
Recipes 
 
Jun 2008
Posts: 199
Liked 1 Times on 1 Posts


Quote:
Originally Posted by jawats View Post
Freeze,

If I avoid boiling the honey, what risks do I have of wild bacteria in the honey contaminating the entire batch?

--Jonathan
Low risk, especially if you're adding honey to the fermented apple juice. The alcohol in the drink will kill anything that could be in the honey before it starts growing.
__________________
Will
www.comicsbyemail.com
Fermenting: Blackberry Wine
Aging: Mulberry Wine, Mint Mead, Dandelion Wine, Mesquite Mead
Drinking: Apfelwein
On Hand: Peach Mango Wine, Huck's Cider, Mulberry Mead, Orange Spice Mead, Cyser, Apfelwein, Maple Cinnamon Mead, Hard Cider, Brown Sugar Cider

 
Reply With Quote
Old 02-24-2009, 06:35 PM   #8
Kauai_Kahuna
Recipes 
 
May 2008
Hawaii
Posts: 2,274
Liked 9 Times on 9 Posts


There are a number of options.
You can do what you did, all you loose is a little of the honey fragrance.
You can mix the honey and apple juice before hand and treat with 1 camden tablet per gallon, wait 24 hours then pitch the yeast.

You can start the fermentation, and add the honey, the active yeast will overpower any wild yeast.

Just throw it all in and pitch the yeast, the yeast 99.99% of the time will overpower anything wild.

I heat up some water to around 150F, remove from heat and add any spices/orange rinds/juice etc, then as it is cooling below 110 I mix in the honey. Once it is fully cooled I add to the juice and pitch the yeast.

As you can see, it is actually kind of hard to do it wrong, and if you end up with an infect batch you get a lambic cider that will most likely taste fantastic after a few years.

Welcome to the board.
__________________
---
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.

 
Reply With Quote
Old 02-24-2009, 07:05 PM   #9
ChshreCat
 
ChshreCat's Avatar
Recipes 
 
Aug 2008
Camano Island, Washington
Posts: 11,533
Liked 542 Times on 434 Posts


Quote:
Originally Posted by jawats View Post
Cat,

That would then pretty much end any carbonation I would like, would it not?

--Jonathan
You can't have it both ways with sugar. If you put sugar in with live yeast, the yeast will eat the sugar. If you want both sweet and carbonation, then you're going to need to sweeten with something the yeast can't eat. There's no way to tell the yeast to eat this sugar, but not that sugar. Honey and sugar added at bottling will carbonate it, but won't sweeten it.
__________________
"Science + beer = good!"
-Adam Savage

 
Reply With Quote
Old 02-24-2009, 10:08 PM   #10
jawats
Recipes 
 
Feb 2009
Granger,IN
Posts: 168
Liked 1 Times on 1 Posts


Quote:
Originally Posted by ChshreCat View Post
You can't have it both ways with sugar. If you put sugar in with live yeast, the yeast will eat the sugar. If you want both sweet and carbonation, then you're going to need to sweeten with something the yeast can't eat. There's no way to tell the yeast to eat this sugar, but not that sugar. Honey and sugar added at bottling will carbonate it, but won't sweeten it.
What would you use as an unfermentable sugar? I've read that lactose or Splenda will work, but I also detest the flavor of raw Splenda. Does that flavor go away when used in bottling cider? Malto-dextrin? Some other sweetener?

It also seems like I should add any unfermentables in to a secondary fermenter, before bottling, to allow them to evenly distribute. Thoughts?

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Two in the Fermenter, one spot on, one low BADS197 Extract Brewing 3 05-26-2009 06:51 PM
Green Spot Slappy5555 Extract Brewing 4 05-31-2006 03:20 PM
scorched spot ahoym8e General Beer Discussion 5 05-29-2006 03:00 PM


Forum Jump