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Old 10-25-2009, 07:23 PM   #1
LuigiMario
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Oct 2009
Athens, Ohio
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So, I started my very first hard cider on 9-30-09:

1/2 gallon unpasteurized cider
1/2 tsp red star bread yeast
1.5 cups white sugar
1.5 cups lt brown sugar

stored around 65-70

I dissolved the sugar into some of the cider (about half) over low heat, no boiling or anything. Let it cool, tossed the cider and the sugar cider mixture into the bottle with the yeast dropped on top. I racked into another bottle on 10-11.. it seemed like the fermentation had stopped (airlock bubbled MAYBE once per min.) so I added half a crushed campden tablet, let it sit 24+ hours in the fridge reracked it again. I tried calling it done and drinking it (has a great flavor), it's just WAY too sweet.. I saw a thread on Graham's English Cider and I'm toying with the idea of getting some apple juice and starting some of it and just adding what I've made instead of sugar.. I'm not really sure what to do with it (the sweet cider that is).
Thanks
LuigiMario

 
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Old 10-25-2009, 07:44 PM   #2
JOHN51277
 
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Did you take gravity readings? It may have not finished fermenting.
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Old 10-25-2009, 07:57 PM   #3
CvilleKevin
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3 cups of sugar in half a gallon of juice? Thats almost a pound and a half. Thats usually what I put in 6 gallons.

I'm surprised you could get that much sugar to dissolve. Not surprised that bread yeast wasnt able to ferment it out. Maybe champagne yeast could ferment it out

 
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Old 10-25-2009, 08:37 PM   #4
LuigiMario
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Oct 2009
Athens, Ohio
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I don't have a hydrometer, I've been thinking about getting one but my funds are extremely tight atm.

It did take a while to dissolve and was quite thick afterwords.. I got some lavlin d47 and some ec-1118 yeasts I picked up from the brew store a few days ago, could I just make a starter with one of those and toss it in to finish fermenting it?

 
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Old 10-25-2009, 08:43 PM   #5
LuigiMario
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Oct 2009
Athens, Ohio
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I'm not really sure what either of those yeasts are for, I told the guy I was making some hard cider and he gave me one and I asked for a champagne yeast (someone mentioned it has a higher alcohol tolerance)..
Thanks for the input,
Luigi Mario

 
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Old 10-25-2009, 08:55 PM   #6
CvilleKevin
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use the EC1118

 
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Old 10-25-2009, 09:10 PM   #7
LuigiMario
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Oct 2009
Athens, Ohio
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Ok, cool. Would it be a good idea to get some more un-fermented cider to add when I pitch the yeast again?

Luigi Mario

 
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Old 10-25-2009, 09:33 PM   #8
wreckinball9
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Nov 2007
Lakes Region NH
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yes! you have way too much sugar and not nearly enough juice
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Old 10-25-2009, 09:46 PM   #9
LuigiMario
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Oct 2009
Athens, Ohio
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haha ok, When I was trying to figure out how I wanted to make it I used a conglomerate of recipes and must have gotten my information crossed somewhere.. Should I just add another 1/2 gallon or would that make it end up too dry? I'm looking for something with a semi-sweet..
I have another full gallon I started on 10-7 and racked 10-17
2 1/4 c. dark brown sugar
3 c. white sugar
1/4 t. nutmeg
1/4 t. cinnamon
I actually need to check on it, based on how the other did it's probably slowing way down now.. do I need to go ahead and add more juice/yeast to this batch as well?

Luigi Mario

 
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Old 10-26-2009, 04:00 AM   #10
Teromous
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You should probably start with a basic yeast and cider recipe to make your hard cider, before you start on additives. Adding sugar before fermenting is primarily to increase alcohol content. The exception being if you are going to stop the fermentation process at a given point. Given the fact that you used three cups of sugar on 1/2 a gallon of cider, I don't expect that you'll be having much success on crashing either.

I would suggest making a regular cider, letting it ferment out, then backsweeten it after you are done.

 
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