Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Bottling / Secondary ?'s
Reply
 
Thread Tools
Old 12-20-2006, 11:01 PM   #1
BrodieBrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2006
Posts: 12
Default Bottling / Secondary ?'s

Well, my cider is in its secondary and has been in there since Oct. 19th. There is still alot of sediment at the bottom, so I think that I am going to try to siphon it again into another carboy before I try to bottle it.
Like a knucklehead I put the pump to close to the sediment when it was in its primary.
It still has a pretty strong sulfur smell, is this normal??
Can I add my cinnamon and spices when I bottle it?
At this stage what could I do if it was to dry? Could I add juice or lactose when I bottle it? I used champagne yeast

I want to take my 6 gal. Carboy of cider and bottle it into 6 one gallon bottles and experiment with different spices and additives.

My question is ...Is it too late? Will I ruin my cider if I add juice?


BrodieBrewer is offline
 
Reply With Quote
Old 12-22-2006, 05:51 AM   #2
NurseNan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2006
Location: BC, Canada
Posts: 249
Liked 2 Times on 2 Posts

Default

No, but you'll probably restart fermentation.
__________________
the Nurse wants to know

Primary
nothing
Secondary
Date Mead, Oatmeal Cookie Braggot, Fox in Sox Gruit
Aging
Hard lemonade, Cyser, Golden Plum Mead
Ginger-Orange Mead,
Agave Mead, Chocolate/Cinnamon Mead, Heather mead,
Bottled/Drinking
Heather Ale, Emerald Honey Kolsch, Hobgoblin clone, Terror of the Ewes Oatmeal Stout,
Kilt liftin' Wee Heavy, Soggy Doggy English Brown Ale, Saaz/Perle Mead, Cinnamon Mead, Shiraz,
Sauvignon Blanc, white merlot, Elderberry Mead, Vanilla Mead
NurseNan is offline
 
Reply With Quote
Old 12-23-2006, 02:22 AM   #3
fatboy570
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2006
Posts: 95
Default

If it still has a strong smell it may still be fermenting. Check gravity for 3-4 days in a row. If there is no change its done. In order to sweeten you must first add a yeast inhibitor such as potassium sorbate. You can then use table sugar and sweeten to taste, may take up to 2 or 3 pounds if its really dry. If you are going to add cinnamon and/ or other spices, go ahead and do that now. Hope this helps
fatboy570 is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Bottling after Secondary egaberik Bottling/Kegging 3 05-22-2009 05:34 PM
secondary/bottling marosell Beginners Beer Brewing Forum 3 06-18-2007 02:28 PM
Secondary Carboy Fermentation Vs. Secondary Bottling Fermintation. MntFresh General Techniques 9 05-17-2007 06:58 PM
bottling from the secondary Jack Beginners Beer Brewing Forum 7 08-24-2006 03:59 PM
Secondary and Bottling sause Bottling/Kegging 9 05-27-2005 12:52 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS