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Old 08-10-2011, 06:27 AM   #1
yellafella
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Aug 2011
Eastham, Wirral
Posts: 12


Hi there

I started a TC batch last night using Aldi concentrate apple juice, youngs wine yeast and nutrient and 120gm of sugar.

I started with dissolving the sugar into 1L of heated apple juice and then place that into a sanitised DJ, topped up with 2L more and then waited until temp went to about 30C and added the yeast.

After about 20 minutes the mix started fermenting and so I capped with airlock and wrapped in t-towels and left on side in kitchen over night. I have come down this morning and there is a foam on the surface but A/L activity has stopped.

Could it be too cold for it in the kitchen? Its about 18-19C in the room.

Any suggestions would be great, I wouldn't want my first ever batch to be a waste!!

TIA Rich

 
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Old 08-10-2011, 07:28 AM   #2
dinnerstick
 
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Nov 2010
utrecht, netherlands
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what's tc?
18-19 will be fine, it can take a few days to really kick off. use a hydrometer to monitor fermentation if possible, not the airlock
personally, i wouldn't heat the juice (can make it cloudy) and wouldn't add yeast at 30 deg but should be ok. if gravity doesn't change after a couple days you could pitch another packet of yeast

 
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Old 08-10-2011, 12:52 PM   #3
yellafella
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Aug 2011
Eastham, Wirral
Posts: 12

Thanks for the advice, I will use the hydrometer as suggested and be a little more patient

TC is turbo cider, I thought it was a commonly used abbreviation!! Sorry for assuming

 
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Old 08-15-2011, 09:08 AM   #4
yellafella
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Aug 2011
Eastham, Wirral
Posts: 12

All started well and now the fermentation has slowed to nothing, it has been like that for 2 days since I topped up after the inital frothing.

I have a cider making book my fiancee has just bought me and it suggested to add a teaspoon of nutrient, how long should I give this? And if this doesnt work is it worth adding a further yeast? Should i draw some liquid off and make a starter batch?

Dont really want to lose my first batch if possible but also know that it might be a lost cause but at least it didnt cost too much to start

 
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Old 08-15-2011, 04:15 PM   #5
dinnerstick
 
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is it just finished or definitely stuck? what is the gravity?

 
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Old 08-16-2011, 11:31 AM   #6
yellafella
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Aug 2011
Eastham, Wirral
Posts: 12

Wow just checked the gravity and it was near enough 1.000!!

I have tasted it and it tastes a little on the vinegar side but not terrible, I have bottled it into 2L bottles with a little sugar but my question now is, will it get any better or have I lost a batch and will the vinegar flavour go? I did use an airlock on the demijohn

 
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Old 08-16-2011, 11:50 AM   #7
RobWalker
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Nov 2009
Birmingham, England
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that'll be because of exposure to oxygen, but some people confuse the vinegary taste with immaturity. It's likely to taste better if you leave it in the bottles and age it for a while, but by the sounds of things, you probably don't want to

Next time - don't fiddle with it unless you really need to, as this has probably came about through reacting with the air.

 
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Old 08-16-2011, 12:03 PM   #8
yellafella
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Aug 2011
Eastham, Wirral
Posts: 12

Thanks I will give it a chance and let it mature for a while, is a couple of weeks too soon? What is the longest I should leave it before it goes off?

I think next time as well I will use the hydrometer rather than guessing, cant believe that it finished so quickly, that's some strong yeast!!

 
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Old 08-16-2011, 12:08 PM   #9
RobWalker
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Nov 2009
Birmingham, England
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If it's airtight and free from infection and bacteria, it won't go off at all - hence why the best wines etc can be decades or centuries old. The only real exception is beer which tends to get worse with age bar a few exceptions.

The longer you leave it, the better it will be, basically. I usually age for 3 months minimum, but you might like it after a few weeks. In your case, i'd put another batch on now, learn from your mistakes and hopefully make something much better

 
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Old 08-16-2011, 02:09 PM   #10
yellafella
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Aug 2011
Eastham, Wirral
Posts: 12

Well both demijohns are now in use, one has my second youngs 7 day kit which is sauvignon blanc which is clearing and will be bottled in the next couple of days and I have just started off a youngs 21 day Chardonnay kit in the other.

I think I will wait for the bottling and then try again, the 2 bottles of cider will be put in the outhouse and left I think for a while to see how they go, at least there if they explode then the mess won't be too bad!!

Its all a lot of fun and I get to try my new bottler that my OH bought me for my birthday yesterday!!

 
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