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Old 12-05-2011, 05:50 PM   #1
Ben34
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Dec 2011
Posts: 11


Ok, so I caught the cider bug after a trip to Ireland and a lot of Bulmers.

Yesterday I put a little over 7 gallons (a mix between a fresh cider mix from a local distillery and store bought fresh pressed juice) in a 7.9 gal. fermenting pail. The sg was 1.040. I added a little over a pound of brown sugar which brought the sg up to 1.053.

I added English cider yeast, stuck the lid on and popped on an airlock, and figured that I better start checking with people that know about best next steps, figuring that I will be ready when I do another batch.

What should I do now? What temperature should I try to keep the pail at? How long should I forget about it? Anything else?

Thanks a lot, this is fun.



 
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Old 12-05-2011, 08:08 PM   #2
Ben34
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Dec 2011
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Guess I should have added that I consider everyone on here 'pros'.



 
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Old 12-05-2011, 08:42 PM   #3
wreckinball9
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Nov 2007
Lakes Region NH
Posts: 275

I would highly recommend fermenting as close to 60 degrees as possible. Keep an eye on the gravity, but it will most likely take a month or more at that temp.

Most people prefer it semi- sweet as opposed to completely dry, so I would be looking to stop the ferment about 1.010 by racking it to a different container, and cold crash by bringing it down to a temp in the mid 30s if possible. then when the majority of the cloudiness has settled to the bottom, rack again.

Aging it a few months is preferred, but at 1.010 it should be very enjoyable almost immediately.
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Old 12-05-2011, 08:45 PM   #4
Ben34
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Dec 2011
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Thanks!

 
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Old 12-05-2011, 08:46 PM   #5
UpstateMike
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Nov 2011
Brockport, NY
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1 pound of brown sugar seems low to me for 7 gallons, but to each his own. Usually people put in 2 pounds for 5 gallons. That's 0.4 pounds per gallon.

Fermented to 1.010, this will get about 5.6% alcohol. Fermented to 1.000 will get you about 7%.

 
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Old 12-05-2011, 09:28 PM   #6
wreckinball9
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Nov 2007
Lakes Region NH
Posts: 275

agreed. I use 2lbs per 5 gallon.
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You must love this country more than I love a cold beer on a hot Christmas morning. - Homer S.


And how is education supposed to make me feel smarter? Besides, every time I learn something new, it pushes some old stuff out of my brain. Remember when I took that home winemaking course, and I forgot how to drive?- Homer S.

 
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Old 12-05-2011, 10:15 PM   #7
Ben34
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Dec 2011
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Like I said, first try.

 
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Old 12-05-2011, 10:41 PM   #8
selfdestructed
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Oct 2010
Michigan
Posts: 60

I use four pounds for five gallons

 
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Old 12-06-2011, 01:14 PM   #9
Ben34
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Dec 2011
Posts: 11

Ok, so maybe this is a no no, but after the talk of more sugar, and since I had just put the yeast in, I added a pound of brown sugar, stirred, took out a gallon to ferment separately in a small carboy so I could watch it, and sealed everything back up.

 
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Old 12-06-2011, 02:52 PM   #10
BeerBrewBob
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Mar 2011
Huntsville, AL
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Hey Ben...Adding sugar in mid ferment isn't necessarily a "no-no". For example, if you are going for a super high gravity beverage, you have to do a lot of extra work to make sure the Yeast is buffered to maximize the best environment. It is not uncommon to add sugar in stages during take off when dealing with certain applications so don't fret too much about it.

On another note, if you open the lid and insert a stir spoon, just make sure you are sanitizing.


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