Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Starting a simple cider
Reply
 
Thread Tools
Old 07-29-2012, 07:44 PM   #1
HAREEBROWNBEEST
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Ventura
Posts: 1,055
Liked 78 Times on 66 Posts

Default Starting a simple cider

Click image for larger version

Name:	image-551217690.jpg
Views:	586
Size:	39.9 KB
ID:	70052

Making a 5 gallon batch using Hansens 100% natural no sugar added.

Click image for larger version

Name:	image-2351174382.jpg
Views:	586
Size:	36.9 KB
ID:	70053

Using old orchard 100% juice concentrate. Mixing a apple cherry and an apple raspberry.

Click image for larger version

Name:	image-1732992733.jpg
Views:	587
Size:	41.1 KB
ID:	70054

My yeast, Wyeast 4766 cider smack pack

Click image for larger version

Name:	image-1288103755.jpg
Views:	593
Size:	39.3 KB
ID:	70055

Ready to start. All equipment sanitized with star San.


HAREEBROWNBEEST is offline
 
Reply With Quote
Old 07-29-2012, 09:01 PM   #2
HAREEBROWNBEEST
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Ventura
Posts: 1,055
Liked 78 Times on 66 Posts

Default

Click image for larger version

Name:	image-2687173966.jpg
Views:	564
Size:	26.2 KB
ID:	70063

Here it is ready to start. I added almost five (4.5)gallons of juice, 1/2 tsp of pectic enzyme per gallon, 2 cans of juice concentrate and yeast at around 72-74 degrees. Now I wait. I plan on adding some fruit to this in a secondary in a couple weeks. I will keep an update.


HAREEBROWNBEEST is offline
 
Reply With Quote
Old 07-29-2012, 11:06 PM   #3
HAREEBROWNBEEST
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Ventura
Posts: 1,055
Liked 78 Times on 66 Posts

Default

Click image for larger version

Name:	image-1561128424.jpg
Views:	537
Size:	23.1 KB
ID:	70077

4:00 pm, no action. Will check when I get home tonight from work at 1:30am. Should be going by then
HAREEBROWNBEEST is offline
 
Reply With Quote
Old 07-29-2012, 11:21 PM   #4
MarkKF
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Meriden, CT
Posts: 910
Liked 44 Times on 42 Posts

Default

I've added fruit both in the primary and the secondary. I prefer the primary as the yeast consumes it quickly and you get no mush in the secondary.
__________________
Mark F in Central CT
Amateur Cider Maker
MarkKF is offline
 
Reply With Quote
Old 07-29-2012, 11:52 PM   #5
HAREEBROWNBEEST
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Ventura
Posts: 1,055
Liked 78 Times on 66 Posts

Default

Good idea. I might add to it tomorrow. Thanks
HAREEBROWNBEEST is offline
 
Reply With Quote
Old 07-30-2012, 02:39 AM   #6
GeneKelly
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Boston, MA
Posts: 1
Default

First post here. Beside the fruit/juice concentrate, what, if anything, are you going to add to the secondary? Or are you just going to siphon it into another container away from the sediment. And how long do predict you'll have it in the primary?

I just did a simple one inside a whole foods cider jug with some red star cote de blanc. No pectic enzyme, and I'm guessing that by the end of the day tomorrow (4th day), it'll have stopped bubbling.
GeneKelly is offline
 
Reply With Quote
Old 07-30-2012, 04:12 AM   #7
HAREEBROWNBEEST
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Ventura
Posts: 1,055
Liked 78 Times on 66 Posts

Default

I usually keep it in primary for two weeks then transfer into secondary. I guess I'm going to add some blueberries tomorrow to it (they're on sale) and then I will have to do the secondary for clarity. When it's all clear, maybe week or so in second then I will back sweeten with that same concentrate and bottle. I usually keep the glass bottles with a plastic one to see how the pressures doing and when it's rock hard (plastic bottle) I place the rest in a fridge to stop or slow the carb build up. Some people frown on this but I have never had a bottle bomb (yet) and the cider is nice and sparkly like a 7up.
HAREEBROWNBEEST is offline
 
Reply With Quote
Old 07-30-2012, 08:59 AM   #8
HAREEBROWNBEEST
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Ventura
Posts: 1,055
Liked 78 Times on 66 Posts

Default

Wow just got home @ 1:56am and still no action?
HAREEBROWNBEEST is offline
 
Reply With Quote
Old 07-30-2012, 05:35 PM   #9
HAREEBROWNBEEST
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Ventura
Posts: 1,055
Liked 78 Times on 66 Posts

Default

Quote:
Originally Posted by HAREEBROWNBEEST
Wow just got home @ 1:56am and still no action?
I don't know if I'm being impatient or what but its now 10:30 am, been 12 hours and no activity. Usually my stuff takes off in a few hours or so. Temp is right at 74*, the yeast was dated June 2012 (manufactured date) I guess I wait more. I noticed it was a wine, mead, cider specific yeast and I've only used white labs before, does this stuff take longer?
HAREEBROWNBEEST is offline
 
Reply With Quote
Old 07-31-2012, 08:46 AM   #10
HAREEBROWNBEEST
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2011
Location: Ventura
Posts: 1,055
Liked 78 Times on 66 Posts

Default

Oh yeah! It's bubbling away now!


HAREEBROWNBEEST is offline
 
Reply With Quote
Reply


Thread Tools



Forum Jump

Newest Threads

LATEST SPONSOR DEALS