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Old 09-07-2012, 12:57 AM   #1
Apple_Jacker
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Oct 2011
Hixson, TN
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Just stopped at the local apple orchard and picked up 2 gallons of cider. I asked what type of apples were in it, but she didn't seem to know more than "it has a little bit of all of the apples we grow here", but I'm sure I'm the only one who asks the question... I got home, tried a swig, and it reminded me of some if the great SW Michigan ciders I used to buy. Exactly the flavor of cider I was looking for!
I decided a while back, after trying JK Scrumpies for the first time, to make my next cider with no added sugar and cider yeast. I let it sit on the table for 2 hours to warm up to 62 degrees, then checked the gravity on each gallon. They were both at 1.044. I poured the cider into my 1 gallon tester carboy (wine jug) I added almost 4 tablespoons of a cyser slurry I had leftover that was made with white labs English cider yeast WPL775...I hope that wasn't too much, but we shall see.
I finished about an hour ago and pressure is noticably building and the airlock is just about to start bubbling. I'm going to let 1 iof the gallons go for a week, cold crash, then drink as-is. The other gallon, I will let go to dry and clear on its own, or cold crash if I get too impatient, backsweeten with some of the cider I saved, bottle, carb, the pasteurize. I'll keep this post updated...

Update (before I even post the original message):

I was taking the pictures for this thread and as the camera flashed, I noticed there was a line going through the middle of the carboy. Turns out the cider is showing significant amounts of what is probably the trub from the slurry and a shatload of yeast. On top of other, naturally-occuring sediment and whatnot. It just bubbled for the first time. I have a feeling these are going to have an explosive start to their fermentation...perhaps ill do just 1 tablespoon next time....
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Old 09-07-2012, 02:59 AM   #2
roadymi
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Dec 2009
Middle of the Mitten, Michigan
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GO LIONS!!!! are you a transplanted autoworker?
__________________
Reality is an illusion that occurs due to the lack of alcohol.
Give a man a beer, he'll drink for the day.Teach a man to brew, he'll be drunk the rest of his life.
I have 8 carboys, 8 cornies, 5-1 gal jugs, 200 wine bottles, 10 cases of beer bottles and a nice assortment of flip tops....My goal is to keep them at least 50% occupied

 
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Old 09-07-2012, 03:00 AM   #3
Apple_Jacker
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Oct 2011
Hixson, TN
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Quote:
Originally Posted by roadymi
GO LIONS!!!! are you a transplanted autoworker?
Indirectly...yes I am!

 
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Old 09-07-2012, 12:32 PM   #4
Apple_Jacker
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Oct 2011
Hixson, TN
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I placed the 2 gallons into my makeshift fermentation area with temperature control....it is a blanket clamped to a low window sill and draped over an A/C vent. The temperature fluctuates from 62 degrees to 72 degrees, depending on if the air is running. A lot of the "stuff" that can be seen in the bottom half of the carboy (3rd picture) has settled to under 2 inches. This is still substantially more yeast/trub/floaties than I would like, but as long as it tastes good when it is finished, ill be happy.

 
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Old 09-16-2012, 04:41 PM   #5
Apple_Jacker
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Oct 2011
Hixson, TN
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I finally made some time to get a gravity reading from both gallons. Both of them were at 1.008. Right now, the ciders are at about 4.6% ABV. Neither one had much flavor left to them; it was pretty bland. The alcohol is noticible, but not strong tasting. I out one gallon in the fridge to cold crash and kept the 2nd out to let it keep going. I'll take the refrigerated one, rack it out, and mix in some fresh cider today and call it done. So, as of right now, I'm not impressed with how it tastes, but at least it doesn't taste like [poop] backsweetening with more cider will help this one a lot.

 
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Old 09-16-2012, 04:51 PM   #6
roadymi
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Dec 2009
Middle of the Mitten, Michigan
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Backsweetening with juice will help the flavor but it will start fermenting again unless you stabilize. Aging will normally bring some flavor back. I like adding a bit of cinnamon and vanilla to my diders for flavor.
__________________
Reality is an illusion that occurs due to the lack of alcohol.
Give a man a beer, he'll drink for the day.Teach a man to brew, he'll be drunk the rest of his life.
I have 8 carboys, 8 cornies, 5-1 gal jugs, 200 wine bottles, 10 cases of beer bottles and a nice assortment of flip tops....My goal is to keep them at least 50% occupied

 
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Old 09-16-2012, 04:55 PM   #7
Apple_Jacker
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Oct 2011
Hixson, TN
Posts: 626
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I was going to mix the "soft" cider into the hard cider and Mel it in the fridge until I finish drinking it. I do have the stuff here to stabilize, but I've done this with a few 1 gallon batches already with no issues.
I haven't attempted adding cinnamon or vanilla to any of my ciders yet...maybe the next one!

 
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Old 09-16-2012, 05:58 PM   #8
roadymi
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Dec 2009
Middle of the Mitten, Michigan
Posts: 807
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If you are leaving in the fridge and not bottling you should be fine.
__________________
Reality is an illusion that occurs due to the lack of alcohol.
Give a man a beer, he'll drink for the day.Teach a man to brew, he'll be drunk the rest of his life.
I have 8 carboys, 8 cornies, 5-1 gal jugs, 200 wine bottles, 10 cases of beer bottles and a nice assortment of flip tops....My goal is to keep them at least 50% occupied

 
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Old 09-16-2012, 06:42 PM   #9
Apple_Jacker
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Oct 2011
Hixson, TN
Posts: 626
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Yes, that is exactly what I'm doing. It's only a gallon, so it isn't worth bottling for me. Maybe ill bottle the 2nd gallon just for the practice of carbing and pasteurizing.

 
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Old 09-20-2012, 02:00 AM   #10
Apple_Jacker
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Oct 2011
Hixson, TN
Posts: 626
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So my refrigerated gallon of cider was just pulled from the fridge, after backsweetening and placing back oh the fridge for a few days. The smell reminds me of j k scrumpy, but not as pungent. Overall, it was delicious. Part of that had to do with me adding "soft cider" back into it, which gave it its flavor back and dropped the ABV even lower than it already was. But I think I'm going in the right direction. I'm going to let the second gallon sit for another 2 weeks to se where it is at.

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