Spike Brewing Giveaway - New v3 Kettle

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Low OG
Reply
 
Thread Tools
Old 09-23-2012, 01:32 AM   #1
paddy1998
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Joliet, IL
Posts: 18
Default Low OG

Okay, still new at this and starting my third batch. First 2 are drinkable so far but this time I'm doing five gallons using a different juice. My first 2 I used Indian Summer Apple Juice, this time I'm using Indian Summer Apple Cider (which I had intended to use in the first 2 batches but the store only had juice).

In any event, my OG in the first 2 batches with the juice was 1.051 and fermented down to an FG of 1.005 which was about where I wanted it.

Today I got setup for the cider batch and my OG is 1.035 which seems low. Is it?


paddy1998 is offline
 
Reply With Quote
Old 09-23-2012, 02:11 AM   #2
Unferth
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Vancouver, BC
Posts: 423
Liked 54 Times on 37 Posts
Likes Given: 18

Default

Yep. I'd add sugar.


Unferth is offline
 
Reply With Quote
Old 09-23-2012, 02:39 AM   #3
LeBreton
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Finger Lakes, NY
Posts: 1,128
Liked 97 Times on 85 Posts
Likes Given: 3

Default

That's pretty low imo. If you want a higher ABV boost the juice with your sugar of choice. White or brown sugar, concentrate, honey etc are all popular.

I like my ciders to be in the 1.050-1.060 range with natural apple fermentables. Too much additive sugar quickly changes the character of the beverage.
__________________
In all the states no door stands wider,
To ask you in to drink hard cider
LeBreton is offline
 
Reply With Quote
Old 09-23-2012, 02:47 AM   #4
paddy1998
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Joliet, IL
Posts: 18
Default

Thanks for the help. Can I let it ferment out as is and THEN add the sugar/honey/concentrate if its too low to restart it?
paddy1998 is offline
 
Reply With Quote
Old 09-23-2012, 03:23 AM   #5
Unferth
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2012
Location: Vancouver, BC
Posts: 423
Liked 54 Times on 37 Posts
Likes Given: 18

Default

You can add ferment able sugar throughout the process. Why not add you concentrate or sugar now though? If your primary is full just pull some juice out and mix it.
Unferth is offline
 
Reply With Quote
Old 09-23-2012, 04:01 AM   #6
LeBreton
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Finger Lakes, NY
Posts: 1,128
Liked 97 Times on 85 Posts
Likes Given: 3

Default

Better to add it at the beginning and lessen the risk of aerating the cider and causing oxidation due to splashing/mixing later on.
__________________
In all the states no door stands wider,
To ask you in to drink hard cider
LeBreton is offline
 
Reply With Quote
Old 09-24-2012, 02:26 AM   #7
paddy1998
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Joliet, IL
Posts: 18
Default

Thanks guys. Added 3 pounds of cane sugar & brought it up to 1.056. Yeast pitched. We shall see.
paddy1998 is offline
 
Reply With Quote
Old 09-24-2012, 02:47 AM   #8
smegger
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: australia
Posts: 87
Liked 3 Times on 3 Posts

Default

Correct me if I'm wrong, but oxidation shouldn't be a major risk if the cider is still fermenting fairly actively (like after you put sugar in provided the yeast hasn't already hit its limit). Some people even intentionally whip up their cider at the start to introduce additional oxygen to help the yeast get a start.
Its more of an issue once fermentation is finished.
smegger is offline
 
Reply With Quote
Old 09-24-2012, 04:53 AM   #9
paddy1998
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Joliet, IL
Posts: 18
Default

I'm a little confused about oxidation. It seems to me any exposure to the atmosphere will produce oxidation; isn't that why cider tends to have a tannish/brownish color anyway? Or is this another type or phase of oxidation?
paddy1998 is offline
 
Reply With Quote
Old 09-24-2012, 12:48 PM   #10
LeBreton
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Location: Finger Lakes, NY
Posts: 1,128
Liked 97 Times on 85 Posts
Likes Given: 3

Default

Fresh apple juice gets oxidized during the grinding and pressing process, which is why it's brown. It doesn't take much to change the color of that raw juice, I'm sure we've all seen how fast an apple browns when cut in half. Oxygen in the juice prior to fermentation is a good thing. The yeast needs a certain amount of it to develop healthy cell membranes. Once fermentation is going though, watch out! Those same yeasts are anaerobic and want to live in a reductive environment. Additionally, when alcohol and oxygen react, they form acetaldehyde and increase volatile acidity of the cider . . . vinegar anyone?

Next time you open a bottle of wine or cider, leave some open on the counter overnight. Taste it and you'll notice a significant dulling the the flavors.

Cider-air surface contact will certainly cause a small amount of oxidation, but once fermentation starts it creates a blanket of CO2 which protects the product.


__________________
In all the states no door stands wider,
To ask you in to drink hard cider
LeBreton is offline
 
Reply With Quote
Reply

Thread Tools



Forum Jump