Couple questions developed in the last week of having cider brewing... - Home Brew Forums
Register Now For Free!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Couple questions developed in the last week of having cider brewing...

Thread Tools
Old 10-04-2012, 02:42 PM   #1
Sep 2012
hopewell, ny
Posts: 10

So I've got 2 batches of cider going...

First batch put together last Saturday-
5 gallons of cider
1lb of dextrose
2tsp of DAP
2.5tsp of Pectin Enzyme
S04 yeast

This one started bubbling with 2 hours and went pretty strong for a day or two. It's slowed down, but I ended up adding some more sugar last night because I broke not only my hydrometer, but also a scale, so last week I had to eyeball it until the new scale came. It seems to be percolating up again a little.

Second batch put together last Sunday-
5 gallons of cider
3lbs of clover honey
0.5tsp of DAP
2.5tsp of Pectin Enzyme
S04 yeast

This one didn't start off as fast as the first batch, but as of now it is chugging along nicely.

Couple questions have come up since I started these...

First- The area I have to store the carboys about 75 degrees. Is that too warm? The other option is to put these in the garage, but that is much cooler maybe 60 degrees +/- 5 degrees. It's more convenient to keep them where they are at, but if it means a ruined batch, I can move it to the garage come secondary ferment.

Second- Sort of sanitizing a funnel and pouring dextrose through the funnel, is there any special sanitizing process for adding dry goods?

Third- I have come to realize that there is a significant time component between starting a batch and actually drinking it. Is there anything I can brew that has a quicker turnaround while I wait?


Reply With Quote
Old 10-04-2012, 10:34 PM   #2
Jul 2012
Houston, TX
Posts: 84
Liked 5 Times on 4 Posts

I believe the temperature your batch is fermenting at has to do with which yeast you're using. Certain yeast works best a certain temp range. You should be able to check your brand of yeast online for more info if it's not already on the package.

As for sanitizing, as long as everything is clean, it doesn't matter what you do.

Aging, as far as I know, has to do with getting rid of the hot alcohol taste that can make some brews taste like rocket fuel. As a result, the lower the alcohol content, the less aging you have to do. If you want a quick cider, I would make one with no added sugar at all.

Reply With Quote
Thread Tools

Similar Threads
Thread Thread Starter Forum Replies Last Post
Help out a first attempt at Cider, couple of easy questions Drscott266 Cider Forum 10 12-08-2012 02:01 AM
New cider maker - couple of questions vince Cider Forum 3 09-21-2010 08:48 AM
My first cider attempt..have a couple of questions. poundedintouse Cider Forum 4 02-26-2010 11:31 AM
Couple cider questions nobble1430 Cider Forum 4 09-03-2008 12:47 AM
couple of cider questions God Emporer BillyBrew Cider Forum 6 10-07-2005 01:55 PM

Forum Jump