Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Cider fermented out in a week?
Reply
 
Thread Tools
Old 10-06-2012, 01:10 AM   #1
kzx87
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: hopewell, ny
Posts: 10
Default Cider fermented out in a week?

5 gals of cider and 1lb of dextrose went from about 1.060 to about 1.000 in a week with S04.

Seems a little fast, but probably fermented a little warm around 74*F. It's a bit harsh and dry (not unexpected), but it definitely tastes like hooch.

I'm thinking it should cold crash and then rack it to secondary for a good long while to let it mellow out. Then eventually sorbate, backsweeten, and carbonate.

Seem like a good idea?


kzx87 is offline
 
Reply With Quote
Old 10-06-2012, 01:13 AM   #2
janson745
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2012
Location: Metro Detroit - SE Oakland Co., MI
Posts: 253
Liked 8 Times on 8 Posts
Likes Given: 10

Default

I'd backsweeten and bottle for 4 days. Then pasteurize. Then perfection.


__________________
SportsBook Brewing

Primary #1: Empty #2: Empty #3: Empty
Carboy: Empty
Bottle Conditioning:
Bottled/Enjoying: Aussie Light, Hoptimus Prime IIPA, Two Hearted Clone
Keg #1: CinnaMeg Cider #2: Irish Red (3)
RIP Irish Red Ale (1,2), Caramel Apple Cider (1,2), Pumpkin Ale, Razzberry Wheat
Coming (not so) soon: Lemon-Lime Hefe, Smoked Porter
KCCO
janson745 is offline
 
Reply With Quote
Old 10-06-2012, 01:16 AM   #3
bottlebomber
Feedback Score: 4 reviews
Recipes 
 
Join Date: Apr 2011
Location: Ukiah, CA
Posts: 14,326
Liked 2720 Times on 2105 Posts
Likes Given: 372

Default

My cider all fermented out in just over 24 hours... 55 points in 24 hours. What do you mean by harsh? Like solventy, or acidic?
bottlebomber is offline
 
Reply With Quote
Old 10-06-2012, 01:21 AM   #4
kzx87
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: hopewell, ny
Posts: 10
Default

when I say harsh, I mean slightly acidic and a taste of alcohol like a young home brew wine or kind of like a commercial pinot grigio.
kzx87 is offline
 
Reply With Quote
Old 10-06-2012, 01:27 AM   #5
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: UP of Michigan
Posts: 65,987
Liked 6218 Times on 4430 Posts
Likes Given: 1668

Default

You can't sorbate and then carbonate, as the idea behind sorbate is to stop the yeast so you can sweeten.

You can sorbate and sweeten, sweeten, carbonate and pasteurize, etc, but you can not sorbate, sweeten and carbonate.

Most ciders will finish at .990 or so, so yours may not be done yet.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Follow me on facebook: https://www.facebook.com/lorena.t.evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote
Old 10-06-2012, 01:29 AM   #6
kzx87
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: hopewell, ny
Posts: 10
Default

I should clarify I meant sorbate, backsweeten, then force carb.
kzx87 is offline
 
Reply With Quote
Old 10-06-2012, 01:33 AM   #7
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: UP of Michigan
Posts: 65,987
Liked 6218 Times on 4430 Posts
Likes Given: 1668

Default

Quote:
Originally Posted by kzx87 View Post
I should clarify I meant sorbate, backsweeten, then force carb.
Ah, gotcha! That will work fine. Make sure you use some campden (sulfite) with the sorbate as sorbate works better in the presence of sulfites, and that the cider is completely clear before stabilizing.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006

Follow me on facebook: https://www.facebook.com/lorena.t.evans
But I'm pretty boring so don't expect much!
https://www.facebook.com/lorena.t.evans
Yooper is offline
 
Reply With Quote
Old 10-06-2012, 01:39 AM   #8
kzx87
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: hopewell, ny
Posts: 10
Default

yea, I just moved it to the fridge to cold crash until it's crystal clear. plus I did 2.5tsp of pectin enzyme when I pitched, so it should clear up nicely.


kzx87 is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Over fermented Cider? Brewgal Cider Forum 17 04-23-2015 11:25 PM
Blending Fermented Cider with Fresh Cider Scut_Monkey Cider Forum 8 03-21-2012 12:57 PM
Fermented for a week, then stopped. ZeroSum79 Cider Forum 17 01-13-2012 10:01 PM
Cider is fermented out - what next? Barkingshins Cider Forum 1 12-15-2011 08:46 PM
Fermented at 58 for a week... good or bad? HOP-HEAD Cider Forum 9 01-08-2010 12:35 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS