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Old 10-25-2012, 09:26 AM   #1
ShazzyShizzazy
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Oct 2012
Posts: 2


We wanted to try brew our own Cider... we found this amazing site and read a few post then just decided to dive in. Now we have a couple of questions from the gurus...

First a little run down...
we bought 12 liters of yummy apple juice from the supermarket.
re-hydrated EC-1118 yeast and pitched it.
Unfortunately (foolishly) we did not add any extra sugar and did not take an OG reading.
It fermented slow and steady then after 2 weeks it had cleared so we racked it and topped the headspace with 720ml more juice.
We have left it to bulk age and now want to back-sweeten, bottle and allow to carbonate before pasteurizing.

My questions are:

*How much juice should be added for back-sweetening and allowing further bottle carbonation??? (dont want it very sweet just want to take the dry 'edge' off if that makes sense, also hope this will give it a little more flavour as the champ yeast seems to have left it a little bland)

*Is there any way for us to determine the ABV without an OG??? We did take a hydrometer reading but because we are such amateurs we took it after we had pitched the yeast... even then it was very low 1.042

any guidance is much appreciated

 
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Old 10-25-2012, 12:34 PM   #2
joeybeer
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Dec 2009
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Since you didn't add anything, you could just buy another bottle of juice and find the OG, but I'll be willing to bet it was 1.052 !
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Old 10-25-2012, 12:49 PM   #3
LeBreton
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Nov 2011
Finger Lakes, NY
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^what he said.

When it comes to backsweetening & priming, I suggest first adding in your backsweetening. You can easily do this to taste by adding just a bit at a time until the desired level is reached. Then, on top of that add your priming sugar, which should raise the SG by 0.003-0.004. Then follow the pasteurization sticky as normal.
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Old 11-08-2012, 04:26 AM   #4
ShazzyShizzazy
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Oct 2012
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Awesome thanks for the advise!!! Got a reading from juice OG at 1.046 not super high but still a decent alc... Going to back sweeten n bottle this wknd.... Thanks for the carbing tip lebreton

 
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Old 11-09-2012, 05:36 AM   #5
blaziest
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Nov 2012
Posts: 1

I made 5 gallons of hard cider this fall with a bunch of orchard apples fermented with the natural apple yeasts. Also, this is my 1st fermentation... I added cinnamon, nutmeg, pumpkin pie spices and a lot of brown and white sugar. I have it in a 5 gallon jug with air lock and I am ready to put it into smaller containers.
I know I can freeze it, but what are my other options?
Can I can it like I would tomato juice or will it continue to ferment and break the jar?
Also, I froze, or attempted to freeze some. It has been in the freezer two days now and it is like a slushy. I have read that in a typical freezer anything under 64 proof freezes solid.
Is it possible that I have 64+ proof hard cider?...?... just doesn't seem possible without distillation.
One more... What kind of hydrometer should I get to test the proof?

 
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Old 11-11-2012, 02:02 AM   #6
roadymi
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Dec 2009
Middle of the Mitten, Michigan
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Quote:
Can I can it like I would tomato juice or will it continue to ferment and break the jar?
Pasteurization temps will kill the yeast.

Quote:
Also, I froze, or attempted to freeze some. It has been in the freezer two days now and it is like a slushy. I have read that in a typical freezer anything under 64 proof freezes solid.
Is it possible that I have 64+ proof hard cider?...?... just doesn't seem possible without distillation.
Most yeast have abv tolerance well below 20%. You likely still have high sugar concentration. Concentrated juices will not freeze solid.

Quote:
What kind of hydrometer should I get to test the proof?
One frem your LHBS. Hydrometors do not check proof per se. You use Og-Fg to calculate the ABV.
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Old 11-11-2012, 02:37 AM   #7
kpwright
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Nov 2012
Milwaukee, WI
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It's not too late to add sugar to your batch. I suggest 4 lbs of standard white granulated.

 
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