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Old 12-26-2012, 02:05 PM   #11
BadgerBrigade's Avatar
Dec 2011
Monterey, Ca
Posts: 952
Liked 62 Times on 49 Posts

Originally Posted by wiredpanic
My first and most important question is about pasteurizing. Using the sticky up top I read all about pasteurizing bottles once you have your desired level of carbonation, but I would like to know is if once it is pasteurized can it be unrefrigerated without fear of a potential bottle bomb? Mainly I don't have the fridge space and would be able to keep them in a cooler area, but not the temp of a fridge

Second question is how much different is apple juice with lots of sugar vs. actual cider? Is there a huge flavor difference?

Reusing beer bottles for bottling, is that a bad idea? I was gonna buy some, but as a college student all the bottles I come by would save a little green in the long run.

Also any other tips for a newbie would be greatly appreciated.

Thanks for any and all help!
Go glass all the way! I started with plastic and went to glass right away.... Just seemed to taste better for some reason....
Also, the idea of letting stuff ferment in a plastic bucket seems not sanitary enough for me... I'm sure it is but I just keep seeing pictures of infected brew and %80 its in a plastic bucket...
A glass carboy seems cleaner (small neck keeps that fat co2 blanket contained... Or a least I like to think that... Lol)

I use a little brown sugar in primary because I too found a funnier flavor tone with other sugars. Maybe just me but whatever....

Backsweetining: I don't like to add white sugars I feel. Juice (or homemadey syrup) work best for me.
What I do is freeze a gallon of fresh juice, then let half thaw, someone told me the more sugary juice (or sugars) will thaw first so I pour that half into a pot... Add a little brown sugar... Just a little and slowly simmer and stir.
It cooks down the cider and I think takes some of the water out making it like a fresh, natural syrup or concentrate and its from the same batch of juice I use originally. Kind of makes me feel like I'm matching numbers on an old classic restoration car (by keep in' original... Lol)

Look at stovetop pasteurization and you'll be fine as far as storage goes...

Use old bottles! Just buy some oxy clean and throw it in a bucket with some warm water and toss them in for a day... Works awesome! Then buy a vinator.... Cheep investment to save you hrs.
Carboy1: Hopped Cider
Carboy2: Apricot (Dry)
Carboy3: Strawberry (Dry)
Bottled: Tons
On Deck: A Secret ;)

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Old 01-05-2013, 06:25 PM   #12
Dec 2012
Posts: 12

Well I am underway in my 1st brew and its going nicely, more activity then I imagined. I actually see bubbles in the carboy!

New question/thought: I have a big root of ginger and was wondering if slicing some ginger up and throwing into the secondary with the cider would make a nice flavor. Ive read other threads but people always toss around the idea and dont report back with quality/amount they used. Doth anyone hither have experience with the ginger root?

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