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Old 01-26-2013, 12:59 AM   #1
JayBeer
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Jan 2013
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I've been looking all over YouTube at videos on Cider, and I decided to make my first batch last night.

I used a One Gallon Jug of Organic AJ. The Jug is awesome cuz it's a friggn carboy!

I stopped at the HBS and picked up a bung and airlock and went with Champagne yeast, cuz I heard It would yield a nice dry cider.

I took out a cup of AJ and enjoyed it. The juice was sweet and had a great mouth feel. I added a cup of sugar to boost the ABV (hopefully).

I didn't take a reading of the starting gravity of the juice, or juice plus sugar, cuz i dont have a hydrometer. This is my first brew ever, so I dont have a lot of gear yet, and am kinda planing to buy as I need it. Just tryna have fun right now and see what happens.

Now, the thing Im worried about... i didnt dissolve the sugar, and boil it, just poured it in and shook violently.... i think i should have boild it first!

Pitched my yeast, and shook gently, set the bung and lock and set to staring at it for a few hrs.... haha.

The mix started bubbling after a few hrs, gently.

overnight it's still going, but rather gently.

Howm I doin so far.... go easy... Im a virgin....



 
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Old 01-26-2013, 02:26 AM   #2
LeBreton
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Nov 2011
Finger Lakes, NY
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Welcome, you're probably fine with just adding the sugar, it's aseptic so don't sweat it.


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Old 01-26-2013, 03:14 AM   #3
JayBeer
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Jan 2013
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Ha, and I was thinking about it all day at work, like, "Man, I'ma get home and my Cider is gonna be all FUNKY!"

Thanks, Brew-seph!

 
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Old 01-26-2013, 05:19 AM   #4
DaveVanO
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Dec 2012
New Baltimore, Michigan
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it should be fine, some people just add it into the apple juice, shake it to dissolve it in. then add into primary. Other heat the juice, add sugar and as it cools stir to dissolve it in. Both are good options and you will be good.

 
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Old 01-27-2013, 03:32 PM   #5
WilliamSlayer
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Aug 2012
Glen Burnie, Maryland
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I prefer to boil my sugar to sterilize/invert it, but that's a PREFERENCE not a nesessity. Your champagne yeast will give a dry cider, and its a hearty strain used to difficult conditions, but you will lose some mouthfeel. If you decide you want more 'body' try lalvins d-47 or red stars cote de blanc yeast strains. They will need a bit of nutrient to keep them happy though. Good luck!

 
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Old 01-27-2013, 04:14 PM   #6
Inner10
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Dec 2012
Ottawa, Ontario
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You will be perfectly fine, after it ferments dry prime and bottle. Anyone that is use to commercial cider may find dry cider a touch sour, although it's one of the easiest and most delicious things to brew.

 
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Old 01-30-2013, 07:29 AM   #7
JayBeer
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Jan 2013
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Thanks for the tips, guys.

Its been about a week, and I gotta say, my yeast seem to be going sloooow...
The bubbles are getting tiny few, and my air lock "glugs" about once every few seconds.

Is this normal?

Thanks again.

 
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Old 01-30-2013, 08:07 AM   #8
ILoveBeer2
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Nov 2012
Orange County, CA
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It sounds like the yeast are doing their job and are near the end of active fermentation. Activity tapers off at the end.

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Old 01-30-2013, 08:17 AM   #9
JayBeer
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Jan 2013
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Quote:
Originally Posted by ILoveBeer2 View Post
It sounds like the yeast are doing their job and are near the end of active fermentation. Activity tapers off at the end.
If I decide to let the cider clear for a few weeks, will the yeast still be active enough to carb when I bottle?

Thanks

 
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Old 01-30-2013, 08:23 AM   #10
JayBeer
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Jan 2013
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Just a correction, It's been Five days since i started this, my first ever, batch of Apple Cider. Not a week.

Does this sound like normal activity for Champagne Yeast?

IDK why I feel like the fermentation should be going a little more vigorously, still.

Thanks.



 
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