Cider Experiment - Home Brew Forums
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Cider Experiment

Reply
 
Thread Tools
Old 06-12-2013, 10:02 PM   #1
tokerlund
Recipes 
 
Mar 2012
Fargo, ND
Posts: 206
Liked 12 Times on 11 Posts



I made my first 5 gallon batch of cider a year ago. It lasted 6-8 months and my 2nd batch, which I started last fall is all but gone. As a result, I am hoping to make a good sized batch, say 6 - 10 gallons this time around. My problem is I have tinkered with the recipe each time. So this time I am going to do the following.

All Batches will be straight cider with no added sugar or fermentatables. I like to drink it young and I want only 5-6%. I like to ferment it dry and then add a bit of apple juice just before I bottle to provide just enough sugar to make it sparkling.

I plan to make 1-3 gallon batches of each of the following
  • American Wheat Ale Yeast
  • Nottingham Yeast
  • SO-4
  • SO-5
  • Lager Yeast (Maybe a Steam Beer yeast)
  • Montrach Wine Yeast (maybe a few others I have kicking around)

I also wanted to attempt to dry hop some of the ciders with Cascade or Citra

Any advice, thoughts or suggestions? I'm going to hit Costco and the LHBS on Friday.



 
Reply With Quote
Old 06-13-2013, 12:15 AM   #2
UpstateMike
Recipes 
 
Nov 2011
Brockport, NY
Posts: 930
Liked 155 Times on 92 Posts


Don't waste your time with 1 gallon batches. You put as much time and effort into them as you would a 3, 5, or 6 gallon batch and get very little yield.

Nottingham produces very little krausen, don't be surprised to see nothing.

S-04 produces a massive yeast cake 2 - 3 inches deep, at least it has both times I've used it.


__________________
Quote:
Originally Posted by Shooter View Post
Oh, and get a hydrometer. Psychic brewing is great and all, but hard numbers get rid of MUCH of the guess work.
"No longer drink only water, but use a little wine for your stomach’s sake and your frequent infirmities." ~ 1 Timothy 5:23

 
Reply With Quote
Old 06-13-2013, 01:02 AM   #3
NicoleBrewer
Recipes 
 
Dec 2012
Posts: 199
Liked 12 Times on 11 Posts


I've made 3 5 gallon batches of cider. One was with champagne yeast, and the other 2 with Nottingham. I made each with cinnamon sticks and each one I added some extra sugar but not a lot. The best one in my opinion was the one with champagne yeast. It finished pretty dry and ended up being more like a wine. The other two with the Nottingham yeast were too sweet for my taste.

 
Reply With Quote
Old 06-16-2013, 08:53 PM   #4
tokerlund
Recipes 
 
Mar 2012
Fargo, ND
Posts: 206
Liked 12 Times on 11 Posts


I ended up doing the following

S-04 (1gallon)
Montrachet (3 Gallons)
Champagne (1gallon)
Nottingham (3 Gallons)
W34/70 (1gallon)
WB06 (1gallon)
Cote Des Blanc (1gallon)

I threw the W34/70 in a tub of water to keep it cooler (67*), as it is a lager yeast. The rest are brewing at between 72* & 75*. They are all in the basement and the temp doesn't fluctuate too much.

 
Reply With Quote
Old 06-16-2013, 11:46 PM   #5
eric_618
Recipes 
 
Feb 2013
Scranton, PA
Posts: 76
Liked 3 Times on 3 Posts


Subscribed.
__________________
Total n00b. Please be gentle :)

 
Reply With Quote
Old 06-17-2013, 11:22 PM   #6
tokerlund
Recipes 
 
Mar 2012
Fargo, ND
Posts: 206
Liked 12 Times on 11 Posts


Quote:
Originally Posted by tokerlund View Post
I ended up doing the following

S-04 (1gallon)
Montrachet (3 Gallons)
Champagne (1gallon)
Nottingham (3 Gallons)
W34/70 (1gallon)
WB06 (1gallon)
Cote Des Blanc (1gallon)

I threw the W34/70 in a tub of water to keep it cooler (67*), as it is a lager yeast. The rest are brewing at between 72* & 75*. They are all in the basement and the temp doesn't fluctuate too much.
I had never even bothered to look into lagering. I just realized that 67* is about 10* higher than recommended. If I had known, I could have put it in my beer fridge as both of my kegs are dry at the moment. Anybody have any thoughts as to how that 10* is going to affect cider? I guess I have a steam cider!

 
Reply With Quote
Old 06-18-2013, 01:48 PM   #7
jflongo
Recipes 
 
Jan 2013
Posts: 1,228
Liked 64 Times on 57 Posts


I have also used WYeast Liquid Cider Yeast, and was quite happy with that.
__________________
Go Spartans!!

http://www.youtube.com/MrSparty1995

 
Reply With Quote
Old 06-18-2013, 09:34 PM   #8
WilliamSlayer
Recipes 
 
Aug 2012
Glen Burnie, Maryland
Posts: 1,590
Liked 154 Times on 139 Posts


Your lager cider will just be a bit more fruity as a result of the extra heat during fermentation. Not a bad thing, but could produce some extra SO2 as well, so let that gas off in secondary a bit before bottling.

 
Reply With Quote
Old 06-18-2013, 10:38 PM   #9
tokerlund
Recipes 
 
Mar 2012
Fargo, ND
Posts: 206
Liked 12 Times on 11 Posts


Great, thanks! The fruity flavor is worth testing out. Especially since I really don't have a reliable lagering option at the moment. If I had been able to lager it in the 50s it would have been a one time deal. At least this way I get an idea of what I could make regularly and how it would taste.

I am about 40 hours in and the bubbling has slowed significantly. I will be away this weekend, but should be either racking these over, cold crashing or bottling the weekend after. 14 days should be enough for a cider with an estimated OG of about 1.050 to ferment out completely at ~70* I would think.

I plan to taste before I carb and post notes, then again after. I may blend two batches to fill my keg, just for convenience. I am hoping to identify two that I think would go well together. . . or maybe just my least preferred two on the hope that they improve with blending.

I had planned to dry hop a gallon of the Notty and the Mont, but my LHBS did not have any of the C hops. He tends to run the store as a hobby and it can be very difficult to get what you want when you want it. Rather than taking a stab in the dark on hops, I'll just save that for another time.

 
Reply With Quote
Old 06-24-2013, 01:26 AM   #10
tokerlund
Recipes 
 
Mar 2012
Fargo, ND
Posts: 206
Liked 12 Times on 11 Posts


Racked them over hours ago.
Juice OG was 1.052
@ 15 days @ 72*-75*

34/70
-forgot to take an Gravity or taste test

WB-06
- 1.005
- Strong Apple
- Tart Bite
- By far my favorite so far

Cote Des Blancs
- 1.000
- Dry w/ subtle apple

S-04
- 1.010
- Sweet
- no apple flavor detected
- Might be a good cider to flavor with other juices after ferment. . .

Champagne
- 1.004
- Dry
- Small Apple w/ slight tang

Montrachet
- 1.004
- Sweet
- Little Apple
- Slight tang

Notty
- 1.010
- Sweet
- No Apple


As the hydrometer shows, it is still early in the process. Most probably have another week or two to ferment out completely. The Montrachet & Notty were both my least favorite. They tasted watered down and had little flavor. Both however are 3 gallon batches, where the rest a 1 gallon. I loved the WB-06. The tang, sweetness and apple were a nice mix. In the future, I might look at killing the yeast when they hit this FG and then keg it. The others are all good. The few with very little flavor I am thinking I would use to make a Strawberry Cider or a Rhubarb Cider in the future. As I said earlier though, time will tell how these come out in the final taste.


Click image for larger version

Name:	Cider1.jpeg
Views:	509
Size:	101.4 KB
ID:	130716   Click image for larger version

Name:	Cider2.jpeg
Views:	513
Size:	101.7 KB
ID:	130717  

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Cider experiment mcgray8 Cider Forum 17 03-31-2013 12:52 PM
Cider Experiment Georgian Novice Cider Forum 22 10-13-2012 07:23 PM
Little Cider Experiment Don_Coyote Cider Forum 8 03-01-2011 08:05 AM
New Cider Experiment computergeek13 Cider Forum 6 01-11-2011 07:19 PM
My first cider experiment ModlrMike Cider Forum 5 08-29-2007 01:08 AM


Forum Jump