Coldbreak Brewing HERMS Giveaway!

HomeBrewSupply AMCYL Brew Kettle Giveaway!


Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Transfering carboys while still fermenting?
Reply
 
Thread Tools
Old 09-21-2013, 12:43 AM   #1
rocketsan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2013
Posts: 598
Liked 79 Times on 57 Posts

Default Transfering carboys while still fermenting?

Newbie brewer here... Any reason why I shouldn't transfer an overly sweet 11 litre cider that is waaaay too sweet into a 23 litre carboy that I will top up with fresh pressed juice? The og was 1080 and a week later it is 1060 but way too sweet. Hoping that transferring and adding will mellow this out a bit...


rocketsan is offline
 
Reply With Quote
Old 09-21-2013, 01:33 AM   #2
sweetcell
Swollen Member
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
sweetcell's Avatar
Recipes 
 
Join Date: Jan 2012
Location: Rockville, MD
Posts: 4,597
Liked 813 Times on 596 Posts
Likes Given: 323

Default

Yes, there is a very goods reason why you shouldn't do it: you need the yeast to do their job (fermenting) to get rid of the sweetness, but transferring = getting the brew off the yeast and leaving it behind. So transferring now will have the opposite effect of what you want.

You only ever transfer once fermentation is complete. Not complete = don't transfer.


__________________
.
What hops should I grow? Looking for cheap honey?

Drinking: black harvest ale (wet-hopped with my homegrown hops), witbier, hoppy saison, Tripel'ish, local sour cherry kriek, oud bruin, gueuz'ish thing, saison bottled with ECY34, imperial chocolate stout
Aging: witbier with brett, TYB saison brett blend, Tripel'ish with brett, sour cherry mead, rye sour ECY20/ECY34 split, several other sours, acerglyn, and probably some stuff i've lost track of...
sweetcell is offline
 
Reply With Quote
Old 09-21-2013, 01:34 AM   #3
SWFLHOMEBREW
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2013
Location: Naples, Florida
Posts: 15
Liked 1 Times on 1 Posts
Likes Given: 1

Default

Quote:
Originally Posted by rocketsan View Post
Newbie brewer here... Any reason why I shouldn't transfer an overly sweet 11 litre cider that is waaaay too sweet into a 23 litre carboy that I will top up with fresh pressed juice? The og was 1080 and a week later it is 1060 but way too sweet. Hoping that transferring and adding will mellow this out a bit...
Adding more juice wont help with the sweetness. How long has it been fermenting, it shouldnt be done yet at 1060. If it has stopped you could always pitch more yeast??
SWFLHOMEBREW is offline
 
Reply With Quote
Old 09-21-2013, 02:27 AM   #4
rocketsan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2013
Posts: 598
Liked 79 Times on 57 Posts

Default

It's bubbling away just fine - one bubble every 1.5 seconds. Was just overwhelmed at how sweet it was. Using lactose in conjunction with brown sugar. Was surprised at how sweet it was...
rocketsan is offline
 
Reply With Quote
Old 09-21-2013, 12:14 PM   #5
SWFLHOMEBREW
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2013
Location: Naples, Florida
Posts: 15
Liked 1 Times on 1 Posts
Likes Given: 1

Default

as it ferments out the yeast "eat" the sugar and therefore when it's done fermenting it won't be anywhere as sweet as it is now. Just give it some time. I have a 5 gallon batch going right now that will be in the primary fermenter for about a month before I transfer to the secondary. And you're right, 1.060 is really sweet, but like I said give it some time.......
SWFLHOMEBREW is offline
 
Reply With Quote
Old 09-21-2013, 12:20 PM   #6
jflongo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2013
Posts: 1,231
Liked 64 Times on 57 Posts
Likes Given: 5

Default

My last batch of 5.5 gallons of cider, took a good 20 days to ferment from 1.079 -> 1.000, just be patient. When the bubbles start to slow down a ton, like 2 per minute, then take a gravity reading. If it's bubbling a ton, the yeast are still going strong.
__________________
Go Spartans!!

http://www.youtube.com/MrSparty1995
jflongo is offline
 
Reply With Quote
Old 09-21-2013, 01:51 PM   #7
rocketsan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2013
Posts: 598
Liked 79 Times on 57 Posts

Default

Thanks for the reassurance, first time using Maltodextrin for mouthfeel which has changed the taste of it for me as well.

Off to the farm to grab 23 litres to start some more.

Appreciate all the help. My wife calls you all my "home brew homies" seeing as I've been visiting this site non-stop the past few weeks.
rocketsan is offline
2
People Like This 
Reply With Quote
Old 09-21-2013, 02:52 PM   #8
Vikings
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2013
Posts: 108
Liked 14 Times on 12 Posts
Likes Given: 6

Default

Quote:
Originally Posted by rocketsan View Post
It's bubbling away just fine - one bubble every 1.5 seconds. Was just overwhelmed at how sweet it was. Using lactose in conjunction with brown sugar. Was surprised at how sweet it was...
How much lactose did you use? Lactose isn't ferment able, so once all of the brown sugar and natural sugar from the juice has been eaten, the lactose will still be there. If you used too much, your only option will be to dilute with more cider and have fermentation restart on its own (hopefully.)

I'm pretty new though.
Vikings is offline
 
Reply With Quote
Old 09-21-2013, 10:18 PM   #9
rocketsan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2013
Posts: 598
Liked 79 Times on 57 Posts

Default

Sorry, it was 1/2 kilo (1pound) of maltodextrin with 2 pounds brown sugar. Seeing as this is a 3 gallon batch, it might be too much?
rocketsan is offline
 
Reply With Quote
Old 09-21-2013, 10:32 PM   #10
Vikings
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2013
Posts: 108
Liked 14 Times on 12 Posts
Likes Given: 6

Default

That should leave you with something like 1.015 which would be sweet but not syrupy. I don't know a whole lot about the "sweetness" of lactose though. Someone with more experience might chime in.


Vikings is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Fermenting in carboys? Piratwolf Fermentation & Yeast 8 10-26-2011 06:13 PM
Fermenting Barleywine, transfering to secondary, adding yeast/dextrose phenry General Techniques 8 09-12-2011 07:48 PM
Two Carboys Fermenting ... Two Questions dutchoven Fermentation & Yeast 4 08-24-2011 02:24 AM
Carboys smell a lot when fermenting kickflip_mj All Grain & Partial Mash Brewing 13 07-29-2008 08:42 AM
Why are most fermenting carboys clear? cola Beginners Beer Brewing Forum 9 02-10-2008 04:12 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS