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Old 10-29-2013, 04:42 AM   #1
chefdevo
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Just starting in this adventure and am doing small, 1 gallon batches. This is my first finished cider and I'm quite happy with the results. Here's what I did:

1 gallon of juice (it was from Wally World)
1 cup of white sugar
White Labs WLP720

I did not get a hydrometer reading, but an identical batch I have going using Red Star Pasteur Champagne yeast measured 1.065. I let this go a full two weeks then racked it over to a secondary, added a cinnamon stick, 2 cups of the original juice to sweeten, then threw it in the fridge for 3 days to crash it.

I had wanted to try using Nottingham but the LHS had sold out. I'm a bit more confident in the version I have using the Red Star yeast (and it is considerably cheaper than the White Labs!

So sipping on a glass now and with that touch of cinnamon, it's just right. I'm plotting my future cider making efforts and wondering just how much space I'll be allowed to store all of my fermenting carboys. Next batch is tomorrow and I'll be using brown sugar and Nottingham. Here are some pics:

Done fermenting
Ready to go!

 
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Old 10-29-2013, 06:03 AM   #2
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Old 10-29-2013, 11:13 AM   #3
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Cheers!

 
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Old 11-06-2013, 12:12 PM   #4
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Questions:

1) What type of juice?
2) Why did you add sugar?
3) Did you pitch the entire vial of yeast into a one gallon jug?

I am about to try making some cider and was planning on using Costco Apple Juice but have had no plans on adding sugar. For yeast, thinking of WLP002 or Nottingham which would be easier to use a partial quantity of.

 
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Old 11-06-2013, 01:31 PM   #5
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OP: I would graduate to 3 or 5 gallon batches. You can always say you have only one vessel fermenting and wife pants should be okay with one little vessel, right?

Enjoy! I love doing ciders now.
Nagorg,
You can easily get away with a tsp of yeast in a gallon jug. I realize others have pitched an entire package and I am sure that works fine as well. For me, I stopped fermentation early when I pitched a whole package and it tasted like soaking wet bread and juice. Check out the recipes here online.

Adding sugar is helpful to have a sweeter cider. When using wine yeasts it will ferment dry and all of the sugar will be eaten up. Back sweetening helps. Also, adding sugar will increase the ABV, which is always fun.

 
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Old 11-06-2013, 01:43 PM   #6
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Quote:
Originally Posted by Nagorg View Post
Questions:

1) What type of juice?
2) Why did you add sugar?
3) Did you pitch the entire vial of yeast into a one gallon jug?

I am about to try making some cider and was planning on using Costco Apple Juice but have had no plans on adding sugar. For yeast, thinking of WLP002 or Nottingham which would be easier to use a partial quantity of.
Have a look at my simple cider recipe.

MC
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Old 11-06-2013, 05:35 PM   #7
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Quote:
Originally Posted by Hello View Post
Adding sugar is helpful to have a sweeter cider. When using wine yeasts it will ferment dry and all of the sugar will be eaten up. Back sweetening helps. Also, adding sugar will increase the ABV, which is always fun.
adding sugar will increase ABV but it will not increase sweetness - at lease not until you hit the yeast's limit (at which point it can't ferment anymore) but that limit is typically 12% or more. i doubt a 12% sweet cider is going to taste good.

if you want a sweet cider, backsweeten with a non-fermentable sugar like lactose, Xylitol, Splenda, etc.
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Old 11-06-2013, 06:55 PM   #8
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Quote:
Originally Posted by sweetcell View Post
adding sugar will increase ABV but it will not increase sweetness - at lease not until you hit the yeast's limit (at which point it can't ferment anymore) but that limit is typically 12% or more. i doubt a 12% sweet cider is going to taste good.

if you want a sweet cider, backsweeten with a non-fermentable sugar like lactose, Xylitol, Splenda, etc.
My thoughts were there, my words were not. Sorry.

 
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Old 11-06-2013, 07:49 PM   #9
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another option for backsweetening is to use a fermentable sugar but keep the bottles or keg cold - they/it can't leave the fridge, so you need sufficient cold storage space.

or, use a fermentable sugar and then use the stove-top pasteurization method.
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- Drinking: ECY20 rye sour, local sour cherry kriek #2, Imperial Chocolate Milk Stout (half on vanilla, half on coconut), sour blond on second-use cherries, English Barleywine
- Aging: English Barleywine on brett, 3726 saison w/ brett x2 (dregs mix & Lochristi), GNO 3724 saison w/ brett mix, cherry mead, acerglyn, and a few other sours...

 
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Old 11-06-2013, 08:50 PM   #10
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