Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > First Time Cider Production Questions
Reply
 
Thread Tools
Old 01-10-2008, 06:36 PM   #1
BobTrempe
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Posts: 20
Default First Time Cider Production Questions

Everyone,
Once again, this is such a great forum.
I have just bottled my first homebrew (classic english pale ale) and find myself with an empty carboy and an itchy brewing finger. I thought I would give cider a try. I do have some questions....

I have the following ingredients:
4gl Farm Flavor Apple Juice (unsweetened no preservatives, pasturized)
10grams (2 packets) Lalvin EC-1118 dry Yeast
1lb Extra Fine Granulated Sugar
Potassium Sorbate (if needed)
Campden Tablets (if needed)

Do these ingredients sound about right? Is there anything I should add or remove?
What should I expect in terms of a time frame before being able to legitimately sample the cider?

Any suggestions you can offer would be greatly appreciated!

Thanks in advance,

Bob


BobTrempe is offline
 
Reply With Quote
Old 01-10-2008, 06:49 PM   #2
RICLARK
Feedback Score: 0 reviews
 
RICLARK's Avatar
Recipes 
 
Join Date: Nov 2007
Location: Grand Ledge, Mich
Posts: 2,539
Liked 10 Times on 9 Posts

Default

Quote:
Originally Posted by BobTrempe
Everyone,
Once again, this is such a great forum.
I have just bottled my first homebrew (classic english pale ale) and find myself with an empty carboy and an itchy brewing finger. I thought I would give cider a try. I do have some questions....

I have the following ingredients:
4gl Farm Flavor Apple Juice (unsweetened no preservatives, pasturized)
10grams (2 packets) Lalvin EC-1118 dry Yeast
1lb Extra Fine Granulated Sugar
Potassium Sorbate (if needed)
Campden Tablets (if needed)

Do these ingredients sound about right? Is there anything I should add or remove?
What should I expect in terms of a time frame before being able to legitimately sample the cider?

Any suggestions you can offer would be greatly appreciated!

Thanks in advance,

Bob
I dont think you relly need to PS and the CT's unless you are making Apple Wine but the Recipe looks good and the good thing about cider is that you can drink it during Fermentation whenever you want so sample away.


__________________
OUTLAW ALES

Kegged/Bottled: Boston Lager Clone, Crimson Ale, Guiness Draught Clone, Kilt Warmer Scotch Ale, BBB Blonde Ale, Oberon Clone Pt. 1,000

Do I Look Like A Man.....With A Plan??

Local Home Brew Store

www.theredsalamander.com
RICLARK is offline
 
Reply With Quote
Old 01-10-2008, 06:50 PM   #3
zoebisch01
Feedback Score: 0 reviews
 
zoebisch01's Avatar
Recipes 
 
Join Date: Nov 2006
Location: Central PA
Posts: 5,198
Liked 9 Times on 9 Posts

Default

Sounds good to me. I wait several months at least before tasting my cider. Usually, in my way of doing things this means when it has fully cleared out by itself, which is a minimum of 3 months or so. I have this years cider, which was pressed in October bottled (well most of it anyhow) and it is still clearing.
__________________
Event Horizon ~ A tribute to the miracle of fermentation.

Brew what you like. Do this, and you will find your inner brewer.
zoebisch01 is offline
 
Reply With Quote
Old 01-10-2008, 07:14 PM   #4
BobTrempe
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2008
Posts: 20
Default Thanks

Thanks gents for the votes of confidence and suggestions.
Do you think I need all 10grams of yeast (two packets?)
Bob
BobTrempe is offline
 
Reply With Quote
Old 01-10-2008, 07:26 PM   #5
Adolphus79
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2007
Posts: 530
Liked 19 Times on 19 Posts

Default

I think you'll only need one packet of yeast, each packet is good for up to 5 or 6 gallons. As far as the PS and Campden, if it's pastuerized apple juice from a store then you shouldn't have any problems. Really I only use those for my ciders that are made with fresh pressed cider.

As far as a (rough) time frame, give it about a month in primary (until fermentation slows), then a month or so in secondary (until clear enough to read a newspaper through), then (optional) rack again into bulk aging for 3-6 months for Malo-lactic fermentation to take place. As long as it's cleared and the SG has stopped dropping, you should be safe to bottle, but if you can wait, it only gets better with age.


Adolphus79 is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Cider questions from a first-time brewer Calavera Cider Forum 9 10-15-2009 03:16 AM
First Time Cider Maker has Questions ETCS Cider Forum 5 09-21-2009 06:16 PM
1st time cider, some questions staggerlee Cider Forum 1 09-17-2009 11:32 PM
first time cider questions bperlmu Cider Forum 4 09-27-2008 07:11 PM
First Time Hard Cider Questions Alabama Brewer Cider Forum 4 01-25-2008 02:18 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS