No added carbohydrates - Home Brew Forums
Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > No added carbohydrates

Reply
 
Thread Tools
Old 09-04-2008, 12:01 AM   #1
kaplanfx
Recipes 
 
Sep 2008
Posts: 43


My buddy and I have been homebrewing beer for half a year or so, and he moved to a new place with fruit trees so we decided to make a cider when the fruit started dropping as it was going to waste.

Long story short I think we did a damn good job getting it to the fermenter where it is now. We juiced buckets of apples and pears to get about 5.5 gallons juice, then we pasturized, added champagne yeast and a bit of tannin, and some pectic enzyme. We had fermentation about 16 hrs after pitching so we were pretty satisfied with the result.

But then I came on this forum for the first time and it seems every recipe has added some carbs (dextrose, cane sugar, brown sugar, honey, apple juice concentrate). Ours is just the apples and pears, are we in trouble taste wise or does this just mean lower ABV?

-kap



 
Reply With Quote
Old 09-04-2008, 12:20 AM   #2
enderwig
 
enderwig's Avatar
Recipes 
 
Nov 2007
Dickinson Texas
Posts: 1,435
Liked 8 Times on 8 Posts


My short answer....

Wine is just grapes!


__________________
Read the
Homebrewtalk Wiki!

 
Reply With Quote
Old 09-04-2008, 12:26 AM   #3
Nurmey
I love making Beer
HBT_LIFETIMESUPPORTER.png
 
Nurmey's Avatar
Recipes 
 
Jul 2007
Omaha, NE
Posts: 3,983
Liked 30 Times on 26 Posts


Having experimented with several types of sugar in my ciders, my favorite is using apple cider and yeast only. Adding sugar is not required or in my case not desired.

Your alcohol may be a little lower but that's not a terrible thing and you should have some great flavor.

Welcome to HBT!
__________________
Batch 1 Brewing
The American Revolution would never have happened with gun control.

 
Reply With Quote
Old 09-04-2008, 05:21 AM   #4
petes
Recipes 
 
Feb 2008
Northland, New Zealand
Posts: 95

Nothing wrong with your procedure; what Nurmey said.

 
Reply With Quote
Old 09-04-2008, 07:15 AM   #5
kaplanfx
Recipes 
 
Sep 2008
Posts: 43

Thanks for your responses, you put my mind at ease. Now to play the racking, bottling, waiting game

-kap

 
Reply With Quote
Old 09-04-2008, 03:23 PM   #6
david_42
 
david_42's Avatar
Recipes 
 
Oct 2005
Willamina & Oak Grove, Oregon, USA
Posts: 25,593
Liked 151 Times on 142 Posts


I make my cider straight. The ABV ends up 3-6% and that's just fine. Also, the lower ABV means less aging.
__________________
Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

 
Reply With Quote
Old 09-04-2008, 09:18 PM   #7
kaplanfx
Recipes 
 
Sep 2008
Posts: 43

Got another question for you all. We are planning on adding fermaid to get a complete fermentation (we are using champagne yeast). The instructions say to add when 1/3 of the sugar is depleted, how will we know?

-kap

 
Reply With Quote
Old 09-04-2008, 09:35 PM   #8
enderwig
 
enderwig's Avatar
Recipes 
 
Nov 2007
Dickinson Texas
Posts: 1,435
Liked 8 Times on 8 Posts


Quote:
Originally Posted by kaplanfx View Post
Got another question for you all. We are planning on adding fermaid to get a complete fermentation (we are using champagne yeast). The instructions say to add when 1/3 of the sugar is depleted, how will we know?

-kap
You'll need a hydrometer
__________________
Read the
Homebrewtalk Wiki!

 
Reply With Quote
Old 09-05-2008, 02:35 AM   #9
kaplanfx
Recipes 
 
Sep 2008
Posts: 43

Quote:
Originally Posted by enderwig View Post
You'll need a hydrometer
Cool, I have one actually, the trouble is getting a sample out without completely disturbing and oxygenating the cider. It's currently in a 6 gallon carboy with a carboy cap and a 3 piece valve. We decided just to go for it and add the fermaid.

The cider has been fermenting since Monday and there is still activity, it smell nice and sweet now

-kap

 
Reply With Quote
Old 09-06-2008, 06:40 PM   #10
Ecnerwal
Recipes 
 
Sep 2008
Williamstown, MA
Posts: 424
Liked 3 Times on 3 Posts


The added sugars are just a way to crank up the Alcohol content. I don't really homebrew with getting drunk faster as my goal, so I don't do that - If I felt the urge I'd use apple juice concentrate rather than corn sugar, etc. Or use honey and be making a cyser - with the point being to make cyser, not to make more-alcoholic cider.

I dislike champagne, so I don't use champagne yeast. I get a dry, finely carbonated, champagne-looking cider just fine using dry ale yeast. I've done wild yeast, and have come to prefer the predicability of ale yeast over the wackiness of wild yeast, especially since I no longer have "free for the labor" cider available.



 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
hop tea added to the keg? killian General Techniques 3 04-27-2009 05:55 PM
added some rum...? Delchronic Beginners Beer Brewing Forum 12 04-05-2009 10:23 PM
so i added oak chips... Righlander Recipes/Ingredients 5 04-27-2008 12:30 AM
added too much water eggraid101 Beginners Beer Brewing Forum 7 02-18-2008 06:13 PM
Stopping added ezymes added during fermentation Denny's Evil Concoctions All Grain & Partial Mash Brewing 4 11-26-2005 02:15 PM


Forum Jump