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Old 12-07-2008, 06:10 PM   #1
jharres
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Oct 2008
Castle Rock, CO
Posts: 187



I put together my first cider two nights ago.

Recipe:
4 1/2 Gallons of Tree Top Apple Juice
2 Cans Apple Juice concentrate (no preservatives or additives)
1 lb Dextrose (to help boost ABV and dry it out a tad)
WLP028 Edinburgh Ale yeast

The gravity reading after mixing and aerating, but before pitching was 1.065, so I'm guessing if it ferments out to around 1.000 it should be around 8-8.5 % ABV. Does this sound correct?

I pitched the yeast without a starter at around 72 F (which is within the range listed on the bottle). After about 6 hours it began fermenting (well, slight kreusen formed), after about 15 hours it was going really good required a blow off hose. This morning it's still going good. The temp (in the carboy, not ambient) has increased to about 74 F though. Generally with beer, I know this will impart "cidery" flavors, but I'm guessing it's not as much of a concern when fermenting cider. Is this accurate?

My plan is to leave it in the primary for a month (assuming the hydrometer readings are consistent), then bottle condition for 3-4 months.

Basically what I'm looking for is a bit of peer review and feedback to see if I'm on the right track, or if I've made some glaring mistakes.

Thanks!
Jacob

 
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Old 12-07-2008, 06:54 PM   #2
gratus fermentatio
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Jun 2008
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Sounds like everything is pretty much on track so far. Regards, GF.

 
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Old 12-07-2008, 09:03 PM   #3
BrewinJack
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Nov 2008
Upstairs
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Your hitting right on track, you dont need to leave it to condition as much as you have alotted... 2-3 weeks works just fine, but that is my own opinion... your system will work fine and make a great cider
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Twin Ogre's Brewing Co.

"I wish i could give all my genrals a bottle of what he's drinking..." Honest Abe

"On the 8th day God created Bars"

Primary:
Ginger mead (3 Gal)
Edworts Apfelwine (5Gal)
Australian Lager (5gal)

Secondary:
Operation "Black Gold" (High ABV) (5 Gal)

Bottled:
Carmel Stout
Stright Juice Cider
Apple/Blue berry/ale

 
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Old 01-02-2009, 05:40 PM   #4
jharres
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Oct 2008
Castle Rock, CO
Posts: 187


Ok, update time.

After 24 days in the fermenter at an average temp of 69 degrees F, I took a gravity reading and it's only down to 1.030. I was a bit surprised to find it there and not closer to 1.000. I tasted it and it tastes good, just really sweet. I still have some minimal signs of fermentation. There is no more krausen, but I'm still getting bubbles in my airlock every few seconds. At the risk of sounding like a typical noob, is it normal for fermentation to take this long on a cider? I was under the impression that by using an ale yeast, the fermentation would be much quicker...


 
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Old 01-04-2009, 06:04 AM   #5
jharres
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Oct 2008
Castle Rock, CO
Posts: 187


Ok, another update, as of this evening, the gravity is down to 1.024. At this rate, I'm thinking it will take another 3 weeks to reach a gravity around 1.000. Sigh, impatience is killing me, but on positive note the taste is quite nice and I'm thinking another three weeks of bulk aging will make it even nicer.

This just makes it clear to me that I need yet another carboy. Ah, the obsession.

 
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Old 01-04-2009, 06:32 AM   #6
benjita
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Oct 2008
Posts: 21

I had a similar experience. Initial SG was 1.065. About a month in SG was at 1.034. It took another month to drop to 1.005 at which point I racked to secondary. I was a little worried of off tastes but it seems to be doing well.

What are the SGs people are getting when they rack to secondary after a month?

 
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Old 01-04-2009, 07:09 AM   #7
jharres
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Oct 2008
Castle Rock, CO
Posts: 187


After 30 days in primary, it's flavor is quite nice, no odd flavors or anything, so I'm not terribly worried about that.

Is racking to secondary necessary with a cider? I hadn't planned on using a secondary, rather just going straight to the bottle from primary.

 
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Old 01-04-2009, 03:35 PM   #8
homebrewer_99
 
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A secondary is only necessary when you are trying to make the brew clear.

If it's clear then you don't need to do one.

I always do one because I like it to bulk age/condition before bottling.

I also split up some batches and add other ingredients making 2-3 different flavors from the same cider.
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Old 01-08-2009, 04:10 AM   #9
jharres
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Oct 2008
Castle Rock, CO
Posts: 187


Alright, it's stayed steady at 1.024 for the last 5 days. I'm thinking of pitching a packet of Nottingham. What think ye?

 
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Old 01-14-2009, 03:23 AM   #10
Gregg Meyer
 
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Feb 2006
Nebraska
Posts: 130

I am currently fermenting Ed Worts recipe. 4 days now. I usually keg my beers and don't bottle. i thought It would be great to bottle the cider. Is it easy right from the primary to the bottle/ do you have to add sugar to the batch or to the bottle to gain carbonation in the botttles? Do i keg it for a while then do the pain in the rear technique of bottling c02 carbonated cider? yes I have a rig to help with the C02 but it is still a pain in the rear. Pleaase teach a nooby bottler. I love kegging but want the portability of bottles with this stuff.

Oscar,

 
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