Originally Posted by jharres
I put together my first cider two nights ago.
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.
I used a recipe very close to this with the only difference being that I added 2 lbs of light brown sugar and a cup of fresh honey instead of 2 cans of concentrate. Started out at 1.065 as well but I used a champagne yeast, nutrient, and my primary conditions have temps sitting at 60-63F. A week and two days in and its seems my fermentation has started to slow.
I didn't realize folks kept their cider in the primary so long, but if this is the case, then I may just wait six weeks and rack into my final gallon containers to age and clear a bit.
Hope you keep this updated as I'm curious as to your results.