Hanna Anderson
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- Oct 26, 2019
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Hello.
This was my first attempt at making Apple cider - the problem is that it's completely dry with a way higher ABV than I wanted.
These are the steps I took.
I sterilized a 5 gallon fermentation bucket with star San.
Added two gallons of Mott's Apple juice and added 4 lbs of sugar.
I hydrated the yeast as the packaging recommended. The yeast I used was EC-1118. I added the whole 5g pack.
What I found strange is that after about nine days the activity slowed to a complete crawl and after 14 days it would seem that it was done. I had assumed this would take a month, I then cyphered into another 5 gallon sterilized bucket.
The problem: It's completely dry, no sweetness whatsoever and the alcohol would seem to be at 15% or higher (I have a hydrometer on order) so I can't be sure but it's way stronger than what I wanted.
I wanted something about 8% ABV with some sweetness. Do you think I may have added too much yeast or sugar?
I can add sugar and more juice after the fact but I'm afraid that fermentation may start again after I bottle, which leads me to another question, will two crushed Campden tablets completely stop fermentation so I don't have to worry about my bottles blowing up?
What about Bedonite, is this something that I should also order, I've also got a wine whip on order for degassing..
Thanks for any tips or tricks you can offer, I probably should have started out with a kit I think... I believe this will may a great hobby when I get the right equipment and learn the fundamentals..
Thanks again.
This was my first attempt at making Apple cider - the problem is that it's completely dry with a way higher ABV than I wanted.
These are the steps I took.
I sterilized a 5 gallon fermentation bucket with star San.
Added two gallons of Mott's Apple juice and added 4 lbs of sugar.
I hydrated the yeast as the packaging recommended. The yeast I used was EC-1118. I added the whole 5g pack.
What I found strange is that after about nine days the activity slowed to a complete crawl and after 14 days it would seem that it was done. I had assumed this would take a month, I then cyphered into another 5 gallon sterilized bucket.
The problem: It's completely dry, no sweetness whatsoever and the alcohol would seem to be at 15% or higher (I have a hydrometer on order) so I can't be sure but it's way stronger than what I wanted.
I wanted something about 8% ABV with some sweetness. Do you think I may have added too much yeast or sugar?
I can add sugar and more juice after the fact but I'm afraid that fermentation may start again after I bottle, which leads me to another question, will two crushed Campden tablets completely stop fermentation so I don't have to worry about my bottles blowing up?
What about Bedonite, is this something that I should also order, I've also got a wine whip on order for degassing..
Thanks for any tips or tricks you can offer, I probably should have started out with a kit I think... I believe this will may a great hobby when I get the right equipment and learn the fundamentals..
Thanks again.