Cheesy_Goodness
Well-Known Member
How would you compare naturally fermented cider against the original recipe? That's on my "to-do" list in the fall for sure.
How would you compare naturally fermented cider against the original recipe? That's on my "to-do" list in the fall for sure.
Anyhow, I need to ask about the temp where the bottles are stored. If it's not 68 - 72, I have noticed this doesn't move much.
So I'm about two weeks into my fermentation. I ended up pitching some lalvin EC-1118 yeast two weeks ago, but wasn't getting much fermentation (or so I thought) since I wasn't getting any action through the airlock (yeah yeah I know its not a good way to check fermentation). Anyways I pitched another EC-1118 yesterday and still wasn't getting any airlock action. So I drew a little bit up and checked it with my homemade hydrometer and its right around 1.000.
Here's the strange part. It doesn't taste alcoholic at all. Instead of the 2lbs of sugar I've added ~3lbs and it really doesn't taste alcoholic to me (in fact it tastes quite good), so I'm wondering if I have something else going on. So I add another pound of sugar to my brew and here's what happened.
https://youtu.be/M7Lm3RoMAtA
So is it possible that I have something else growing or does that have to be yeast?
I think you just need to simmer down a bit
You pitched yeast onto an already fermented batch of cider. Not sure if that will do any harm.
And the bubbles you saw are just co2 coming out of solution because you gave it a nucleation site with the sugar. Fermentation will kick up again now that you've added more sugar.
Haha thank you for your reply. The thing that I found weird was that there was never any krausen or airlock action at any point in the past two weeks.
Has anyone made this without the fajc?..
This stuff can not be found in my city.
I've hit every grocery store in the city.....honestly every single one
Every walmart , any store that carries groceries....it's just not sold here in Canada
Every walmart , any store that carries groceries....it's just not sold here in Canada
Has anyone made this without the fajc?..
This stuff can not be found in my city.
I've hit every grocery store in the city.....honestly every single one
Every walmart , any store that carries groceries....it's just not sold here in Canada
Currently, I used the base, let it get to 1.000 for an ~8% and added 2 lbs honey along with a pint of Tart Cherry Juice concentrate. Force carbed.
NOT trying to ask a stupid question, but is the cherry juice concentrate real cherry juice, or is it apple juice "with natural" and/or "artificial flavors" that make it taste like cherry?
I ask because most of the frozen stuff I can find here is actually apple juice that is flavored like other stuff. WHICH, I'm not sure how it will react to the yeasty beasties.
Thinking about it now, if it was going in just for finishing, it'd only be fermented a bit before being pasteurized, so... maybe...
If you let it dry out for 4 weeks, my question would go toward the ferm temp. How hot did you let it get? I have found with Notty that if you keep it below 72 during fermentation, you are generally freed from that issue.
That said, I have had beverages that benefited from airing out for a bit. I've even recommended letting the thing breathe like a red wine for at least 15 minutes.
All based on experience - but as we all know, every experience is different! Try it
OK, my second batch of this came out with significant improvements, and one development:
The first batch, I used a cloudy honeycrisp (bottled) juice and didn't use pectic enzyme, so of course the batch was pretty much opaque. THIS batch I used a clear juice and did use the enzyme.
Good news: the batch is nicely clear and tastes AWESOME. SO good.
Bad news: each time I pour a bottle, the combination of yeast residue and cinnamon ends up rolling around in the glass looking like loogies in the cider. It doesn't distribute evenly and make the cider hazy like it would in a beer; instead it clumps together and has a no-kidding look of snot to it. No off flavors, no texture issues, it just looks TERRIBLE. Anyone else ever had this problem? Will the sediment eventually settle to the bottom of the bottle and stay there?
OK, my second batch of this came out with significant improvements, and one development:
The first batch, I used a cloudy honeycrisp (bottled) juice and didn't use pectic enzyme, so of course the batch was pretty much opaque. THIS batch I used a clear juice and did use the enzyme.
Good news: the batch is nicely clear and tastes AWESOME. SO good.
Bad news: each time I pour a bottle, the combination of yeast residue and cinnamon ends up rolling around in the glass looking like loogies in the cider. It doesn't distribute evenly and make the cider hazy like it would in a beer; instead it clumps together and has a no-kidding look of snot to it. No off flavors, no texture issues, it just looks TERRIBLE. Anyone else ever had this problem? Will the sediment eventually settle to the bottom of the bottle and stay there?
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