412CiderGuy
Well-Known Member
- Joined
- Nov 26, 2017
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So I recently moved to Costa Rica and realized quickly there is no local wines or ciders. There are a few microbreweries in the country but most are small operations. While they do import wine there is almost NO CIDER in the country - I have only found woodchuck (ewww) and that’s $7 a bottle! I looked at this as a challenge and decided to try and brew my own. It’s been a learning experience to say the least. There is one brew store in the country and it’s tiny and VERY expensive (2-3 times what you pay in the states and it’s 11 hours round trip for me). I ended up bringing an assortment of supplies from the states and bought some carboys at the store.
I searched EVERYWHERE and couldn’t find apples at a reasonable price ($1 per apple even in bulk) but I found a concentrate company that had a big selection including apple. The issue is this stuff is for making juice and is loaded with sorbates (see below).
https://imgur.com/HNOsNic
I thought it was worth a shot so I bought 10 gallons and wet pitched my yeast and after 24 hours not the slightest sign of fermenting. I have 4 carboys and was going to test different methods and would love any advice. Please remember that getting anything down here is REALLY difficult especially brewing supplies (can’t even find a funnel…). I have friends that can bring small things when they visit but besides that I’m limited.
Here’s what I did for the first stalled fermentation:
1. I Used Lalvin D47 (no reason in particular I brought a wide assortment to try and grabbed the first one)
2. I sterilized everything then added the juice concentrate and purified water to the carboy (note: You can’t get distilled water here).
3. I added the yeast with yeast nutrient in warm water so it dissolved and then added to the carboy.
4. Realized I didn’t have sugar so ran out and bought 2lbs brown sugar to carboy.
5. LAstly added Pectic Enzyme and shook it to oxygenate.
It’s been 24 hours and I don’t see any bubbles but there looks like a little trub starting to float on top. (see below)
https://imgur.com/rB3nd1N
Secondary Questions:
1. The yeast had to be packed in my checkin luggage so went through some crazy temperature fluctuations. Maybe it’s dead?
2. I read sorbates breakdown after 24 hours. Could I pour the concentrate into the carboy and wait 24 hours then add yeast? Anything I can do to purge the sorbates faster?
3. What’s the best way to test flavor combos without having to make a whole 5 gallon batch? Should I just brew normally and add juice after and see what works best?
4. It’s REALLY hot here… So I have a chest freezer to ferment in but even on the minimal setting it’s too cold. I have a digital thermometer coming that can kick it off and on as needed but not sure if this is standard practice or if I’m running the risk of my cider getting too cold.
I searched EVERYWHERE and couldn’t find apples at a reasonable price ($1 per apple even in bulk) but I found a concentrate company that had a big selection including apple. The issue is this stuff is for making juice and is loaded with sorbates (see below).
https://imgur.com/HNOsNic
I thought it was worth a shot so I bought 10 gallons and wet pitched my yeast and after 24 hours not the slightest sign of fermenting. I have 4 carboys and was going to test different methods and would love any advice. Please remember that getting anything down here is REALLY difficult especially brewing supplies (can’t even find a funnel…). I have friends that can bring small things when they visit but besides that I’m limited.
Here’s what I did for the first stalled fermentation:
1. I Used Lalvin D47 (no reason in particular I brought a wide assortment to try and grabbed the first one)
2. I sterilized everything then added the juice concentrate and purified water to the carboy (note: You can’t get distilled water here).
3. I added the yeast with yeast nutrient in warm water so it dissolved and then added to the carboy.
4. Realized I didn’t have sugar so ran out and bought 2lbs brown sugar to carboy.
5. LAstly added Pectic Enzyme and shook it to oxygenate.
It’s been 24 hours and I don’t see any bubbles but there looks like a little trub starting to float on top. (see below)
https://imgur.com/rB3nd1N
Secondary Questions:
1. The yeast had to be packed in my checkin luggage so went through some crazy temperature fluctuations. Maybe it’s dead?
2. I read sorbates breakdown after 24 hours. Could I pour the concentrate into the carboy and wait 24 hours then add yeast? Anything I can do to purge the sorbates faster?
3. What’s the best way to test flavor combos without having to make a whole 5 gallon batch? Should I just brew normally and add juice after and see what works best?
4. It’s REALLY hot here… So I have a chest freezer to ferment in but even on the minimal setting it’s too cold. I have a digital thermometer coming that can kick it off and on as needed but not sure if this is standard practice or if I’m running the risk of my cider getting too cold.