onewomanarmy
New Member
This is going to be a long post, so I appreciate anyone who can make it to the end.
I've been trying to get into cider making. Got a Craft A Brew kit last (2014) Christmas. Never had a chance to get it started because I wanted to learn more about the process before jumping in. Right before THIS Christmas (2015), I found myself with a gallon of Costco apple cider (no preservatives) and needing space in the fridge - remembered my cider kit and decided that if I kept waiting Id never get started - so just went with it.
I knew the yeast was not fresh, but went ahead by following the instructions with the kit. I had some bubbles, and foamy top for a bit, but never really active. Let it go and since then Ive been doing a lot of reading. That sat for slightly under a month, probably been at least two weeks since seeing any action. I had read enough to be confused, but was under the impression that the yeast had consumed most all of the sugar and there would be no harm in letting it sit.
Since then, Ive learned a lot more. I now have a hydrometer and several other tools. I just started a real batch and would like some opinions and thoughts. I used a local packaged cider, flash pasteurized, no additives. Sterilized everything using StarSan. I let my cider get closer to room temp, added to carboy and added pectic enzyme (½ tsp) and malic acid (slightly less than ¼ tsp) and then let it sit for an hour (per directions on pectic enzyme bottle). I measured my SG at 1.060.
While the pectic enzyme was doing it's thing, I let ¼ can of FAJC thaw and then added it to the carboy as well as ½ tsp of yeast nutrient (I think this was less than I should have added). After adding the FAJC, I did use the small end of a plastic spoon to mix the must a bit. I wanted to mix the FAJC in so I could get a new SG reading. I didnt want to stir it too much though and introduce too much oxygen to the mix.
I then (hopefully) rehydrated 1 gram of Nottingham Danstar yeast. Im afraid the water may have been too warm though, I had it in my head that I was supposed to use between 85-95 degrees. I didnt realize till after the fact that I had done this. I also added a bit of my must to my rehydrated yeast because I was afraid that it wouldnt all pour into the carboy. Then airlocked and stuck it in our basement where it's maybe 65 degrees.
If anyone sees anything glaringly wrong with my process, Id love to know what I should have done. There are a lot of little questions that come up that I wasnt sure about - should I let my cider get to room temp before starting? Should I mix the must after adding any of the additives (I know it's not recommended after adding yeast)? Should I see a difference in gravity after adding 3oz of FAJC to my must? (I didnt, but I dont think I have a very good test tube to test with - its very narrow.) When do I add the yeast nutrient? Did I ruin my yeast in my rehydration process? I tell ya, if questions were cash, I'd be rich.
Anyway, after getting this started, I racked the first batch into a second carboy. Ive not added anything to this and am hoping it will clear a bit. I tasted it and its pretty dry, as I expected, and I could smell and taste the alcohol. So my old yeast did something in there. I tried to get a hydrometer reading and believe Im at 1.000. I didnt have a hydrometer when I started this, so I have no idea where I started. I assume that means theres no easy way to determine ABV.
I know I need to backsweeten now. Im open to suggestions as to whats the best way to do that at this point. Ive decided to forego trying to carb this one, though thats my goal later on. Ive read all 125 pages of Pappers stove top pasteurizing thread and plan to go that direction on upcoming batches. For now, I'd just like to get a decent flavor.
Whew. If anyone made it this far, you're a patient, patient reader. And I really appreciate any comments or criticisms.
I've been trying to get into cider making. Got a Craft A Brew kit last (2014) Christmas. Never had a chance to get it started because I wanted to learn more about the process before jumping in. Right before THIS Christmas (2015), I found myself with a gallon of Costco apple cider (no preservatives) and needing space in the fridge - remembered my cider kit and decided that if I kept waiting Id never get started - so just went with it.
I knew the yeast was not fresh, but went ahead by following the instructions with the kit. I had some bubbles, and foamy top for a bit, but never really active. Let it go and since then Ive been doing a lot of reading. That sat for slightly under a month, probably been at least two weeks since seeing any action. I had read enough to be confused, but was under the impression that the yeast had consumed most all of the sugar and there would be no harm in letting it sit.
Since then, Ive learned a lot more. I now have a hydrometer and several other tools. I just started a real batch and would like some opinions and thoughts. I used a local packaged cider, flash pasteurized, no additives. Sterilized everything using StarSan. I let my cider get closer to room temp, added to carboy and added pectic enzyme (½ tsp) and malic acid (slightly less than ¼ tsp) and then let it sit for an hour (per directions on pectic enzyme bottle). I measured my SG at 1.060.
While the pectic enzyme was doing it's thing, I let ¼ can of FAJC thaw and then added it to the carboy as well as ½ tsp of yeast nutrient (I think this was less than I should have added). After adding the FAJC, I did use the small end of a plastic spoon to mix the must a bit. I wanted to mix the FAJC in so I could get a new SG reading. I didnt want to stir it too much though and introduce too much oxygen to the mix.
I then (hopefully) rehydrated 1 gram of Nottingham Danstar yeast. Im afraid the water may have been too warm though, I had it in my head that I was supposed to use between 85-95 degrees. I didnt realize till after the fact that I had done this. I also added a bit of my must to my rehydrated yeast because I was afraid that it wouldnt all pour into the carboy. Then airlocked and stuck it in our basement where it's maybe 65 degrees.
If anyone sees anything glaringly wrong with my process, Id love to know what I should have done. There are a lot of little questions that come up that I wasnt sure about - should I let my cider get to room temp before starting? Should I mix the must after adding any of the additives (I know it's not recommended after adding yeast)? Should I see a difference in gravity after adding 3oz of FAJC to my must? (I didnt, but I dont think I have a very good test tube to test with - its very narrow.) When do I add the yeast nutrient? Did I ruin my yeast in my rehydration process? I tell ya, if questions were cash, I'd be rich.
Anyway, after getting this started, I racked the first batch into a second carboy. Ive not added anything to this and am hoping it will clear a bit. I tasted it and its pretty dry, as I expected, and I could smell and taste the alcohol. So my old yeast did something in there. I tried to get a hydrometer reading and believe Im at 1.000. I didnt have a hydrometer when I started this, so I have no idea where I started. I assume that means theres no easy way to determine ABV.
I know I need to backsweeten now. Im open to suggestions as to whats the best way to do that at this point. Ive decided to forego trying to carb this one, though thats my goal later on. Ive read all 125 pages of Pappers stove top pasteurizing thread and plan to go that direction on upcoming batches. For now, I'd just like to get a decent flavor.
Whew. If anyone made it this far, you're a patient, patient reader. And I really appreciate any comments or criticisms.