Half batch

[Noz03]

I want to make 10L cider in a 23L bucket using 10L of high quality supermarket juice without any unwanted preservatives and add around 800g white sugar to increase it to aproximately 10%ABV using wine yeast.

Does this all sound like it would be fine? I am a bit worried about having too much headspace.

Also do you think 10% ABV is too high for this kind of cider? I will most likely carbonate half of it.

 

[GrogNerd]

for primary fermentation, no, not too much headspace. it's more critical for secondary fermentation

EdWort's Apfelwein is 8.5% and it is very dry. depending on the yeast, you might be pushing the limits, but I don't see why it shouldn't work. especially a wine yeast, which is a little more alcohol tolerant than an ale yeast.

 

[Noz03]

for primary fermentation, no, not too much headspace. it's more critical for secondary fermentation

EdWort's Apfelwein is 8.5% and it is very dry. depending on the yeast, you might be pushing the limits, but I don't see why it shouldn't work. especially a wine yeast, which is a little more alcohol tolerant than an ale yeast.

How about in terms of flavour? Do you think 10% would be too much? It was my original plan but now I am looking around and I don't see any ciders that strong.

This is actually more of a test batch. I am thinking to try several different sweetnesses, carbonating and anything else I think of while its brewing. Hopefully will learn what works/what I like and brew a large batch to drink on a regular basis.

 

[GrogNerd]

no, I don't think 10% is too much

I make mine with 1/2 lb of brown sugar per gallon and use 1118 wine yeast and it turns out very dry and tasty.

then I freeze concentrate it, which I estimate bumps it up to 20 to 25% abv and once it has aged, it is oh, so good.

 

[Maylar]

Different strokes...

10% is approaching wine level. I think you'll find it hot and tasteless and require some months to mellow. Personally, I don't exceed 8% with a straight cider and even that is kinda boozy when young. But, to each his own.

 

[Noz03]

Different strokes...

10% is approaching wine level. I think you'll find it hot and tasteless and require some months to mellow. Personally, I don't exceed 8% with a straight cider and even that is kinda boozy when young. But, to each his own.

Hmm, interesting point. I noticed my wines taste a bit... punchy when they are young, but never read anywhere anything about it. Maybe I'll drop it down a few % this time, is no way I will be able to handle waiting months to drink them

 

[Maylar]

Hmm, interesting point. I noticed my wines taste a bit... punchy when they are young, but never read anywhere anything about it. Maybe I'll drop it down a few % this time, is no way I will be able to handle waiting months to drink them

There seems to be some agreement around here that the more alcohol you get the longer it takes to get the apple flavor back. Besides, a typical apple juice or cider usually ferments close to 50 gravity points which gives you 6.25% or so ABV. That's higher than commercial ciders. I add zero sugar to my ciders.