william_shakes_beer
Well-Known Member
Did 2 batches of cider last apple season using the local orchard's pasturized product and the caramel apple cider recipie found elsewhere on this forum. Fermented with english cider yeast 4 weeks, backsweetened with syrup as directed.
The first batch I was extremely nervous about adding that much fermentable sugar in the bottle, so I sterilized in the dishwasher after 24 hours. Product was quite dry, and no carb. The next batch I let go a week before sterilizing, still no carb. In fact, due to an unrelated error, most of the sugar in the second batch was in 3 of the bottles (probably the last 3 out of the bottling bucket) and those were only very slightly carbonated. I generally evaluate carb levels after chilling 24-48 hours, and feel uneasy letting it ride for 4 weeks like beer. How long does it usually take to carb cider, assuming the primary ferment finished at about 0.998?
Also, I had assumed the cider yeast was produced because it preserved more fruit flavor. Is there a better yeast selection? My local orchard is pressing now and I'd like to give it another go.
Final question: is it possible to preserve more fruit flavor by adding brown sugar to the primary ferment, boosting the alcohol content and slowing the yeast down on the back end? I'm thinking 4 cups boiled and cooled.
The first batch I was extremely nervous about adding that much fermentable sugar in the bottle, so I sterilized in the dishwasher after 24 hours. Product was quite dry, and no carb. The next batch I let go a week before sterilizing, still no carb. In fact, due to an unrelated error, most of the sugar in the second batch was in 3 of the bottles (probably the last 3 out of the bottling bucket) and those were only very slightly carbonated. I generally evaluate carb levels after chilling 24-48 hours, and feel uneasy letting it ride for 4 weeks like beer. How long does it usually take to carb cider, assuming the primary ferment finished at about 0.998?
Also, I had assumed the cider yeast was produced because it preserved more fruit flavor. Is there a better yeast selection? My local orchard is pressing now and I'd like to give it another go.
Final question: is it possible to preserve more fruit flavor by adding brown sugar to the primary ferment, boosting the alcohol content and slowing the yeast down on the back end? I'm thinking 4 cups boiled and cooled.
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