I live in Northern California (Napa) not too far from several different apple growing areas, Sonoma, Sebastopol, the Central Valley, Siskiyou and Shasta Counties are all within easy driving.
So I decided to start trying my hand at some small (3 gallon) batches of hard cider prior to trying to crush fresh apples next fall.
After going thru the internet, some books and finally finding this forum I started my first batch.
And now after reading thread after thread, I am starting to get a little lost.
For my first run I used a 3 gallon glass carboy, North Coast Organic Apple Juice from Whole Foods, it was unfiltered, pasteurized and cloudy.
On December 7, 2014 I added 2lbs of lt brown sugar dissolved into some heated apple juice.
Initial juice alone was PH of 3.54, SG = 1.052
After adding the brown sugar the PH went to 3.69 and the SG = 1.084
Into the carboy went the juice, sugar mix, one packet of Champagne yeast with a little yeast nutrient (apparently I did not write down how much in my notes) and added an airlock.
Room temp has been 55-60 degrees
Next day that stuff took off and was bubbling away.
I checked it last night after only 16 days and the fermentation looked to have stopped. I checked and the SG = 0.995, I couldnt check the PH as I messed up one of my calibration liquids and I need to get more.
So I decided to taste it, I was kind of surprised how little of an apple flavor (none) and how much it tasted like a white wine/champagne.
Now my questions.
Thanks for any help, Eric (And MERRY CHRISTMAS!!!)
So I decided to start trying my hand at some small (3 gallon) batches of hard cider prior to trying to crush fresh apples next fall.
After going thru the internet, some books and finally finding this forum I started my first batch.
And now after reading thread after thread, I am starting to get a little lost.
For my first run I used a 3 gallon glass carboy, North Coast Organic Apple Juice from Whole Foods, it was unfiltered, pasteurized and cloudy.
On December 7, 2014 I added 2lbs of lt brown sugar dissolved into some heated apple juice.
Initial juice alone was PH of 3.54, SG = 1.052
After adding the brown sugar the PH went to 3.69 and the SG = 1.084
Into the carboy went the juice, sugar mix, one packet of Champagne yeast with a little yeast nutrient (apparently I did not write down how much in my notes) and added an airlock.
Room temp has been 55-60 degrees
Next day that stuff took off and was bubbling away.
I checked it last night after only 16 days and the fermentation looked to have stopped. I checked and the SG = 0.995, I couldnt check the PH as I messed up one of my calibration liquids and I need to get more.
So I decided to taste it, I was kind of surprised how little of an apple flavor (none) and how much it tasted like a white wine/champagne.
Now my questions.
- Doesnt 16 days seem quick?
- I have some growlers to transfer the cider to and would like to add carbonation to the mix. According to the beer priming calculator and using 3 gal, 2.5 volume of CO2 and 60 degrees, I get 2.4 oz of table sugar. Is that by weight?
- Do I just add the sugar to the carboy, mix it up and put it in the growlers?
- What is cold crashing? Do I need to?
- How do I get more Apple flavor? From Yoopers Cider for Beginners It seems that I should try a beer type yeast on the next go around. Is this correct?
Thanks for any help, Eric (And MERRY CHRISTMAS!!!)