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  1. N

    Why is my cider not starting to ferment?

    I don't see anything wrong with your process. It looks like the yeast is starting to get going to me. It may have gotten off to a slow start for a few reasons. 1) Never used Kveik, but maybe 63 was too cold for it. 2) Maybe the yeast was bad to begin with. Check the expiration date. Or...
  2. N

    Sugar distribution in apples

    Store bought apples are usually picked before they're fully ripe, so they may not be uniform in ripeness as you have noticed. To get the full potential out of apples for cider, I think they need to be allowed to be fully tree ripened. Further, you can leave them to sweat for a while also, which...
  3. N

    Multiple-yeast Cider possible ?

    Possible, yes. From my experience though, commercial yeasts ferment more vigorously than wild yeasts, so I'm doubtful a wild strain would take over, but you never know. I guess it depends on the strain and the temperature. I think what would happen most likely is that all the yeasts would stall...
  4. N

    Fermentis Safcider TF-6

    Interesting, did you take a final gravity reading to compare each yeast? How long did they take in comparison? It almost sounds like your TF6 wasn't finished fermenting. I've only tried AB1 from Fermentis, and been pleased with the results.
  5. N

    Time and clarity

    Good question. I've put apples in the freezer, thawed them, and pressed them later before, and when you do this, it breaks down the cell walls of the fruit, making them mushy. You can sometimes squeeze the juice out with your bare hands. Never tried using previously frozen apples from the tree...
  6. N

    Time and clarity

    1. If you have OG readings you must have a hydrometer. Gravity reading is the best way to know when primary is complete (will be around 1), but if there are bubbles, probably needs more time. I've never had primary take 1-2 weeks. For me, more like 1-2 months. But I am usually fermenting cold...
  7. N

    4 year old cider safe to drink?

    How does it smell? Should be fine as long as it was stored properly and not exposed to air. In which case, yes, you may have apple cider vinegar.
  8. N

    Stalled or Finished fermenting at 1,010 ?

    What temp do you have them at? Could be stalled if too cold. I left two batches from last year in my fermentation fridge for 9 months at 55F. I figured they were done because they were clear, no airlock activity, etc. I was getting ready to bottle and did a final gravity reading and got 1.020. I...
  9. N

    Apple varieties for cider and eating

    I think all of the above would be good choices. I'd also consider Baldwin and Northern Spy. Maybe some crabs like Wickson or Chestnut. Also don't forget to think about bloom time and harvest time. Each tree will need a pollination partner that blooms at the same time. If you grow a triploid...
  10. N

    anybody used this "british bittersweet apple concentrate" ?

    If it is just bittersweet apples it will most likely need blending as it will lack acidity and may have too much tannin. 1/4 would probably be a safe place to start. Or you could do two batches, one with the bittersweets and one with your normal run of the mill juice, then blend them together to...
  11. N

    At what point does bottled cider "go bad"?

    I have always consumed my home made stuff after about a year, but that's because I've usually only had enough apples for a few gallons supplemented with store bought juice. Finally had a good crop this fall and have about 17 gallons fermenting, so will try aging some longer. I've had commercial...
  12. N

    What apple is this?

    Usually when people say to have two other varieties for pollination with triploids, it is because the triploid tree's pollen is sterile. Triploids only require one other tree for pollination, but will not be able to to pollinate the other tree back. That's why they say to have a third...
  13. N

    I have a lot of yeast activity in a 2 quart jar of apple peels. Now what?

    I wouldn't think there would be enough sugar to make much alcohol just from apple peels and water, but I've never done anything like that before, so don't take my word for it. Do you have a hydrometer? A hydrometer reading of the liquid from the start would be able to tell you how much sugar you...
  14. N

    What apple is this?

    Looks a lot like Gravenstein. When is bloom and harvest time relative to other apples? Not sure about Australia, but in the US, Gravenstein is early to bloom. And early harvest (late summer), ripening over several weeks and not all at once. Not a great keeper like most early apples. It's also...
  15. N

    Newb with a 12 gallon predicament..

    If you want sparkling cider, I would use beer bottles or champagne bottles, not jugs or growlers, which usually aren't rated to hold carbonation and may explode. Not sure the metal screw tops will keep a good air tight seal long term either, so if you are planning to use jugs it may be better to...
  16. N

    200+ lbs of pears and apples and no press to be found

    Call around, your local homebrew/wine making supply shops may have rentals. If you can't find one to rent, borrow or buy, you can try the freeze/thaw method if you have enough freezer space. Freeze the fruit for a couple days and let it thaw completely. It gets really soft and you can squeeze...
  17. N

    Cider assistance needed

    Mostly it will just taste a little more tart. Apples naturally have malic acid. Citric acid, think lemon juice. Not saying it will be too tart to drink, just that it will different than the recipe. Not necessarily a bad thing.
  18. N

    Cider assistance needed

    If you don't add juice, what are you supposed to add? Water? If so, sounds like your plan would work as far as sugar is concerned. Keep in mind though that it may make the acid in your cider higher than if you added just water.
  19. N

    First time with 55 gal barrel fermenter

    I would be concerned about both. Airtight seal is a big one. Just looking at AzOr's picture, how well do those lids really work? The other concern is probably not as big a deal, but see here: Oxygen permeability of HDPE as there is some oxygen permeability to plastic. So if you are only aging...
  20. N

    First time with 55 gal barrel fermenter

    This is a good point and I didn't even think about that at first. If you are using a bucket or a plastic drum not necessarily designed for fermentation, it may not be a good idea to leave the cider in there too long after fermentation is complete because they may not seal well and allow too much...
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