Wasn't quite sure how I wanted to write this post. I have recently started trying to brew hard cider. I just started a second batch. I decided to break that into a separate post, so this post will be about my first batch.
So my first foray into this, after doing a bit of reading, was by using a store bought, albeit an expensive brand of apple juice....Martinelli's Apple Juice. With my new 3 gallon Carboy, vapor lock, and WL775 English Cider Yeast, hydrometer, and high hopes, off I went. Here are my initial readings:
SG: 1.060 @about 68 degrees (I forgot to get a thermometer)
I poured in the juice and pitched in most of my yeast. I figured since the vial said it was good for 5 gallons and I was only using about 3 gallons, I shouldn't use it all. Later I found out that it wouldn't have been an issue, but as it turns out, it is probably a good thing I held some in reserve. After about 24 hrs, I began to see some activity, and was pretty excited. Now, I will admit, I was a bit over anxious, and at +7 days I took a reading of 1.050. Keep in mind, I am still a noob, and yes I have since read more about this and realized some of my mistakes. At +9 days I added a mixture of 1/2 cup brown sugar and decided to bottle, with an SG of 1.034. Probably not a good idea. The taste test was pretty good and I decided to throw a 1 liter bottle in the fridge, since the next day was Thanksgiving, and wanted to have some for the feast. The rest of the mixture was put in another 1 litre and 2 liter bottle and left on the kitchen counter. Thankfully nothing exploded. I was a bit depressed with the outcome of the bottle from the fridge. It was drink able but had little carbonation and only a moderate apple taste. I also noticed that the other two bottles in the kitchen showed no activity. I even opened them (I am reusing growlers purchased at Stone Brewery...very thick glass with flip tops) After some more reading and a discussion with the local brew supply shop, I decided to try and 'rescue' what was left of this first batch. I purchased a one gallon glass jug and another vapor lock and decided to try reintroducing the remaining yeast. I will say here that i noticed when pulling the yeast from the fridge, there was a substantial amount of 'sludge' attached to the lid of the vial, and though, maybe I didn't let it come up to temp before pitching it the first time. So this time, I let it warm up a bit and also mixed a very little bit of the batch of cider in it and shook it up real good, so hopefully will that will help.
So at this point, I have a batch at 1.020 with a little bit of the yeast mixed in, in hopes that it will start fermenting again, and that I can save this batch. I know now that i need to leave it fermenting until it drops to around 1.005 or so before I try to bottle again, with an other racking in between.
Wish me luck. I will post again about the second batch I started yesterday.
So my first foray into this, after doing a bit of reading, was by using a store bought, albeit an expensive brand of apple juice....Martinelli's Apple Juice. With my new 3 gallon Carboy, vapor lock, and WL775 English Cider Yeast, hydrometer, and high hopes, off I went. Here are my initial readings:
SG: 1.060 @about 68 degrees (I forgot to get a thermometer)
I poured in the juice and pitched in most of my yeast. I figured since the vial said it was good for 5 gallons and I was only using about 3 gallons, I shouldn't use it all. Later I found out that it wouldn't have been an issue, but as it turns out, it is probably a good thing I held some in reserve. After about 24 hrs, I began to see some activity, and was pretty excited. Now, I will admit, I was a bit over anxious, and at +7 days I took a reading of 1.050. Keep in mind, I am still a noob, and yes I have since read more about this and realized some of my mistakes. At +9 days I added a mixture of 1/2 cup brown sugar and decided to bottle, with an SG of 1.034. Probably not a good idea. The taste test was pretty good and I decided to throw a 1 liter bottle in the fridge, since the next day was Thanksgiving, and wanted to have some for the feast. The rest of the mixture was put in another 1 litre and 2 liter bottle and left on the kitchen counter. Thankfully nothing exploded. I was a bit depressed with the outcome of the bottle from the fridge. It was drink able but had little carbonation and only a moderate apple taste. I also noticed that the other two bottles in the kitchen showed no activity. I even opened them (I am reusing growlers purchased at Stone Brewery...very thick glass with flip tops) After some more reading and a discussion with the local brew supply shop, I decided to try and 'rescue' what was left of this first batch. I purchased a one gallon glass jug and another vapor lock and decided to try reintroducing the remaining yeast. I will say here that i noticed when pulling the yeast from the fridge, there was a substantial amount of 'sludge' attached to the lid of the vial, and though, maybe I didn't let it come up to temp before pitching it the first time. So this time, I let it warm up a bit and also mixed a very little bit of the batch of cider in it and shook it up real good, so hopefully will that will help.
So at this point, I have a batch at 1.020 with a little bit of the yeast mixed in, in hopes that it will start fermenting again, and that I can save this batch. I know now that i need to leave it fermenting until it drops to around 1.005 or so before I try to bottle again, with an other racking in between.
Wish me luck. I will post again about the second batch I started yesterday.
