1st post, 1st Cider. Problems!

[GinKings]

Potential alcohol is the "potential" alcohol if all the sugars fermented. If yours reads zero, that means that all the sugars have been fermented, not that there isn't any alcohol.

 

[roguedesigns]

So, even though it said it was 0 proof, it may still have alcohol in it?
Well, in any case, now both batches have a bunch of sugar sitting in them, with no activity at all.
Is there any saving them at this point?

 

[Alchemy]

So, even though it said it was 0 proof, it may still have alcohol in it?
Well, in any case, now both batches have a bunch of sugar sitting in them, with no activity at all.
Is there any saving them at this point?

The way a hydrometer works is you take a reading before it ferments to see the potential alcohol, you then take a reading when it is done fermenting to see how much sugar has been turned into alcohol.

Between those two readings you will know the abv.

for instance, i have a mead i just made that started with a original gravity of 1.115 and final gravity of 1.020, using a hydrometer calc that tells me i have around 12.5% abv in my mead.



The yeast you used is good for 12 to 14% abv, if the hydrometer is reading 0 that means it is completely dry (or was before you mixed in sugar). if you arent seeing any activity after adding sugar you might have reached the limit of your yeast (but with just juice and concentrate i dont think so)

What temperature are you fermenting at? That yeast wont ferment well below 64 degrees

Did you rack off of the yeast cake before adding the sugar?

 

[roguedesigns]

It's in our bedroom (what can I say, we LOVE our cider ), so it's definitely not below 64, though I'm sure the temperature does fluctuate a bit.
We know now about the need for initial measurements, and we're ready for round three, but unfortunately, we didn't get them for rounds one and two.
We did indeed rack off the yeast.

 

[Alchemy]

My suggestion would be to pitch a new "cleanup" yeast like ec-1118 in them and let them go to dry. then rack to bottling bucket with the proper amount of sugar to carbonate if that is what you are looking to do

I love my cider too but i think my girlfriend would murder me in my sleep if i fermented in the bedroom, ive already taken over the entire storage area and downstairs closet!

 

[roguedesigns]

Thank you thank you for the advice. We definitely appreciate being able to ask questions of such a well versed bunch of folks.

 

[ashfatboy]

Youngs----eBay has loads of youngs supplies.they are cheap and they ship to the US.

I am intrigued,this seems like a lot of cider!any chance of some pics of your set up?

 

[roguedesigns]

I can certainly take some, though it's not very impressive. We just got a second 5 gallon carboy so we're ready to get some bigger batches going.
Alas, not much happened after we added the clean up yeast. We're just going to bottle and hope for the best. Wish us luck!

 

[icanbenchurcat]

Haven't read the whole thread, sorry, you must have ha a leak somewhere with no airlock activity.

I definitely want to know if any particular apple variety makes a better cider. I have heard that a blend usually makes a better cider, perhaps a sweet or tart apple mixed with a neutral one?

 

[divi2323]

Haven't read the whole thread, sorry, you must have ha a leak somewhere with no airlock activity.

I definitely want to know I any particular apple variety makes a better cider. I have heard that a blend usually makes a better cider, perhaps a sweet or tart apple mixed with a neutral one?

You want a few tart apples, a few sweet apples and a bunch of crab apples for tannin. At least that is the general consensus. Me personally, I can't tell much difference between the varietals used once the sugars are all fermented out. That said, they make acid and tannin extract to help balanced out your finished product. My suggestion is to use fresh pressed cider, ferment it out and correct its profile with tannin and acid additives.