The OP's recipe says OG should be 1.076 so I felt I was right on mark. It's still very drinkable even if it's 7% ABV. I bottled and pasteurized tonight and will start a new batch tomorrow.
5 Day Sweet Country Cider
- Thread starter dayflyer55
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Started a new 3 gallon batch tonight, OG hit 1.076 @ 69F so right on the mark for the OP recipe.
I did two things different on this batch. First I did a 3 gallon batch in my 3g better bottle so I have very little headroom, compared to the last time of 2g in the 3g BB. I also decided to rehydrate the notty before pitching. Well see if this one ferments as described by the OP or if I have stalling problems again. I did aerate it quite a bit, but I still wonder if I'm under oxygenating.
I did two things different on this batch. First I did a 3 gallon batch in my 3g better bottle so I have very little headroom, compared to the last time of 2g in the 3g BB. I also decided to rehydrate the notty before pitching. Well see if this one ferments as described by the OP or if I have stalling problems again. I did aerate it quite a bit, but I still wonder if I'm under oxygenating.
Misfit
Well-Known Member
DingoDog said:
Im just thinking out loud here but what if you were to move the cider from the fermenter to the stove in either a brew pot or a pressure cooker heat to pasteurization tempatures. Then rack to keg. Would that work?
Anyway to do this in a carboy with air lock. Maybe 4 gallon in a 5 gallon carboy?
I've done both batches in a 3 gallon BB carboy. The first time I was worried about headroom so I did a 2 gallon batch and had almost no krausen. Second batch I did 3 gallons in a 3 gallon BB (right up to just below the neck) with zero problems.
Cool thanks for the input
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lilschmutz
Member
This. My OG was 1.063. Scaled down the recipe exactly to 1 gallon (1 gal cider, 1/2 cup brown sugar, half a cinnamon stick). It's been fermenting for 3 days so far and it's down to 1.049. Moved it upstairs today where its a bit warmer. I'm hoping to get it up to ~5% ABV, right now it's at 1.9%.
brewing this on saturday!
lilschmutz
Member
Update here: I'm sitting in my kitchen after just bottling my first try at this recipe. Scaled it down to 1 gallon. Final gravity is 1.032, which puts it at ~4.5% ABV if I did my math right. Little less than I wanted, But since this is my first ever try at cider I got impatient. Plus I need it done by Friday to show off to my friends 
It took 6 days in the 1 gallon carboy to get down to this reading. Might have been cause I went easy on the yeast. I started a 3 gallon batch of this 2 days ago and the yeast is going to town. Way more bubbles and way more airlock action than I ever saw with the 1 gallon batch.
I probably checked it way too many times so I only got 6 bottles out of it, plus 1 20oz plastic soda bottle as my tester. Waiting for it to carb up in the bottles and then I'll pasteurize!
It took 6 days in the 1 gallon carboy to get down to this reading. Might have been cause I went easy on the yeast. I started a 3 gallon batch of this 2 days ago and the yeast is going to town. Way more bubbles and way more airlock action than I ever saw with the 1 gallon batch.
I probably checked it way too many times so I only got 6 bottles out of it, plus 1 20oz plastic soda bottle as my tester. Waiting for it to carb up in the bottles and then I'll pasteurize!
OP
OP
dayflyer55
Well-Known Member
You could do this, but this would kill the yeast and therefore you couldn't bottle carb it. You could force carb if you wanted to.
I have seen a lot of people indicating they plan on cold crashing their batches after fermentation, then transferring to bottles and later pasteurizing.
Correct me if I am wrong but the point of cold crashing is to get rid of sediments (especially the yeast in this case). Won't that effect the speed of carbonation in the bottles? or will there still be enough yeast to bottle carb?
Matt723 said:
My first batch I cold crashed in primary for 36 hours then bottled and waited 8 hours before pasteurizing. They came out nicely Carbonated.
The next batch I racked to secondary prior to cold crashing and will leave it in the fridge for at least 48 hours. This time when I bottle I'll do one in a plastic bottle to know when to pasteurize.
So you didn't use any priming sugars or anything? Cold crashed for 36, then bottle and let sit at room temp for 8 hours before checking then pasteurizing?
First shot at this is in the primary.... OG of like 1.063 ish.
I didn't use any priming sugar, I simply cold crashed, then bottled then 8 hours later I pasteurized.
I just finished bottling the second batch today that one I did differently in that I racked it to a secondary at 1.038 on 1/22 and put it in cold crash @ 40F on 1/24. I took it out this morning and bottled and my sample read 1.0355 corrected. Should be right at 5.4% ABV. I bottled a small 8oz plastic bottle for carb testing and will likely let this one go at least 8-20 hours before pasteurizing depending on how that bottle re-acts.
nukinfuts29
Well-Known Member
Bottled my second batch of this stuff a few weeks back, came out great! This is my second fav cider.
What's the proper fg for a sweet cider?
I started a 1.063 ish. I'm thinking around 1.030 but that's like 4% abv. If I go lower fg will it be too dry? Where should I stop
I started a 1.063 ish. I'm thinking around 1.030 but that's like 4% abv. If I go lower fg will it be too dry? Where should I stop
I ended up racking to secondary on Friday night at 1.028 then cold crashed the overnight at 34F in my shed. Sat morning I bottled (no priming sugar) and let them sit on my kitchen counter to warm up for about 2-3 hours (house is at 72F). I gave them a good shake 2-3 times while they where warming up then put them back in the fridge to get them cold in time for the NHL Allstar skills competition on Saturday (maybe 6-7 hours). The end result was very good, maybe not quite as carbonated as I had hoped for but the taste was great! FG was 1.024.
The next day (Sunday) there was considerably more carbonation, almost perfect in my opinion. I never actually ended up pasteurizing any of the bottles (most got drank this weekend). Also, I'm not really sure if the shaking I did really did anything or not... my assumption would be that it would help get the yeast back in suspension but I don't know if the bottles ever actually warmed up enough for the yeast to get active again.
When I opened the bottles (grolsh flip-tops) there is a very nice 'pop' just like when you open a new grolch beer. I'm new at this (bottle carbing) but a lot of the pressure seemed to be in the airspace in the top of the bottle, my assumption was that the pressure would eventually force itself into the liquid and thus carbonate the cider. If someone could comment and let me know if this is a correct assumption or not I would love to know. Another reason I'm thinking that theory is correct is because after leaving the bottles to sit a day longer in the fridge there was more carbonation in the cider.
Anyhow, I love this recipe and I put down a second batch Saturday that I can hopefully have ready in time for the Superbowl! All my buddies loved it and a lot of them were asking me for the recipe as if I am some magical cider maker now... hahaha. Thanks for all your help guys!
My OG was 1.056 if I recall correctly so that would have been an ABV of 4.3%.
it was sweet enough at the 1.024?
what was the OG? or ABV?
what was the OG? or ABV?
My OG was 1.056 if I recall correctly so that would have been an ABV of 4.3%.
I can't say I'm a big cider drinker but I thought it was a little sweet for my liking. You couldn't taste the alcohol at all. I'm going to take my next batch to 1.010 if possible and hope for a little dryer taste.
Interesting. Good to know! I think I will bring mine to 1.030 and then bottle it to see how it plays out
lilschmutz
Member
Second batch is just about down. OG was 1.068, I'm at 1.036 now after 6 days. ~4.2% ABV. Snagged a sample and hot damn is it tasty. Much better than my first attempt. The cinnamon is really coming through in this batch. Much "warmer" taste, less harsh. Definitely sweet, can't taste the alcohol at all. Not sure if I'll bottle it now or tomorrow..
6 days.... damn i hope mine ferments faster than that. i am brewed this saturday and im leaving on saturday so i only have 6 days in order to get this thing bottle and pastuerized.
I'm in the same boat (brewed Sat and need ready for Superbowl), I would like to get a lower FG but I'm pulling the plug on Thursday night regardless of where it's at.
This is my approx schedule.
Sat AM - Brewed.
Thu PM - Cold Crash in my shed. (just above freezing)
Fri PM - Bottle, leave sitting at room temp approx 70-72F.
Sat PM - Pasteurize then refrigerate.
Sun PM - Drink!
I'm hoping 24h at room temp will be enough time to carbonate.
i like the plan.. suggest you be careful with a full 24 hour carb tho.
from what i read it could be as little as 3 hours. dont want you to have gushers
i agree though thurs afternoon im rocking and rolling no matter what
from what i read it could be as little as 3 hours. dont want you to have gushers
i agree though thurs afternoon im rocking and rolling no matter what
lilschmutz
Member
I ended up bottling last night at 9:30 or so. They're carbing up now. It's been 16 hours in the bottle and they're not carbed up enough for my taste. I wont be able to get to them until about 10pm tonight but I'm thinking that should be ok. Popped one to test and only heard a light fizz.
Curious what your OG/FG was when you bottled? Also, are you storing the bottles at room temp? No priming sugar right?
Thanks!
Is there any danger in letting them be hot for a longer period of time. I am not sure I will be able to stove top so I want to dishwasher them. But I think I will just leave it in for the whole cycle. Any harm?
lilschmutz
Member
OG was 1.068 and I bottled at about 1.036.
I live in an old drafty house. The heat is set at 68 during the day, but in the corner of the kitchen where they are it's probably 60 or so.
No priming sugar. Got home tonight and checked the carbonation. It's fairly fizzy after 24 hours. When I poured it out it fizzed a bit but left virtually no head. I'm going to pasteurize in the morning. So for this batch I'll have waited 36 hours after bottling to pasteurize.
The only thing I would have done differently is a cold crash. Lots on sediment in these guys since the yeast really isn't working for too long and doesn't have time to settle.
Ok so it's at 1.041 and I'm leaving Saturday early. So tonight I am racking to secondary. Hoping to stri up some of the yeast and get them moving. Then tomorrow around noon I'm gonna bottle no matter what the fg is. Then hope they carb before I go to bed that night.
If not before I leave in the morning I will pasteurize them via the dishwasher.
Thoughts?
If not before I leave in the morning I will pasteurize them via the dishwasher.
Thoughts?
