Basic Cider questions.

[SaltyTX]

Hey All

I've been reading a bit on the forum, but have a few basic cider questions.

I have a 4.5 gal batch I started 2 days ago and its rocking along with a good bit of fermentation happening. I used store bought, no preservatives cider and apple juice then added 3 sticks of cinnamon and about a pound of light brown sugar to raise the OG to about 1.054. I used London Ale III yeast

So with the basic info, I guess I'm "stuck" or confused

A) How long to ferment? The room temp is about 66 degrees, so not sure what the liquid is going at, I imagine a little warmer. Do I ferment down to 1.00x? Or should I taste after a few days to see if the flavor is right and stop fermentation at a nice flavor? I don't want something too dry otherwise the wifey won't drink it. Yes, I know I can back sweeten, but would rather not.

B) I read about cold crashing which sounds like a stop yeasties from fermenting and clarifying method. I would take the primary fermenter get it all cold and then from there I can keg the cider?

C) I do plan to force carbonate. Will flavors 'develop' any further under carbonation or does it pretty much quit at that point?

D) And I know this isn't specific to cider but, re-racking, is just transferring the liquid (leaving sediment) to another vessel with an airlock? or without an airlock?

Tada. I'm sure I'll have a lot more reading to do on the board (want to do some beer next, but not sure what type yet and maybe some soda for the kiddos)

Thanks in advance for the help!

-Greg

 

[Yooper]

A. Ferment until it's done. If you don't want to sweeten it after fermentation, you can have a very dry cider. (That's how I like mine). If you want to try to stop fermentation before it's done, many people like it around 1.010.

b. Yes- since you're kegging and bottle bombs aren't a concern, you can keg it when you want to, and stick it in the kegerator and keep it cold.

c. Once you stick it in the fridge, it won't change much. It might smooth out with some time, but the flavor you have will be pretty much the flavor that will stay.

d. Always an airlock, unless fermentation is over and even then an airlock is a good idea!

 

[SaltyTX]

Excellent sir. Thanks for the succinct answers!

I have my cider going on day 6 now, about to enter day 7. I think I'll test it this afternoon to see where it stands. Last check 3 days ago was 1.032, so I don't anticipate it to be even to 1.020, but hopefully it'll help me gauge when it'll be complete.

 

[Rossnaree]

Excellent sir. Thanks for the succinct answers!

Well, you may actually have more reading to do than you're aware; start by reading Yooper's profile. Then decide if she likes being called, "sir." lol!!!:cross: Just teasin'.

 

[SaltyTX]

Well, you may actually have more reading to do than you're aware; start by reading Yooper's profile. Then decide if she likes being called, "sir." lol!!!:cross: Just teasin'.

Well, don't I feel like a horse's arse now.

 

[Rossnaree]

lol!!! Nah, don't; she's a lady and would probably be the first to laugh about it. I hope....??? uh-oh... move over, I'm going to use you as a shield!

 

[ArkhamAsylum]

I experimented with using 4 gallons fresh orchard cider, and a gallon of store-bought cider concentrate (enough to make its own 5-gallon batch). Needless to say, the OG was up in the 70's (too lazy to look for the logbook now). Used a London Dry Ale Yeast (see note about laziness) with a 1L starter. Airlock activity began within 4 hours. Three weeks later, still going at 15 bubbles/minute. SG was about 5. I decided it was time to stop before every last ounce of sugar was gone. Seems I was too late: it's pretty much a wine. I enjoy it, but it's a bit tart for HER taste.
The good news is, I had a doppelbock that was WAAAY too sweet (there's another thread devoted to that mess), and when mixed, became a delightfully sweet roasty cider beverage.