Blindmans Cider

[rupturedduckmotorsport]

Hi all,

I've spent far too long trawling forums and websites for answers and advice, but thought it was about time to voice-up and introduce myself and ask a few questions!

"Blindmans Cider" as I have gone into this blind to see what happens.

Story so far:
Living in Somerset and appreciating cider in all it's forms, particularly still cider from the farms around and about where I live, when I was presented with an opportunity this year, I couldn't pass it up.

I am renting a place that is part of an old farm (no longer used as such), but has an orchard out back that has about 8-10 apple trees where the fruit was just left to drop. When I asked my landlord about it at the start of this year, I was told I was welcome to help myself to the apples. So in September I did!

Managed to source for free; an old press, loads of cloth bags, water cooler bottles, borrow a hefty drill and shopping bags to collect the apples into. The only things I had to buy were bungs and a pulping thingy-ma-bob. Basically, I'm making cider as low-tech as possible and as cheaply as possible.

Back in early October, we washed, pulped and pressed all the apples. I dont think we got near a full yield as the press is in need of a few repairs (found out after we started!) and also our inexperience, but we managed to get around 60 litres of juice and fill 3 of the water cooler bottles. We did not add anything to the juice.

We left these open to the world in a back store room we have at the house (near outdoor temperature) for about a month until the primary fermentation appeared to have stopped (please correct me if using wrong terminology), then added bungs and air locks and left for another 6-8 weeks. As most of the activity appeared to have finished, I syphoned the cider off into clean water cooler bottles leaving the sediment in the old containers. It has been sat like that for about a month now with no noticeable activity in the air locks.

I am assuming that the yeast is now dormant (similar to what happens with 'cold crashing') and quite a lot of yeast was left in the sediment in the old containers. It is very cold in the back room, only a degree or so above outside temperature.

Having never owned a hydrometer (I will pick one up very soon), I have no idea how things are progressing. BUT when we did the transfer to clean containers, some cider happened to fall into pint mugs and was rather dry, but bloody nice.

Now should I:

a) Move the cider to a warmer place and see if fermentation recommences?

b) Bottle it up (was given a load of bottles and a capper)?

c) Seal it properly and leave it be for a few months?

d) If things are too dry, can I sweeten with a drop of honey?

I will be honest that with Christmas (and my sisters 40th) looming large, I am tempted to bottle up one of the three containers and seal the rest.

Help, advice, corrections are all gratefully received!

 

[warispeace]

After about 3 months, depending on the temperature the primary fermentation should be done. You will have to take hydrometer readings to be sure though. If you add honey without stabilizing, it will start fermenting again and will just take longer to finish. It will improve more with age though. I would vote B or C.

 

[rupturedduckmotorsport]

OK, trip to the shops needed and hydrometer will be purchased. I suspect that the primary may not have finished due to low temperature of the last few weeks.

Can the yeast be killed off by low temp, if so how low?

 

[warispeace]

The way to check is to take readings on consecutive days. If the readings are the same, the fermentation has finished.

You can stall fermentation with low temp/cold crashing, however if they get warm again you risk exploding bottles. I don't know the exact temperature, all of my ciders I ferment out all the way.

 

[warispeace]

Oh, and merry christmas! I'm sure they'll love the cider.

 

[rupturedduckmotorsport]

Ferment out all the way - when the alcohol kills the yeasts? That has to be quite strong?

Merry Christmas to you too!

 

[warispeace]

Ferment out all the way - when the alcohol kills the yeasts? That has to be quite strong?

Merry Christmas to you too!

Yes, meaning all the sugar has been turned to alcohol. The yeast won't be dead, but they will be left behind [mostly] when you rack the cider into the bottles. It won't be super strong because you didn't add any more sugar.

Let us know what the family thinks!

 

[ByCandleLightWinery]

First off, I recommend you get on the Cider Workshop group because it is based out of your neck of the woods. Lots of excellent cider makers there, and you probably could even meet a few. I'm jealous. http://ciderworkshop.com/

Secondly, you did not cold crash outside. These guys ferment outside, and all it does this time of year is go dormant. It will start fermenting again in the spring or if you bring it inside. That said, do not bottle until you know get a hydrometer and make sure it is done fermenting and has not gone dormant.

http://www.cider.org.uk/part3.htm: It may also stop if the temperature falls too low, but this should need no attention from the cidermaker. When the weather warms up again, the fermentation should re-commence. In fact, a cool fermentation (ca 15° C) is generally preferred for cider and there is no need to keep the fermentation especially warm.

 

[gratus fermentatio]

Get a hydrometer & take a reading. Without that info, everything is pretty much just a shot in the dark. you really should have the OG (Original Gravity) and the SG (Specific Gravity) aka the current SG. The FG is the Finishing/Final Gravity, subtract the FG from the OG & you'll be able to figure the ABV (Alcohol By Volume). Very handy in this hobby. Regards, GF.

 

[rupturedduckmotorsport]

OK, at last I have a hydrometer. Reading (taken in situ in the water cooler bottles in out house-temp was about 1 or 2 degrees c) as follows:

Batch 1. 0.998

Batch 2 0.996

Seem about right to you? I was a little concerned as batch 3 was consumed over Christmas and when it warmed up, it appeared to recommence fermentation.

All of your advice is gratefully received!

 

[Kauai_Kahuna]

It may have just been Co2 being released due to the temperature change, colder liquids holds Co2 better.
They may be able to ferment a little more, IE 0.002, but not enough to create bottle bombs or even pop any corks in most cases.
I would still wait another 3 to 7 days and test them again, just because I'm paranoid.

 

[rupturedduckmotorsport]

Thanks Kauai, I test them again next week. I have brought them indoors now to an area thats about 16 degrees c too. One has begun working like mad!

 

[warispeace]

Those readings sound close to totally fermented. Any more activity?