1Mainebrew
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- Jun 18, 2010
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I was looking for a little insight as I begin delving into making cider. I bought 4 gallons of a locally pressed, pasteurized (but without preservatives) cider at Whole Foods. I made a starter with wyeast 4184 (sweet mead yeast) with DME. I pitched my starter at full krausen to the 4 gallons of cider (no additional sugar) which had warmed up to 55F from the fridge at the time of pitching. It is fermenting at 70 and the yeast is going nuts. I have a blowoff tube attached out of necessity (in beer thats a good thing, so I hope that its a good thing with cider too).
Well, I am NOT very well educated on the use campden tabs, K+ met, etc. I don't know if I ruined it by not treating the cider with anything to kill off any wild stuff prior to pitching (I'm assuming that would be unnecessary because it was pasteurized), or if I was supposed to add some chemicals to it or what. I am planning on adding black tea at some point, but I don't know how much or how. Any insight would be very helpful. Thanks everyone. My OG was 1.050.
My plan on this was to let it sit in primary for like 4-5 months then keg it. Is that cool or do I have to rack it?
I have a super ghetto batch in a carboy that was made in June with whole foods 365 apple juice in the glass jugs with a touch of crystal malt and 2 hop pellets (northern brewer) that I've just let sit as I forgot about it. I used the wine thief and checked a sample yesterday and it was remarkably good- it was clean and sweet and VERY appley albeit dry. I used a lavlin yeast (don't remember which one). Can I just bottle this one, or do I need to do anything to it? Again, any help is appreciated. Thanks!!!
Well, I am NOT very well educated on the use campden tabs, K+ met, etc. I don't know if I ruined it by not treating the cider with anything to kill off any wild stuff prior to pitching (I'm assuming that would be unnecessary because it was pasteurized), or if I was supposed to add some chemicals to it or what. I am planning on adding black tea at some point, but I don't know how much or how. Any insight would be very helpful. Thanks everyone. My OG was 1.050.
My plan on this was to let it sit in primary for like 4-5 months then keg it. Is that cool or do I have to rack it?
I have a super ghetto batch in a carboy that was made in June with whole foods 365 apple juice in the glass jugs with a touch of crystal malt and 2 hop pellets (northern brewer) that I've just let sit as I forgot about it. I used the wine thief and checked a sample yesterday and it was remarkably good- it was clean and sweet and VERY appley albeit dry. I used a lavlin yeast (don't remember which one). Can I just bottle this one, or do I need to do anything to it? Again, any help is appreciated. Thanks!!!