checking gravity help

[Brandon16166]

I read about it being bad to have head space while in secondary because of the oxygen. I've been afraid to take the bung off because of that. My cider has been in primary for three weeks and there aren't much bubbles coming up or airlock activity. I also have quite a bit of headspace. Will taking the bung off to get a sample cause too much oxygen in? I've been afraid to check because of this.

Also, What do you guys use to get a sample? I thought about a turkey baster, but is there a right and wrong way?

 

[Brandon16166]

I went to the brew store and picked up a wine theif, but I'm still curious about the oxygen.

 

[LamIAm]

You'll have a blanket of CO2 over the top and with CO2 being heavier than oxygen, you shouldn't have any problems.

 

[sweetcell]

yes, best to keep the cap on and not expose to more O2 than you have to. however, checking gravity falls under "have to".

don't do it more than you have to, no need to take daily readings. wait until you see no activity, measure, wait 2-3 days, and measure again. do it efficiently, make sure the air around you is still. a little O2 won't ruin it.

 

[Brandon16166]

Ok good to hear. Now that I have the proper equiptment ill see where its at.

Is three weeks too late to move to secondary? Or would I just need to top it off to get rid of headspace? Orr.... should I just leave it as is?

 

[Brandon16166]

I just checked the gravity. A couple things Ive noticed while tasting...

I have two, one gallon growlers. I also made each batch separate. I used the same east with both (1118 I think was its name) In the first batch I was pretty sloppy, I used apple juice from costco, no preservatives or additives. BUT, it was from concentrate, I noticed after I bought it. Anyway, I then added honey and brown sugar. the problem is, i have no idea how much, I added enough that the gravity was 1.06. For some reason I thought it was supposed to be 1.6. So I added a bunch more to the growler and shook it up. I didnt take a reading after that for some reason. When adding the yeast I put it in water that was 115 degrees or what ever the package asked for, but I let it sit for an hour while waiting for the apple juice to cool, I think I added it while it was at 85 degrees or maybe higher. Basically I feel that I did everything wrong with that batch.

The second batch I didnt boil the apple juice, I warmed a little bit up and disolved equal parts honey and brown sugar and then poured it into the rest of the juice then shook. It had an OG of 1.05. This time wih the yeast I mixed in a little honey with the warm water then then added the yeast. Let it sit for about 15 minutes, This time it got nice and frothy. I pitched it at round 65 degrees. The airlock on this batch had to be removed and I had to use tube with a cup of water because it had so much crap in it.

What I noticed while tasting them was that the second batch was a lot smoother tasting, they were both more watery than I would like but Im sure the apple juice from concentrate could have contributed. They are both reading a 1.00 gravity at the moment. I have no way of telling what the alcohol percentage is in the first batch, But I am confused as to why I feel warm and fuzzy from just two gravity testing samples.

Both are tucked back away in my closet while I decide what Im doing with them. I feel that I may bottle the first batch soonish, while I let the second batch age for a bit to see what a difference it makes. I enjoy dry ciders, I dont think it needs anymore sweetness, but I do wish it had some more apple flavor

 

[Yooper]

One of things that sounds counterintuitive is that adding sugar doesn't sweeten or enrich the cider. Instead, since it's a simple sugar that is completely fermentable, it actually creates a thinner drier tasting cider than a lower alcohol 100% apple juice makes. The reason is that it becomes more of a wine than a cider. You lose much of the apple taste when boosting the abv with sugar.

I make apple wine by adding sugar. Instead of tasting like apple cider, it tastes quite a bit like pinot grigio, but with an apple aroma.

If you want a very "apply" tasting cider, the easiest way is to use a lower attenuating yeast, like an ale yeast, and not add extra sugar or brown sugar to the fermenter. To me, a hard cider is 100% apple cider of good quality and some ale yeast. It makes a 5-8% hard cider that tastes more like cider than wine.

 

[Brandon16166]

One of things that sounds counterintuitive is that adding sugar doesn't sweeten or enrich the cider. Instead, since it's a simple sugar that is completely fermentable, it actually creates a thinner drier tasting cider than a lower alcohol 100% apple juice makes. The reason is that it becomes more of a wine than a cider. You lose much of the apple taste when boosting the abv with sugar.

I make apple wine by adding sugar. Instead of tasting like apple cider, it tastes quite a bit like pinot grigio, but with an apple aroma.

If you want a very "apply" tasting cider, the easiest way is to use a lower attenuating yeast, like an ale yeast, and not add extra sugar or brown sugar to the fermenter. To me, a hard cider is 100% apple cider of good quality and some ale yeast. It makes a 5-8% hard cider that tastes more like cider than wine.

I didnt really think about that. Ill keep this mind next time I make a cider. is adding an apple flavoring about all that can be done at this point? as it is I still think it would be just fine carbed up and chilled. I just expected a little more apple for some reason.