cider by juicer

[peresian]

Hi
I'm new on this ...
I wanna make some cider by natural apple juice that will make by juicer .
I have montrachet yeast , Fermaid K , DAP , additional sugar , Oak cubes .
Would u please tell me about OG - FG and usage of Fermaid K , DAP ?
And other things as u mention ...
Thanks

 

[MindenMan]

Out of respect to the other members here, you need to use the search function first, and if you can't find what you need then, please post your questions.

 

[peresian]

You right !
1- So may someone tell about difference of hard and light cider ?
What is like mine program ?
2 - If the juice are much , then may I boil to get higher G and fit it to batch?
3 i have montrachet yeast & Nottingham , What's the better choice ?

 

[RachmaelBenApplebaum]

Heh, well, light cider has no alcohol at all, so that's not what you're looking for. If your juice is too low in sugar just add table sugar, brown sugar, or honey to bring the gravity up, I wouldn't boil the juice because it will cause haze problems. Just for your information, 1.050 is a good starting gravity for cider that won't knock you on your ass, any higher and you threaten to make Apfelwein. I would use Nottingham for starting off before using wine yeasts. If the juice you make is too much for a batch then I'd say you have a good problem, but I'd drink it or make another small batch and experiment? I'm guessing English isn't your first language?

 

[RachmaelBenApplebaum]

If you want to concentrate the sugars in the juice without boiling, freezing the juice a little bit is an option, then just strain out the ice (hard to do) and you have concentrated sugars leftover.

 

[peresian]

Hi
Some problem . I used brown sugar to juice for higher G but the color gets dark !
Will it be lighter after fermentation ?
Must rack after G decrease to 1.020 . Right ?
Used Nottingham . Seems good for OG about 1.062 .
Thanks

 

[WVMJ]

Where are you from? What kind of apples are you using? WVMJ

 

[peresian]

Where are you from? What kind of apples are you using? WVMJ

I'm Persian .
I don't know about kind of apple . It was med-green and med-size , and sweet . The juice color was very light green and OG was about 1.052 .
I added fermaid K too .

 

[sanguine]

1.052 sounds pretty reasonable for a cider. Your final ABV will depend to a certain extent on how dry it ferments (which will in turn depend on what yeast you use) but you should end up with something in the normal range.

A darker color after adding brown sugar isn't surprising - after all, the brown sugar is, you know, brown. The color might change a little after fermentation is done, especially since the cloudiness caused by yeast in suspension can affect color during the primary fermentation, but ultimately the color is pretty much a purely cosmetic aspect, so I wouldn't worry too much about it. Ciders with added sugar do generally take a little longer to age, though, so I'd keep that in mind.

As for racking, 1.02 seems a bit high. Generally you're not going to want to rack off into a secondary vessel unless the primary fermentation (that is, the actual alcohol creation) is pretty much done. The only way to tell for sure that fermentation is complete is to make sure that the gravity isn't falling any more, but generally for Nottingham I would expect it to get down to more like 1.01 before it wrapped up. I know you're probably eager to progress (especially if this is your first brewing project) but patience is key.