First 2 batches, 3 weeks primeary... now what?

[GoingInCIDER]

Okay, here's where I'm at.

I let my 2 batches ferment for 3 weeks plus a few days.

I didn't do any readings with the hydrometer before, but I went out and bought one, and purchased the exact same cider brands and left them at room temp.

So here's what I got for measurements.

Batch one
4L approx half cup golden sugar using wine champagne yeast
Measurement reading before 1.055
after 1.000
Alcohol achieved 7.22%

I really thought this one would come in at around 12% given what I've read about using the wine champagne yeast.


Batch two using beer yeast
2L with 3 tbl spoon brown sugar added
measure before 1.050
After 1.005
Alcohol achieved 5.91%

I was expecting this one to come in at around 7 or so, but what do I know.


So here's what I'm at. I currently am JUST moving them both into a secondary.
My question is THIS.

Any suggestions on what I should add to kick in a little flavour, or uniqueness? How long should I leave in the secondary?

Also, if I rack to secondary NOW, can I still add stuff the day after?

THANKS everyone... and remember, it's always better with GoingInCIder haha

 

[stella_tigre]

Well, the only way your champagne yeast can achieve 12% is if you gave it enough sugar to start with (about 1.090 original SG.) You will only get to 1.000 final SG or a tad under that (because alcohol has a lower SG than water) that's about it. The ale yeast often does not convert all the sugar to alcohol ("attenuation" is not 100%) so it may never make it down to 1.000 or less. That is actually considered a positive thing if you want an off-dry cider.

You can add fruit to the secondaries, such as frozen berries. This would probably get fermentation going a bit again. You can add spice (cinnamon, ginger, etc.) If the cider is a bit flat you can add an acid blend, and some add tannins. If your cider was not already clear, you can let in sit in secondary for at least a month or two as long as the head space in the secondary is minimal.

So says the newbee here....

 

[GoingInCIDER]

Well, the only way your champagne yeast can achieve 12% is if you gave it enough sugar to start with (about 1.090 original SG.) You will only get to 1.000 final SG or a tad under that (because alcohol has a lower SG than water) that's about it. The ale yeast often does not convert all the sugar to alcohol ("attenuation" is not 100%) so it may never make it down to 1.000 or less. That is actually considered a positive thing if you want an off-dry cider.

You can add fruit to the secondaries, such as frozen berries. This would probably get fermentation going a bit again. You can add spice (cinnamon, ginger, etc.) If the cider is a bit flat you can add an acid blend, and some add tannins. If your cider was not already clear, you can let in sit in secondary for at least a month or two as long as the head space in the secondary is minimal.

So says the newbee here....

Thanks for quick reply.

I just had a disaster strike haha... I left the spigot open when I was transferring the prime to secondary on batch 2
Lost about 1.8L on the floor

SO, since this batch now only has about 1.8L left, I'll add frozen fruit to this one. Nothing to lose now but the rest. Good time to play around.

With the other batch, I believe I may have oxidized it too much as I let it pour into the carboy from the spigot. Will this be an issue? If it is, is there any way to correct it if I'm a day in the secondary? With this batch, I'm not going to add anything. I want to ride it out.

Thanks!!!!

 

[GoingInCIDER]

Thanks for quick reply.

I just had a disaster strike haha... I left the spigot open when I was transferring the prime to secondary on batch 2
Lost about 1.8L on the floor

SO, since this batch now only has about 1.8L left, I'll add frozen fruit to this one. Nothing to lose now but the rest. Good time to play around.

With the other batch, I believe I may have oxidized it too much as I let it pour into the carboy from the spigot. Will this be an issue? If it is, is there any way to correct it if I'm a day in the secondary? With this batch, I'm not going to add anything. I want to ride it out.

Thanks!!!!

OK... so second batch where I lost liquid gold.... I said F it!

I added 600g of frozen strawberries to the secondary plus about a cup and half of remaining cider I had in fridge.

Now... we'll see!

GRRRRR

 

[stella_tigre]

I don't have anything with spigots, not having done beer, and having heard too many horror stories about them (http://www.basicbrewing.com/ the home brewing disasters podcast!) I've fought with siphon hoses a few times but I never leave them unattended, so no more than an ounce or two lost

I think cider is a little more forgiving than wine or beer (but maybe less so than mead) when it comes to oxidizing, but you need to limit that. phug was mentioning long term storage (1 year) in another thread, I think it comes down to if you're careful it can last a year. If you want it to last more than that, or if there's other fruit involved, campden tablets (potassium metabisulfites) act as anti-oxidants.

 

[GoingInCIDER]

I don't have anything with spigots, not having done beer, and having heard too many horror stories about them (http://www.basicbrewing.com/ the home brewing disasters podcast!) I've fought with siphon hoses a few times but I never leave them unattended, so no more than an ounce or two lost

I think cider is a little more forgiving than wine or beer (but maybe less so than mead) when it comes to oxidizing, but you need to limit that. phug was mentioning long term storage (1 year) in another thread, I think it comes down to if you're careful it can last a year. If you want it to last more than that, or if there's other fruit involved, campden tablets (potassium metabisulfites) act as anti-oxidants.

I've learned my lesson now, blah!

Since I've added frozen berries, should I add anything else encase I've added any bad yeast? I think I've read before that adding fruit may introduce some bad stuff.

Also, if anyone has added fruit before, can I still ferment in secondary at room temp?

Thanks!

 

[phug]

When I added fruit I kept it at my normal fermentation temps, mid sixties, but I oNly left the fruit in for two weeks before bottling