First batch of Cider

[escher007]

Hey guys, great to be on here with other cider makers! I have my first batch of pear/apple cider going. Learning as I go!
It is unpasteurized from the family farm in WI with a 120 year old press. I used Cider House yeast a couple weeks ago. It seemed to be done fermenting, so I just racked it today into a nice clean carboy.
So what next? From what I understand, I just let it clarify for a few months, and then add a non sugar sweetener like xylitol (or something like that).
Currently I wondering if I need to add anything to decrease the head-space in my carboy? Would appreciate any suggestions you might have! There's a LOT of information out there and is a lot to sift through! Thanks much!

https://goo.gl/oVTHFU

 

[mredge73]

What else do you want to do with it, you can drink it right now if you like?

I haven't ever seen cider so cloudy, maybe it is the pear. I doubt that it will get any clearer.
What is was the OG and FG? If it is under 8% abv and complete you can bottle it still in wine bottles now and drink it.
If you want to carbonate it, you can bottle it in beer bottles, add a little priming sugar, and carbonate it now. Drink it in 2 weeks.
You are welcome to experiment with artificial sweeteners if you like, just remember less is more.

 

[Jhoss]

I would top it off right up to the bottom of the bung leaving very little head space. Let it sit, it will clear. Time is your friend, think April, May, June.

 

[escher007]

Ok. Dumb question, but what should I use to top it off?

 

[dmtaylor]

Ok. Dumb question, but what should I use to top it off?

More apple juice is best. Get some more from a local orchard.

 

[Chalkyt]

I haven't tried this trick yet, but a few months ago someone on the forum suggested topping up with marbles to reduce head space if you don't have juice. Sounds like a good way to top up after transferring to secondary.

 

[dmtaylor]

I haven't tried this trick yet, but a few months ago someone on the forum suggested topping up with marbles to reduce head space if you don't have juice. Sounds like a good way to top up after transferring to secondary.

That's another great idea. Might need an awful lot of marbles but it can be done.

 

[Scrumpy!]

Marbles work but you will be surprised how much a gallon of marbles cost. Glass pellets used to fill flower vases are a little cheaper. Be sure to wash them well. They come from China so the lead content might be a problem though cider drinkers are already a little crazy and you might not be able to tell if you lose a few IQ points over time.

 

[Maylar]

The glass vase filler stones I got from a craft supply are lead free and way cheaper than marbles. But, it takes something like 700 marbles to make up a gallon volume.

 

[Newsman]

Maybe cold crash if you want clear cider. If cloudiness doesn't bother you, don't worry about it.

 

[z-bob]

Ok. Dumb question, but what should I use to top it off?

Clean sanitized pebbles or glass marbles.

Your cider looks just like some of mine that is actively fermenting right now (cloudiest I've ever had) You might want to add some gelatin to help the yeast drop out.

 

[escher007]

Thanks guys for the responses! Much appreciated.
So much info out there... Some say to go ahead and bottle it, and others let it sit for a few months. So once it is done fermenting, does it matter exactly when it is bottled?
DmTaylor, I do still have some raw cider frozen. Wouldn't that restart the fermentation if I add that in?
Newsman, thanks for the tip about cold crashing it.

 

[dmtaylor]

Yes, if you do add more juice it will spark a small fermentation again and will need a little time.

 

[mredge73]

Thanks guys for the responses! Much appreciated.
So much info out there... Some say to go ahead and bottle it, and others let it sit for a few months. So once it is done fermenting, does it matter exactly when it is bottled?
DmTaylor, I do still have some raw cider frozen. Wouldn't that restart the fermentation if I add that in?
Newsman, thanks for the tip about cold crashing it.

You don't have to let it sit unless you just want to for clarification purposes.
Once you get to past 8-9% ABV (apple wine) you will want to let it sit for a while to mellow out; normal cider at 5-6% taste great fresh.

 

[escher007]

I tried some tonight, and with a little splenda it wasnt bad! Even though it is not super clear, I'm considering bottling a few gallons of it, and transferring half of it into smaller carboys to try different sweeteners and let it clarify maybe. I'm ordering my bottle caps tonight. I have more headroom (as you saw) than I'd like in the 5 gallon carboy and dont want to add more cider. Might as well bottle some and drink some!
What do you guys like to use to back-sweeten it? I prefer my cider relatively sweet.

 

[dmtaylor]

Xylitol is the only sweetener that doesn't taste artificial. Tastes exactly like real sugar, but it's not fermentable. It is kind of expensive and not widely available. You'll have to look around for some.

 

[Drewed]

I use sugar, honey, frozen apple juice concentrate ( but I find that FAJC tastes like FAJC!) my favorite is to take a gallon of fresh cider add a lb of sugar, and then reduce it by at least half on the stove. You could freeze concentrate it, but it isn't that cold outside, even in WI! And no, I don't have the freezer space.

However, all of the above are FERMENTABLE so you will have to kill off the yeast. Either before adding the sugar using campden and potassium sorbate - best for still ciders, or after bottling using a pasteurization technique - the only way to bottle carbonate using yeast for sparkling cider.

 

[escher007]

Ugh.. I was getting ready to bottle today, and realized that 5 star PBW powder wash is not a sanitizer, but only a cleaner. My last batch of wine turned out ok, but this is just yet another glitch with my cider. Threw a bottle of 5 star san sanitizer into the amazon shopping cart....

 

[escher007]

Just checked the carboy.. There seemed to be a small amount of mold growing on the top surface I'm guessing due to all the headspace. I siphoned it off into a clean carboy that I cleaned and sterilized with some bleach (and rinsed well). Put in some potassium sorbate and a crushed campden tablet. I have it on the porch now to cold crash. Hope i didnt screw the pooch any further.
I tasted the cider, and with some xylitol to sweeten it was drinkable, but not awesome. Not quite vinergary, but not sweet either. I'm going to try it with some honey or brown sugar maybe.

 

[MarkKF]

Xylitol is the only sweetener that doesn't taste artificial. Tastes exactly like real sugar, but it's not fermentable. It is kind of expensive and not widely available. You'll have to look around for some.

It’s available from two sources. Corn husks and birch bark. The birch is more $ but GMO free. You can get it on Amazon from numerous vendors.

I used to use it but didn’t like the flavor.

 

[z-bob]

Be careful with xylitol, it is deadly to dogs.