first cider

[cusebrew23]

Hi first time at it and input would be appreciated. This is the recipe I followed
5 gallons fresh uv treated cider
4 lbs sugar
1/4 teaspoon tannin
1/2 ounce pectic enzyme
1 pack montrachet wine yeast
Fermented for ten days transfered to carboy and its been there for 5 weeks now.

Should I add a green apple extract or anything? Would love some constructive criticism. Thanks

 

[Attikai]

Have you tasted it? What if you use a wine thief to get a taste and go from there?

 

[Paps]

Would love some constructive criticism. Thanks

Let it sit longer in primary next time.
Instead of 1.5-2 weeks in primary do 4-6 weeks primary.
Secondary can be short if you use a clearing agent,
but if you are adding cinnamon sticks to secondary then go longer in secondary.(I do 3-4 weeks if adding flavors.)

Your recipe seems to be ready to bottle.
I'm not sure if you are going for carbed or a dry cider
so i'll not go into details of bottling but you are pretty much ready for that step.

Hope this helps.
-Paps

 

[cusebrew23]

I guess what im looking for is an apple cider taste without it beiing to dry. When I tasted it after primary it was pretty strong almost like wine. Hope it still doesn't taste like that. Thanks

 

[WilliamSlayer]

I guess what im looking for is an apple cider taste without it beiing to dry. When I tasted it after primary it was pretty strong almost like wine. Hope it still doesn't taste like that. Thanks

The type of yeast you use as well as different types of sugar will influence the taste. Considering the amount of cider and sugar that you combined, you are looking at A cider of approximately 10 percent to 11 percent alcohol by volume. That's part of where your "wine" taste is coming from.

Fermenting out all of the sugars changes the taste considerably. Hard cider does not have the same taste as vodka mixed with apple juice.

Try spicing your cider, or backsweetening it after removing the yeast if you are looking for a "sweet" hard cider.

Goodluck!

 

[cusebrew23]

Yes sir Mr William slayer the recipe said it would be between10 and 11 percent. Any recommendations on how to back sweeten it. Thanks

 

[Randzor]

by back sweetening it with ajc. If your carbonating only one or two per 5 gallons is usually enough. If your going for a sweet cider, you'll have to figure out how to pasteurizer it.

 

[WilliamSlayer]

Yes sir Mr William slayer the recipe said it would be between10 and 11 percent. Any recommendations on how to back sweeten it. Thanks

Rack to a fresh carboy leaving all the settled out yeast and sediment behind.

Add:

1/2 tsp potassium sorbate per gallon.
1/4 - 1/2 tsp TOTAL potassium metabisulfite for the batch.

Add and stir gently. Give the cider 4-7 days.

Then rack to a fresh carboy and sweeten. If planning on kegging/force carbing, you can rack to the keg instead of a carboy.

This my proven method for Sussreserve.

 

[WilliamSlayer]

As to WHAT to sweeten with, that is up to you and your tastebuds. Some folks use ajc, brown sugar or molasses. Some use artificial sweeteners, or honey.

I use more cider.