First Gallon of Cider

[bosster01]

Hi!

Started brewing my first gallon of cider. I used 1 gallon of cider from target (archer farm) I pitched in 1/5 a packet of ale yeast and added 1/4 cup of brown sugar.

The cider has been fermenting happily for the last 6 days and I'm still seeing carbonation bubbles running up the top of the 1 gallon jug and some fermentation activity in the airlock.

Once I can transfer my cider to the secondary I'm planning on buying another gallon of cider and just pitching it right onto the yeast cake that I have made in my gallon jug.

Questions:
1. How long does it have to be in primary before going to secondary?

2. Would you have any tips for adjusting my recipe (other than using fresh cider etc, I may do that sometime but for now I'm just doing this for fun).

3. After I add it to secondary I would like to have carbonated sweet cider. I plan on adding artifical sweetener & then a measured amount of priming sugar to carbonate in bottles. Any tips on amounts of sweetener/priming sugar I will need for 1 gallon cider?

Thanks for any help!

 

[Maylar]

If you haven't already done so, pick up a hydrometer and a test jar and a beer thief (or turkey baster) to check specific gravity. It's the single most valuable tool that any brewer can own. It allows you to know exactly where your fermentation process is at any given time. An example:
http://www.northernbrewer.com/brewery-essentials-gravity-testing-assembly

As for your questions:

1) Rack to secondary when specific gravity has dropped to below 1.010. You will lose almost a quart in the process - don't be greedy and get too close to the lees.

2) A million options there.

3) I use Xylitol for that, and 3 TBSP per gallon is good. About 0.7 oz. of sugar for 3 quarts will do.

 

[bosster01]

If you haven't already done so, pick up a hydrometer and a test jar and a beer thief (or turkey baster) to check specific gravity. It's the single most valuable tool that any brewer can own. It allows you to know exactly where your fermentation process is at any given time. An example:
http://www.northernbrewer.com/brewery-essentials-gravity-testing-assembly

As for your questions:

1) Rack to secondary when specific gravity has dropped to below 1.010. You will lose almost a quart in the process - don't be greedy and get too close to the lees.

2) A million options there.

3) I use Xylitol for that, and 3 TBSP per gallon is good. About 0.7 oz. of sugar for 3 quarts will do.

Thanks! I will pick up some xylitol.

Do you think it's necessary to use a secondary? I'm not too concerned with having clear cider, I just want cider that tastes good!

Theoretically could I just leave it in primary for 3-4 weeks > bottling bucket > bottles? Do you believe it makes an appreciable difference to rack?


ALSO!
-What do you think of the amount of sugar that I added for primary fermentation? Only 1/4 c for a gallon. How much could I add? I believe my OG was like 1.055 if I'm remembering correctly. What's the upper limit of sugar that I can add?

 

[Maylar]

Secondary isn't absolutely necessary, lots of people bottle directly from primary. Just be aware that the sediment will continue to drop in your bottles, and you'll want to leave it behind when drinking it. Pour your cider into a glass slowly instead of swaggling it from the bottle. Lots of folks do this.

Sugar in primary only serves to increase alcohol content. Young cider in particular can taste boozy and not fruity if you go too far. I would not exceed 1.055 unless it's all from apples.

 

[bosster01]

Secondary isn't absolutely necessary, lots of people bottle directly from primary. Just be aware that the sediment will continue to drop in your bottles, and you'll want to leave it behind when drinking it. Pour your cider into a glass slowly instead of swaggling it from the bottle. Lots of folks do this.

Sugar in primary only serves to increase alcohol content. Young cider in particular can taste boozy and not fruity if you go too far. I would not exceed 1.055 unless it's all from apples.

Thanks! - think I'll leave it in primary for 4 weeks then go straight to bottles to reduce risk of contamination/oxidation during transfer.

So if I went from 1.055 OG to 1.01 FG using brewer's friend ABC calculator it seems the highest alcohol content I can achieve is 5.91%. Which seems good enough to me.

Sorry to keep berating the point but when you say "unless it's all from apples" do you mean I could add like frozen apple concentrate from cans to increase my OG further?

 

[Maylar]

Thanks! - think I'll leave it in primary for 4 weeks then go straight to bottles to reduce risk of contamination/oxidation during transfer.

So if I went from 1.055 OG to 1.01 FG using brewer's friend ABC calculator it seems the highest alcohol content I can achieve is 5.91%. Which seems good enough to me.

Sorry to keep berating the point but when you say "unless it's all from apples" do you mean I could add like frozen apple concentrate from cans to increase my OG further?

Don't expect to be able to stop your process at some specific gravity point. Most yeasts will take apple juice to 1.000. Some stop slightly before that, some go lower.

You can add as much sugar as you want, within the limits of whatever yeast you're using. But then you're making wine, not cider, and it takes time to age.

I add no sugar at all to my ciders, and typically they start at 1.050 and end near 1.000 for about 6.25% ABV. "Unless it's from apples" means I'll accept whatever sugar is in the juice, which around here will range from 1.048 or so to 1.055 depending on the season (I use fresh pressed juice). If I got some with 1.060 I'd be OK with that.

 

[Raenon]

"Unless it's from apples" means I'll accept whatever sugar is in the juice,...

Have you ever tried adding concentrate? Great way to boost flavor along with the abv.

 

[bosster01]

Have you ever tried adding concentrate? Great way to boost flavor along with the abv.

I have not! How much do you typically add in a 1 gallon recipe?

Does the concentrate replace the sugar? Or what kind of recipe would you suggest?

Thanks.

 

[Raenon]

I'be done several batches ranging from 12oz 3:1 concentrate per gallon, to a half gallon of 7:1 concentrate added to a can of Apple wine concentrate and a gallon of juice. (Had to add additional water to that, obviously, the wine concentrate was also strong). Came out to around 19%, sweet and very apple-y. I serve it as a dessert liqueur.

Right now I have a batch of wine made from 30 gallons sweet cider, 7 gallons clear apple juice, 3 gallons 7:1 concentrate, *and* 26 pounds of brown sugar.
That should yield a 15% abv dry wine, if it ferments as completely as I hope. So far, the combination of cider and ec1118 champagne yeast (plus pectic enzyme, yeast nutrient and energizer) has it fermenting at a steady two week fizz after a single overnight krausen. No signs of sulfur smell at all, and no substantial apple aroma blowing off it- hopefully means it's staying in the wine for now.
I'm planning to take my first hydrometer sample early next week.

I have a lot of fun playing with concentrate added to the recipes, I consider it to be a modern take on applejack.

 

[Maylar]

I have not! How much do you typically add in a 1 gallon recipe?

Does the concentrate replace the sugar? Or what kind of recipe would you suggest?

Thanks.

Be aware that Raenon is making apple wine, not cider. If that's your intent, then go for it. But as a beginner, I recommend that you resist the temptation to increase ABV with additional sugar and stick to the established protocols for making cider. 6% is higher than commercial ciders.

I remember that with my 2nd ever batch of cider I added a bunch of brown sugar to bring the alcohol to a bit over 8%. It ended up being dumped down the drain. Ick.

YMMV

 

[Raenon]

Maylar is certainly correct, my current batch is definitely apple wine.
I would, however, contend that in common usage cider simply has little to no added sugar, with that little option being the operative distinction.
I further assert that a small amount of concentrate improves the chances for a new cidermaker to produce something that will quickly become very drinkable, as opposed to more simple and traditional recipes which may well need much more aging, unless you drink it scrumpy.
It's the extra concentration of apple flavor which is often missing.

By no means would I recommend you jump right into the 15% range that I'm charting right now, but just adding half to one percent abv in the form of additional apple flavor.

 

[PTS_35]

Hope you don't mind but I'm gonna bump in here since I too make hard cider in 1 gallon batches. Now my cider is very young, like 2 or 3 weeks. My issue so far is overall taste and carbonation. First I used wine yeast so this new batch is gonna be ale yeast. The cider seems almost bland, sour and a bit like a sour beer or dry like vermouth. I don't know what time will bring. I can taste the potential but it needs to have more body to it. I'm not big on adding chems like acid blend or tannins. I also only added 2.5 grams per 750ml for carbonation. At 3 wks, very little to none. So I plan on upping the sugar to 3.5 grams per 750ml. This will be without pasturizing so anyone with advice please chime in.

 

[bernardsmith]

Hi PTS 35 and welcome. What is the source of the apple juice? While you may not want to add acidity or tannins, juice pressed from eating apples or juice made to be drunk without fermentation is likely to be low in acids and low in tannins...What, for example, is the TA of your cider? Apples pressed for hard cider are generally far more acidic and have higher tannin levels... so bottom line you reap what you sow...

 

[PTS_35]

Ah, you're probably right. Well the juice is musselmans cider, combine with apple concentrate. Preservative free. OG is 1.063. And I'm using Nottingham ale yeast this time round. Maybe I'll buy some acid blend and tannins and see if I want to add them before I bottle. You asked about acid. To find that out I'd need ph strips correct? What am I looking for/ aiming for? Future plan is to make this end of summer 2016 with fresh made cider from road stands nearby or a apple farm.

 

[bosster01]

My first batch is almost done fermenting (haven't checked the FG) - but the bubbling has nearly ceased and it's been 6 days.

I bought a gallon of Mott's 100% apple juice (pasteurized but preservative free).

My 2nd recipe I'd like to try is
1 gallon juice
1 cup brown sugar (last time I only did a 1/4C)
Some yeast nutrient

And I'd like to pour my new ingredients right on my yeast cake from my old cider when I transfer that one to the secondary. (I've always wanted to try this with beer, but have never brewed less than 5 gallon so couldn't risk it).

Anyone see any issues with my recipe/plan to use the old yeast cake?

Thanks!

 

[PTS_35]

Being new to this I'm not giving you advice but I've been told NOT to add sugar. Use a frozen concentrate to bring up OG to what you're aiming for. That's what I've been told. And I've not tried added sugar so far so I don't know anything about its effect on flavor

 

[bosster01]

Another question I've had concerns the time for fermentation.

I just stumbled upon edworts apfelwein, and I see he does 6 weeks in primary. Since I'm not going off a recipe I'm unsure how my fermentation cycle should go.

I'm using danstar ale yeast. Any suggestions? End goal is back sweetened carbonated cider.

 

[Maylar]

Fermentation time depends on the yeast, temperature and nutrients. I've had primary finish anywhere between 6 days and 3 weeks. Your hydrometer is your friend.

 

[bosster01]

Thanks for the tip.

After doing some research I decided to experiment a bit.

I used 1 gallon of mott's 100% apple cider
1/3 packet danstar ale yeast
1 Cup of cane sugar
1/2 tsp of yeast nutrient

OG - 1.070
I plan on fermenting this in my basement at 60F. The yeast that I'm using have good attenuation up to 54F based on manufacturer rec's and I figured it would be interesting to experiment and see if it tastes better at a lower temp.

I basically just wanted to try one with a higher OG to see how it turns out and learn from the experience.

Anyone have any opinions on the recipe/planning to ferment at cooler temps?

Will this technically be apfelwein or cider still?

 

[MyName1sMud]

a lot of good enough in this thread!

thanks!

I've got 3 carboys (1 gallon each) going right now.

looking forward to trying my very first go at this.

 

[bosster01]

a lot of good enough in this thread!

thanks!

I've got 3 carboys (1 gallon each) going right now.

looking forward to trying my very first go at this.

Mind posting the recipe you used, OG, and fermentation temp/planned duration etc? Including yeast selection.

Another interesting thing I've noted in comparing my recipe where I used a gallon of archer farm cider with 1/4 c brown sugar to my newest recipe using motts apple juice with 1 c cane sugar. Only other difference is the cane sugar batch has been fermenting in my basement at 60F while the other batch fermented at 68F.

Anyways I noticed the cane sugar batch made an actual ring of krausen. While the brown sugar batch seemed to ferment from the bottom.

Same strain of yeast. It's odd.