First go at Cider

[Paps]

Rhino farts are the yeasts way of saying "I'm unhappy"
As brewers we want to know WHY they are unhappy.
Fortunately many have walked down that path and have shared their wisdom with us so that we may learn from their mistakes.
Basically it comes down to one of two reasons (usually...there can allways be an exception)
1 - too warm of fermentation temperature.

Fernebtation creates heat. Inside your brew may even be up to 10-F warmer than the rooms ambient air temp. Usually i have found it to be 5=f warmer but ypur milage may vary.
2 - lack of yeast nutrient/energiser.

Apple juice besides sugar has almost nothing that yeast want to eat. If you were locked into a small room with a pile of sugar on the table you could eat it as a source of carbs but you wouldn't be very happy about it (or healthy) yeast react in the same way. Give them some nutrient for a healthier yeast and therefore better cider.

Somebody above mentioned that going to the homebrew store is a trip for them. A "cheap and easy" alternative would be to buy some raisins (no preservatives at all) and use them as the yeast nutrient. A box of raisins is like 50-80 cents and sold at every grocery store on the planet pretty much.

Hope this helps.

 

[ericbw]

I've got what looks like fizzing going on but no Krishan or foam

It will get there. It's working!

 

[CoSkillet]

I started my cider on 8-6. It has been fermenting between 68-72 degrees until today when I was able to move it to a cooler place in my house. Will this cooler temp affect my cider after 3 days at higher Temps?

 

[ericbw]

I started my cider on 8-6. It has been fermenting between 68-72 degrees until today when I was able to move it to a cooler place in my house. Will this cooler temp affect my cider after 3 days at higher Temps?

IF there is a problem from the warm fermentation, it will happen early on. Getting it cooler won't hurt, as long as you don't get it too cool and make the yeast drop.

I think that the flavors and aromas (esters and phenols) from yeast come during reproduction, which is during the "lag" phase when you think nothing is happening. Within 3-4 days, the yeast's effect on flavor is probably done.

(Side note: in addition to temperature, you can manipulate what the yeast does for you by under-pitching to get more yeast flavors like hefewiezen or Belgian ales; pitch a healthier amount to minimize the yeast's flavor and get a more clean taste.)

I really would expect that any "damage" has been done already. But even 72 degrees in a cider may give you a bad result anyway. It's not ideal, and you know to keep it down lower for next time, but this one could still be ok.

 

[CoSkillet]

After a week in fermentor my cider has a very strong and sharp alcohol smell with no apple aroma at all. Should I throw it out?

 

[Sourz4life]

No, don't throw it out. Its possible its just higher in alcohol content then you expected. The only time I've done this I ended up blending it with some apple juice until it came down to 5.5% abv and it ended up being a great cider.

 

[ericbw]

No, don't throw it out. Its possible its just higher in alcohol content then you expected. The only time I've done this I ended up blending it with some apple juice until it came down to 5.5% abv and it ended up being a great cider.

This is the way to do it. Dilute and backsweeten. Bottle carb then pasteurize OR keg it. But for a beginner, just let it sit for a few more weeks.

 

[Paps]

After a week in fermentor. Should I throw it out?

Nobody on the planet makes a good cider in under a week.
(regardless of some on here whom might make such a ridiculous claim)
IMHO you shouldn't be serving any cider at all under a months age.
Don't throw it out. Bottle it. Let it age. Taste it no sooner than a month from now. Make more now so it can get to aging.

 

[CoSkillet]

I was going to leave it in the fermentor for two more weeks then bottle and age for at least 3 weeks before opening the first one

 

[ericbw]

I was going to leave it in the fermentor for two more weeks then bottle and age for at least 3 weeks before opening the first one

It's going to smell bad at first, then get better over time.

We had some batches with added sugars ferment actively for 2 weeks or more. I mean, constant foaming.

It takes time to age out the harshness. But the 3 weeks conditioning/aging in the bottle will help. So will extended cold conditioning after that (like a week at least).

 

[ericbw]

Nobody on the planet makes a good cider in under a week.
(regardless of some on here whom might make such a ridiculous claim)
IMHO you shouldn't be serving any cider at all under a months age.
Don't throw it out. Bottle it. Let it age. Taste it no sooner than a month from now. Make more now so it can get to aging.

I would almost be willing to put money on doing it, but it would mean fermenting it fast and warm, cold crashing, filtering, and then sweetening it with apple juice concentrate, then kegging.

It might be possible! (But really, you're right - beer is faster than cider by a long stretch!)

 

[Paps]

You would get off flavors and fuesels galore from hot fermentation.
That would prevent it IMHO from being a "good cider" in under a week.
I mean this may be splitting hairs but if one were in that big of a hurry,
the absolute fastest way is.....
step 1 - buy apple juice
step 2 - pour it into vodka
step 3 - drink.
But we all know that's not why we are all here.

 

[jamorgan3777]

I forgot to measure the starting gravity. Just looking for a ballpark.

I just measured it after 9 days on Nottingham Ale yeast and it was at 1.022 I assume it has a ways to go but I am hoping that is much less than starting gravity.

 

[ericbw]

I forgot to measure the starting gravity. Just looking for a ballpark.



I just measured it after 9 days on Nottingham Ale yeast and it was at 1.022 I assume it has a ways to go but I am hoping that is much less than starting gravity.

Prob 1.040-1.050 without adding sugar.

 

[jamorgan3777]

Thanks Eric!

Was guessing 1040ish. I added no sugar.

 

[jamorgan3777]

I guess I am a little surprised that its only at 1.022. I am used to ales fully fermenting in a week or so.

 

[MindenMan]

Without energizer/nutrient the yeast may work slower than you are expecting. If you have bread yeast, put one Tablespoon into 1/2 cup of water and bring to a boil, (microwave is fine), let cool and add to cider. The dead yeast will become food for the live yeast. Happy cidering!

 

[ericbw]

without energizer/nutrient the yeast may work slower than you are expecting. If you have bread yeast, put one tablespoon into 1/2 cup of water and bring to a boil, (microwave is fine), let cool and add to cider. The dead yeast will become food for the live yeast. Happy cidering!

+1

 

[CoSkillet]

3 weeks in. 2 weeks in primary and 1 week in secondary. Secondary was spilt into 2 one gallon glass jugs. Today my wife added peaches to one of the glass jugs. Hoping it turns out. Other is very clear and ready to backsweeten and bottle.

 

[CoSkillet]

Here is a picture of the peaches added and three weeks in

View attachment 1472345512181.jpg

 

[ericbw]

Here is a picture of the peaches added and three weeks in

The one on the right is plain? Very clear!

 

[CoSkillet]

Yes the one on the right is plain. Very happy with how clear it is

 

[jamorgan3777]

Just tasted it for the first time after kegging, and chilling. Surprised at how much it tastes like white wine. Dried out a lot. Am going to backsweeten by the glass until I find the proper ratio.

Another thing, its been under CO2 for over a week and hasn't carbed up really at all. I didnt do the "30psi and shake" thing but I figured under 10psi with some time I would at least get a few bubbles.

Does it take longer to carb up? I am force carbing with CO2 in a keg.

 

[Paps]

Without getting too much into details....
There are a lot of `x` factors.
CO@ seeks an equilibrium within its confined space both inside liquid and gaseus areas the same.
If your keg is filled to the top, there is little room for CO2 to be introduced to the area.It slowly will be absorbed into the fluid allowing for more room in the airspace for CO2. I personally have found that the carb will be low at first even if waiting a week for it to carb up and then increase as the keg gets closer to being empty.

I makle no claim at all to being good at "line balancing" but i will say that your cider being undercarbed will pass as you consume it.

 

[Maylar]

Yup, 12-13 psi @ 38°F for a week does it for me.

 

[ericbw]

Carbonation is temperature dependent, too. Look at a chart and try to make sure you're balanced.