First Hard Cider...looking for method approval :)

[BetchBrewingCompany]

I started my first batch of hard cider tonight and I just wanted to get some feedback about my method and get some questions answered.

My recipe, if you can call it that, consisted of:

1 gallon of non-pasteurized cider (65 degrees)
4 tablespoons of lactose non-fermentable sugar
1 5g package of Lalvin K1-V1116 Wine Yeast

Basically, I just sanitized everything, pitched it into a 1 gallon glass jug and set it up for fermentation (set up a blow-off tube in a bowl of sanitizer until it is ready for the airlock). The initial gravity reading is 1.9 (if I am reading the hydrometer correctly).

Questions: How long does it normally take for the fermentation to start? When does it subside enough to use the airlock? How long do you typically ferment before bottling? And when bottling, if I want a carbonated cider, should I sweeten with honey, sugar, more cider, or concentrated juice?

Thanks!

 

[dinnerstick]

your hydrometer reading doesn't make sense- unless there is some other scale i am not aware of, could be 1.090 but that is way beyond the range of normal apple juice, which is typically between 1.040 and 1.060. and 1.9 brix is almost nothing.
it should start fermenting within a couple days but you will just have to wait and see. it might foam up, might not, might be quick and might be slow. you pitched a lot of yeast so it should be pretty happy. give it at least a few weeks and when the gravity is stable you can bottle, but you might want to let it clear and age for longer before you do. i generally give it a month in primary and then rack to a secondary for a few months, but many people don't use a secondary.
you can carbonate with any of the sugar sources you listed, it's a personal preference. using more of the original juice is always nice, but it will probably give you a bit more sediment than the others. concentrate is nice as it adds back apple flavor and doesn't dilute the cider

 

[Pappers_]

Reading hydrometers can be confusing. Make sure you're using the right scale - some hydrometers have a % abv scale, which you want to ignore.

Use the scale that looks like a thermometer. Here are a couple of pictures:

The top photo shows a specific gravity of about 1.010. The second (the drawing) shows about 1.020

 

[Pappers_]

How long does it normally take for the fermentation to start?

Anywhere from a few hours to a few days.

When does it subside enough to use the airlock?

I've never had so much krausen that I needed to use a blowoff tube with cider. With beer, yes, but not with cider.

How long do you typically ferment before bottling?

Unlike beer, cider will ferment until it eats up all the apple sugars, until its completely dry. You added some lactose, which the yeast will not eat up, but you will need to let the cider go until the yeast are all done. Plus or minus 14 days, maybe?

And when bottling, if I want a carbonated cider, should I sweeten with honey, sugar, more cider, or concentrated juice?

Any of those will work. I suggest that you read through www.makinghardcider.com, she does a great job of helping a first time cider maker think through the process.

 

[BetchBrewingCompany]

Thanks for the feedback. I have never made a cider before and I have only tried one other home brew (which was an IPA). I did not use a hydrometer last time and obviously I don't know what the hell I'm doing with it this time, so thanks for the visuals and tips. I should have researched it better.
The cider started fermenting over night and the krausen is insane. Off course, my blow-off tube wasn't in the sanitizer when I woke up so now the tube is all crusty and nasty. Oh well. I don't see any bubbling today so if it stays that way, I am going to just replace it with the airlock.
@Dinnerstick- Do you think that I pitched TOO much yeast? I knew I couldn't save the rest so I just pitched it all. Also, why do you usually rack to a secondary? What does that do?
@Pappers- Thanks for all your help. I was thinking about waiting two weeks to bottle because that's what I did for the last brew, but then how long do I let it carbonate or sit in the bottles for? I feel like cider needs a lot more time than an IPA.

 

[BetchBrewingCompany]

P.S. Pappers, where in Chicago are you? That is really close to me!

 

[Transamguy77]

I made a gallon of hard cider back in march and it fermented for like 3 weeks!, I transferred it after that and let it sit for another month before trying it, I used table sugar so it was quite bitter at that time, i then added half a can of frozen juice concentrate. I put it in the fridge and after 6 months it was super clear and tasted awesome! I plan on making again on a larger scale and trying it with corn sugar this time. Good luck and happy brewing! Cheers!

 

[dinnerstick]

no you are fine with your yeast. secondary gets the cider off of the sediment and gives it a chance to age and clear in a nice clean environment

 

[dinnerstick]

but for small batches i usually split a packet of yeast between 2 or 3 batches without any problems

 

[Pappers_]

P.S. Pappers, where in Chicago are you? That is really close to me!

Hi, I'm in southwest suburban Oak Lawn.

 

[BetchBrewingCompany]

Hi, I'm in southwest suburban Oak Lawn.

That's not far from Bloomingdale...when your brewery goes big I can say I vaguely knew you then...maybe you can even talk Fox' into putting your beers on tap and then I can drink them when I'm out there.