First time brewing and I have some questions.

[Carlin]

Hi Guys,

A buddy convinced me to try to homebrew some apple cider and I kinda went in blindly. I read a few quick articles, but I'm left with some questions.

I bought some WF '365 brand' apple cider 1gal. I bought it without knowing it was a popular choice here, but it is! I then proceeded to add a tsp of yeast nutrient and 2/3rd pack of Red Star Cotes de Blanc. I keep my house pretty hot at 80*F. I left it out for a day, then decided to swamp it and kept it in swamp water of 68-74. Did that make any difference?

I'm pretty lost about what to do after that. How do I know when it is done? How to I get it to not be so cloudy (It came cloudy from the store...) What's the ABV? How do I carbonate it? How do I store it?

Any tips/answers for a newbie?

 

[bmckee56]

The sediment will drop out after most active fermentation is complete. I make Apple Wine (12 gallons) each year. I purchase freshly pressed, unpasturized apple cider form a local fruit farm. It looks like muddy water when I get it home. After several months of fermention and racking I end up with crystal clear wine (not cider). You want to stop fermentation prior to all the sugar being consumed by the yeast (way less than several months). Use your hydrometer to get the cider to the right FG, then crash cool the cider in the refrigerator or other means of cooling. Then after several days to two weeks of cooling, I suggest adding your priming sugar to get the cider carbonated.

Are you bottling or do you plan to use 2 litre soda bottles or maybe a corny keg (force carbonate using this method)? The method choosen will dictate how you proceed to carbonate. I have no experience bottle conditioning anything other than champagne, so I really would suggest waiting for additional input from others.

Salute!

 

[Carlin]

I think I'm going to stick it in the fridge today. When checking to se if fermentation is complete, you look at the brown liquid right? I see bubbles every ~20secs so.

There is a bunch of sediment already, but the juice is not any clearer, lol. Oh well, i'd drink it.

 

[Yooper]

I do things differently than bmckee. I keep the cider at 70 degrees or so, until it's completely fermented out. I'll rack a couple of times, if there are lees present on the bottom. Once it's fermented out and completely clear, and not dropping lees anymore, I consider bottling. I like mine dry, but for friends I will stabilize with sorbate and campden, and then sweeten to taste before bottling.

 

[Carlin]

Ok it finished fermenting in less than a week. I have now cold crashed it for a few days. I plan on racking it tomorrow.

After that, can I add a can of apple juice concentrate for more apple flavour and to carb it? Cold Crash -> rack -> apple juice concentrate -> bottle? Did I get rid of all the yeast when I cold crashed it and racked it? How does it still ferment and make the carb? How long until its fully carbed?