First time

[Taelend]

Okay been a little more than 2 weeks. Used an unfiltered but pasteurized Apple juice from the store that contained no preservatives. White wine yeast used. Does this look okay? I'm hoping the stuff on the sides near the top is just from the bubbling.

 

[TheCADJockey]

Looks fine to me, just not sure how you got your carboy to stick to your wall sideways like that.

 

[Taelend]

Haha for some reason the pic turned sideways when I uploaded it. Thanks! I was planning to wait through the 3rd week before I bottle. Is that right?

 

[TheCADJockey]

Haha for some reason the pic turned sideways when I uploaded it. Thanks! I was planning to wait through the 3rd week before I bottle. Is that right?

No problem buddy, it seems to be a common occurrence for people when posting pictures. I can not tell you for sure the time it takes, I am not an expert on cider. If you want it to ferment out completely dry, it may be best to take a gravity reading when you think it is done... and then take another reading or two a few days after. If the reading stays the same it may be safe to consider fermentation is complete.

That is if you want it to ferment out. As far as I know, it seems there are other options when getting into cider that someone more knowledgeable will have to suggest to you. Until then, keep looking around on the cider threads... there is a lot of information and it can be overwhelming but you should still be good being 2 weeks. Cider seems to take time.

Good luck!

 

[bernardsmith]

.... I can not tell you for sure the time it takes, I am not an expert on cider. If you want it to ferment out completely dry, it may be best to take a gravity reading when you think it is done... and then take another reading or two a few days after. If the reading stays the same it may be safe to consider fermentation is complete.

That is if you want it to ferment out. As far as I know, it seems there are other options when getting into cider that someone more knowledgeable will have to suggest to you. Until then, keep looking around on the cider threads... there is a lot of information and it can be overwhelming but you should still be good being 2 weeks. Cider seems to take time.

Good luck!

Cider can ferment dry in a few days but the longer you allow it to age the clearer the cider will become and the crisper it can taste - as more and more of the yeast and fruit particles will have dropped out of suspension. If you are OK with a scrumpy-like cider (near opaque and full of yeast) then simply waiting until it has fermented dry will take a couple of weeks. if you prefer your cider bright and clear then you may want to allow it to age anywhere from one month to nine. If the cider is really an apple wine (which is to say you have added more sweetener than is typically pressed from the apples ) then nine months may still be very short...
One secret to make good cider is to ferment the juice at the lower end of the range recommended for the yeast you are using. Another secret is to use a yeast like 71B - which plays really nicely with the malic acid in the apple juice - although I guess most folk on this forum tend to use beer and ale yeasts to ferment their fruit wines...

 

[hunter_le five]

Don't worry, I'll be gentle.


I mean, it looks fine. The best way to tell if it's ready to bottle (or transfer to secondary for clearing) is by taking a gravity reading.

 

[MarkKF]

I don't bottle mine until you can read through it.

As soon as the fermentation slows and S.G. is below 1.010 I transfer to a smaller carboy to get rid of the lees and eliminate the headspace. It usually clears a few weeks after that.

 

[Taelend]

thanks for the tips guys. Literally first time brewing anything. The kit I got as a gift literally had the simplest directions. You guys are a huge help

 

[acemannw]

Looks good to me. That is what mine look like when I use an Ale Yeast. I have made a few batches with Champagne yeast and they didn't have quite as much foam at the top.