Frozen apple cider help

[Blacksmith1]

I have not used either of those yeasts. However... based on my research the s-05 with drown in alcohol before the saison. (and I could be dead wrong here) This much I do know. if you use 2 different yeasts they might both impart some flavors to your brew, but one will drown in the alcohol before the other and the one that survives will be what decides your ABV.

 

[MiBeerMan]

I have not used either of those yeasts. However... based on my research the s-05 with drown in alcohol before the saison. (and I could be dead wrong here) This much I do know. if you use 2 different yeasts they might both impart some flavors to your brew, but one will drown in the alcohol before the other and the one that survives will be what decides your ABV.

Thank you. That does make sense.

 

[Blacksmith1]

a good cider will be under 10% if it's higher ABV than that you're making wine.

 

[MiBeerMan]

This one came in at 1.070 so should be around 9% when done. I poured in some nutrient so hopefully this one performs a little better for me.

 

[MiBeerMan]

Ok.. next problem. Lol. Thought I was doing good but I come home to find the gasses had pushed the stopper and airlock out of jug. So the batch I made has been without stopper now for God knows when. I just can't win at this game. It can't be more than 3 hrs at most. Does anybody think this will be a problem? I put stopper back on and still getting bubbles.

 

[S-Met]

Ok.. next problem. Lol. Thought I was doing good but I come home to find the gasses had pushed the stopper and airlock out of jug. So the batch I made has been without stopper now for God knows when. I just can't win at this game. It can't be more than 3 hrs at most. Does anybody think this will be a problem? I put stopper back on and still getting bubbles.

RDWHAHB

 

[Saabmike]

Not a problem at all i would sanitize the stopper if it fell and just pop her back in there. Good luck!!

 

[theinterneti]

Yes, moisture, starsan and unrinsed PBW will all cause the bung to slip freely out of the carboy to varying degrees. I wipe the neck and bung down with a rag soaked in starsan and wrung out to nearly dry to dry them off.

I'd like to throw more support behind the "no sugar" necessary camp.

I have done 4 cheap juice ciders and 3 fresh pressed ciders. The ciders I added sugar to have tasted worse (IMHO) generally. My ice cider, which was almost all FCAJ maybe 25% juice and is strong AF, tastes like ass. It's been sitting in the back of my fridge for like 2 months since I tasted it last though.

So far cheap juice with US-05 and yeast nutrient, fermented @ ~68 has been my favorite batch. Really refreshing and easy drinking. The fresh pressed 4 apple cider-blend juice I got from Rev Nat is a close second though. Really complex flavor there, but I think the Nottingham flavor is coming through a bit too much. A taste reminiscent of dried wheat perhaps? Is this what they call 'barnyard' in the tasting guidelines?

 

[MiBeerMan]

Well, to the person that said bubbles don't necessarily mean its still fermenting would be correct. Ive had the 4 gallon batch sitting in basement since Dec 9th and still having bubbles every 40 seconds. I took it upstairs and hydrometer read .998. So, I'm guessing it's done lol. But racking into 4 one gallon jugs now. It is pretty clear already but wanting to let it sit more. i do have one question. If i want to bottle some of this to age, what is the best way of doing this.