Gravity reading

[ajoha2003]

I have a gravity reading of around 1.00 more or less i tried the cider it taste o.k for me but i am afraid that there is not enough abv in it. i add to it 2lbs of suger to the cider...in 5 gallons...

 

[mdgapinski]

What was your hydrometer reading before you pitched your yeast? As long as you haven't stabilized it yet and you used a hardy yeast you can add more sugar to increase the alcohol content.

 

[ajoha2003]

I didn't check it. i believe the yest stabilized. it was fermenting for 3 weeks now and there no bubbles already for more then 5 days.. I used champagne yeast for it. I am going probable bottle it and see what going to happen after i sweeten it.

 

[mdgapinski]

Yeah it should be done. You will have a very dry cider at this point. Before you sweeten make sure to stabilize the cider. I use potassium meta-bisulfite and potassium sorbate when doing this. Using these products will kill any living yeast and also prevent natural yeasts from getting in and fermenting again. Once this is done then you can sweeten. Go onto YouTube and search "craigtube back sweetening". He has a very good and helpful video on back sweetening wine and cider. It works the same for both.

 

[ajoha2003]

thanks for the information.

 

[mdgapinski]

Leg me know how it turns it for you!!

 

[ajoha2003]

I tried a couple of them to yesteared... I the were very very strong... the sweeting fix the taset more or lease. But becouse of the 1.00 gravity the there is currently no bubles in it.

 

[mdgapinski]

Same thing happened to me on my first batch. I stopped my current one with the stabilizing about half way giving me 5% ABV and it had some bibles and a nice sweet apple taste. Letting it age a bit. I'm actually going to be tasting it again in a minute so I'll let you know what I get.

 

[mdgapinski]

Ok so I just racked the batch I stopped at 5%. It has been sitting for a few days since I stopped fermentation in my primary with a cinnamon stick and a cap to hold the CO2. The flavor is mild so I may add more apple flavoring next time, but it is very very drinkable with nice carbonation. The bubbles are very small and fine, sort of like champagne. Also because I started with an expected ABV of 10% and stopped it half way through it is nice and sweet, next time I may let it go a day or two longer so there is a little more alcohol and not as sweet, but this is my best batch by far and I would not hesitate one bit to do it again. I could let it sit longer to clear some more but the taste is a,axing and it's just a little cloudy which doesn't bother me one bit.



Also this was done from a gallon batch because I do not have room for a 5-6 gallon carboy, but soon I hope to make this same recipe in large batches for the holidays.

 

[mdgapinski]

Sorry aloha I forgot to ask how the stabilizing went for you before adding the back sweetener?

 

[ajoha2003]

I had potassium sorbate handy. So i used that for it. Mixed and let it sit for 8 hours. Back sweetened with the raspberry juice and 4 oz raspberry flavor and sugar from a local brewing store. Taste was good but after trying couple of bottles I notice the power that it had. Two question how you estimate the ABV before even starting brewing? Do you have a recipe for the batch you are making. I have a nice basement that is usually around 74-75 degrees. Currently I have two carboys one is still in processing wine. But i have to start another batch of cider.

 

[mdgapinski]

The hydrometer I have shows what expected ABV will be if you ferment it all the way so I can get an idea of where I will end up based on when I stop fermentation. The batch I just did was a gallon. I use whatever apple juice is on sale and add sugar to get about 1.070 to 1.100 hydrometer reading. I then ferment with Belgian ale yeast until I get 1.035 to 1.050 reading on the hydrometer, usually 4-5 days. Then I add my meta bisulfite and let it sit for 30 minutes before adding my sorbate. When I add the sorbate I add a cinnamon stick and an once of my flavoring for a gallon batch. Put a cap on and let it sit for a couple days keeping an eye on my CO2 pressure as to not break the bottle. After a couple days I rack into clean sterile bottle and place in the fridge. You can drink it right away or let it sit and age.

 

[hwilshusen]

ABV calculation is (OG - FG) x 131= ABV Most apple juice I have tested has a SG of about 1.050. When I add 2# of sugar to 5 gal the SG is about 1.064. Let it ferment to 1.000. 1.064-1.000= 0.064 x 131= 8.38% . More sugar added to the apple juice will increase the OG. Not sure if it is lineal.

 

[ajoha2003]

I did some calcualtion based on the brix numbers from the information on the labes from the juice that i used and i got a ABV about 9.5%. Some strong cider Becouse i did use only apple cider aswell i used a blend of cranberry/ berry juice.

 

[ajoha2003]

The hydrometer I have shows what expected ABV will be if you ferment it all the way so I can get an idea of where I will end up based on when I stop fermentation. The batch I just did was a gallon. I use whatever apple juice is on sale and add sugar to get about 1.070 to 1.100 hydrometer reading. I then ferment with Belgian ale yeast until I get 1.035 to 1.050 reading on the hydrometer, usually 4-5 days. Then I add my meta bisulfite and let it sit for 30 minutes before adding my sorbate. When I add the sorbate I add a cinnamon stick and an once of my flavoring for a gallon batch. Put a cap on and let it sit for a couple days keeping an eye on my CO2 pressure as to not break the bottle. After a couple days I rack into clean sterile bottle and place in the fridge. You can drink it right away or let it sit and age.

I am going to try me next batch like this becouse 21 day is to long to wait.

 

[mdgapinski]

For sure. This worked well for a quick batch. I would let it ferment for another day to make it a little less sweet, but it was very very good as is.