how long?

[robbieoc1]

hi there,
I have currently a batch of cider under way and i have gone for gold on this one...this is the recipe i have used, please judge as i am unsure weather is has met rule of thumb guidlines..
12L fresh apple juice
additional 8L water
28g honey
10g champagne yeast
1tsp yeast nutrient
As i said please judge and let me no if this should do it!
it is rapidly fermenting and i would just like to no how long to keep it in the primary ferment bucket??? cheers

 

[dinnerstick]

rule 1 of fermenting stuff: you don't get to decide when it's done! it's done when it's done, when all the sugars are eaten up. with my critic's hat on i'd ask why you diluted the juice, ciders tend towards the watery side, if anything you would want to intensify the juice flavor rather than dilute it. and champagne yeast is very effective but tends to leave you with a bit of a bland cider. depends on the juice you started with to some extent (amount of tangy malic acid in the apples, specifically). as a general rule, i would leave it for a month in the bucket, just leave it well alone. if you are not checking the gravity with a hydrometer (you should be) it will probably be done in that time (at room-ish temp) and started to drop clear. it may not taste good in that time, so don't be shocked if it doesn't. if it still tastes bready from the yeast it just needs time to clear, if it's sharp and sour but flavorful then it will mellow over a few months, but if it is flavorless or like bland apple water then i wouldn't hold too much hope

 

[robbieoc1]

@dinnerstick-that is exactly what I needed to no, thank you. I diluted it because I thought I mite of added to much honey and yeast . Is there such a thing as feeding it to much ? And if so I wonder what the flavour would be like? I will leave it well alone, it is in a water bath at 24 degrees... Cheers

 

[454k30]

I have never had a cider take less than a month to ferment out. Keep an eye on the temps, but otherwise just ignore the stuff.