Johnny Jump Up Cider

HomeBrewTalk.com - Beer, Wine, Mead, & Cider Brewing Discussion Community.

Help Support Homebrew Talk:

Zippox

Well-Known Member
Joined
Jun 27, 2012
Messages
400
Reaction score
30
Location
Minneapolis
After four days the SG went down to 1.014. Airlock activity is still around a bubble a second and there is a half inch white krausen. I've heard that some ciders can give off a 'rhino fart' smell, but assuming because this recipe uses yeast nutrient I am getting a sugary apple smell instead (which is much nicer).

I tried a sample of it at that point and was surprised that it still seemed sweet to me. It was also very tart at the same time which was overpowering. I am hoping that after this is all said and done that everything balances out.
 

putout

Member
Joined
Sep 25, 2012
Messages
5
Reaction score
1
Can I use acid blend instead of malic or tartaric acid? My LHBS only had the blend.
 

Zippox

Well-Known Member
Joined
Jun 27, 2012
Messages
400
Reaction score
30
Location
Minneapolis
I think this recipe is a little too tart for me. I will let it age for another 6 months and post back with what I think of it then. I probably would suggest leaving out the malic acid if I were to try this recipe again. Because it is such a dry cider/wine, the tartness would probably shine through enough as it is.
 

Seanana

Well-Known Member
Joined
Jun 27, 2012
Messages
60
Reaction score
0
I have a few quick questions. Do you have to move to secondary and could you just move to secondary in a corny keg. I am wanting to keg and forgo the bottling. I'm totally ok with a more dry cider, but my roommate swmbo may like it a little bit more if it was a tad bit more sweet.
 

Zippox

Well-Known Member
Joined
Jun 27, 2012
Messages
400
Reaction score
30
Location
Minneapolis
I ended up letting it sit in the primary for a month, I don't think it will do too much to rack to a secondary. It is clearing up well in the bottles and there is not much yeast.
 

Seanana

Well-Known Member
Joined
Jun 27, 2012
Messages
60
Reaction score
0
You left it in primary for a month? Maybe I could cold shock and then siphon all the top minus the crud. I can move to a secondary, but I figure less amount of o2 the better and a whole lot easier, since I'm lazy and all. I'm sort of new to brewing, I have been part of many many brews and have a pretty good knowledge, but more just gun shy. Don't want to waste!!
 

Zippox

Well-Known Member
Joined
Jun 27, 2012
Messages
400
Reaction score
30
Location
Minneapolis
Yeah I've read that dead yeast won't affect flavor until about 2 months, so leaving it in the primary the whole time is fine. Secondary is important for lagers and other things that need to age for a long time so for those it's best to get it off the dead yeast.

And you're right, less O2 contact the better. Especially for cider.
 

neovox

Well-Known Member
Lifetime Supporter
Joined
Feb 8, 2010
Messages
847
Reaction score
49
Location
Michigan
I think this recipe is a little too tart for me. I will let it age for another 6 months and post back with what I think of it then. I probably would suggest leaving out the malic acid if I were to try this recipe again. Because it is such a dry cider/wine, the tartness would probably shine through enough as it is.
It is a bit tart early but after 12 months aging, it tastes really good.
 

Wraithraider

Well-Known Member
Joined
Mar 30, 2012
Messages
45
Reaction score
2
Hi Gang

Everyone is talking about bottle aging this cider but has anyone kegged it? And if so at what pressure?

Cheers!
 
Top