Basilisk
Active Member
Hi everyone!
So this will be my second attempt at brewing hard cider. The first one didn't go terribly -- It was definitely alcoholic, and tasted decent... But it's still not there yet. We made a big batch and then separated it into smaller batches to ferment and try different things (I'll give details in a sec).
The first time, we only did 1.5 gallons total. We followed a guide that suggested 2 lbs brown sugar for 5 gallons, so we dissolved the analogous 0.6 lbs as we simmered it for a while (to kill the 'wild yeasts'). Then, we let the cider cool to room temp, and added the yeast. It gets very sketchy here: We didn't have brewing yeast, so we used Fleischmann's baking yeast. One guide suggested 10 g for 5 gallons, so we used 4 g total. We then let this ferment for several weeks (~3), then siphoned it to new bottles to get rid of the scum at the bottom, then let that sit for a week, then bottled them, adding about 4g of sugar to each bottle to carbonate them, then let the bottles sit for 10 days or so. Very ghetto, I know.
So, the things I'm going to do differently this time:
I'll start tomorrow, I think. But I had a question... If I don't fill up a large jug I'm fermenting in completely, there will be some air left in at the top. How much will this air ruin the fermentation process? If it's only a few inches of air, will it quickly eat that up and then start anaerobic respiration?
Any other suggestions before I start?
Thanks!!
So this will be my second attempt at brewing hard cider. The first one didn't go terribly -- It was definitely alcoholic, and tasted decent... But it's still not there yet. We made a big batch and then separated it into smaller batches to ferment and try different things (I'll give details in a sec).
The first time, we only did 1.5 gallons total. We followed a guide that suggested 2 lbs brown sugar for 5 gallons, so we dissolved the analogous 0.6 lbs as we simmered it for a while (to kill the 'wild yeasts'). Then, we let the cider cool to room temp, and added the yeast. It gets very sketchy here: We didn't have brewing yeast, so we used Fleischmann's baking yeast. One guide suggested 10 g for 5 gallons, so we used 4 g total. We then let this ferment for several weeks (~3), then siphoned it to new bottles to get rid of the scum at the bottom, then let that sit for a week, then bottled them, adding about 4g of sugar to each bottle to carbonate them, then let the bottles sit for 10 days or so. Very ghetto, I know.
So, the things I'm going to do differently this time:
- I got Safale-04 dry ale yeast, suggested to me for cider by the brew shop guy
- Instead of balloons with pinholes poked in them, I'm making slightly less ghetto airlocks using a simple plastic tube in a loop, with vodka as the liquid in it
- I got these sugar drops that supposedly have the right amount of sugar to carbonate a single bottle each
- Gonna try different variants from last time, repeat what was good (like raspberries), not what was bad (like ground cinnamon), and try some new things (how do walnuts sound? Bananas? Spicy peppers? Coffee? Chocolate?)
- Add some of these "yeast nutrients" the guy at the shop talked me into buying. Is this a good idea? He said that "cider often doesn't have all the vitamins and such that the yeast needs".
I'll start tomorrow, I think. But I had a question... If I don't fill up a large jug I'm fermenting in completely, there will be some air left in at the top. How much will this air ruin the fermentation process? If it's only a few inches of air, will it quickly eat that up and then start anaerobic respiration?
Any other suggestions before I start?
Thanks!!