Hello everyone, I've been reading through several sites on brewing and decided to start my own batch of cider last weekend. I am trying to make 2gals to be ready around Christmas.
Equipment used (and purchased for use):
- 2gal fermentation bucket
- 3-piece airlock
- Hydrometer
- Potassium Sorbate (I don't want to carbonate)
- (1)1gal jug/ (2) 1/2gal jugs (all glass;and a rubber cork with a hole)
- Mini Auto Siphon
What I Did:
1) Nov 1, 2013; filled fermentation bucket almost to top with not-too-hot water and mixed in sanitizer. I don't know the brand since water got on and the words ran, but I did get the 2gal per packet instructions from my local shop
- soaked everything to be used in the beginning in the bucket for about 15min
- emptied and shook dry, no towel drying
2) Mixed the following ingredients in fermenting bucket and let sit for ~24hrs
- 4 bottles Simply Apple juice, since it is essentially sweet cider
-- A total volume of about 7.2qts
- 1cup Florida Crystals natural cane sugar
- 1tsp pectin enzyme
- 2tsp fermax yeast nutrient (per container instructions)
- 2 crushed Campden tablets
3) Nov 2, 2013
- Checked SG for a reading of 1.052
- Warmed 1/2cup water in microwave for 15sec
- emptied 1pkg Lalvin EC-1118 yeast into the water and stirred, let sit about 2min before pouring into the must. I later read that I only needed 1/5th of the packet per gallon, but the whole packet shouldn't hurt it.
*This is where I think I messed up because I recently read here that it should sit for 20-45min
- capped the bucket, put in the airlock (it was in a bag I dunked in the sanitizing rinse to store the airlock overnight)
4) Nov 5, 2013
-This part is in progress. I have the bucket on top of my fridge to maintain an average temp of 75F.
-I am getting about one "lift" out of the piston every second or so (usually a fraction longer)
-I am planning on siphoning to the glass containers on November 30. That will be 4 weeks of fermentation.
-I will be getting another 1gal jug and racking to (2) 1gal jugs until a few days before christmas, where I will rack one jug to (2) 1/2gal jugs to bring to dinner and (4) 1qt jugs to be dispersed among family/ friends (success and taste willing that is)
Does this seem like a good plan of action? When should I add my potassium sorbate in order to prevent bottle bombs? I won't mind slight sparkling, but I am of an "all or none" attitude about carbonation. Links to threads I will follow through, and I am still reading on.
Hopefully hints to my family will get me some more equipment than I'll have built up come christmas.
Equipment used (and purchased for use):
- 2gal fermentation bucket
- 3-piece airlock
- Hydrometer
- Potassium Sorbate (I don't want to carbonate)
- (1)1gal jug/ (2) 1/2gal jugs (all glass;and a rubber cork with a hole)
- Mini Auto Siphon
What I Did:
1) Nov 1, 2013; filled fermentation bucket almost to top with not-too-hot water and mixed in sanitizer. I don't know the brand since water got on and the words ran, but I did get the 2gal per packet instructions from my local shop
- soaked everything to be used in the beginning in the bucket for about 15min
- emptied and shook dry, no towel drying
2) Mixed the following ingredients in fermenting bucket and let sit for ~24hrs
- 4 bottles Simply Apple juice, since it is essentially sweet cider
-- A total volume of about 7.2qts
- 1cup Florida Crystals natural cane sugar
- 1tsp pectin enzyme
- 2tsp fermax yeast nutrient (per container instructions)
- 2 crushed Campden tablets
3) Nov 2, 2013
- Checked SG for a reading of 1.052
- Warmed 1/2cup water in microwave for 15sec
- emptied 1pkg Lalvin EC-1118 yeast into the water and stirred, let sit about 2min before pouring into the must. I later read that I only needed 1/5th of the packet per gallon, but the whole packet shouldn't hurt it.
*This is where I think I messed up because I recently read here that it should sit for 20-45min
- capped the bucket, put in the airlock (it was in a bag I dunked in the sanitizing rinse to store the airlock overnight)
4) Nov 5, 2013
-This part is in progress. I have the bucket on top of my fridge to maintain an average temp of 75F.
-I am getting about one "lift" out of the piston every second or so (usually a fraction longer)
-I am planning on siphoning to the glass containers on November 30. That will be 4 weeks of fermentation.
-I will be getting another 1gal jug and racking to (2) 1gal jugs until a few days before christmas, where I will rack one jug to (2) 1/2gal jugs to bring to dinner and (4) 1qt jugs to be dispersed among family/ friends (success and taste willing that is)
Does this seem like a good plan of action? When should I add my potassium sorbate in order to prevent bottle bombs? I won't mind slight sparkling, but I am of an "all or none" attitude about carbonation. Links to threads I will follow through, and I am still reading on.
Hopefully hints to my family will get me some more equipment than I'll have built up come christmas.