Naturally fermented cider help

[letsgowhalers]

This is my first attempt at a wild yeast cider. I have 5 gal of unpasturized cider in my 6 gal carboy, nothing else added. I started it 11/6 and it finally started showing signs of life today. The airlock is bubbling a few times a minute but the foam looks almost like soap bubbles. Is this normal or a sign of bad things 'a doing? My other question is about how long until I should start checking the gravity? From what I've read about wild yeast ciders I know I need to crash it at no lower than 1.020 but I'd like to hear other people's experiences so I can ballpark my times. Any ideas?

 

[Papagayo]

No need to crash it unless you want it sweet, and at 1.020 it will be very sweet. However, you may want to take into consideration your ABV. If it was fresh pressed cider, I'm guessing your OG was between 1.050 and 1.060, unless you added sugar. If you didn't, I would let it dry out completely so that you have enough alcohol to protect your cider. Otherwise, you could wind up with a cider that won't keep very well. If it were me, I would let it dry out completely, then back sweeten if too dry.

As for checking gravity, a good rule of thumb is that the cider will drop 1 point per day. So if you have your OG you can just count the days to when you want to start checking gravity.

 

[letsgowhalers]

It was fresh pressed and I added no sugar. Didn't take the OG and am kicking myself for not. I'm still hesitant to let it ferment out dry. I'm looking for a slight sweetness but want to add nothing to this batch, which means not back sweetening. There's something about a funky New England cider made with nothing but the juice of lovely pressed apples that has always intrigued me. I just don't want it funky to the point of undrinkable.

 

[Papagayo]

I hear you loud and clear. I like making ciders real simple sometimes as well. However, I don't see what's wrong with dry. I can't prove it, but I'm guessing that the true ciders from 18th century New England were almost all dry. I have found that once I acquired a taste for drier beverages, whether it's cider or sherry or wine or whatever, I find them more exciting than sweeter stuff.

If you still want it sweet, I still wouldn't crash it before 1.010. That will leave you a sweet cider and give you a high enough ABV to have a cider that will keep itself safe.

 

[letsgowhalers]

Checked the gravity yesterday and it's a bit below 1.030. Tried the sample and of course it is wayyyyyyy sweet but very promising. The more I think about it I'm going to let it go to around 1.015ish. Looking for semi-sweet to semi-dry. Had a great semi-dry cider last weekend and it is changing my outlook a bit for this batch. I agree with you that the olde tyme NE ciders were probably on the dry side. Believe me, I've got nothing against dry ciders, just want some more apple taste left in this batch.

 

[letsgowhalers]

Just checked the gravity and it's at 1.014 and tastes really good, still on the sweet side but progressing nicely. But the smell is god awful! Planning on crashing once it drops a couple more points. Will the smell go away or at the very least mellow out with time?

 

[joer189]

ahhh, whats crashing mean? adding something to stop fermentation? Pot. Sorbate? Following my typical stype I kinda went nus and bought 30 gals of fresh pressed cider, trying to get a clue befoer my next batch.

Joe
Primary 1 - 5 gal "Apple Wine" - from this site
Primary 2 - 6 gal EdWorts Apfelwin