New to cider brewing

[1bottlerocket]

I have a another question. I see a lot of yeast settling in the bottles, due to my rush to get it out of the buckets. Is it possible or advisable to re-bottle, where I empty the filled and primed bottles back into a bucket, let it sit and then try again? Should I just let it sit and move on and learn from my mistake?

 

[flyfishnevada]

I have a another question. I see a lot of yeast settling in the bottles, due to my rush to get it out of the buckets. Is it possible or advisable to re-bottle, where I empty the filled and primed bottles back into a bucket, let it sit and then try again? Should I just let it sit and move on and learn from my mistake?

I'd move on. All that moving around is just more chances to introduce bacteria. Yeast won't kill you and if the cider is cloudy, it's cloudy.

How did you bottle? Did you use a racking cane or a bucket? You'll always get a bit of yeast in your bottles unless you run some sort of filter but if you have a lot, you probably need to try another bottling method or just be more careful.

 

[Maylar]

Let it ride. Leave an inch in the bottles when you pour. It happens to all of us.

 

[1bottlerocket]

I'd move on. All that moving around is just more chances to introduce bacteria. Yeast won't kill you and if the cider is cloudy, it's cloudy.

How did you bottle? Did you use a racking cane or a bucket? You'll always get a bit of yeast in your bottles unless you run some sort of filter but if you have a lot, you probably need to try another bottling method or just be more careful.

Thanks, I never thought of moving it around too much and introducing bacteria.

I used a racking cane to bottle. I have limited free time due to an active 2-year old running around and a new born. I was considering letting it sit but just could not imagine the next time I would be able to devote some time to doing it properly, thus the rush to get to bottle.

In retrospect, I think it would have been better to let it sit for an extended period of time to avoid all the yeast in the bottles. I also tipped the bucket towards the end to get as much cider as possible out. Now that was silly!!!

The bottles are sitting in the cellar now and there is a lot of visible yeast in the bottoms. Some more than others! Oops.

 

[1bottlerocket]

Let it ride. Leave an inch in the bottles when you pour. It happens to all of us.

Probably best to move on. Thanks!

 

[Maylar]

In retrospect, I think it would have been better to let it sit for an extended period of time to avoid all the yeast in the bottles. I also tipped the bucket towards the end to get as much cider as possible out. Now that was silly!!!

Lol. It's tempting as hell to get greedy. BTDT. Lesson learned.

 

[1bottlerocket]

Ha! Yes. Not really thinking about what I was doing, I went ahead and thought, "Now how am I supposed to get the rest of this in the bottle?" Uhh...you're not.

 

[1bottlerocket]

Update: I just couldn't wait and cracked open a bottle of my first cider after 5 days of resting in the cellar.

It cleared very nicely, despite all the yeast in the bottom of the bottles. While the carbonation is a bit lower than I was hoping, it may develop over time. It has a nice mouth feel.

There is a slight bit of a sulfer-y/ carbon dioxide smell but I am hoping this fades too after some bottle conditioning. Due to the high alcohol content it may have killed off most of the yeast, or I just did not prime enough, I am not sure yet.

I think the sweetening using Xylitol helped a lot to get rid of that sour, acidic flavor after racking. This has me excited for the next batch!

The plan is to use White Labs English Cider and White Labs Sweet Mead yeasts.

 

[Maylar]

You may have skimped on the priming sugar. 2 ml of maple syrup in 0.5L of cider isn't much. Taste another one in 2 weeks and see if you get more carbonation.

 

[1bottlerocket]

Yes, I probably skimped on the priming sugar. I used Northern Brewing's calculator and selected an Imperil stout style, which is about 1.8 volumes of CO2. I am going to check again in a couple of weeks.

 

[citytransplant]

The plan is to let it bottle condition for about 2-3 months before sampling again

​

I just couldn't wait and cracked open a bottle of my first cider after 5 days

Welcome to the club. ​

Sounds like you did pretty well, for a first timer. I too relied heavily on advice given in this forum for my first attempt at making hard cider just last fall and the results ... total success.

 

[1bottlerocket]

​

Welcome to the club. ​

Sounds like you did pretty well, for a first timer. I too relied heavily on advice given in this forum for my first attempt at making hard cider just last fall and the results ... total success.

Thanks! I wouldn't call it very well but it certainly is drinkable. There is a lot of yeast in the bottoms of the bottles. They will certainly need a good washing after drinking.

I watched a lot of Youtube videos, read this forum and a book. I certainly made a few missteps along the way but hopefully those iron out in the next batch.

 

[1bottlerocket]

The yeast order arrived today and the juice is on the way. Next batch of cider coming up!

I have a lot of beer to drink now to create more empties! Anyone care to join me for a cold one?

 

[Maylar]

 

[1bottlerocket]

My juice order arrived today! Yippee! I have 46 liters of English apple juice to turn into hard cider. The first batch is clearing up very nicely but still a bit too dry for my taste.

The plan is to use White Labs English Cider and White Labs Sweet Mead yeast.

 

[CMcPherson]

Please keep us posted on how it goes!
It's been too long for me to remember if keeging has been discussed with you but I highly recommend looking into a simple Corny keg setup.
That way you don't have to deal with the guessing game of bottle conditioning or yeast at the bottom of bottles.
A used keg with a picnic tap and a small bottle of gas is inexpensive.
I just went through learning what to look for in a used setup and would be happy to advice if your interested.
Hearing that CO2 "pop" when you open a bottle sure is nice but pouring a perfectly carbonated freshie on demand is almost cathartic.

I seem to be having success with halting fermentation by racking often.
One has stalled and cleared at 1.030 and another is looking like it's about to give up the ghost at about 1.020.

 

[1bottlerocket]

We have not discussed a keg set up but I have been thinking about it. Several videos I watched talk about it and the benefits of using it.

Right now, space is a bit of a challenge and I am not sure where I would put it. I am using the cellar space right now to store my equipment that is not in use and and fermenting in an out of the way part of our bedroom to avoid my curious 2-year old.

I am looking into a base heater to help manage the temperatures in the cellar during primary fermenting. If I can work that out I may be able to manage the space for a keg. I am buying everything by mail order from the UK, as it is cheaper than in Switzerland and they seem to have some good options. I am going to have to read up more on a set up for a keg too. I will have to send you a PM when I have some good questions.

I will be sure to keep you posted on how everything goes. I just saw today that our local Migros has apple juice on sale for 10l for 6.00. I may have to get some to see how it works!

On another note, I have a big shipment of cider coming in from the UK that is due to arrive tomorrow so I am going to use that for...shall we say, research purposes!

 

[1bottlerocket]

I picked up the cider and here is what I have:
Henny's Dry cider
Aspall Cider Collection Pack:

• Crisp Draught Suffolk Cyder
• Dry Premier Cru Suffolk Cyder
• Perronelle's Blush Cyder
• Organic Suffolk Cyder
• Clement's Four Cyder
• Vintage Imperial Cyder No. 285
• Harry Sparrow Cyder

Sheppy's Cider
Gwynt y d'Draig

I am going to take some gravity readings too and try to find out where these end up for comparison (and have some fun in the meantime!)

 

[Morrey]

I took Maylar's suggestion and ordered some Xylitol to adjust sweetness in my hard cider before racking into kegs for conditioning and carbing. We know the reason to use Xylitol is to add non-fermentable sweetness in the cider to prevent further fermentation which will use the "sweetness" we are looking for. It worked well of course.

I am so impressed with the natural taste of this sugar that the wife and I are using it in our coffee in the mornings. Can't go wrong with this one....THANKS Maylar!!

 

[MarkKF]

Hey didn't I suggest it. Perhaps I just confirmed him. Either way it's good stuff to make off-dry or semi-sweet but I don't like it really sweet.

 

[1bottlerocket]

I have been taking some gravity readings and tasting notes of the cider I recently picked up. It has been good to compare the batch I made to these to try and figure out where to go next.

Most of the ciders are around 1.012-1.016 final gravity. My cider ended up about 1.008 and has a more sour taste that the commercially produced bottles. My favorites are the Henney's dry cider and the Aspall Harry Sparrow and Imperial Vintage. All the gravity readings are a bit higher than I would have expected, given the taste but enjoyable nonetheless.

I am going to aim for a higher final gravity next time and hopefully smooth out some of the tart flavors I am getting now.

 

[1bottlerocket]

After life stuff happened and I was able to get my second attempt started I finally managed to get another batch of cider in primary again.

(Sterilizing the equipment)

For this round I used 43l of apple juice intended for fermenting. This was picked up in the UK and
I used White Labs English Cider, White Labs Sweet Mead yeast, and Wyeast 4766 Cider Yeast.

Nothing has happened in the airlocks so far to indicate fermenting has begun but there is a nice apple smell in the room. The ambient temperature seems to be holding steady at 19c so I think that is good.

I ended up using powdered tannin for one batch, Brewed Yorkshire breakfast tea for another to add tannin and the third one with no additives. The yeast packages indicate that fermenting should begin within 5-15 hours but I not sure at this point. The starting gravity is 1.045 for the juice. I am going for a low alcohol, classic English cider profile. Low ABV, around 4.5% and semi-dry.

 

[1bottlerocket]

The two cider specific yeasts have taken off and are bubbling away. This time the ambient temperature is about 2 degrees lower and the yeast is behaving differently int he amount of bubbles coming through the air lock.

The Mead yeast has not began bubbling so I am going to take a gravity reading and see what's up. Hopefully it is fermenting but if not I am thinking about either adding some yeast nutrient or pitching a different pack of yeast.

Any thoughts on this?

 

[1bottlerocket]

Everything is bubbling away now, but very slowly. I think this is pretty good for a longer, slower ferment than I had at my first go. I also managed to read some great information here:

http://www.cider.org.uk/

http://www.lostmeadowvt.com/index.htm

Maybe many of you are aware of these links but I thought I would post them anyway, as they are very informative for anyone new that may not be aware.

 

[1bottlerocket]

I took a gravity reading today and was somewhat surprised by the results.

The starting Gravity for the juice was 1.045. After 8 days of fermenting at 19c ambient room temperature:

White Labs English Cider yeast: 1.010
Wyeast Cider 1.006
White Labs Sweet Mead/Blush: 1.004

I was initially concerned about the Mead Yeast, as the airlock showed very little activity but upon taking a gravity reading it had fermented out the most sugar. It was also the most watery tasting of the bunch but still retained some of the sweetness of the apple.

The Wyeast had the most fruit taste of the bunch with a nice bite at the end. I can definitely see the potential in this yeast and will probably use it again at some point.

The White Labs English Cider yeast was the best tasting of the bunch for me. I liked the residual sweetness of the cider and it had a nice tannin bite and tartness. For me this was the best of the bunch. Interestingly, the airlock on this showed the most activity but fermented out the least amount of sugar of the three.

The plan is to take another reading on Tuesday and more than likely rack to secondary. What fun!

 

[CMcPherson]

Keep the updates coming!
I have an English Cider yeast on the stir plate now.
I would like to try the Wyeast Cider and White Labs Sweet Mead soon.

 

[1bottlerocket]

Thanks for the reply. I was sort of wondering if anyone was reading this or if it was simply a journal.

I am going to try the Wyeast and White Labs Cider again at some point. I am not sure about the mead yeast but I guess that will depend on the long term to see ow it shapes up.

 

[CMcPherson]

It is a journal that I expect plenty of us beginners are enjoying.

 

[MarkKF]

Just started 5 gal. with my last packet of Brewers Best Cider House Select Cider yeast, purchased last year. I used 3 gal. of Musselmans and 9 quarts of apple juice from concentrate. 24 hrs yeast in the Musselmans shaken every 4-6 hrs. Then added to the 5 gal. and 24 hrs. later bubbling away in the sub 60 deg. cellar.

 

[1bottlerocket]

It is a journal that I expect plenty of us beginners are enjoying.

Great! I was hoping someone would get something out of this. Lord knows I have asked my fair share of questions. It is always fun to contribute to the discussion although in my very small way.

At some point I may have to start a new thread: Been Brewing Cider for too Long!