New to cider making

[hayfields]

Have been making fresh cider from our orchard for 20 years but am trying my first batch of brew. I am using a White Lab recipe for English cider. 1 gallon jug with 1/5th vial of White Lab cider yeast and 1/2 tsp of nutrient. It is bubbling like mad so I took the airlock apart and have the hose running into a glass of water. Question: since I am loosing some cider, is it ever ok to top off the mixture in a few days with some more fresh juice?

 

[LeBreton]

Totally, the fermentation may kick off a little bit after any addition containing sugars. As a general rule of thumb keep that headspace to a minimum. More cider, less risk. Win-win!

 

[hayfields]

Totally, the fermentation may kick off a little bit after any addition containing sugars. As a general rule of thumb keep that headspace to a minimum. More cider, less risk. Win-win!

Thanks, I will top it off. This recipe doesn't say anything about racking. Are some ciders aged on their lees?

 

[LeBreton]

Thanks, I will top it off. This recipe doesn't say anything about racking. Are some ciders aged on their lees?

Some can be, people debate the value of it though. To make a typical american style cider I would suggest to rack off the lees once the primary fermentation is complete.

 

[MoonDawg]

Hayfields, adding fresh cider to the carboy should serve to increase the amount of fermentable sugar and increase the total volume of the carboy. Depending on the Alcohol tolerance of your yeast strain and the current S.G.-doing so could potentially increase the ABV%. If you allow the remaining cider to continue fermeting and add the fresh cider in secondary or at bottling- it should serve mainly to "Backsweeten".

 

[hayfields]

Clear explanation, thank you.