Newbie Cider Help

[BlackInk]

Fill them up to the neck, about the same as what they'd have if filled with Coke. You can feel carbonation build by squeezing a PET bottle - as the CO2 builds up the bottle gets harder to squeeze.



Or...



Make a carbonation monitor like I did -

Fancy!

 

[AussieDamo]

Fancy!

Haha can't say I'm that resourceful!

 

[AussieDamo]

What would you blokes estimate the timeframe to be after bottling for carbing? As in, when they are at that optimum level before they pop/over carb as I will refrigerate before that point! I'll be bottle priming with dextrose.

I know this probably isn't an exact science due to differences in ambient temperatures, different bottles etc but just a rough guide of what to expect?

cheers

 

[Maylar]

That depends on a lot of things.. what yeast you used, the temperature, the final gravity, how much sugar you add, and the phases of the moons of Jupiter.

I've had them carbonate in 4 days, and some took 3 weeks. Hence, the hi tech monitor in my previous post. When pressure gets to 25-30 psi at room temp, into the fridge they go.

 

[Hankhill11]

Maylar, I like that idea. I recently purchased some 12oz soda bottles for the purpose of carb checking. Where did you get that gauge and exactly what type is it? I assume you just rigged up a little gasket and screwed it to the cap somehow?


Also is 25-30psi your preference or is that considered normal carb levels?

 

[Maylar]

The parts come from McMaster-Carr.

2684K19 Miniature Stainless Steel Threaded Pipe Fitting, 1/8 Pipe X 10-32 Thread Size, Reducing Adapter

3847K71 Multipurpose Gauge, Plastic Case, 1-1/2" Dial, 1/8 NPT Bottom, 0-60 PSI

The gauge has a 1/8" pipe thread. It screws into an adapter that converts 1/8 NPT to a 10-32 screw thread. You drill a 3/16" hole through the plastic cap and attach the adapter with a stainless 10-32 nut and washer. The adapter comes with a sealing washer.

30 psi @ 70°F is 2.5 volumes of CO2, good and fizzy.

 

[AussieDamo]

Hi gents,

So after racking off the first batch into a demi-john for secondary for 8-9 or so days, I bottled today.

I tasted it before bottling today and have to admit that although it wasn't completely underwhelming, there was very little sweetness and a touch of bitterness/astringency to the finish. I was after a semi-dry cider so the lack of Sweetness was to be expected perhaps after a full ferment but I was wondering if I have gone wrong somewhere that's prompted the bitterness?

Also, any ideas on how long carbing might take when bottle primed with dextrose in 750ml and at 18c. SG was around 1.001 ish today.

just as an aside here are some pics: while in secondary (demi-john), the lees after bottling today and the finished product.

 

[Maylar]

Test your first one after a week.

Young cider at 1.001 is dry. Tartness will depend on the apples used.

Congrats - you've made hard cider!

 

[AussieDamo]

Test your first one after a week.

Young cider at 1.001 is dry. Tartness will depend on the apples used.

Congrats - you've made hard cider!

Thanks mate! Appreciate all the help from both yourself and the others in this thread