akpediatrician
New Member
So, new to cider, used to do a lot of beer in grad school 20 years ago, but now drink cider and can't get what I like (hard, dry, nicely carbed) much here in AK. I still was doing wine every year, and mentioned to the the LHBS guy, and he was like "why not just do cheap easy cider." He promptly gave me a sample of his last batch that was so dry and carbed it could have been champagne, and I loved it, except not quite enough apple flavor.
So, having all my stuff still I went sort of with his recipe. Basically took Walmart GV frozen concentrate to make 4.5 gallons, then I figured I'd substitute another 1.5 gallons of Knudsens to get some crud in it, I didn't want to resort to a juicer just yet. Fortified the result with corn sugar for starting SG 1.065. Used wine yeast I had at hand, don't recall which red pack of Red Star, but either Montrachet or Pasteur Red, both of which should be good to at least 12%. Let it sit in the bucket at 70F for 3 weeks (he indicated 1-2 should do it) but after 3 I got to 1.011 and it was holding there for 3-4 days. I racked it to a carboy let it sit 2 more, then used Super Kleer at his suggestion (that stuff is amazing BTW, I am new to using it in wine and it is amazing.) Let it sit 3 more days. Still at 1.011 and the lock with no activity. I had reserved the bottom/sediment from the racking in a Knudsens jar in the fridge as well letting it settle nicely. So I start reading here (have lurked for a while) that cider off of clear juice should get to 1.000 or even below. But as I was holding strong at 1.011 today I bottled, I went with the calculator shooting for 2.5 volumes CO2, 5.5 gallons, 70F room, and it told me 5 oz corn sugar which is what I went with mixed as a boiled simple syrup. I racked from the carboy to my bucket and also added back in what I siphoned off of the original first racking bottle. I've put it all in my old Grolsch bottles (used mostly greens as I may get back into beer so reserved my browns) well cleaned, all new seals, though I did use 2 much thinner Fischer big bottles as well.
Thing is this, by the time I had gotten down to the bottom of the bottling bucket it was already picking up action more than I expected. And I popped one of the bottles to reseat the top as I didn't like the looks of it, perhaps after 15 minutes in the bottle and already had a pretty impressive pop, nothing like that with beer in the day. I've only had 1-2 bombs in my life, sure don't wan't 45 now. So I'm sitting here a bit worried about the 1.011 FG and am hoping these things aren't destined to blow. They are sitting in lidded plastic bins of course. Any opinions welcome, and what temp should I carbonate at, I'm in AK and anything from 50-90F is possible in the room.
TIA
John
So, having all my stuff still I went sort of with his recipe. Basically took Walmart GV frozen concentrate to make 4.5 gallons, then I figured I'd substitute another 1.5 gallons of Knudsens to get some crud in it, I didn't want to resort to a juicer just yet. Fortified the result with corn sugar for starting SG 1.065. Used wine yeast I had at hand, don't recall which red pack of Red Star, but either Montrachet or Pasteur Red, both of which should be good to at least 12%. Let it sit in the bucket at 70F for 3 weeks (he indicated 1-2 should do it) but after 3 I got to 1.011 and it was holding there for 3-4 days. I racked it to a carboy let it sit 2 more, then used Super Kleer at his suggestion (that stuff is amazing BTW, I am new to using it in wine and it is amazing.) Let it sit 3 more days. Still at 1.011 and the lock with no activity. I had reserved the bottom/sediment from the racking in a Knudsens jar in the fridge as well letting it settle nicely. So I start reading here (have lurked for a while) that cider off of clear juice should get to 1.000 or even below. But as I was holding strong at 1.011 today I bottled, I went with the calculator shooting for 2.5 volumes CO2, 5.5 gallons, 70F room, and it told me 5 oz corn sugar which is what I went with mixed as a boiled simple syrup. I racked from the carboy to my bucket and also added back in what I siphoned off of the original first racking bottle. I've put it all in my old Grolsch bottles (used mostly greens as I may get back into beer so reserved my browns) well cleaned, all new seals, though I did use 2 much thinner Fischer big bottles as well.
Thing is this, by the time I had gotten down to the bottom of the bottling bucket it was already picking up action more than I expected. And I popped one of the bottles to reseat the top as I didn't like the looks of it, perhaps after 15 minutes in the bottle and already had a pretty impressive pop, nothing like that with beer in the day. I've only had 1-2 bombs in my life, sure don't wan't 45 now. So I'm sitting here a bit worried about the 1.011 FG and am hoping these things aren't destined to blow. They are sitting in lidded plastic bins of course. Any opinions welcome, and what temp should I carbonate at, I'm in AK and anything from 50-90F is possible in the room.
TIA
John