Pappy`s Pub Cider - Award Winner!

[James0816]

Finally, read this whole thread again and even my earlier "test" batches of this. lol Such a good read and thanks to Pap for throwing this together. Was really shocked/surprised to see that he is no longer out here. what a loss of great information.

As we move on with this great recipe that I can't wait to dive in to fully as it was meant to be, I have a couple questions for those that might still be here:

Did anyone experiment in toning the ABV down a bit? I don't care about carbing as I'm a mead drinker and still is just perfect for me. would like to maybe look at a semi-sweet lower ABV version. Maybe the 10-12% range.

For those that have jacked it, how much did you yield from say a gallon of the cider?

 

[James0816]

Ferment stalled at 1.030. Yikes! Using EC1118. What do I need to do to get this guy back on track?

Thanks

 

[James0816]

So I pulled the airlock and used my mixing wand to stir things up and introduce more O2 into it. Wow, that made a mess. lol. Things have settled back down and I have it covered with a towel currenlty.

 

[James0816]

So after aerating the must yesterday, the SG is still reading at 1.030. Temp is 74.

I'm going to repitch another packet of EC1118. Quick question, do I let it drop to below 1.000 before racking or will it just die out due to alcohol level? I don't want it to get overly high due to more sugar for the yeasties to eat and leave some of that residual sugar that it is supposed to have.

Thx

 

[James0816]

Ferment still sitting at 1.03 after repitching and adding more yeast energizer. Think I will just abandon this batch and start over. =(

 

[James0816]

So after going through this thread again, it appears that this should not ferment dry (under 1.000). My 1.030 seems to be in the ball park so I'll work with it and see what happens from the secondary. My goal is to have (3) gallons w/ cinnamon, (1) regular and (1) apple jack.

I'm still a couple months out from bottling but when that time comes, since ferment is done this can be either corked or capped without too much concern or should one still go through the pasteurization process?

Second batch in the primary now. I've cut back a little on the sugar using eight cups this time. I'm shooting for something in the semi sweet range with this one.

 

[spotted_dog]

I have a few gallons of this going. Will do some cinnamon, and some regular. Will report back once it's ready!

 

[Bob C.]

I made this cider/wine. I have been letting it age in initial fermenter for about 3 of 4 months. I should bottle not right.

 

[DaveDiamond]

5 gals of tree top apple juice (sometimes Motts if the store is out of tree top)
10 LBS table sugar (wal mart brand cheap stuff)
1 packet Lalvin EC-1118 yeast
1 tablespoon yeast nutrient (wyeast beer nutrient blend)

No rocket science here, just dump everything in the carboy and let the champagne yeast do it's thing.Primary till all bubbling of the air lock stops then wait a week.After the week is up rack to 2ndary (optional)
I used "super-kleer K.C."{kieselsol-chitosan} in 2ndary (optional) to clear the cider and the stuff is amazing.Cold crash in the freezer for an hour and bottle.

Do not attempt to drive,operate heavy machinery,or anything requiring coordination or basic motor skills after drinking this.

Cheers.

G'day, I was all set to make a very similar recipe I saw on YT (pretty much the same but your's has twice the sugar) with a variety of fruit juices.
I just started adding sugar to the juices I bought and noticed that while there are no 'ates', the stabiliser in the Pine-Orange is pectin. Do you know if that will just make Pine-Orange metho?

 

[fluketamer]

i dont think pectin is astabilizer but i ma be wrong. pectin is what makes jellys gel. i think its naturally inn fruit and is what makes the juice cloudy. thats why i use pectinase in all my ciders and wines.

a lot of juices dont ferment well with just adding sugar. the yeasts usually strip most of the flavor and sometimes a lot of the color. and sometiems produce wild off flavors.


i like to ferment fruit juices with 2-3 to 1 ratio of white grape or red grape juice to fruit jice. then back sweeten with said juice with sugar to taste.
i find this give much more fruit flavor and the grape back bone always ferments well with wine yeast giving you a good fruit wine rather than trying to make a fruit juice wine.

so for example:
peach wine :

2 liters of white grape
1 liter of peach nectar. i dont think there is a clear peach juice if there is please let me know . this will need pectinase , time, bentonite, and still may not be completely clear.

enough sugar to make abv about 11 percent. (i like this more can get fusilly)
top up to 1 gallon.
you will need temp control to keep under 70 degrees, nutrients, tea tannins citric acid etc.

i would def add a few steepeed bags of this :

its dried peach bits and other goodies.

i find fruit teas help aroma in my wines and ciders.

for fruit ciders i would just make simple base ciders and back sweeten with eathier peach flavoring , tincture, or sweetend nectare.

good luck
welcome to HBT

 

[DaveDiamond]

Is Topps and Mott clear or cloudy?

just kegged my version and it came out amazing:

5 gallons topps applejuice
2.5# table sugar (added 2.5# every 3 days until all 10# are added (stirred every addition))
1 tblspn yeast nutrient
2 vials WLP775 English Cider
after 3 weeks i racked to secondary for 1 week and then cold crashed for 1 day and kegged.
AMAZING RECIPE! thank you PAPS!

 

[DaveDiamond]

i dont think pectin is astabilizer but i ma be wrong. pectin is what makes jellys gel. i think its naturally inn fruit and is what makes the juice cloudy. thats why i use pectinase in all my ciders and wines.

a lot of juices dont ferment well with just adding sugar. the yeasts usually strip most of the flavor and sometimes a lot of the color. and sometiems produce wild off flavors.


i like to ferment fruit juices with 2-3 to 1 ratio of white grape or red grape juice to fruit jice. then back sweeten with said juice with sugar to taste.
i find this give much more fruit flavor and the grape back bone always ferments well with wine yeast giving you a good fruit wine rather than trying to make a fruit juice wine.

so for example:
peach wine :

2 liters of white grape
1 liter of peach nectar. i dont think there is a clear peach juice if there is please let me know . this will need pectinase , time, bentonite, and still may not be completely clear.

enough sugar to make abv about 11 percent. (i like this more can get fusilly)
top up to 1 gallon.
you will need temp control to keep under 70 degrees, nutrients, tea tannins citric acid etc.

i would def add a few steepeed bags of this :
View attachment 879419

its dried peach bits and other goodies.

i find fruit teas help aroma in my wines and ciders.

for fruit ciders i would just make simple base ciders and back sweeten with eathier peach flavoring , tincture, or sweetend nectare.

good luck
welcome to HBT

Thanks for the quick reply. I've taken several pics of the label with my phone, but I just can't find them when I try to upload.
It just lists 'Stabiliser (Pectin)' as an ingredient. The others list Citric Acid. So I just wondered if it's a bit like adding extra sugar, after a certain point adding more makes no difference.

 

[DaveDiamond]

i dont think pectin is astabilizer but i ma be wrong. pectin is what makes jellys gel. i think its naturally inn fruit and is what makes the juice cloudy. thats why i use pectinase in all my ciders and wines.

a lot of juices dont ferment well with just adding sugar. the yeasts usually strip most of the flavor and sometimes a lot of the color. and sometiems produce wild off flavors.


i like to ferment fruit juices with 2-3 to 1 ratio of white grape or red grape juice to fruit jice. then back sweeten with said juice with sugar to taste.
i find this give much more fruit flavor and the grape back bone always ferments well with wine yeast giving you a good fruit wine rather than trying to make a fruit juice wine.

so for example:
peach wine :

2 liters of white grape
1 liter of peach nectar. i dont think there is a clear peach juice if there is please let me know . this will need pectinase , time, bentonite, and still may not be completely clear.

enough sugar to make abv about 11 percent. (i like this more can get fusilly)
top up to 1 gallon.
you will need temp control to keep under 70 degrees, nutrients, tea tannins citric acid etc.

i would def add a few steepeed bags of this :
View attachment 879419

its dried peach bits and other goodies.

i find fruit teas help aroma in my wines and ciders.

for fruit ciders i would just make simple base ciders and back sweeten with eathier peach flavoring , tincture, or sweetend nectare.

good luck
welcome to HBT

I found the pictures o

i dont think pectin is astabilizer but i ma be wrong. pectin is what makes jellys gel. i think its naturally inn fruit and is what makes the juice cloudy. thats why i use pectinase in all my ciders and wines.

a lot of juices dont ferment well with just adding sugar. the yeasts usually strip most of the flavor and sometimes a lot of the color. and sometiems produce wild off flavors.


i like to ferment fruit juices with 2-3 to 1 ratio of white grape or red grape juice to fruit jice. then back sweeten with said juice with sugar to taste.
i find this give much more fruit flavor and the grape back bone always ferments well with wine yeast giving you a good fruit wine rather than trying to make a fruit juice wine.

so for example:
peach wine :

2 liters of white grape
1 liter of peach nectar. i dont think there is a clear peach juice if there is please let me know . this will need pectinase , time, bentonite, and still may not be completely clear.

enough sugar to make abv about 11 percent. (i like this more can get fusilly)
top up to 1 gallon.
you will need temp control to keep under 70 degrees, nutrients, tea tannins citric acid etc.

i would def add a few steepeed bags of this :
View attachment 879419

its dried peach bits and other goodies.

i find fruit teas help aroma in my wines and ciders.

for fruit ciders i would just make simple base ciders and back sweeten with eathier peach flavoring , tincture, or sweetend nectare.

good luck
welcome to HBT

Thanks for the tips!
I found the photos (so much easier without 12 ales under the belt!), it seems like when Pineapple juice is added Pectin is used as a stabiliser. From what I've read, methanol is produced because of the pectin in the fruit juice, so if pectin has been added to the juice, would that increase the ratio of methanol to ethanol? Just not sure whether to ferment the Pine-Orange or not.
Oh, and here's a tip a friend in I.T. gave me. Instead of struggling to read tiny writing just take a photo and zoom in on it!