Pappy`s Pub Cider - Award Winner!

[NCBeerMedic]

Sorry if it's no consolation, but... told you so. You could maybe pour it down the drain and make some real cider.

https://www.homebrewtalk.com/forum/threads/pappy-s-pub-cider-award-winner.408610/page-6#post-7170564

and your advice was a big help too. As a matter of fact, it is starting to mellow after I dropped three cinnamon sticks in last week.... If you don't have anything constructive to add, please don't.

 

[USCG1986]

Good morning everyone, So, being new to this hobby I did not take my OG when I first started this batch, do you know if there is a way to at least guesstimate? I have at least another week or two before I rack, and I would just like a way to ballpark my ABV.

Once I rack, I am thinking about breaking it into a few gallon jugs ( couple gallons with cinnamon, and maybe a gallon with blueberries from my yard )

 

[DaveBaker]

Good morning everyone, So, being new to this hobby I did not take my OG when I first started this batch, do you know if there is a way to at least guesstimate? I have at least another week or two before I rack, and I would just like a way to ballpark my ABV.

Once I rack, I am thinking about breaking it into a few gallon jugs ( couple gallons with cinnamon, and maybe a gallon with blueberries from my yard )

I believe there's a way to guess based off the amount of sugar by volume, though I'm not sure of the calculation. Best to just go ahead and pick up a hydrometer for the future!

 

[NCBeerMedic]

So I racked off the secondary today. After having big doubts about it mellowing, it turned out great. I dropped in 3 cinnamon sticks when I put it into the secondary.... what a difference it made. it now tastes like a red hot cinnamon apple candy, with a kick in the ass. Got it into the keg and chilling down to around 35 degrees then it goes on tap.......

 

[wrongway]

I recently made this and am quit happy with it.
I used 4 gal Tree Top Apple Juice and 1 gal of Sams Choice Spiced Apple Cider.
The Sams has a lot of pulp but a nice Cinnamon flavor.

 

[wrongway]

Good morning everyone, So, being new to this hobby I did not take my OG when I first started this batch, do you know if there is a way to at least guesstimate? I have at least another week or two before I rack, and I would just like a way to ballpark my ABV.

Once I rack, I am thinking about breaking it into a few gallon jugs ( couple gallons with cinnamon, and maybe a gallon with blueberries from my yard )

USCG1986
They make a little device they call a Vin-O-Meter. It uses a capillary action to measure
concentration of alcohol. Mine seems quit accurate. Ebay and other sell them for 5 or 6 bucks. Needless to say, The wine needs to be clear as any particles will plug the small capillary.

 

[Clarke Nicholson]

I'll be making this today, very excited and love all the great suggestions.

 

[Jweber]

Ever try to hop this cider?

 

[Clarke Nicholson]

I started this a week ago and I still have very little yeast activity. It's in the basement sitting at about 68 degrees. I do have some foam on the top and I did give it a little shake.
I followed the recipe exactly and this would be my first fail relating to a no start with yeast. I will give it a couple more days then try something different.

 

[USCG1986]

Mine has been fermenting for about 5 weeks (my house is on the cold side, so it's taking forever) , out of curiosity to the people that use the bananas, do they break down for the most part typically? I just have a bunch of banana slices floating on top of my cider...

My other questions (this being the first fermented product i've ever made) is it safe to sample your product before it is done? I plan on testing the abv soon anyways.

 

[Clarke Nicholson]

I started this a week ago and I still have very little yeast activity. It's in the basement sitting at about 68 degrees. I do have some foam on the top and I did give it a little shake.
I followed the recipe exactly and this would be my first fail relating to a no start with yeast. I will give it a couple more days then try something different.

It finally has started fermentation on day 4. I started with a O.G. of about 1.112 but this would be on the low side being all the sugers where not dissolved.

 

[Clarke Nicholson]

Mine has been fermenting for about 5 weeks (my house is on the cold side, so it's taking forever) , out of curiosity to the people that use the bananas, do they break down for the most part typically? I just have a bunch of banana slices floating on top of my cider...

My other questions (this being the first fermented product i've ever made) is it safe to sample your product before it is done? I plan on testing the abv soon anyways.

I believe a taste test would be fine but make sure you sterilize whatever you use to get samples.

 

[chad r]

Has anyone ever added cinnamon sticks to this recipe. Just wondering about the flavor difference if you have.

i used a few (5) in the boil. adds just a hint of flavor on the back end of your taste.

 

[Clarke Nicholson]

Did a hydrometer test today and came in at 1058, its very sweet and I think has a ways to go.
My fermintation has pretty much stopped so I'm wondering if I should try some more nutrients?
I'm sure I'll get where I want to be just trying to figure out the formula.

 

[Clarke Nicholson]

Did a hydrometer test today and came in at 1058, its very sweet and I think has a ways to go.
My fermintation has pretty much stopped so I'm wondering if I should try some more nutrients?
I'm sure I'll get where I want to be just trying to figure out the formula.

Today we hit 1.038. I wonder if I should transfer to secondery on 5 sticks cinnamon? Thoughts?

 

[Clarke Nicholson]

How did this turn out? Did you do any gravity readings?

 

[Blacksmith1]

I did this before I ever saw this recipe. This is My first batch which is still fermenting (barely), it's been racked twice, and is fairly clear already at 3 1/2 weeks. Did cinnamon sticks and crushed whole nutmeg in the boil, along with sliced orange. I'm hoping those flavors make it past the fermentation. Wanted to try it but I'll wait till it ages a bit after reading this thread. Not real big on jet fuel flavor.

 

[USCG1986]

Alright guys, My batch has about stopped bubbling (at over 7 weeks, I know it was long but it is going at 62 degrees F or so) I was wondering what the next step is for racking, and whether or not I should do a secondary?

 

[Jweber]

Has anyone ever tried replacing some of the sugar with dry malt extract to give the cider more body?

 

[USCG1986]

so, the cider is pretty tasty if a bit harsh at the moment, I am planning to run 6x 1 gallon secondaries. I was just wondering how many cinnamon sticks/ gallon anyone who has tried it would recommend. (or, since cinnamon may not extract well at low temps, would it make more sense to boil a gallon of cider with a handful of cinnamon sticks, and use it to sweeten/ kick off a little more fermentation?)

 

[Justwingnit]

so, the cider is pretty tasty if a bit harsh at the moment, I am planning to run 6x 1 gallon secondaries. I was just wondering how many cinnamon sticks/ gallon anyone who has tried it would recommend. (or, since cinnamon may not extract well at low temps, would it make more sense to boil a gallon of cider with a handful of cinnamon sticks, and use it to sweeten/ kick off a little more fermentation?)

It's hard to say every one has different tastes, but I put 2 sticks into 117 oz of cider and 11 oz of tennessee fire along with 10 drops of red food coloring. Making my gallon jugs of Tennessee Fire Apple Cider. It can be served cold, room temp or hot and it is soooooo good.

 

[USCG1986]

After a month of sitting with a stick and a half in each gallon, it has mellowed a lot, and has the perfect level of cinnamon without being too dry, after drinking almost a gallon I bottled the other 5 gallons, and ended up with 2 cases.

 

[USCG1986]

out of curiosity has anyone tried this with the Motts apple cherry juice?

 

[Blacksmith1]

Not yet, but I was looking at my grandsons bottle of it yesterday thinking about using it.

 

[J Trott]

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.

So, I made a newb mistake and didn’t account for the weight/space the sugar would take. Ended up only fitting 4 gallons of Apple Juice in the primary and have the full 10 cups of sugar in the primary along with it. It has been bubbling away for about 6 days. I was thinking about racking it to a secondary and extracting a gallon of the batch...in exchange for a fresh gallon of apple juice to try and balance things out? Any help or insight on if this is a decent idea or alternatives would be great! Thanks in advance

 

[Blacksmith1]

I'd just run it to compleation. It will probably be a bit stronger though.

 

[rdback]

...4 gallons of Apple Juice in the primary and have the full 10 cups of sugar...

10 cups or 10 lbs? If it's 10 cups, you'll be ok, if it's 10 lbs, you'll exceed 17% ABV, if the 1118 completes. Did you get a gravity reading?

 

[J Trott]

10 cups or 10 lbs? If it's 10 cups, you'll be ok, if it's 10 lbs, you'll exceed 17% ABV, if the 1118 completes. Did you get a gravity reading?

Lack of sleep w a newborn got me, wow. I only put 10 cups, not lbs. 4 gallons of Juice. This is only my second 5 gallon batch (Brandon O’s Graff is the other) and took the OG of all my small batches but this one I didn’t remember until a few days after pitching the yeast. So, opposite question... Is it too late to add sugar? Lol. Been in the primary about a week. Was going to rack to a secondary soon.

 

[rdback]

Yeah, the yeast should fire back up. But, my suggestion is not to. If you started with regular ole store apple juice, its' OG is about .050, plus .02 per cup of sugar, gets you to around 1.100. You'll end up at 10-12% ABV, depending on where it stops.

Believe it or not, I'm getting ready to make the recipe you've got cooking now. I'm calling it Pappy Light, lol. I already did the classic and it finished just about 18%. Stuff is truly rocket fuel. We found you actually need to cut it a little if you want to enjoy it before you pass out. lol.

Choice is yours -- good luck with it.

 

[J Trott]

Lol...Nice! I wouldn’t be mad at drinkable 18% but I’m in for the the “Pappy’s Light” this go round. Thank you for the info and advice! How and when are you planning on bottling? I wonder how dry it will be. The plan now is racking, stabilizing w P. Sorbate and a camden tab, then MAYBE back sweetening with apple juice concentrate to taste before bottling. I don’t have much confidence in priming and pasteurizing just yet.