Q on my Cider

[madhusudan]

First, thanks to all who share their experience on this forum. Although I lack the experience to contribute knowledge here online, your posts here have enabled me to contribute more fine cider to this world to share with friends than would otherwise have been.

After initial successes I had a couple bad batches and got focused on other things. A year or two later a sale on juice persuaded me to give it another shot, and I have 5 gals fermented back in October. In order to keep it as simple as possible, call me lazy, I've decided to throw a party rather than go through the labor of bottling.

My questions are:
1. I will sweeten the dryness, for the less initiated, with fresh juice. I was thinking 2 gals to the 5 of cider fermented completely dry - making 7 in total. I'd like to achieve something palatable to people accustomed to commercial ciders. Is that a good ratio, or might more juice be needed?

2. I'd like to achieve a little carbonation with the fresh juice's sugars. How many days in advance before serving would be ideal?

Thanks

 

[Maylar]

1) If you add juice you'll dilute the alcohol. Use regular sugar or frozen apple juice concentrate. Do it by taste, a little at a time, or by specific gravity. Commercial ciders range from about 1.012 (Woodchuck) to 1.026 (Angry Orchard). I'm in the 1.012 camp for sweetness.

2) How do you expect to get carbonation without bottling?

 

[madhusudan]

Thanks for your reply. I'll definitely consider concentrate. I'd totally forgotten that route. I was thinking the carbonation would occur as part of a secondary fermentation. Would it just go flat right upon putting it in a serving bucket?

 

[DaMonkey]

2. I'd like to achieve a little carbonation with the fresh juice's sugars. How many days in advance before serving would be ideal?

Thanks

2. Its hard to say. You are also risking bottle bombs if you don't pasteurized after it reaches optimal carbonation.

 

[Maylar]

Thanks for your reply. I'll definitely consider concentrate. I'd totally forgotten that route. I was thinking the carbonation would occur as part of a secondary fermentation. Would it just go flat right upon putting it in a serving bucket?

Yep. The CO2 will escape. Need a pressurized vessel or capped bottles for carbonation.