Redking
Active Member
Hi all, me and my buddy decided to make a batch of cider yesterday, the goal for us is to have a tasty, bubbly, session-style cider that is ready to drink in about a month. I have a few other different batches I've done that are aging, but as a poor college student I also want something cheap, easy and fast to drink regularly!
I have done a similar batch before, only I had bottled the cider after about a week or two when it was still hazy and the temperature was fluctuating in the 70-80 degree range. That one tasted horrible when I bottled it (had a very unpleasant and strong sour yeasty flavor), but after 2 weeks in bottles it tasted really good and all of my friends loved it!
So I did some more research on it and I learned a bit from my mistakes. I'm going to bulk age it for ~3weeks, which was about how long it took to clear last time, and also fermenting at lower temperatures now that is has cooled down here. Here is my ingredients list/procedure:
-6gal Kirkland 100% Fresh Pressed US grown apples ($8.49/2gal at my Costco) - OG was about 1.052
-1 packet of Nottingham yeast
...pretty simple!
1. Sterilize 6gal fermenter, airlock, and bung.
2. Pour 4 gallons of AJ
3. Pitch yeast (no starter)
4. Pour 1 gallon of AJ to mix yeast around (save the last one for when bottling)
5. Cover with lid, slap on airlock, store in cool area.
6. Let sit for ~3 weeks or until it clears up.
7. When done fermenting and clearing, siphon into new bucket leaving yeast/lees/gunk behind.
8. Mix in the last gallon of AJ (or to level of desired sweetness).
9. Bottle (in anything that is safe for bottling such as 12oz/22oz beer bottles or champagne bottles). Also bottle one beer in a plastic coke/water bottle to monitor carbonation, as this will have to be pasteurized.
10. Monitor bottle regularly to avoid bottle bombs! Once the plastic bottle is very firm to the touch, open it and observe carbonation. IF it is really firm there should be a good amount, in which case you must bottle pasteurize to avoid anymore fermentation. If it isn't firm, then keep opening bottles regularly to check for more carbonation....like I mentioned just be very careful so that you don't have any explosions. Depending on temperature and how much you back sweetened it could take a few days to a few weeks.
11. Once done pasteurizing, it is ready to drink! But obviously, the longer you wait and let it sit, the better it will taste.
As of this morning the airlock is bubbling slowly. I will keep you all updated as time goes on.
I have done a similar batch before, only I had bottled the cider after about a week or two when it was still hazy and the temperature was fluctuating in the 70-80 degree range. That one tasted horrible when I bottled it (had a very unpleasant and strong sour yeasty flavor), but after 2 weeks in bottles it tasted really good and all of my friends loved it!
So I did some more research on it and I learned a bit from my mistakes. I'm going to bulk age it for ~3weeks, which was about how long it took to clear last time, and also fermenting at lower temperatures now that is has cooled down here. Here is my ingredients list/procedure:
-6gal Kirkland 100% Fresh Pressed US grown apples ($8.49/2gal at my Costco) - OG was about 1.052
-1 packet of Nottingham yeast
...pretty simple!
1. Sterilize 6gal fermenter, airlock, and bung.
2. Pour 4 gallons of AJ
3. Pitch yeast (no starter)
4. Pour 1 gallon of AJ to mix yeast around (save the last one for when bottling)
5. Cover with lid, slap on airlock, store in cool area.
6. Let sit for ~3 weeks or until it clears up.
7. When done fermenting and clearing, siphon into new bucket leaving yeast/lees/gunk behind.
8. Mix in the last gallon of AJ (or to level of desired sweetness).
9. Bottle (in anything that is safe for bottling such as 12oz/22oz beer bottles or champagne bottles). Also bottle one beer in a plastic coke/water bottle to monitor carbonation, as this will have to be pasteurized.
10. Monitor bottle regularly to avoid bottle bombs! Once the plastic bottle is very firm to the touch, open it and observe carbonation. IF it is really firm there should be a good amount, in which case you must bottle pasteurize to avoid anymore fermentation. If it isn't firm, then keep opening bottles regularly to check for more carbonation....like I mentioned just be very careful so that you don't have any explosions. Depending on temperature and how much you back sweetened it could take a few days to a few weeks.
11. Once done pasteurizing, it is ready to drink! But obviously, the longer you wait and let it sit, the better it will taste.
As of this morning the airlock is bubbling slowly. I will keep you all updated as time goes on.