Question on my crabapple

[Nwa-brewing]

So doing about a 3.5-4 gallon batch of crabapple, I open fermented about 20 pounds of crushed crabapples. Moved everything to a secondary last night just running it through a strainer to remove large pieces, my question is, there is a LOT of settlement, should I rack again soon? Then top off up to around the 4 gallons?

 

[novalou]

I wouldn't rack right away, let it sit for a week or two.

 

[Nwa-brewing]

Ok, should I top it off though when I rack next? Up to near 4 gallons that is

 

[Yooper]

Ok, should I top it off though when I rack next? Up to near 4 gallons that is

I'd rack to a 3 gallon carboy at that point. You're going to lose a LOT of solids, and probably end up with three gallons. You need to top up a carboy to the bung- if you do that in a 5 gallon carboy you'd be adding 2 gallons of water.

 

[Nwa-brewing]

Yes I was not expecting that much sediment! Guess I need to look into investing in a 3 gallon carboy. Or just put some co2 into the top, I have it readily available due to my other hobby.

Thanks yooper! Using your recipe so can't wait to see how it comes out

 

[RobertRGeorge]

I would not put CO2 on top. I've found that even if I do that there's a fair chance that some microbes will still be in the airspace. I feel safer with a full carboy. On the sediment issue, I've found that leaving crabapple cider on the lees encourages malolactic fermentation so you could consider that. I will be adding some WL malolactic culture to mine in a few days (around 5 Brix)

You've got me wondering what your other hobby is......

 

[CaptainLongneck]

My guess is a very joyous gardening type hobby

 

[Nwa-brewing]

I would not put CO2 on top. I've found that even if I do that there's a fair chance that some microbes will still be in the airspace. I feel safer with a full carboy. On the sediment issue, I've found that leaving crabapple cider on the lees encourages malolactic fermentation so you could consider that. I will be adding some WL malolactic culture to mine in a few days (around 5 Brix)

You've got me wondering what your other hobby is......

What does the malolactic acids do? Sorry still new to this.

My other hobby is planted aquariums, I have to inject co2 into the water to encourage plant growth and avoid algae ;-)

No hydroponics lol. My show tank is below

 

[novalou]

What does the malolactic acids do? Sorry still new to this.

My other hobby is planted aquariums, I have to inject co2 into the water to encourage plant growth and avoid algae ;-)

No hydroponics lol. My show tank is below

It changes the harsh malic acid into a softer lactic acid. It takes a bacteria culture to kick it off. I bought my culture from the HBS.

 

[Yooper]

I prefer my apple wines and ciders to not have MLF done on them. I like the tart, crisp "apple" bite that comes from preventing MLF. But it's fine to do it as well, if you like.

 

[tokerlund]

I have the same problem. I have about 4 gallons of crab apple wine sitting on a huge fallout of lees. I just bought a 3 gallon carboy and I am planning to rack after a week.

Problem is. . . how best to rack over without clogging up the siphon? Any thoughts? I passed it all thought a strainer back on the way in and I still have about 1/3 to 1/2 of stuff settled out.

 

[Nwa-brewing]

I have the same problem. I have about 4 gallons of crab apple wine sitting on a huge fallout of lees. I just bought a 3 gallon carboy and I am planning to rack after a week.

Problem is. . . how best to rack over without clogging up the siphon? Any thoughts? I passed it all thought a strainer back on the way in and I still have about 1/3 to 1/2 of stuff settled out.

As a coarse filter I line a pasta strainer with a couple layers of quilt batting, I also use it in the aquarium trade as it catches fairly small particulates that are clumped

 

[Yooper]

I have the same problem. I have about 4 gallons of crab apple wine sitting on a huge fallout of lees. I just bought a 3 gallon carboy and I am planning to rack after a week.

Problem is. . . how best to rack over without clogging up the siphon? Any thoughts? I passed it all thought a strainer back on the way in and I still have about 1/3 to 1/2 of stuff settled out.

Just start your siphon in the middle of the carboy, and then lower the racking cane as the level of the wine lowers. When the top wine meets the sediment, you're done.

Wait a bit longer than a week, to allow the sediment to compact a bit, or stick it in a fridge a couple of days before racking.

 

[Yooper]

As a coarse filter I line a pasta strainer with a couple layers of quilt batting, I also use it in the aquarium trade as it catches fairly small particulates that are clumped

Sure, you can do that going from primary to secondary, but after that it'll risk oxidation so racking is the only way.

 

[tokerlund]

I hate to hear I am going to go from 4 gallons to about 2.5, but I guess that is life.

I know this crabapple wine was made from the smaller ornamental variety, so it might be more tart and have more of a bite. Maybe I could top-up with apple cider or apple juice to get back to 3 gallons and maybe tone down the bite.

I will probably just set the carboy in the garage for a few nights before I rack it. That should cool it down to about 40 degrees and help a lot fall out.

Thanks Yooper, your advice has helped more than once!

 

[RobertRGeorge]

Them's some fine lookin' pescados you got there.

 

[RobertRGeorge]

I prefer my apple wines and ciders to not have MLF done on them. I like the tart, crisp "apple" bite that comes from preventing MLF. But it's fine to do it as well, if you like.

This is crab apple we're talking about though. Mine came in at about 1.6% acid this year. Too much bite for me. I am going to add malolactic culture and also cold condition it to try to get the acid down. I'm going to use about 1 liter of it to mix with my blended cider.

 

[novalou]

This is crab apple we're talking about though. Mine came in at about 1.6% acid this year. Too much bite for me. I am going to add malolactic culture and also cold condition it to try to get the acid down. I'm going to use about 1 liter of it to mix with my blended cider.

I'd be interesting to see the results of your cold stabilization. I'm doing it for the first time with my Catawba wine. The acid is at 1.2%.

 

[RobertRGeorge]

I'd be interesting to see the results of your cold stabilization. I'm doing it for the first time with my Catawba wine. The acid is at 1.2%.

I don't know how much of my crabapple acid it tartaric, but it's my understanding that that is the only acid that precipitates out (as potassium bitartarate). My experience with wine is that I can get I guess 20 or 30 grams or so to fall out of grape-based products in a 5 gallon batch.

 

[Yooper]

I'd be interesting to see the results of your cold stabilization. I'm doing it for the first time with my Catawba wine. The acid is at 1.2%.

Catawba changes a LOT with cold stabilization! It's amazing. In 3 months of cold storage, a too-tart wine turned into a very nice table wine. I don't sweeten most of my wines and drink them dry. I didn't get a lot of wine diamonds, though, so I have to assume that it wasn't a super high percentage of tartaric acid. But the cold stabilization made such a difference that I'll be doing it from now on!

 

[novalou]

Catawba changes a LOT with cold stabilization! It's amazing. In 3 months of cold storage, a too-tart wine turned into a very nice table wine. I don't sweeten most of my wines and drink them dry. I didn't get a lot of wine diamonds, though, so I have to assume that it wasn't a super high percentage of tartaric acid. But the cold stabilization made such a difference that I'll be doing it from now on!

Great! Can't wait for it to get cold now... (no freezer).....

 

[Nwa-brewing]

Went ahead and racked it off the Lees as it had compacted some that and there was just so much!!! Added a little water to top it off probably around 3-3.5 gallons total now. It's clearing pretty quick and has some gorgeous gold color it's exciting