Starting 2 ciders this weekend!

[snortwheeze]

Nicely carbbed!!!! So happy with how this one turned out! Can't wait to bottle my Carmel Appel now! Thank you guys so much for all the advice and help! Could NOT have done it without you!

 

[theboot89]

What's a good caramel apple recipe?

 

[snortwheeze]

Look up upstatemikes Carmel apple "****y-prize" recipe. That's my second one that is aging now.

 

[HAREEBROWNBEEST]

So how's it taste? Looks good.

 

[snortwheeze]

At first, it was awesome! Good fruity taste and nice and bubbly! My second one, however, had a slightly yeasty undertone....maybe because it was so young. Maybe because they fermented up so quickly (remember the 85* temps?) didn't make it un drinkable, but wasn't desired either. I'll finish the two bottles I have left prolly on saturday, or maybe later. Would like to let this age, to see if it comes out of it. All in all, first cider I would give it a B. only because it was my first attempt. Had this been my fourth or fifth, I would have been disappointed....

 

[Leadgolem]

Very nice. FYI: Your yeasties aren't going to stop just because they are in the fridge now. They will slow down a lot, but it's not a bad idea to crack the bottles once in a while to keep them from over carbonating.

 

[snortwheeze]

Duly noted sir!

 

[Leadgolem]

At first, it was awesome! Good fruity taste and nice and bubbly! My second one, however, had a slightly yeasty undertone....maybe because it was so young. Maybe because they fermented up so quickly (remember the 85* temps?) didn't make it un drinkable, but wasn't desired either. I'll finish the two bottles I have left prolly on saturday, or maybe later. Would like to let this age, to see if it comes out of it. All in all, first cider I would give it a B. only because it was my first attempt. Had this been my fourth or fifth, I would have been disappointed....

It sounds like you did very well with your cider. It's likely the carbonation in the bottles is stirring the liquid up a bit. I would suggest pouring into a glass immediately after opening to minimize that.

If you do let it age it will probably improve. Apple peels contain tannic acid. Some of that acid ends up in the juice. That's the same thing that is in red wine. Cider, just like red wine, will have it's bitterness mellow over time. This is more of an issue with apple wine then cider though, as apple wine doesn't have much if any sugar left. That means you taste the tannin a lot more.

Happy brewing.

 

[Vox]

Look up upstatemikes Carmel apple "****y-prize" recipe. That's my second one that is aging now.

I just bottled upstate mike's caramel apple cider a couple of weeks ago. It's very good, but I would suggest you reduce the apple concentrate to two or three cans of you don't want it too sweet. Mine is pretty sweet with five cans.

 

[theboot89]

What's priming solution and wat does it do exactly?

 

[snortwheeze]

What's priming solution and wat does it do exactly?

Do t know where we referenced priming solution buuut. Bottle priming is letting you cider or beer develop carbonation while in the bottle. This happens because your yeast is still fermenting while in a capped bottle.

 

[theboot89]

You didn't but it was a recent thread so i figured i might get an answer. So priming is pretty much another term for back carbing?

 

[Leadgolem]

You didn't but it was a recent thread so i figured i might get an answer. So priming is pretty much another term for back carbing?

Pretty much. Priming solution is basically some type of sugar water solution. Usually DME or corn sugar and water. It provides an exact amount of sugar to convert to alcohol and co2. This is a little more reliable then using homemade sugar solution.

 

[MarkKF]

I use brown sugar dissolved in 1 cup hot water. 3/4 cup for 5 gal. 1/3 cup for 2 gal.

 

[snortwheeze]

I used two pounds for my 5 gallon batch, about 2 cups for my one gallon. I like a sweet cider....

 

[MarkKF]

I use brown sugar dissolved in 1 cup hot water. 3/4 cup for 5 gal. 1/3 cup for 2 gal.

I was talking about priming. For fermenting I use 1 cup to 1 pound of sugar per gallon.

 

[Vox]

What's priming solution and wat does it do exactly?

The fermentable sugar mixture you add just before bottling to carb your cider in the bottle. Note you will most likely need to bottle pasteurize if you carbonate in the bottle. See the sticky on bottle pasteurization.