Starting 2 ciders this weekend!

[porcupine73]

The cranapple looks nice. I did 1/2 gallon cranberry using knudsen cranberry juice. It came out pretty good, somewhat dry, and it will pucker your mouth pretty badly but it has a good aftertaste and leaves you grinning after about 15 minutes.

On the low alcohol grape juice/wine, my dad 'accidentally' made some like that. He was trying to make grape juice in ball jars, then maybe 15 years later I find those jars stored away deep in the basement. I was going to throw them out, but I decided to at least open one to see what happened to it. Well low and behold it fermented. It wasn't high alcohol at all, but it was amazingly declicious. Somewhat like a 'spiked' grape juice.

 

[HAREEBROWNBEEST]

The flavors should be more present if they haven't been going to long. What are you going to back sweeten with? And are your pop bottles able to accept a cap for bottling?

 

[snortwheeze]

The spiked grape juice was exactly what I was looking at. Although my local store has blueberry pomegranate juice that I think I'm going to try next. The pop bottles are regular 20 oz bottles that I have saved the caps from. Just screw on deals. That is unless I can get my hands on some swing tops before the weekend. But I've got a better chance of growing a second d#%~ from my forehead.

 

[HAREEBROWNBEEST]

Ha ha a second d)(k

 

[Leadgolem]

You might want to stick your cider in the fridge for a few days. You usually get a lot of particles to fall out of suspension doing that. Then bottle.

Did you plan to carbonate the results?

 

[snortwheeze]

Will I still be able to carb if I put this in the fridge?

 

[Leadgolem]

Will I still be able to carb if I put this in the fridge?

Sure, the cold won't kill the yeast. Just make most of them go dormant. Carbing will take longer though. A lot of what falls out of suspension is yeast.

 

[snortwheeze]

Bottled the little guy tonight....... Here's hoping!

 

[HAREEBROWNBEEST]

Let it sit out a few days at around 75*F. Pop one open and check or use a plastic bottle to check the firmness.

 

[snortwheeze]

Unfortunately they are all plastic bottles......thats why there are no pics..... Too embarrassed...... Once I pour my first one, I'll post a pic of that!

 

[HAREEBROWNBEEST]

Ha ha you gotta start somewhere

 

[Leadgolem]

Carbing in plastic is safer then carbing in glass anyway.

 

[snortwheeze]

Ok another question.....I've had my cran-apple in bottles since Friday. Back sweetened with concentrate, half a cup of sugar, and topped off with more apple juice. I don't believe they are carbing up at all. I would thing with this much sugar, they would have carbed quickly, but no dice. I not really worried if they don't get carbbed, but I want my Carmel apple to be fizzy. Any thoughts? I did cold crash this before I bottled, just to clear it a bit more. Any thought would be welcome....

 

[HAREEBROWNBEEST]

Wow, what temp are they sitting in? Room temp? It should be hard by now. Mine took 4 days back sweetend with 2 cans concentrate. You used real sugar right?

 

[Leadgolem]

Solutions that have been decanted after cold crashing don't have a ton of yeast in them. If they then went back in the fridge I wouldn't expect them to carb for 7-14 days. Possibly longer.

 

[JtotheA]

Solutions that have been decanted after cold crashing don't have a ton of yeast in them. If they then went back in the fridge I wouldn't expect them to carb for 7-14 days. Possibly longer.

Definitely agree with that. Seems like the longer they can age and "carb up", the better. I like to let mine carb up in my basement where it's cooler. Sometimes it takes 2 weeks after a rack and cold crash.

 

[HAREEBROWNBEEST]

I pulled mine directly from cold crashing, bottled, and left them outside in cardboard beer boxes around 75* I would say and in 4 days they were ready, nice and carby. I don't know what's going on with yours? It's not in the fridge right?

 

[snortwheeze]

Yes sitting at room temp. I had had two so far and when I pop them there is a slight hiss so I guess I wait!

 

[HAREEBROWNBEEST]

Yeah just wait, it will happen. The lids are nice and tight right?

 

[snortwheeze]

Yes tight lids, the feel a tiny bit harder today so well see...

 

[HAREEBROWNBEEST]

Cool I know it will happen for you! Awsome

 

[snortwheeze]

Yeah I know it will happen too.......just don't know if they will last that long! Can't wait till I can bottle my Carmel apple so I don't have to be so careful with how many I drink!

 

[HAREEBROWNBEEST]

Dude... I hear ya! Just try and be patient. If you drink it too early it may leave a bad taste in your mouth and will leave you wondering? What's wrong with that? What is that taste? I've done this so many times while brewing beer. In a week it will taste SO much better. Trust me. Isn't this hobby the chit? Good tomes

 

[HAREEBROWNBEEST]

Times

 

[snortwheeze]

The thing about it is, they are good now! Going to have to be patient with the Carmel apple.....restraint is the part about this hobby that sux!!!

 

[HAREEBROWNBEEST]

Yup

 

[Leadgolem]

I hear that.

Just to be sure, when you backsweetened, you didn't add anything with preservatives did you?

 

[snortwheeze]

I thought about that, the day I back sweetened, it was too late at that point but I checked, just to be sure and, 100% concentrate juice. Phew!

 

[snortwheeze]

Got home from work today and checked my bottles. They are hard as rocks, and I could see bubbles forming and raising up the side of the clear plastic! The y are all in the fridge now, once I crack on open tonight, I will post a pic! Woot woot!

 

[HAREEBROWNBEEST]

Nice post pics!