Blackbear78
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- Joined
- Jun 25, 2020
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I just found this site and I am excited to get to know more.
I am making my 1st two batches right now in hopes to have an idea on how this all works and MAYBE have a simple cider for my wedding to share with my wife.
Right now I have one new batch started that I made with 1 gallon of apple juice and I added 4oz of OJ to it and 1/2 cup of honey. I didn't watch to change the taste per say just add a little more food for the yeasts. That one in on day 2 and I have some nice yeast action, my bubbler is showing bubbles right now about 8 a minute or so. its steady now. I am using a 1 gallon clear growler this time.
The batch that I have the question on was my 1st ever. I only made 1/4 a gallon so don't really have a lot that I can use to do testing on and get readings. This one I have transferred. My wife and I tasted it and liked it, made us think of a dry wine. The apple taste was not there but still enjoyable. So it is in the "2nd" fermentation--which I have read is really just about clarifying no real fermentation goes on. I added some Splenda/Equal to the batch to sweeten it up a bit and all was good. However I added 1/4 cup of the original apple cider to it and put the bubbler back on. It was late so I had that brain fart.....I wanted it to be a still cider--then recalled because I added the cider into it which has sugar--so it now is creating carbonation. Right now again I have it out as if it was a new batch of cider being made. I have the bubbler on it and this is day 2 since I added the 1/4 cider to it and I am getting bubbles in the bubbler--because of course it is doing its thing and making carbonation from that sugar from the added cider. .
So my question is this--if I leave it out and treat it like its in its first stage of fermentation will this let the carbonation leave and still produce something that has a decent taste or do you think it will just bubble out and taste like I've left it sitting out and went flat. Should I just bottle this one up and deal with it being carbonated? I know that I have less then 1/4 a gallon of it and my bottles are 32oz so I don't think I would have to worry about bombs. I should get 1.5 bottles out of the batch that I have made.... but I might have to worry about it going flat cause of the air gap--or maybe over carbing because it has all that room in the bottle to fill with Co2? I read if it is in fridge it will stop that carbing, or should I do the hot water pasteurizing to stop the carbing?
Any help is apperciated.
I am making my 1st two batches right now in hopes to have an idea on how this all works and MAYBE have a simple cider for my wedding to share with my wife.
Right now I have one new batch started that I made with 1 gallon of apple juice and I added 4oz of OJ to it and 1/2 cup of honey. I didn't watch to change the taste per say just add a little more food for the yeasts. That one in on day 2 and I have some nice yeast action, my bubbler is showing bubbles right now about 8 a minute or so. its steady now. I am using a 1 gallon clear growler this time.
The batch that I have the question on was my 1st ever. I only made 1/4 a gallon so don't really have a lot that I can use to do testing on and get readings. This one I have transferred. My wife and I tasted it and liked it, made us think of a dry wine. The apple taste was not there but still enjoyable. So it is in the "2nd" fermentation--which I have read is really just about clarifying no real fermentation goes on. I added some Splenda/Equal to the batch to sweeten it up a bit and all was good. However I added 1/4 cup of the original apple cider to it and put the bubbler back on. It was late so I had that brain fart.....I wanted it to be a still cider--then recalled because I added the cider into it which has sugar--so it now is creating carbonation. Right now again I have it out as if it was a new batch of cider being made. I have the bubbler on it and this is day 2 since I added the 1/4 cider to it and I am getting bubbles in the bubbler--because of course it is doing its thing and making carbonation from that sugar from the added cider. .
So my question is this--if I leave it out and treat it like its in its first stage of fermentation will this let the carbonation leave and still produce something that has a decent taste or do you think it will just bubble out and taste like I've left it sitting out and went flat. Should I just bottle this one up and deal with it being carbonated? I know that I have less then 1/4 a gallon of it and my bottles are 32oz so I don't think I would have to worry about bombs. I should get 1.5 bottles out of the batch that I have made.... but I might have to worry about it going flat cause of the air gap--or maybe over carbing because it has all that room in the bottle to fill with Co2? I read if it is in fridge it will stop that carbing, or should I do the hot water pasteurizing to stop the carbing?
Any help is apperciated.