Brewman said:Wow....... this looks pretty easy.......
more new fermentation to play with this year!
I think I am giong to try this very soon to have for the summer or late year camping trips!
Ohh so could I just buy like a 1 gallon bottle in jug and add the yeast and put a trap on the top?
Brewman said:Ohh so could I just buy like a 1 gallon bottle in jug and add the yeast and put a trap on the top?
the possum said:Do you even bottle it, or just drink it right out of the carboy? I can't imagine washing enough bottles for 100 gallons! It's pleasant as a still wine too, but I prefer to trap the carbonation.
smoothak said:I have never made cider before. Lets say I have a one gallon jug of unpasteurized cider. How much yeast do I put it? What type of yeast do I buy? Can I just open the top, dump it in, and put the top back on, or do I need a special container? How long do I let it sit? Is there a certain location (out of sunlight, etc.) that matters? Temperature?
Thanks for your help.
thorgrimnr said:1- 5 gram pouch of champagne yeast.
1- rubber bung
1-air lock assembly
Total Cost excluding juice $3.00 maybe
Take the lid off the juice, to decompress the bottle. Put the lid on. Shake the juice jug for about a minute to oxygenate the juice. Take the lid off and pour your dry yeast on the juice. It will form a tiny floating island and sink into the juice in about 3 minutes. Put air lock on. Let sit at 78 F or 22 C for:
2 weeks for super dry 9% dead 'ard cider. Less time fermenting will yield a sweeter cider if that is your preference.
Providing you selected the 2 week option. You can now bottle the stuff.
You like sparkling or still cider?
For sparkling, add 1/2 teaspoon of corn sugar or white sugar if none other is available to each bottle. Add about 1/2 ounce of cool boiled water to each bottle and swirl it around to dissolve the sugar. Syphon the juice out of the little carboy into each bottle filling it about an inch an a half from the neck.
Shake each bottle and let stand for 2-3 weeks untill plastic bottles are hard and cannot be squeezed. After about 6 weeks the cider will drop clear or just go for it now, like traditional English farmhouse cider.
Still cider is just a matter of bottling it without the sugar primer.
This is the dead basics.
At any rate you will want to move the cider off the "lees".Lees is the finished yeast cake you see sitting at the bottom of your jug.
Doing this will ensure your finished cider doesn't get polluted from the spent yeast, but you could leave it sit there for about 3 1/2 weeks before you need to worry too much about it.
Moving cider off the lees and letting it sit in another glass car boy is called putting your cider into secondary....if you already brew you know all this and I'm just being annoying....SO.....
let us know how it goes and if you have any more questions.
lacopa said:I'm trying to make my first batch.
This quote was very helpful to me. I'm following it as closely as I can except that I already started before I found this forum. Next batch will be as per these instructions.
So far I've gotten a bottle of juice and dumped bakers' yeast into it. Then I let it sit with the cap on loosely for a long time. I tasted it and it seems to be fermenting slowly, and carbonating. Any suggestions now that I've skipped all the important stuff? Will it kill me to drink it?
Where can I get a rubber bung and airlock? I live in the hicks, so a mail or internet order is ideal.
NUCC98 said:Just make sure it's not pasteurized...cider from an orchard or roadside stand work best, I think.
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