Primitive cider (again)

Discussion in 'Beginners Brewing Forum' started by Zambezi Special, Jan 6, 2021.

  1. Trialben

    Trialben Well-Known Member

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    I added unfermented apple juice to mine made it less dry but not more applely ( if that's a word) give it time and it should clear:).
     
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  2. Zambezi Special

    Zambezi Special Well-Known Member

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    That's long! @Sunfire96 !
    Mine is not clear clear, but I can see yeast on the bottom and that's after 5 dsys!
    I'll be bottling today. Plus throwing more juice on the trub.
    Gotta try build up some stock ;)
     
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  3. Trialben

    Trialben Well-Known Member

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    #63 Trialben, Feb 19, 2021
    Last edited: Feb 19, 2021
    Here's the last of my framgarden batch (the better one).
    It's been a humid sweaty day and I gotta say this is quite refreshing!
    I'm 80% there on pulling the trigger on a bigger batch of this stuff.
    Pretty good for just store bought apple juice .
    20210219_171147.jpg
    I added 10% apple juice to this last bit and not sure if I can tell any difference it's a goer but!
     
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  4. Trialben

    Trialben Well-Known Member

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    Oh and 34/70 still smells of Fart :D!
    But it's exceptionally clear!
    20210219_173236.jpg
    Ok so maybe this is my fault and I stressed the yeast out a bit. I used slurry In both batches so yeast wernt expecting cider a nutrient deficient must I think you call it.
    But it might be worth a go maybe I under pitched maybe the yeast were stressed and tired.
    Cheers
     
  5. Zambezi Special

    Zambezi Special Well-Known Member

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    I'm also still surprised how ordinary long life apple juice gets to be such a nice cider!
     
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  6. Zambezi Special

    Zambezi Special Well-Known Member

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    Got 3.5 litres in bottles, from the original 4 litres apple juice.
    Threw another 4 litre juice on the remainder and it looks like that will take off real quick
    New batch + bottles:
    IMG_20210219_144703.jpg
     
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  7. Sunfire96

    Sunfire96 Well-Known Member

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    Are y'all taking gravity readings at packaging? I'm curious what FG's you're getting, just for comparison's sake :)
     
  8. Zambezi Special

    Zambezi Special Well-Known Member

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    I don't have access to my hydrometerand refractometer, so I just gamble a bit.
    This batch was bottled quite early.
    I'll see what happens.
    They are pet bottles and I drink them quite fast, so not too scared of gushers and bombers
     
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  9. Herm_brews

    Herm_brews Well-Known Member

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    I have a gallon of pasteurized pure unfiltered apple juice, with a mind to make a fizzy, dry hard cider. I have never made cider before. On hand, I have some dry Voss Kveik, and slurries from my own amber ale and IPA, both brewed with US-05. Today at the new lhbs, I got some Fermaid K (they were out of “yeast nutrient). My wife wants me to use a recipe. Obviously, cider is pretty simple, but would anyone care to put forth their recipe, based on what I have to work with?
    TIA
     
  10. Trialben

    Trialben Well-Known Member

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    Framgarden 1.004
    34/70 1.002
    Picked up 14lt of apple juice doing A batch tomorrow.
     
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  11. Zambezi Special

    Zambezi Special Well-Known Member

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    I don't really have a recipe as I don't / can't measure at the moment
    But for 4 ltr apple juice, I used 3/8 of a teaspoon Lallemand Voss Kveik, so lets say 1/3 to 1/2 teaspoon and it started fermenting quickly.
    My temperatures are roughly between 25 and oC
    I havent used any yeast nutrient or anything else
     
  12. Trialben

    Trialben Well-Known Member

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  13. Herm_brews

    Herm_brews Well-Known Member

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    Thanks for the feedback. I will be carbing the cider in 500 ml swing top brown bottles, so I’m guessing the bottling process is the same as for beer.
     
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  14. Frankenbrewer

    Frankenbrewer Well-Known Member

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    I just did a batch last night for the first time. I bought 2 gallons of Mott's pure pasteurized apple juice put it in my Brewdemon, a cinnamon stick, 8 oz of table sugar and pitched about 1/2 pack of Fermentis T-58. I did not use any yeast nutrient. Is this going to be a problem?
    OG = 1.058 with the sugar. Hoping it will get down to 1.014
     
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  15. Trialben

    Trialben Well-Known Member

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    Na being fresh out the packet no problems.
     
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  16. Trialben

    Trialben Well-Known Member

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    #76 Trialben, Feb 20, 2021
    Last edited: Feb 21, 2021
    Yup i think you carb cider a little higer so it's effervescent:confused:lol.
    But there is apple wine too:rolleyes:.
     
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  17. Trialben

    Trialben Well-Known Member

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    @Zambezi Special did you get anything out of the Kafir Lime leaf ?
    I've got one in the garden...
     
  18. Herm_brews

    Herm_brews Well-Known Member

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    Since it is still winter here in So Cal, and I don’t really have temperature control, I picked up some Lalvin EC-1118 dry yeast for our cider project. Each packet contains 5 grams. For one gallon of juice, would it be wasteful (or otherwise detrimental to the cider) to use a whole packet, or would that one packet be just right? Thanks in advance.
     
  19. Nosybear

    Nosybear Well-Known Member

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    That one packet is meant for six gallons of must (grape juice). It would be a serious overpitch but I doubt it would be detrimental.

    FYI: EC-1118 is a champagne yeast. It's going to dry out your cider! I'd use something like D-45, also a wine yeast, but one that tends to make a very aromatic wine.
     
  20. Zambezi Special

    Zambezi Special Well-Known Member

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    #80 Zambezi Special, Feb 24, 2021
    Last edited: Feb 24, 2021
    Sorry,missed that one.
    No, couldn't taste it. It's more of the smell that makes it such an awesome leaf.
    Just crush a leaf, put it in the glass and pour your cider on top!!!
    (Worked awesome with gin and tonic ;) ).
     
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