Brewing With Total Confidence
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Discussion in 'Beginners Brewing Forum' started by Zambezi Special, Jan 6, 2021.
Next batch cider gets some fresh tamarind
True that yup I'll try some this way. Cheers
My cider has no airlock activity and is very cloudy. I'll take a hydro reading tonight and see where it is. Some of the funky smell has diminished a bit. (phew)
I bottled today. Just 3 litres.
This batch is much clearer than the previous.
I blame it on adding juice to (active) trub. Took of like crazy. High krausen was finished in 24 hours or so!
Left for 5 days, although last 2 days hardly showed any activity.
Anyway, another 4 litres on the trub and a couple of tamarinds. Out of the pod and most stringy bits removed. Soaked in boiling water for 10-15 minutes or so, and everything added to the fermenter (incl pips).
It looks dirty! Like weak milky coffee!
But the yeast got activated almost instantly.
Couple of days and I can bottle again
Latest batch of cider 14lt fermented with Framgarden Kviek 31.5c .5c.swing 4 days spunded (let pressure build up) day 4- gravity I'm saying it's 1.002
Wife rekons it smells Winey humph must be alright eh Not farty then lol.
This seems dryer gunna keg this weekend on 10% unfermented juice and with some lactic acid and Geletin to get some clearage..
You beat me to it:
Cider, cleavage, farty, winey...
Wonder how much ciders Ben drunk when writing that
I hope Mama was looking after Matilda at the time!
My cider fermented from 1.058 to 1.002 and is dry, very dry. The plan: I've got 1/2 oz of Mosaic in there now for 2 to 3 days, then keg with about 8 oz apple juice concentrate to carb. Does this make sense?
Today I started our first batch of cider, using unfiltered juice and sparkling wine yeast. For inspiration, my wife and I enjoyed a couple ciders, both of which were quite dry. We’ll see where we end up in a few weeks.
Kegged mine just now added 10% juice to keg along with geletin and some SMB .
@Frankenbrewer I'd like to try this as well to add that extra dimension looking forward to how it turns out.
My next concern is do I add the concentrate with or with out polysorbate and refrigerate or leave at room temp in the keg. Am I over thinking this? In any event I'm hoping for a finished product by this weekend.
You are overthinking it!
If you see my set up you would laugh
Bottled my tamarind concoction today. Darker than my "standard" cider, but no longer ugly. Just the remaining foam looks dirty.
Started adding my tinned apple juice, till I suddenly decided to check the label.
It got potassium sorbate as preservative unlike the vitamin C of my other batches.
I poured 2 litres, will see tomorrow if it ferments OK.
Added complication: our temperature dropped. Hope kveik still likes it!
Now having the first bottle of the batch that went into cooling yesterday.
It's too early. It always tastes better after 2 days. But I have done it with all batches, and I'll just continu.
One more badhabit won't make a difference
Thanks for talking me off the ledges, Zambezi
Our cider is bubbling away; yeast are happy.
Will be interesting if it ferments out ok.
Yeah, not looking very active, but not dead either.
I think it got a chance as there was probably close to a litre slurry left and only 2 litre juice.
We'll have to wait and see
I'm gonna try again. Bought more juice to throw on top of the yeast cake when I keg the first batch tonight. We'll see how it comes out.
How much you fermenting there?
I'm keeping the yeast from my last 14lt batch I estimate a good 300ml of good quality clean yeast there.
2 gal batch. I also threw in some yeast nutrient to help.