Primitive cider (again)

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

  1. Zambezi Special

    Zambezi Special Well-Known Member

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    Next batch cider gets some fresh tamarind ;)
     
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  2. Trialben

    Trialben Well-Known Member

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    True that yup I'll try some this way. Cheers
     
  3. Frankenbrewer

    Frankenbrewer Well-Known Member

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    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)
     
  4. Zambezi Special

    Zambezi Special Well-Known Member

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    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
     
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  5. Trialben

    Trialben Well-Known Member

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    #85 Trialben, Feb 26, 2021
    Last edited: Feb 26, 2021
    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
    20210225_192615.jpg
    Wife rekons it smells Winey humph must be alright eh:p 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..
     
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  6. Craigerrr

    Craigerrr Well-Known Member

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    Cleavage! Nice!
     
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  7. Zambezi Special

    Zambezi Special Well-Known Member

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    ,@Craigerrr :
    You beat me to it:
    Cider, cleavage, farty, winey...
    Wonder how much ciders Ben drunk when writing that ;)
     
  8. Craigerrr

    Craigerrr Well-Known Member

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    I hope Mama was looking after Matilda at the time!
     
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  9. Frankenbrewer

    Frankenbrewer Well-Known Member

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    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?
     
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  10. Herm_brews

    Herm_brews Well-Known Member

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    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.
     
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  11. Trialben

    Trialben Well-Known Member

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    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.
     
  12. Frankenbrewer

    Frankenbrewer Well-Known Member

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    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.
     
  13. Zambezi Special

    Zambezi Special Well-Known Member

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    You are overthinking it!
    If you see my set up you would laugh :)

    Anyway,
    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 :p
     
  14. Frankenbrewer

    Frankenbrewer Well-Known Member

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    Thanks for talking me off the ledges, Zambezi
     
  15. Herm_brews

    Herm_brews Well-Known Member

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    Our cider is bubbling away; yeast are happy.
     
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  16. Trialben

    Trialben Well-Known Member

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    Will be interesting if it ferments out ok.
     
  17. Zambezi Special

    Zambezi Special Well-Known Member

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    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
     
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  18. Frankenbrewer

    Frankenbrewer Well-Known Member

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    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.
     
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  19. Trialben

    Trialben Well-Known Member

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    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.
     
  20. Frankenbrewer

    Frankenbrewer Well-Known Member

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    2 gal batch. I also threw in some yeast nutrient to help.
     

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