PacificPressed
Member
Hi everyone,
First post and first time on the site, so firstly hello!
I grew up in the UK, and now live on the west coast of CA and have been struggling to find what I'd say is a 'good' cider. Of course, I thought to myself 'I could do better' like every first time home brewer has ever thought.
I spent a lot of time researching, and also had an old English family recipe that was suggested to me as a way to make the first batch. I could have gone wrong by using variations of what I'd seen on this forum, from people who have brewed before and, of course, even the best prepared batches can go wrong, but wanted to ask the group for some feedback on if I have ruined my first batch. I have brewed beer many years ago, with some success, but I know cider is a whole different game.
My set up / initial process and readings are below -
1 US Gal batch
Combination of Fuji, Gala, Pink Lady and Granny Smith (closest to the English recipe I had). Most of the weighting was on the Gala and Pink Lady (About 70% between them)
Pressed using a proper press mill, all sanitized down prior
Apple's cut, cored, mashed then pressed
Initial GR - 1040
Initial temperature - 68F
PH level - 3.8 (had to add some precipitated chalk to adjust up)
Added pectolate
Pitched yeast (EC1118 Lalvin)
Light shake / aggitate
Sealed / bubble tube added (with some sanitized water in the bubble tube) and all equipment sanitized prior to use also
First few days it was fermenting nicely, had the foam, was seeing a bubble go from every 10 seconds, to every 5 seconds, to every 2-3 seconds (by day 5/6). bottle temp was in the 68F area, the room temp between 64 and 69F.
Then it stalled at that. I know bubbles aren't a true indicator of fermentation so I took a reading, was around 1020 GR, so I let it carry on and got to day 11 and the bubbles were only every 20-30 seconds. Bottle temp a little higher 69F, room temp 67/68F. I then (maybe stupidly?) added yeast nutrient thinking it had stalled fermentation, prior to re-checking the GR. I left it 24 hours, was not bubbling at all so I took a GR and it came out at 1000 - This is now day 13. Today I was advised to move it to secondary (I have added some Potassium Sorbate to the primary first) and also aerated it prior to racking it, but whilst racking it, the smell is quite awful. It's like the rotten egg type smell people suggest, but also kinda chemically (did I over sterilize at times, could that have caused it?) The cider itself doesn't taste like the smell (I took a risky small sip, why not).
Did putting the nutrient in at a stage too late (fermentation mostly complete) ruin it? Or have I just had a bad batch of 'cider sickness' with the apples, should I have boiled the juice first? (I've heard it can damage certain flavors).
I am now in my secondary ferment, the cider itself is a little cloudy but nothing untoward. I've attached a photo. I also know I have a lot of airspace at the top, but during the first transfer over I a) split some despite having the right equipment and b) didn't want to get too far to the sediment out from on the bottom of the primary carboy).
I had read elsewhere to leave it in secondary for several weeks and that 'may cure the smell' but any guidance or help would be great of people who had this experience early days, or have had it regularly! I'm not against throwing it out and starting again as I fully understand I am going to go through a ton of batches before I get to a level I think is 'half decent', but if I can save it, would love to learn how.
Thanks again
First post and first time on the site, so firstly hello!
I grew up in the UK, and now live on the west coast of CA and have been struggling to find what I'd say is a 'good' cider. Of course, I thought to myself 'I could do better' like every first time home brewer has ever thought.
I spent a lot of time researching, and also had an old English family recipe that was suggested to me as a way to make the first batch. I could have gone wrong by using variations of what I'd seen on this forum, from people who have brewed before and, of course, even the best prepared batches can go wrong, but wanted to ask the group for some feedback on if I have ruined my first batch. I have brewed beer many years ago, with some success, but I know cider is a whole different game.
My set up / initial process and readings are below -
1 US Gal batch
Combination of Fuji, Gala, Pink Lady and Granny Smith (closest to the English recipe I had). Most of the weighting was on the Gala and Pink Lady (About 70% between them)
Pressed using a proper press mill, all sanitized down prior
Apple's cut, cored, mashed then pressed
Initial GR - 1040
Initial temperature - 68F
PH level - 3.8 (had to add some precipitated chalk to adjust up)
Added pectolate
Pitched yeast (EC1118 Lalvin)
Light shake / aggitate
Sealed / bubble tube added (with some sanitized water in the bubble tube) and all equipment sanitized prior to use also
First few days it was fermenting nicely, had the foam, was seeing a bubble go from every 10 seconds, to every 5 seconds, to every 2-3 seconds (by day 5/6). bottle temp was in the 68F area, the room temp between 64 and 69F.
Then it stalled at that. I know bubbles aren't a true indicator of fermentation so I took a reading, was around 1020 GR, so I let it carry on and got to day 11 and the bubbles were only every 20-30 seconds. Bottle temp a little higher 69F, room temp 67/68F. I then (maybe stupidly?) added yeast nutrient thinking it had stalled fermentation, prior to re-checking the GR. I left it 24 hours, was not bubbling at all so I took a GR and it came out at 1000 - This is now day 13. Today I was advised to move it to secondary (I have added some Potassium Sorbate to the primary first) and also aerated it prior to racking it, but whilst racking it, the smell is quite awful. It's like the rotten egg type smell people suggest, but also kinda chemically (did I over sterilize at times, could that have caused it?) The cider itself doesn't taste like the smell (I took a risky small sip, why not).
Did putting the nutrient in at a stage too late (fermentation mostly complete) ruin it? Or have I just had a bad batch of 'cider sickness' with the apples, should I have boiled the juice first? (I've heard it can damage certain flavors).
I am now in my secondary ferment, the cider itself is a little cloudy but nothing untoward. I've attached a photo. I also know I have a lot of airspace at the top, but during the first transfer over I a) split some despite having the right equipment and b) didn't want to get too far to the sediment out from on the bottom of the primary carboy).
I had read elsewhere to leave it in secondary for several weeks and that 'may cure the smell' but any guidance or help would be great of people who had this experience early days, or have had it regularly! I'm not against throwing it out and starting again as I fully understand I am going to go through a ton of batches before I get to a level I think is 'half decent', but if I can save it, would love to learn how.
Thanks again