inigomontoya
Member
I have one other question, I am finding both filtered and unfiltered cider at the store, I just wondered if someone had tried using the unfiltered for this recipe yet?
I have one other question, I am finding both filtered and unfiltered cider at the store, I just wondered if someone had tried using the unfiltered for this recipe yet?
Next time I am going to add a pound of chopped raisins to the primary. I'm told they do good things for the body, flavor, and yeast health.
Hey there - been checking this recipe for a while now, since i've been interested in making some cider and this one looks just right. Figure if I start it soon it'll be a perfect Christmas gift!
Anyway, if you don't mind, a few questions:
1) When fermenting, does this one krausen up, or does it only make small bubbles like Apfelwein? Just trying to figure out if I can do a 5-gallon batch in a 5-gallon bucket.
2) How long does fermentation usually take? I'll probably toss this one into my swamp cooler to make sure it doesn't get too hot; just want to know how long it'll be out of commission.
3) I'm assuming that, like beer, temp doesn't matter so much once fermentation is done. Correct?
Apologies for the newb-ness of the questions - first cider over here.
Thanks!
1. it really depends on the yeast used, I've had ones that krausen up like crazy (wlp037, wlp005, WLP400 off hand) and ones that didn't that much, (any wine yeast, lager yeasts, some ale yeasts). this being said though, I've had the same yeasts that didn't have much krausen one time krausen all over the place other times. TLDR version; shouldn't too much, but keep a blow-off handy.
2. Granted proper yeast nutrient, the bulk of fermentation should be over in a week at proper temps (in the ale range). if you keep it really cold it will obviously take much longer and maybe stall out.
3. To a point the temp after the bulk of fermentation temps won't matter. I say to a point meaning room temp will be fine (I actually ferment my ciders at room-temp-ish, 72F) but if you get upper 80's or 90's there will probably be issues.
Hey! Just started a half batch of this...which was a mistake, should have gone whole considering how good it smells now that fermentation has started.
I had a question on bottling, you say add 4 oz of priming sugar, I'm assuming to the entire batch, prior to bottling, does this ever cause any issues with bottle bombs? And how much carbonation does this result in?
Quick question, the odor coming out of the fermentation lock after two days of fermenting has gone from a nice,sweet apple smell, to that same smell tinged with sulfur. I have read that some yeasts can produce a sulfuric smell in beer, I would imagine it's also the case in ciders.
However, I have to ask, is this normal?
Decided to give this one a go. Had some Wyeast 1275 on hand, so I pitched that. I wish I would have had a more flocculent yeast, but we'll see how it turns out!
Just a bit concerned that it's gotten too dry to drink...
Just blew my keg of this. I was so disappointed.
When I bottled the cider was very clear (although not quite crystal clear, as the picture is), the smell was nice and apply, but the taste was green. I don't know how else to describe it, but there is this flavor that is associated with dry cider that is too young, it's not apply at all, or even fruity even, just kinda...I guess sort of bitter. Needless to say, that's why you let it sit for a while, this pint after aging was perfectly divine, apply, fruity, a little tart and with a nice mouthfeel. A perfect example of why dryer ciders need aging.
When people crash, keg, and drink a cider before it ferments dry, does the remaining sugar cover up these tastes, or are they a result of the fermentation to dryness? Does anybody have any guesses?
When I racked two cysers with enough honey added to get to 1.090, they were dry but these flavors were not there. These were from the same juice but did not have lime or tannins added.
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