SoCalPlumber
Well-Known Member
Day 6 and my first taste test
Took a sip room temp or actually garage temp around 60ish and very good apple flavor still with some sweet. Not much alcohol yet as it has been in the 40-60F range daily since day 1.
Still bubbling and foaming
and generally behaving as expected.
I starred this madness some eleven days ago with about a gallon of 100% apple juice from concentrate, a small pinch of champagne yeast Lalvin EC 1118, 1 cup cane sugar and a pint of bottled water
Day 11 and going strong.
6 days ago I stole about 2-3 ounces to start the cider and replaced that amount with more juice. With the low temps the cider was taking it's sweet time so I added just a touch of yeast to each bottle. It may or may not have helped but all 3 1/2 gallon bottles are now cooking.
After reading too many recipes and how to and diy's, here and elsewhere the past couple months I came to the conclusion I could do this without any special equipment except for the yeast and oh look
The plan is to bottle the cider in the next few days into 2 ltr soda bottles and keep in the fridge until it's gone, like maybe an hour or two
The wine will no doubt go on for another month plus with these temps and I bet it will be way to hot to brew wine in the summer here. Brewing cider should be fun all year but I bet this cold brew will be way better than my summer efforts in 80-100+F.
That taster went down way too quick and tasted way too good. Damn.
I'll be buying another couple gallons of juice next trip to Walmart. Hell of hobby ya'all got here
Took a sip room temp or actually garage temp around 60ish and very good apple flavor still with some sweet. Not much alcohol yet as it has been in the 40-60F range daily since day 1.
Still bubbling and foaming
and generally behaving as expected.
I starred this madness some eleven days ago with about a gallon of 100% apple juice from concentrate, a small pinch of champagne yeast Lalvin EC 1118, 1 cup cane sugar and a pint of bottled water
Day 11 and going strong.
6 days ago I stole about 2-3 ounces to start the cider and replaced that amount with more juice. With the low temps the cider was taking it's sweet time so I added just a touch of yeast to each bottle. It may or may not have helped but all 3 1/2 gallon bottles are now cooking.
After reading too many recipes and how to and diy's, here and elsewhere the past couple months I came to the conclusion I could do this without any special equipment except for the yeast and oh look
The plan is to bottle the cider in the next few days into 2 ltr soda bottles and keep in the fridge until it's gone, like maybe an hour or two
The wine will no doubt go on for another month plus with these temps and I bet it will be way to hot to brew wine in the summer here. Brewing cider should be fun all year but I bet this cold brew will be way better than my summer efforts in 80-100+F.
That taster went down way too quick and tasted way too good. Damn.
I'll be buying another couple gallons of juice next trip to Walmart. Hell of hobby ya'all got here
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