23 replies to this topic

[djinkc]

The wife brought home a gallon -  pasteurized and no preservatives.  Never fermented any before.  Use yeast or let it take off on it's own?

[neddles]

IMO use yeast. its been pasteurized so there won't be any of the natural flora from the fruit still in it. US-05, S-04, Notty. Ferment cold.

[Bklmt2000]

I'd use yeast, as Brother Neddles said, since the cider is pasteurized.  The strains he mentioned work well.

 

I've also made some really good hard cider w/ 3726 Farmhouse Ale yeast.

[realbeerguy]

SO-4 or an English strain.  If you can my go to is cotes du blanc 

[djinkc]

SO-4 or an English strain.  If you can my go to is cotes du blanc 

 

Thanks for the suggestion.  I found another gallon she bought.  Same place and pasteurized and stored in the low 70s, 2014 - no bulging.  Use that too or dump?

[realbeerguy]

Thanks for the suggestion.  I found another gallon she bought.  Same place and pasteurized and stored in the low 70s, 2014 - no bulging.  Use that too or dump?

I'd be leery of a 2014.  

[Mya]

I'd be leery of a 2014.  

I'd taste it first, but likely it's oxidized

[frankerector]

Buy a gallon of cider and dump yeast in?

 

That easy?

 

Wow........

 

How long to ferment?

 

[Mya]

Buy a gallon of cider and dump yeast in?

 

That easy?

 

Wow........

 

How long to ferment?

 

you need a bigger container, the yeast will cause it to overflow big  time

[Bklmt2000]

Buy a gallon of cider and dump yeast in?

 

That easy?

 

Wow........

 

How long to ferment?

 

 

Yup, that easy.  I'm making a batch of cider next weekend.

 

The main ferment will take a few weeks, but once the cider has cleared, it's ready to bottle or keg.  Good news is, the cider can ferment at room temp and doesn't need any special temp control.

 

If you use a wine yeast like Montrachet, it works even better at temps above room temp (low-mid 70's), IMO.

 

Frank, if you haven't seen this before, a thread on hard cider (apfelwein) from HBT:  https://www.homebrew...ead.php?t=33986

[frankerector]

Yup, that easy.  I'm making a batch of cider next weekend.

 

The main ferment will take a few weeks, but once the cider has cleared, it's ready to bottle or keg.  Good news is, the cider can ferment at room temp and doesn't need any special temp control.

 

If you use a wine yeast like Montrachet, it works even better at temps above room temp (low-mid 70's), IMO.

 

Frank, if you haven't seen this before, a thread on hard cider (apfelwein) from HBT:  https://www.homebrew...ead.php?t=33986

Thanks.

 

Thats cheap and easy.....

 

I gotta do it..

 

 

Where does the ABV finish at?

Edited by MakerCumLaude, 23 July 2017 - 10:28 AM.

[Mya]

Thanks.

 

Thats cheap and easy.....

 

I gotta do it..

 

 

Where does the ABV finish at?

too low for you stackaholic

 

5 ish

[frankerector]

too low for you stackaholic

 

5 ish

I joined the HomeBrewTalk site......

 

8 abv is a little high for my tastes...

 

I'd like something that was right at about 6.....

 

A 12'er of that would be a nice relaxing evening..

 

[Bklmt2000]

Frank, my observations:

 

If you make 5 gallons of cider per the link I listed above, but skip adding cane sugar, the final ABV is right in the 6% neighborhood.  Satisfying, without getting ridiculous.

 

If you added the 1-2 lb of cane sugar in the recipe, you'd get something north of 8%, which is a bit potent, IMO.  Been there, done that; these days, I personally stick with just apple juice, no sugar.

 

Skip the sugar, and you'll have a nice apple cider that you can enjoy several pints of without things getting out of hand.  It'll be super dry, but tasty on warm evenings.

[Mya]

Frank, my observations:

 

If you make 5 gallons of cider per the link I listed above, but skip adding cane sugar, the final ABV is right in the 6% neighborhood.  Satisfying, without getting ridiculous.

 

If you added the 1-2 lb of cane sugar in the recipe, you'd get something north of 8%, which is a bit potent, IMO.  Been there, done that; these days, I personally stick with just apple juice, no sugar.

 

Skip the sugar, and you'll have a nice apple cider that you can enjoy several pints of without things getting out of hand.  It'll be super dry, but tasty on warm evenings.

a dry sparkling cider is a damned fine beverage

[Bklmt2000]

a dry sparkling cider is a damned fine beverage

 

Here, here.

[Bklmt2000]

Frank, another observation:

 

If you use store-bought cider (and not juice, like, say, Mott's), check the label to make sure no sulfites are in the cider.

 

If sulfites are present, fermentation won't happen, and if you use juice, like Mott's, check the label to make sure it's 100% juice.

 

Ascorbic acid is not a problem, most apple juices have it added in, but anything labeled as sulfite is going to present problems.

[Mya]

Frank, another observation:

 

If you use store-bought cider (and not juice, like, say, Mott's), check the label to make sure no sulfites are in the cider.

 

If sulfites are present, fermentation won't happen, and if you use juice, like Mott's, check the label to make sure it's 100% juice.

 

Ascorbic acid is not a problem, most apple juices have it added in, but anything labeled as sulfite is going to present problems.

I've made good cider from Martinelli's

[djinkc]

Finally got some Cotes des Blancs today.  It seems a lot recommend dextrose - all I have is sucrose if I want to bump it a bit.

[Mya]

Finally got some Cotes des Blancs today.  It seems a lot recommend dextrose - all I have is sucrose if I want to bump it a bit.

meh, just use the sucrose