3 replies to this topic

[zymot]

I pressed some apples on 10-07-09. I got ~4.5 gallons of cider. I added SO-04 yeast and did an SNA. The cider is down to 1.000. The sample is clear and tastes a little thin and green apple like. I have a skin of white film on top of the cider. Considering it was not sulfated or otherwise pasteurized and 4 gallons of cider in a 5 gallon corny keg, I am not going to worry unless somebody gives me reason to. I have to do some space planning ahead of me.Should I sit on it some more? How long do others typically age their ciders when using a beer yeast?How do I know when it has reached it's peak?Is there a difference between bulk aging and bottle aging?What about aging temps? Right now it is in my fermentation chest freezer sitting at 63 Deg F.What about pulling it out of the freezer and letting it sit in a corner of my garage? (I am in moderate northern California)When it comes down to it, do I carbonate by priming with corn sugar, like I do with beer?I understand that these questions do not come with simple answers. Variables in play. But I am starting at point zero on these things. I am looking for some sort of direction.Thank in advance,zymot

[Slainte]

Thin white film? Probably infected, especially since you didn't sulfate the pressed juice. I wouldn't worry about the infection developing too much further, since there really isn't much more for bugs to munch on.You can prime with corn sugar, that should be fine.If it's done fermenting and clear, I would go ahead and bottle it. No sense sitting on it longer. It's ready when it tastes good.I would store the same as you would for beer. As cold as possible without freezing. Warmer temperatures will accelerate oxidation and other age related flaws.

[ScottS]

I've gotten a white film on cider before that's just oil or foam. I wouldn't be concerned unless it smells or tastes funny.I don't use beer yeasts, but I age my ciders a minimum of 9 months. 12-15 is better.You're not really going to know when it reaches it's peak. I find that mine start to decline after 15 months.I prefer to bulk age, simply because these things throw sediment for a long time. I'd rather leave that in a carboy than have it in the bottle.63 deg is fine. Cooler is better, but you're not going to mess it up at 63.If you age for a really long time like I do, I don't know how effective bottle carbonation will be without adding some yeast. If you bottle after just a couple months, I'm guessing you'll be fine, but I don't really know. I keg and force carb.

[Marmot]

Hard cider has a shelf life? I have a carboy of naturally fermented cider in my parent's fruit cellar. I think it has been there for 25 months (possibly it has only been there for 13 months) waiting to be bottled or kegged. I should keg this the next time I travel to my parent's.Marmot