Last edited by Lerch; 01-17-2013 at 09:22 PM.
I have a recipe somewhere for an apple pie cider. Sounds really good.
Democracy is two wolves and a lamb voting on what to have for lunch.
Liberty is a well-armed lamb contesting the vote.
- Benjamin Franklin 1759
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Question. If after back sweetening you bottle this like beer and wait a week before refrigerating shouldn't it come out carbonated? Have you tried anything like that?
Oh, and thanks for a great tutorial. I didn't know you could use concentrate!
If you back sweeten and immediately refrigerate or add stabilizer you "should" be safe. The yeast will continue to ferment the cider a little in either case and will allow for it to be carbonated. The carbonation is different than that of a beer or store bought hard cider. It is more akin to the carbonation of Champagne. It has to do with the fact it is naturally carbonated as opposed to having compressed CO2 pumped into the bottles the way commercial products do.
As I have found anytime you bottle you do risk a catastrophic failure but sometimes it is worth it .
Good luck and keep me posted to your results.
Dang it Lerch! Now I have to try out. I've done beer and I love hard cider. Of to the stout tomorrow I guess.... LOL
Oh yes. This looks much easier. Faster too .
Have you ever had the fermentation take longer than 5 days? I followed the directions you posted. Used the same juice concentrate and the same Red Star yeast. I started my batch Friday night at 2100. I had planned to do the first rack today. When I checked the airlock a few minutes ago it is still perking away and does not appear to be slowing down. I have a thermometer next to the gallon jug and it is just about 61 degrees. If I allow it to go another day do you think there will be any trouble or problems? I added a little too much yeast. It was not half a packet, it was more like 2/3rds. Could that be what is causing the longer fermentation time? I would have thought it would have finished faster with more yeast. I have another batch going with a gallon of real cider from a local mill. That batch was started at about 1300 on Saturday and it is perking well. I am anxious to try the two batches and compare the differences.
Well Lerch getting ready to start a batch, but I can't find my air lock. I know I had one, will postpone until I get some more parts. Thanks for the help earlier today.
Fragrant little chips of history spewed from the saw cut, and accumulated on the snow before each kneeling sawyer. We sensed that these two piles of sawdust were something more than wood: that they were the interfered transect of a century; that our saw was biting its way, stroke by stroke, decade by decade, into chronology of a lifetime, written in concentric annual rings of good oak.
Also if you ask a question here and I miss it please PM me, it will go to my email right away and I should see it. I will try to respond as quick as possible. Keep me apprised. I am real interested to hear how they compare.
Edited to add: I changed my thread subscription so I should be emailed on any posts on this thread. Hopefully I don't miss any more questions here.
Last edited by Lerch; 01-27-2013 at 08:56 PM.