Headed to Oak Glen prolly Wednesday and making our own Hard Apple Cider

[wsuwrhr]

Damn... Great write up! Thanks a ton!

I was going between the Nottingham and the Windsor Yeast. I'm fine with lower ABV and not so dry because I think the people drinking mine are used to sweeter ciders. So I went with the Windsor.

Since we have the essentially the same cider, it will be interesting to see how they turn out.

I also ordered a hydrometer because not knowing the ABV seems slightly dangerous.

I should have all my supplies ready by Sunday to start the process.

I didn't do the last 5 gal. I will look into the cider yeast and see what to use.

 

[wsuwrhr]

I took a picture before I left the shop last night after the yeast had been on for maybe three hours and we already have some action going on. I'll post that picture later on as well as a current one if there are any updates.

 

[wsuwrhr]

Didn't get over there this morning to have a look see.

Picture I shot before I went home last night.

 

[wsuwrhr]

Yeast getting after it.

 

[wsuwrhr]

This is why you need a little headroom.

 

[Tooms22]

Once again, I'm posting in this thread to take me away from the news.

Last night I cleaned my containers, filled them with cider, added the yeast, and put on the airlocks.

It started out well...



Then early this evening my "4 gallons in five 1 gallon containers" approach turned against me.



I took that one off, re-sanitized, and put it back on.

Now they've all gone to shit...



I'm going to let them bubble over until about 1030 tonight and then clean them all again.

I did read online that the bubbling over means it's definitely fermenting :rolleyes

I thought I had enough space... should've listened to wsuwrhr.

 

[wsuwrhr]

Releasing CO2. What is the temp? Needs to be around 68 to 72 deg.

 

[wsuwrhr]

Those are some cool air locks.

 

[Tooms22]

Releasing CO2. What is the temp? Needs to be around 68 to 72 deg.

I just checked the air temp with a meat probe... 76 degrees. Will 4 degrees make a difference?

 

[wsuwrhr]

I just checked the air temp with a meat probe... 76 degrees. Will 4 degrees make a difference?

Getting warm.

That may be some of the problem. Is there any way you can reduce the temp a bit?

 

[Tooms22]

Getting warm.

That may be some of the problem. Is there any way you can reduce the temp a bit?

Ok, I got them inside and turned the AC down more. The sides of the gallons are reading 76. So I need to bring that down.

The decision has been made to throw them in the downstairs bath tub and open the AC vent in that bathroom. That will allow for the perfect temp and a bubbling over mess. It also adds some redneck flair to the process.

The shape of these gallon carboys definitely doesn't help the bubbling over issue.

 

[wsuwrhr]

Ok, I got them inside and turned the AC down more. The sides of the gallons are reading 76. So I need to bring that down.

The decision has been made to throw them in the downstairs bath tub and open the AC vent in that bathroom. That will allow for the perfect temp and a bubbling over mess. It also adds some redneck flair to the process.

The shape of these gallon carboys definitely doesn't help the bubbling over issue.

Nothing like making bathtub mash liquor.

Hopefully with the cooler temp it will slow the process a bit and the bubbling over will subside.


Brian

 

[wsuwrhr]

 

[wsuwrhr]

Foam is all gone.

Ah the familiar yellow orange glow.

My temp started to spike, lots going on in there. :yikes

So into a cooler room.

Double, double toil and trouble; Fire burn, and caldron bubble.

 

[wsuwrhr]

Still orange, activity has slowed so it looks like the yeast has done its thing. Now we wait for it to settle.

Finally got to do batch two today.

 

[wsuwrhr]

Same ale yeast, just different brand.

 

[wsuwrhr]

 

[wsuwrhr]

 

[h2o225]

To help keep temperature down when fermenting wrap a damp towel around the carboy. Another way is to place carboy in a bucket with water. What I used was a tub filled with water about 1/2 to 3/4 up the carboy if temp got to high I could put frozen bottles of water in tub to lower temperature. If you want to somewhat filter the cider after fermentation place jugs in the fridge for a couple days to cold crash, then siphon the cider to a new sanitized jug when using the siphon stay above the trub layer.

Enjoy the hard cider

 

[Tooms22]

Ok, so I've kept them cool the past week. Now, I hear at least one airlock bubble every 10 seconds. There appears to be solid amount of sediment at the bottom.

Question is... What do I do next?

 

[wsuwrhr]

Ok, so I've kept them cool the past week. Now, I hear at least one airlock bubble every 10 seconds. There appears to be solid amount of sediment at the bottom.

Question is... What do I do next?

Nothing for now. The yeast will go to sleep, settle to the bottom and it will start to clarify. The sediment at the bottom is what you want to happen.

 

[wsuwrhr]

Transferred all the cider to smaller containers for less headspace. sampled it and checked ABV. Dead nuts at 8.5%.

Not too dry this time, so that is good. There will be some tore up peeps at this years party. Can't wait.

Uploading pics.


Stay tuned.

 

[wsuwrhr]

Carboy #1

 

[wsuwrhr]

Trub in carboy #1

 

[wsuwrhr]

Carboy #2 noticeably lighter in color, same yeast, same everything...

Trub in carboy #2

 

[wsuwrhr]

The specific gravity is not what I was hoping for. Prolly want it slightly above zero, not below.

This means all available sugars are fermented.

 

[wsuwrhr]

Carboy #1 almost siphoned out

 

[wsuwrhr]

Carboy #2 almost siphoned out

 

[wsuwrhr]

Transferred all the cider to smaller containers for less headspace. sampled it and checked ABV. Dead nuts at 8.5%.

Not too dry this time, so that is good. There will be some tore up peeps at this years party. Can't wait.

Uploading pics.

Stay tuned.

Ok, so I had to leave the shop early yesterday,

To expound further, once primary fermentation is complete and the possibility of overflows are over, the cider needs to be in a smaller container with less headspace. We start the process with 5 Gal in a 6 gal vessel, and where we are at now, siphon off that 5 gal into a 5 Gal vessel.

A little fermentation can still occur, but the goal is to let the cider sit, settle, and clarify.

We siphon off the liquid and try not to disturb the trub, which is dormant yeast and solids from the apple cider. Don't want any of that if we can avoid it.

Then we taste test.

This years cider is funny, the same yeasts, same cider, two distinctly different colors, same taste though.

Not as dry tasting as last year, so that is good. It ended at 8.5 percent ABV on the money, which is what we figured it would.

So prolly another week or two, and then we will keg and carbonate it.

 

[wsuwrhr]

Where are you at on this Tooms? Haven't seen anything from you lately.

We emptied carboy #3 and #4 last week. We used a different yeast on these two and won't be using that yeast again.

Fermented all available sugars, so still at 8.5% but dry as a bone, has a good taste, just not a taste for everyone.

We will likely blend them together or use my 5 gal for wassail, since we will sweeten it up anyway.

For now everything is in 5 gal vessels and waiting on more solids to settle and clarify further, then we will keg and carbonate it.

Brian

 

[Tooms22]

Damn, I missed all of this! I got married on Saturday, so I was busy as hell prior.

Your pictures don't show up on my phone for some reason. I'll check them out on my computer later today. Sunday will most likely be the day I do all of this.

Again, I have no idea what I'm doing... just following your lead.

 

[wsuwrhr]

Damn, I missed all of this! I got married on Saturday, so I was busy as hell prior.

Your pictures don't show up on my phone for some reason. I'll check them out on my computer later today. Sunday will most likely be the day I do all of this.

Again, I have no idea what I'm doing... just following your lead.

My pictures and galleries are all gone. I have asked twice in the general forum for help and if it is everyone or just me, and no answer so far. I guess I will try a PM today.

Been wondering about you.

You really need to siphon the cider off into another container to get it off the trub that is in there now and let it clarify further. It is done for all intents and purposes.

 

[Tooms22]

My pictures and galleries are all gone. I have asked twice in the general forum for help and if it is everyone or just me, and no answer so far. I guess I will try a PM today.

Been wondering about you.

You really need to siphon the cider off into another container to get it off the trub that is in there now and let it clarify further. It is done for all intents and purposes.

I'm going to grab a 5 gallon carboy and a siphon tonight. Send over those pics so I have an idea of the proper procedure. No straining of any sort, right? I'm going to try and do it tonight.

 

[wsuwrhr]

I'm going to grab a 5 gallon carboy and a siphon tonight. Send over those pics so I have an idea of the proper procedure. No straining of any sort, right? I'm going to try and do it tonight.

NO STRAINING....!!!!

 

[wsuwrhr]

I'm going to grab a 5 gallon carboy and a siphon tonight. Send over those pics so I have an idea of the proper procedure. No straining of any sort, right? I'm going to try and do it tonight.

You missed the pictures while they were up. Ill repost them. Yep you want to siphon off all the liquid and leave the trub behind. if you are buying a siphon, get one with a movable clasp so it can be fastened to the neck and the siphon can be held off the bottom, so as not to siphon off the trub.

Now is the time for a taste test as well.

Yours used the same yeast as my first batch so you should be in the same 8.5 % range.

Couple schools of thought, yours should be pretty clear by now since it has been sitting in the primary fermentation vessel for so long, but I wouldn't drink a lot though, maybe a cup or so, I am told more than that can jack up your stomach, and day.

If you are feeling froggy for next year, buy yourself a 5 and 6 gal carboy so you will be ready for next time.

I will PM you my number so you can call if you have questions.

 

[wsuwrhr]

 

[Tooms22]

The cat was growing impatient last week.

 

[Tooms22]

Ok, fail #1... siphon does not fit in the small 1 gallon carboys. So I did it old school and siphoned just enough to measure the specific gravity. 1.065 starting to a little below 1.000 final. So my amateur calculation puts it at about 8.3%.

Fail #2... When I was trying to use the siphon, I had trouble getting it started. Thus, I stirred up some of the trub.

I'm just going to siphon all of it old school later tonight with my wife's help.

 

[wsuwrhr]

If you are feeling froggy for next year, buy yourself a 5 and 6 gal carboy so you will be ready for next time.

Ok, fail #1... siphon does not fit in the small 1 gallon carboys. So I did it old school and siphoned just enough to measure the specific gravity. 1.065 starting to a little below 1.000 final. So my amateur calculation puts it at about 8.3%.

Fail #2... When I was trying to use the siphon, I had trouble getting it started. Thus, I stirred up some of the trub.

I'm just going to siphon all of it old school later tonight with my wife's help.

I hate when things don't go well

 

[Tooms22]

Ok, after multiple screw ups with the old school siphoning and then waiting for the yeast to resettle... I've got it all into the 5 gallon carboy.

And yes, I will be buying a couple more large carboys next year to make this easier.

What do I have left? Anyway I can get it kegged and ready to go by next Wednesday?

 

[wsuwrhr]

It really needs to settle a bit. You want me to keg it and carbonate it for you? Is that what you are asking? Did you taste it yet? What did you think? What happens next wed? Thanksgiving?

 

[wsuwrhr]

Ok, after multiple screw ups with the old school siphoning and then waiting for the yeast to resettle... I've got it all into the 5 gallon carboy.

And yes, I will be buying a couple more large carboys next year to make this easier.

What do I have left? Anyway I can get it kegged and ready to go by next Wednesday?

I pmed you my phone number last week

 

[Tooms22]

It really needs to settle a bit. You want me to keg it and carbonate it for you? Is that what you are asking? Did you taste it yet? What did you think? What happens next wed? Thanksgiving?

No no... just a solid set of instructions and I'll give it a shot myself. I have a brewing supply store on the way home from work that has 5 gallon kegs and hopefully whatever other accessories are necessary.

There's not much sweetness left but there's still some good apple flavor. Do you usually resweeten or just leave it as is?

A Thanksgiving with friends on Wednesday and then family Thanksgiving on Thursday.

 

[wsuwrhr]

I can do either if you want me too. You just have to leave a deposit for the keg. You can back sweeten it if you like. You can also just add a little apple cider before you drink it.

 

[wsuwrhr]

What you do after now is just up to your taste.

 

[wsuwrhr]

Ok party peeps. The time has come, tomorrow we will probably keg up the cider and carb it for the party next week. Ill snap some shots when we get it going.

 

[Tooms22]

I wanted to give a big thanks to Brian (wsuwrhr) for walking me through this entire process. He was always willing to give advice, wait for me at his shop while I sat in traffic, and was able to get my keg done for a party tonight.

Now to the cider... it's lightly carbonated, light on the sweetness, but packs a punch. The wife and I each had a pint last night for quality control purposes. Afterwards, the wife was a little drunk and I had light buzz. It goes down real easy but the 8.5% will sneak up on you real quick.

I'll report back after the party tonight. Hopefully we don't find anyone sleeping in the yard.

 

[Done-it-again]

I’m so doing this next year. I have 10 months to collect on the stuff you guys have.

 

[wsuwrhr]

Yep. Alcohol is not graded on a lineal scale. 10.5 will hurt even worse.

 

[wsuwrhr]

I wanted to give a big thanks to Brian (wsuwrhr) for walking me through this entire process. He was always willing to give advice, wait for me at his shop while I sat in traffic, and was able to get my keg done for a party tonight.

Now to the cider... it's lightly carbonated, light on the sweetness, but packs a punch. The wife and I each had a pint last night for quality control purposes. Afterwards, the wife was a little drunk and I had light buzz. It goes down real easy but the 8.5% will sneak up on you real quick.

I'll report back after the party tonight. Hopefully we don't find anyone sleeping in the yard.

If you don't find anyone sleepin in the yard, itwasn'tagoodparty.

Happy to help out, glad I could.

Glad to hear the Mrs liked it as well.

I may have sad news to report, seems that I may have hosed one of my 5 gal vessels, it developed something yesterday, prolly got some stray yeast or bacteria in it during transfer or I didn't clean the carboy good enough.

Full report in a little bit.

Brian