
Cider
#1
Posted 27 October 2009 - 08:44 PM
#2
Posted 27 October 2009 - 10:25 PM
#3
Posted 28 October 2009 - 11:32 PM
#4
Posted 29 October 2009 - 07:54 PM
#5
Posted 29 October 2009 - 11:04 PM
how long do i need to let it sit in the primary fermenter and then how long in the secondary. before i bottle and let it carbonate
It can stay in primary (on the yeast) for up to 4 weeks. Then transfer to a secondary vessel (a keg, bottles, or carboy) you can drink it fresh or age it for many months. I like hard cider after about 4 months. I keg and carbonate with CO2.
#6
Posted 30 October 2009 - 12:19 AM
#7
Posted 30 October 2009 - 01:14 AM
If you are referring to a plastic bucket with a lid - not so good.
#8
Posted 30 October 2009 - 08:28 PM
Let's define what a primary fermenter is.
Primary means the beverage is still sitting on the yeast cake.
#9
Posted 31 October 2009 - 02:35 PM
Primary means the beverage is still sitting on the yeast cake.
Yessir. That is what is happening inside the primary fermenter. The vessel itself is what I was referring to.
I used to sell wine & beer making kits which included a 10 gal food grade plastic bucket with a loose-fitting lid and was called the primary fermenter.
I do not think this type of primary is suitable for storing any fermenting product for more than the first few days.
#10
Posted 31 October 2009 - 06:40 PM
Could you explain your reasoning on this statement? I'd agree that you would not want to leave it in plastic for months but for brews that complete in 2-3 week should be fine. IMHO wort/must exposed to oxygen (racking to secondary and back to a bottling bucket) will create many more off flavors.I do not think this type of primary is suitable for storing any fermenting product for more than the first few days.
#11
Posted 31 October 2009 - 09:10 PM
Could you explain your reasoning on this statement? I'd agree that you would not want to leave it in plastic for months but for brews that complete in 2-3 week should be fine. IMHO wort/must exposed to oxygen (racking to secondary and back to a bottling bucket) will create many more off flavors.
During the first few days of yeast activity there is a tremendous amount of C02 given off and this outrush of gas purges the bucket of nasties and there is actually positive pressure, so no wild yeasts, molds, acetobacter flies or general crud can get in with your brew.
After the first fermentation dies down, there's not as much CO2 given off and the product (wine) should be transferred to a carboy with an airlock. A dose of sulfite should be given at this time (and every time it is racked). Among other things, this will help prevent off flavors. This is for wine only. Don't put sulfite in beer.
I usually clarify my product in the carboy, so it gets racked several times between carboys. If you put the discharge end of the siphon below the fluid level in the receiving carboy, exposure to oxygen is at a minimum. Less exposure than it would get in a primary pail.
If you are bottling beer and want to put priming sugar in, it can be added to the carboy. No need to rack it to a bottling bucket.
I also think, that as a general rule, the product should be racked again as soon as the substantial portion of the dead yeast has settled out. Unless you are following a specific recipe that requires it, I think the dead yeast will impart more off flavors than air exposure while racking.
#12
Posted 01 November 2009 - 12:12 AM
http://www.byo.com/c...-harm-your-beerThe results of this experiment are clear — leaving your beer on the primary yeast for a moderate amount of time (two to four weeks) does not ruin it. In our experiment, the flavor difference between the trial beers was very subtle and no brewer reported that the beer left on the yeast was marred by excessive off flavors.
#13
Posted 01 November 2009 - 12:16 AM
My ale pale has a tight fitting lid with an airlock and there is plenty of CO2 in the dead air space when fermentation is complete. I know that plastic is permeable but I've completed many brews using it. There has been recent experimentation leaving the wort on yeast. http://www.byo.com/c...-harm-your-beer
Then you are covered.
#14
Posted 01 November 2009 - 03:29 AM
#15
Posted 02 December 2018 - 01:40 PM
BUMP
because I have ten gallons of custom blended apple juice in two carboys!
using a wine yeast this time
my first hard cider experiment.
a guy I grew up with recently bought and orchard full of heirloom apples and makes an apple juice I wish y'all could taste.
if this works I can easily see doing this every fall and maybe going as big as 55 gallons per batch. That's only a gallon a week for the rest of the year :)
Edited by pharmer, 02 December 2018 - 01:40 PM.
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#16
Posted 02 December 2018 - 02:35 PM
And I bet'ya that if you ran some of that hard cider through a pot still, you would end up with real nice applejack :)
I need to get my shit together and do some brewing, I feel like my game has been off all damn year....
#17
Posted 02 December 2018 - 02:55 PM
there is definitely a still in my future
STILL don't have the money for it
hahahahahahahahahahahahahahahahahahahahahahahahahahaha
what a lame-o :)
- MeadMaker likes this
#18
Posted 16 December 2018 - 10:03 PM
I’ve got 12 gallons of cider that should yeild 2.5 gallons of brandy that goes into a charred white oak cask for aging. It’s on the “to do” list.
Who wants to stop by Bear Swamp for a tasting?
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#19
Posted 16 December 2018 - 10:15 PM
I wanted to stop by the swamp before ya said brandy! That just made it worse Lol!
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#20
Posted 16 December 2018 - 10:37 PM
there is definitely a still in my future
STILL don't have the money for it
hahahahahahahahahahahahahahahahahahahahahahahahahahaha
what a lame-o :)
You can always try the freeze distill method. I know, it's not quite the same results.