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Hi guys, 10 days ago I set up a new batch of turbo cider. After two days of fairly violent fermentation all co2 production and bubbling seemed to stop.

It’s now been ten days and it’s seemed fairly dormant.

Any idea what might have happened? Is it a problem and if so can I fix it?

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I want to try and make a batch of pumpkin cider. (I love pumpkin pie, I get at least whole one to myself every year.) has anyone made this? What did you do and how did it turnout? I thought about racking into secondary on some Libby’s and some spice. Would like to do a 5 gallon batch.

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Has anyone ever split their 5 gallon batches down to smaller vessels for cold crashing, then mixed it all back together when you bottle/keg?

I don't have an extra fridge handy (yet) for the cider that's ready to cold crash. My options are to put the 40+ pounds of the carboy on the bottom glass shelf of my fridge, or split everything into 1 gallon glass jugs to split the weight around the fridge, and merge it all back together when I go to keg it. I'm not worried off-flavors in the long run, it will be gone before mid-September because of an event. But, I do need to cold crash for back sweetening.

If I go with the glass jugs, I'd be using stoppers for all of them, but ideally I want it all to sit for about a month.

Anyone ever split the cold crash?

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Hey r/cider - I pressed apples from my tree today for the first time and yielded about 5 gallons of juice. I added 4 campden tablets but I did not crush or dissolve them first (I now know that I should) - is there anything I should be concerned about? Do you think they will still dissolve? Thanks in advance!

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So I started fermenting two batches of cider on Saturday. Both batches are 4L but they had different gravities because I didn’t divide my sugar evenly. The first one was 1.071 and the other was 1.061. I added a full packet of champagne yeast to each batch on Saturday, and they were bubbling and fermenting fine in my room, but I moved it to a different room because it smelled weird so I moved them into a cooler room. Today the 1.071 stopped bubbling, cleared up a bit and I think the yeast, maybe something else all sank to the bottom. The 1.061 is going strong with bubbles still. From researching a bit, everyone says that I should use the hydrometer, but I don’t know what I reading on the hydrometer I should be looking for, and what i should do if it’s not at the right level.

One last question is what is second fermentation?

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As per topic... what kind of recipe would I be looking at for a flat not too sweet cider?

Also I've seen posts about the juice... I was looking to purchase a cider close to us but saw the following comment...

"A small amount (less than 1/10 of 1% ) of potassium sorbate is added to hold but not preserve the product"

Would it still work? Or would that small amount screw with the yeast?

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Dry Hopping?

Making a Hop Tea then adding it in pre or post ferment?

Boiling a bit of the must then adding it back ? ( worried about haze with this tho... )

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The formula I see everywhere says that Final gravity minus final gravity multiplied by 131.25 = % of the good stuff. My OG was 1.041 and the FG of 1.071 so using the equation above, equals -3.9 which I doubt is true. Please help

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OG was 1.045 SG when I bottled it was 1.00. It's been bottle-aging for about 7 or 8 months at this point, but it was very sour when I tasted some. That was when I realized that I probably should have added more sugar than I did when I started fermenting (I had been trying to keep the ABV low without needing to rely on crash-cooling).

How much will back-sweetning improve flavor at this point? I was thinking of using some buckwheat honey or some brown sugar.

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Hi guys, hoping for some advice here.

I have a 2 gallon pail that I was thinking I would start a tasty cider in.

If I leave it in there long enough, could I eventually bottle right from the pail? I'm thinking I'd do 1.5 gal total volume to leave some head space.

This would allow me to forego buying another 1 gal carboy to rack into and I can just leave it to do its thing in the pail until I bottle it.

Thoughts?

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I like watching it ferment, and my room is the right temperature. I don’t want to poison myself with the gasses released. Please say it’s ok

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Are there any cidery owners here? How did you start your business?

I’m trying to start a backyard cidery from scratch. My goal was to produce hard cider in my shed and sell at farmer markets. However, after talking to an ABC Application Tech, it sounds like the licenses won’t allow me to do so. A standard winery license allows me to produce in my shed but only sell to distributors to sell to retail. A farm winery license allows me to sell at farmer markets but only if I produce 51% of the Fruit/juice from my property. Which is not applicable for me either.

How did you start your business from scratch? Thanks Brandon

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I'm traveling from New England to DC along the I-95 corridor. I'm familiar enough with New England and New York cideries. New Jersey and points south, however, are largely a mystery to me. I'll be trying some of the common ones of which I've heard (typically easier-to-drink, beer-style, as a result): Ironbound, Jack's, Wyndridge, Millstone. Anxo is definitely a must, as well.

1) What cideries are worthwhile visits?

2) What ciders should I try to buy (e.g., local or limited distribution or otherwise unavailable in New England)?

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Cider, the fermented alcoholic beverage made from fruit juice, most commonly and traditionally apple juice, but also the juice of peaches, pears, or other fruit.

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