BeerKillLogic
Well-Known Member
Greetings everyone!
2 months ago I brewed my first cider. As the title says I went as no hassel as possible as I was basically just experimenting.
My recipe is as simple as it gets:
2 1/2 gallons Pre-pasturized organic apple cider
2 1/2 cups table sugar
Safale-05 American Ale yeast
O.G. 1.072
I dumped the the cider in my fermentation vessel, added sugar, added yeast, and fermented at 67 degrees for 4 weeks.
At week 4 I racked to secondary, where it has been for 1 month.
My question is of course, what should I do now? Let it sit longer? Bottle?
The cider is not yet clear, however I can see where it has cleared some as light can at least pass through.
Let it sit in secondary longer, or am I good to bottle?
What I desire is crisp cider carbonated cider to about 2.5-3.0 vols CO2
I've read a lot of horror storys on cider bottle bombs! Since I am NOT going to be adding additional yeasts (if I don't have to), can I just prime the same as I would beer and age my bottles for some months with no worries?
I read where you have to stop fermentation, is this going to be necessary?
Any input you guys have would be greatly appreciated!
2 months ago I brewed my first cider. As the title says I went as no hassel as possible as I was basically just experimenting.
My recipe is as simple as it gets:
2 1/2 gallons Pre-pasturized organic apple cider
2 1/2 cups table sugar
Safale-05 American Ale yeast
O.G. 1.072
I dumped the the cider in my fermentation vessel, added sugar, added yeast, and fermented at 67 degrees for 4 weeks.
At week 4 I racked to secondary, where it has been for 1 month.
My question is of course, what should I do now? Let it sit longer? Bottle?
The cider is not yet clear, however I can see where it has cleared some as light can at least pass through.
Let it sit in secondary longer, or am I good to bottle?
What I desire is crisp cider carbonated cider to about 2.5-3.0 vols CO2
I've read a lot of horror storys on cider bottle bombs! Since I am NOT going to be adding additional yeasts (if I don't have to), can I just prime the same as I would beer and age my bottles for some months with no worries?
I read where you have to stop fermentation, is this going to be necessary?
Any input you guys have would be greatly appreciated!