Rufu$
Member
I'm new to brewing. I've made a few batches and bought a hydrometer but I like to wing it and see what happens. I can sit in front of a batch and watch it like a TV. The airlock pops are a heartbeat to me... am I hooked?
Hola from GCC
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Rufu$
Member
Currently overseas in a country where alcohol (and porn) ate illegal. So I decided to make a batch from a bunch of grated apples, filtered water, 4 kgs of jaggery and some bread yeast.
How long do you think it's gonna take to be palletable? My tour ends in a couple weeks and wanted to have a goodbye party.
Thanks
How long do you think it's gonna take to be palletable? My tour ends in a couple weeks and wanted to have a goodbye party.
Thanks
Sorry, I can't help with wine. But welcome.
Kickass
Well-Known Member
This is likely going to depend on how much fermentable sugar is in there. What was the initial gravity reading with your hydrometer?
If you didn’t take a gravity reading, answering these questions will help:
What’s your total volume?
Did you press the apples to get juice or are they simply grated with a cheese grater type apparatus?
How much bread yeast did you use?
What temperature is it fermenting at?
I don’t know what your definition of “palatable” is but what I’m imagining from your description is going to be real rough for quite some time to come.
Please don’t delay with the answers. The sooner we get your cider straightened out the sooner we can help analyze and improve your homemade porn.
Rufu$
Member
Hahaha thanks. I did not get an initial hydrometer reading, all my gear is back in USA.
It was approx 4 kg red apples which were grated and I got a lot of the juice with it. Not pressed. The jaggery (also 4kg) is concentrated cane sugar which I dissolved in 2 gallons of purified water. Then I added approx 2 more gallons water with one large tablespoon of bread yeast. The airlock is homemade and backed with putty. Everything was disinfected and sterilized best as possible. She's sitting in temp controlled room at @72°F.
I'm encouraged by the amount of gas being liberated. I was hoping more yeast would speed it up. Please don't be offended by my lax preparations. I'm working with next to nothing here
Thanks for your reply!
It was approx 4 kg red apples which were grated and I got a lot of the juice with it. Not pressed. The jaggery (also 4kg) is concentrated cane sugar which I dissolved in 2 gallons of purified water. Then I added approx 2 more gallons water with one large tablespoon of bread yeast. The airlock is homemade and backed with putty. Everything was disinfected and sterilized best as possible. She's sitting in temp controlled room at @72°F.
I'm encouraged by the amount of gas being liberated. I was hoping more yeast would speed it up. Please don't be offended by my lax preparations. I'm working with next to nothing here
Thanks for your reply!
I just made some "hard cider" yesterday. Depending on temps that can be as early as a week. If you are using fresh fruit , it is important to:
-Get Campden tablets to your mash for 24 hours to kill natural yeast THEN pitch your own . If you don't , then you may get a strain that is unpalatable.
-Use pectic enzyme to help clarification and taste and reduce methanol (high pectin and high temps create more methanol in the fermentation)
-Get a refractometer to ensure you have the right amount of fermentable sugars. Add brown sugar or white sugar and molasses tile BRIX is about 23. This is very important. Too little it will be week and watery , too much and it will be sweet and maybe stronger than desired.
-get a cheap temp strip "Stick on Thermometer strip: $1 each on amazon to ensure your fermentation temp is ok (under 78F)
-Cover fermentor with a bag to keep light out
-Keep air lock filled and tight
It is also a good idea to use a pectic enzyme when using fresh fruit .
More on why and how to use pectic enzyme here>
https://blog.homebrewing.org/when-to-add-pectic-enzyme-for-wine/
In the end, if you have access to APO get the following:
Pectic enzyme
Campden Tablets
Refractometer
Temp Strips
-Get Campden tablets to your mash for 24 hours to kill natural yeast THEN pitch your own . If you don't , then you may get a strain that is unpalatable.
-Use pectic enzyme to help clarification and taste and reduce methanol (high pectin and high temps create more methanol in the fermentation)
-Get a refractometer to ensure you have the right amount of fermentable sugars. Add brown sugar or white sugar and molasses tile BRIX is about 23. This is very important. Too little it will be week and watery , too much and it will be sweet and maybe stronger than desired.
-get a cheap temp strip "Stick on Thermometer strip: $1 each on amazon to ensure your fermentation temp is ok (under 78F)
-Cover fermentor with a bag to keep light out
-Keep air lock filled and tight
It is also a good idea to use a pectic enzyme when using fresh fruit .
More on why and how to use pectic enzyme here>
https://blog.homebrewing.org/when-to-add-pectic-enzyme-for-wine/
In the end, if you have access to APO get the following:
Pectic enzyme
Campden Tablets
Refractometer
Temp Strips
Last edited:
Rufu$
Member
Thanks for the great info Pilot. I am going to try for a more controlled brew when I'm back to conus. For now this will have to do I will be sure to let you guys know how it cones out.
There has to be a book about brewing with little to no supplies. The "apocalyptic apothecary" that can get pectic enzyme from the woods or household items
cheers fellas and thanks
There has to be a book about brewing with little to no supplies. The "apocalyptic apothecary" that can get pectic enzyme from the woods or household items
cheers fellas and thanks
When a case of beer costs $350 USD it is easy to justify funding a brewery
Rufu$
Member
A case of beer costs about $150 at the hotels
Rufu$
Member
It's gulf coast countries
Persian Gulf
The cider came out nice. Added some lemon concentrate, cinnamon bark and back sweetened with honey.
I tested it before I offered it up to my colleagues. If I had to guess it's someplace around 8%. I put 3 gallons in a large pot and served it warm. It creeps up on you. All enjoyed it
Regards
$
Persian Gulf
The cider came out nice. Added some lemon concentrate, cinnamon bark and back sweetened with honey.
I tested it before I offered it up to my colleagues. If I had to guess it's someplace around 8%. I put 3 gallons in a large pot and served it warm. It creeps up on you. All enjoyed it
Regards
$
Only in countries that allow beer for tourism. Otherwise its 350 a case
