1st cider question

[dukes909]

I am trying my first cider today, just starting with Indian Summer store cider, adding pectic enzyme and yeast nutrient, along with Lavin EC-1118.

My question is about headspace when this thing starts fermenting. I'm used to brewing beer where I have a good bit of headspace for the krausen. Do ciders do this as well and I'll need to put it in a bigger container or can I ferment directly in the 1 gallon jug?

Cheers

 

[dmtaylor]

You'll see a little foam when it gets started, no more than about an inch thick and usually only like 1/2 inch, and then after a couple of days the foam will often fall and the cider will just fizz and ferment the rest of the way without much foam. I ferment my ciders in the gallon jugs that they come in simply by removing a cup or two. That will leave enough space for the minimal foam that appears.

 

[Justwingnit]

I am trying my first cider today, just starting with Indian Summer store cider, adding pectic enzyme and yeast nutrient, along with Lavin EC-1118.

My question is about headspace when this thing starts fermenting. I'm used to brewing beer where I have a good bit of headspace for the krausen. Do ciders do this as well and I'll need to put it in a bigger container or can I ferment directly in the 1 gallon jug?

Cheers

I use Indian Summer Cider all the time, I add sugar to up the OG but I have never used that yeast

With all that sead, I'm doing 4 gallon batches in a five gallon water jug, I would b afraid you would fill your air lock if you didn't pull some out of a gallon.

 

[MarkKF]

I use Indian Summer Cider all the time, I add sugar to up the OG but I have never used that yeast.

O.K. What is Indian Summer Cider?

 

[Justwingnit]

O.K. What is Indian Summer Cider?

It's a brand like "Motts" is a brand

 

[Justwingnit]

They make Apple Juice from concentrate with other addatives and Apple Cider that is 100% apple juice, I use the Cider in a lot of my hard cider recipes.

 

[NateBodnar]

Granted I’m not sure how much head room the Indian cider gallons have to start, but I haven’t had a problem yet with whole foods brand and fermenting them in the jugs they come in without removing anything. Could be less headspace in your store’s gallons tho.

 

[Maylar]

Depends on the yeast and the juice. With orchard cider and Nottingham, this...

... becomes this...

 

[ebbelwoi]

When I ferment the Costco/Kirkland juice in its own jug, I take out around 400ml, and that's cutting it really close. I use Nottingham yeast, which ferments rather vigorously on days 2 and 3 for me.

If this is the stuff you're using, and it really is clear like the photo, you won't need pectinase. You only need pectinase for cloudy juice.
https://www.amazon.com/dp/B00749TGB4/?tag=skimlinks_replacement-20

 

[papz]

Lavin EC-1118.

This yeast doesn't get very fizzy.
It will however completely dry out your cider.

 

[MarkKF]

Depends on the yeast and the juice. With orchard cider and Nottingham, this...

... becomes this...

Couldn’t you just use a blow off and after it slows down switch to an airlock?

 

[Maylar]

Couldn’t you just use a blow off and after it slows down switch to an airlock?

Sure. I didn't know any better back then.

 

[MarkKF]

I keep looking at that pie!

 

[Gunshowgreg]

I am also making a cider for my second batch. I am using Kroger 100% apple juice. I also smashed up some real apples, threw them in there, a cinnamon stick and added some brown sugar (about a cup) and pitched EC-1118. Anyone have any advice with this type of yeast? It's been fermenting a week now.

Sorry I hope you dont mind me piggy backing off your thread but since we use the same yeast I thought we could benifit from others advice.

 

[Gunshowgreg]

Just my OG and some process pics