nukinfuts29
Well-Known Member
Has anybody followed this recipe completely and actually hit the quoted OG?
I have, many times now
Has anybody followed this recipe completely and actually hit the quoted OG?
My batch went from 1.077 down to 1.051 and then stalled out not dropping more than .005 over the next four days On 1/11 I added 2g of yeast nutrient and recapped the carboy. I checked it tonight as I wasn't home last night, it was down to 1.024 so I threw it in the beer fridge to cold crash.
This is a fair bit lower than I wanted to go, as I was shooting for about 1.035 to 1.040 to get between 5-5.5% ABV. At 1.024 I'm at 6.9% and while very tasty it's a bit dryer and tarter than I had hoped.
I'll likely start another batch this weekend and check daily to get make sure I stop prior to going below 1.040 so I can compare a sweeter version.
DingoDog said:I'm planning on trying this recipe tonight. This will be my first attempt at cider. I like the idea of a short fermentation time and a residual apple flavor and sweetness. I'm planning to keg my cider and force carbonate. Does anyone know of any issues with kegging this cider recipe? Is pasteurization still necessary? If so, how will I accomplish pasteurization or should I just use campden tablets to stop fermentation? Also, I was thinking that maybe I don't need to worry about stopping fermentation at all because once the cider reaches 1.040 I'll cold crash it and keg it. Once kegged, it'll stay in my keggerator and never warm back up.
Thoughts anyone? Thanks
Anyway to do this in a carboy with air lock. Maybe 4 gallon in a 5 gallon carboy?
How did you get the OG up to 1.077? Mine is always like 1.055-1.06, and that is with some sugar.
Im just thinking out loud here but what if you were to move the cider from the fermenter to the stove in either a brew pot or a pressure cooker heat to pasteurization tempatures. Then rack to keg. Would that work?
You could do this, but this would kill the yeast and therefore you couldn't bottle carb it. You could force carb if you wanted to.
Matt723 said:I have seen a lot of people indicating they plan on cold crashing their batches after fermentation, then transferring to bottles and later pasteurizing.
Correct me if I am wrong but the point of cold crashing is to get rid of sediments (especially the yeast in this case). Won't that effect the speed of carbonation in the bottles? or will there still be enough yeast to bottle carb?
My first batch I cold crashed in primary for 36 hours then bottled and waited 8 hours before pasteurizing. They came out nicely Carbonated.
The next batch I racked to secondary prior to cold crashing and will leave it in the fridge for at least 48 hours. This time when I bottle I'll do one in a plastic bottle to know when to pasteurize.
So you didn't use any priming sugars or anything? Cold crashed for 36, then bottle and let sit at room temp for 8 hours before checking then pasteurizing?
I didn't use any priming sugar, I simply cold crashed, then bottled then 8 hours later I pasteurized.
it was sweet enough at the 1.024?
what was the OG? or ABV?
6 days.... damn i hope mine ferments faster than that. i am brewed this saturday and im leaving on saturday so i only have 6 days in order to get this thing bottle and pastuerized.
I ended up bottling last night at 9:30 or so. They're carbing up now. It's been 16 hours in the bottle and they're not carbed up enough for my taste. I wont be able to get to them until about 10pm tonight but I'm thinking that should be ok. Popped one to test and only heard a light fizz.
Curious what your OG/FG was when you bottled? Also, are you storing the bottles at room temp? No priming sugar right?
Thanks!
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