Greymen said:KeyWestbrewing...
How sweet does this cider end up?? I started on a batch a few weeks ago. It's my first time making cider. My batch has been fermenting for about 3.5 weeks (it had a slow start). It is now in a secondary fermentor. I would like to clear it up a little. And potentially lager. Also, I was unable to get the Notty at my local supply store so I used Wyeast #4021 Pasteur Champagne. I would like my cider to have a bit of a peach flavor. Though, I'm afraid of using 2lbs of honey. I have created bottle bombs before with beer. Haha...it was just hard to enjoy that beer without creating a huge mess. Though, I'm definitely willing to pasteurize.
I opened one last night to check for any carbonation yet and it is a little sweet but I'm hoping it will mellow out. No carbing yet but I figured it would take 5-6 days anyways.
Usually its about day 4 in the bottle when I pasteurize... what day are you at? How sweet it turns out in the end depends on how much you backsweeten so that may not change at this point.
Only on day 2 last night, but I usually start checking after 48 hours, just in case. Yea I didn't measure the honey exactly as it was coming out of a 60lb bucket so I think I may have used one scoop too many. Was hoping the carbonation may eat some of the honey in the bottles but I don't know if it will be enough to make a discernible difference. Oh well, live and learn.
4 days and we're just beginning to carb up. I think it will be ready on Saturday but I will check again tomorrow just in case. Yea I agree with you with the one lb of honey. You should put an edit in the recipe post. Next time it is one lb of honey and some blackberry juice if I can find it.
This stuff was a big hit with everyone for christmas gifts. I don't even know why people shop for gifts, all you have to give people is homemade booze and jerky and they're happy.
Glad to hear they enjoyed it! Kinda funny... I give out homebrew, cigars, or pork jerky to my friends for xmas lol. Seem like good gifts to me
Quick question. If I want to rack over to secondary to let it clear. Would I back sweeten then or would I do it when I rack over to my bottling bucket
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Just made a batch of this. Can't wait to try it. I used some yeast nutrient in it. Though when I went back to the original post I see it didn't call for any. Oh well can't hurt. Maybe it'll ferment quicker.
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So it's bottling day. Quick question though I take it I want to take my final gravity reading after I add the peach nectar and honey??
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All bottled up Saturday night. Ended at about the 1.010 mark. Took a taste and yuck tasted like vinegar. How long for the flavors to come through?
Opening the fermenter a bunch, splashing in the bottling bucket, pretty much all the same ways beer can become oxidized. The other possibility is that there were bacteria like acetobacter in the cider/juice or honey that you used. Its hard for me to say exactly what happened. I don't know how fresh the apples were that they made the cider with, if the cider was pasteurized, and so on.... There's a lot of variables that could be the issue that are hard for me to be able to answer.
Just finished pasteurizing this. The bottle I opened to test carb levels was yummy. Not as peachy as I wanted it but this is defiantly going into my rotation next time I might add more peach
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first batch is gone and everyone loved it. got my wedding in seven weeks making 15 gallons of this for it... any suggestion to raise to abv
Pound when I pitch and the pound when I bottle. Also last batch I made when I was done a lot of the honey I added at bottling was sitting on the bottom. Any suggestions there.
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