Thought I would do an update on the hard cider mid way through fermentation. The fermentation has slowed considerably, if I would hazard a guessing the airlock is bubbling about 6 times a minute. The airlock smell has gone from a very sweet apple smell to a much more alcoholic/yeast aroma.
The kraeusen has diminished to a sporadic thin layer of bubbles. There also is about an inch of sediment at the bottom of the carboy, I think this is dead yeast & apple sediment. All in all it is progressing nicely and things are going as expected.I have decided against racking the cider to a secondary fermentor. I came to the decision because of the large air space, if it was racked into a secondary all that fresh air would most likely turn the cider to vinegar.
I am planning on priming & bottling on Dec 22, given a correct hydrometer reading first. I will be bottling into 750ml champagne bottles with plastic corks & wire hoods. No clarifying agent will be used for this batch but I am planning on clarifying my second hard cider batch.
Very cool. You are quite the experimental type of man, aren't you. I remember when my dad had tried to make beer. He had gotten a kit and everything. When he was done, it tasted so bad, he just threw it out. When the trash collectors came to take it away. We saw them take a sip, then take it out of the trash, and into their trucks. So at least they liked it!
ReplyDeleteAlso; I have been to some markets that are so so, then I have been to some that are open 7 days a week all year. Those are amazing and HUGE; but they are also gov. funded. My market has lots of just about everything, they are really well rounded. In the beer bottles is a type of fermented beverage call "Kombucha". Kombucha is tea that has been allowed to ferment for medicinal uses and for just enjoying. I really like it, it tastes really sour, but I like it.
ReplyDeleteHey, I like your blog, man. Did you use Champagne yeast to ferment the cider? Also, just a thought, I make a pretty good apple infused beer and siphoning the last inch our two out of the carboy is a challenge because of the fruit remnents. I am going to secondary fermentation next time to try and eliminate that... You might want to consider using cheesecloth on the bottom of your siphon otherwise..
ReplyDeleteZach - I have read some brews smell pretty bad at first and then after bottle aging it goes away. Cleanliness is definitely the key though so it does not spoil.
ReplyDeleteBent - This cider I used Coopers brewing yeast. I am going to do another batch late winter and will use champagne yeast for that batch. I will have to try the cheese cloth, that is a really good idea. I have some cheese cloth already that I was going to use to strain wort.