Here is my first attempt at brewing, 2 gallons of unpasteurized, preservative free cider. My recipe was simple, pour cider into sterilized carboy, add 1 cup of brown sugar that was dissolved in 1/2 cup boiling water on the stove followed by rehydrated coopers brewing yeast. The cider was started on Nov 24th and the pictures above were taken on day 2. I am brewing at about 18c(65f) and did not use any pasteurizing or campden etc so wild yeast will be present. I am expecting to bottle at the 30 day mark.
This photo was taken on Day 7, the kraeusen (new word I can't pronounce) has settled down to a thin layer of white foam. The airlock is still bubble regularly and smelling delicious. I have not decided if I will do a secondary fermentation on this or just let it go in this carboy until fermentation is done. I have determined I will prime the cider for carbonation and bottle in champagne bottles.
Here is my first attempt at brewing, 2 gallons of unpasteurized, preservative free cider. My recipe was simple, pour cider into sterilized carboy, add 1 cup of brown sugar that was dissolved in 1/2 cup boiling water on the stove followed by rehydrated coopers brewing yeast. The cider was started on Nov 24th and the pictures above were taken on day 2. I am brewing at about 18c(65f) and did not use any pasteurizing or campden etc so wild yeast will be present. I am expecting to bottle at the 30 day mark.
This photo was taken on Day 7, the kraeusen (new word I can't pronounce) has settled down to a thin layer of white foam. The airlock is still bubble regularly and smelling delicious. I have not decided if I will do a secondary fermentation on this or just let it go in this carboy until fermentation is done. I have determined I will prime the cider for carbonation and bottle in champagne bottles.
The new blog looks great. It will be interesting to see the hard cider done. It does smell really good. :)
ReplyDeleteHi Dan, I like your blog and am looking forward to seeing your future fermentations!
ReplyDeleteThose pics look really active. You must have gotten the pitching and sugar content just right.
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