A fermented beverage made from apple juice
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1answer
54 views
How much heat can a demijohn take?
I'm planning to serve some homemade cider, hot and mulled at a market stall in the coming weeks. I'll be siphoning out of a 23L demijohn (like this: ...
5
votes
3answers
174 views
Which yeast should I use to make apple cider
I am looking to make some homebrew cider. I intend to use store-bought apple juice, and mix with an appropriate amount of yeast. I am wondering what kind of yeast you would recommend?
In the past, I ...
0
votes
1answer
75 views
Cider molding and wont go away but not getting worse?
I have three ciders going, two "spiced" ciders and one regular/standard whatever the straight apple squeezed cider ("Ryan's" brand if anyone is familiar) is called. This is my first attempt at cider, ...
2
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3answers
220 views
Cider fermentation stopped after only 4 days. What to do?
I bought a "Magnum Apple Cider Kit" 1.7Kg kit. Added 1 Kg of corn sugar + 300 gr brown sugar and oak chips. For the first 3 days it has been fermenting like crazy. Today (4th day) the fermentation ...
3
votes
1answer
89 views
cider with brett?
Got a great deal ($! per) on half gallon jugs of Ryan's cider. I bought everything the store had (7 gallons of "spiced" cider and 3 gallons of standard cider). I plan on making three batches with ...
2
votes
2answers
203 views
Can I find the ABV of Cider using Original and Final Gravity
If I have the original gravity and final gravity of my hard cider (as measured by my hydrometer), do I determine the ABV using the same formula I would for beer?
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2answers
521 views
Back Sweetening Naturally Carbonated Cider
I plan to keg my cider at 0.7 baume (approx 12g/l) residual sugar to carbonate my cider to 3 volumes of CO2.
If I add pasteurized apple juice to sweeten my cider after kegging, will this ferment out? ...
1
vote
2answers
182 views
Kill yeast in keg
I've got a batch of cider that I've kegged. I did so at about 1.011 (OG was 1.052 IIRC). While the yeast activity will decline as the keg chills, I'd like to stop it completely so that I can bottle ...
3
votes
5answers
207 views
How to keep sugar from fermentation and carbonization?
We want to made sweet low ABV cider. How to do that?
I understand that yeasts are dying somewhere between 10 and 15% ABV but we want our cider to be between 2 and 5% ABV. We can interrupt ...
11
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8answers
413 views
What are some good online sources for recipes?
What are some good online sources for recipes? Please specify the type of recipes the site has (extract, all-grain, mead, cider, etc.).
8
votes
4answers
3k views
How can I clear-up a cloudy cider?
I've finished my second batch of homemade cider and I'm a little disappointed to find that it is so cloudy. There are no off flavors, I actually am enjoying it, but it's cloudy. It's not just hazy. ...
4
votes
2answers
320 views
Will the addition of cinnamon to apple cider cause additional fermentation?
Just added some cinnamon sticks to apple cider that was in a better bottle for 3 weeks. The airlock started to bubble once every 20 seconds, does this mean I have re-started fermentation? I plan to ...
1
vote
1answer
137 views
Aerating bottled apple juice for cider
I understand that disolved oxygen is good for yeast, and aeration is done near the time of pitching in beer making. Does this rule hold true for bottled apple juice as it does for wort? Would apple ...
6
votes
1answer
522 views
Cherry Chocolate Hard Apple Cider
It's cider brewing time of the year and I'm thinking of doing a cherry chocolate cider. My question is whether I should boil the cherries and chocolate nibs in a portions of the cider prior to ...
4
votes
1answer
205 views
Additions to hard apple cider
Just put 5 gallons of hard apple cider in a better bottle to ferment. I would like to add some cinnamon, is there a good time and do I have to do anything special when I add it.
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3answers
643 views
Apple juice for hard cider (UK)
I need a recommendation about an apple juice that I can buy in order to make hard cider. I have read that it requires an apple juice without preservatives, but is there anything else I need to look ...
5
votes
2answers
129 views
What effect will water with a high Zinc content have on my brew?
I'm about to brew some cider, followed by some pale lager from two kits. I've decided to use bottled spring water from a company just up the road from me. They claim on their website that their water ...
2
votes
2answers
558 views
Can i use carbonation tablets in cider?
When making cider, can you carbonate it using tablets? and should this be in the demijohn or in the bottles?
5
votes
8answers
1k views
Which commercial bottles are good for repurposing?
I bottle condition my beer, and in the past, I've always just reused commercial beer bottles (I never understood paying for empty beer bottles when I could buy them full of tasty beer!) Are there are ...
6
votes
5answers
424 views
Is it necessary to heat honey when using it in cider?
I was going to buy some pasteurized, natural, no preservatives added cider and throw some honey in it to bump up the gravity. I plan on pitching some pretty voracious yeast, so figure any bacteria in ...
2
votes
1answer
154 views
Can you add more yeast into a batch of cider if you think you've killed it?
Ok, so I’m really new to this
I started off making cider
Since I juiced my own apples, I used the method of pasteurisation that kills off wild yeast by heating the gallon of juice on a stove while ...
38
votes
4answers
1k views
What equipment do I need to buy to start making beer?
What is the minimum equipment to start brewing some good beer at home?
8
votes
2answers
762 views
Beginners cider homebrewing
I've never done any homebrewing before but I'd like to start on my own cider. I was wondering what it involves, how long it takes, what sort of equipment I need - just a general introduction.
Thanks
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votes
3answers
353 views
is it possible to estimate OG from nutritional information?
After many batches of beer, I've decided to try a hard cider. The recipe I have does not give a predicted OG, however all of the ingredients list the amount of sugar in the nutritional information.
...
7
votes
2answers
1k views
Fast versus Slow Fermentation
So I pitched a cider and the yeast blitzed through the batch in 48 hours (SG=1.050, FG=1.000). I noticed that the temperature went from 72F to over 76F during the fermentation (I really don't have a ...
9
votes
1answer
547 views
Making a Yeast Starter
It seems that there are varying opinions about the size your starter should be. What is the basic rule-of-thumb for 5 and 10 gallon batches?
How much water should be used?
How much malt/malt ...
10
votes
4answers
12k views
How to grow yeast?
I have read that it is possible to grow your own yeast, but I have not been able to find exact instructions. I would like to grow my own yeast so that I don't have to spend money on those small ...
6
votes
7answers
3k views
Cardboard alternatives to bottle cases for storage
A problem I hadn't really anticipated was how to store/transport bottled homebrew. I've been reusing old cardboard store-bought boxes, but they seem to be breaking down pretty quickly, especially ...
4
votes
3answers
255 views
Post-Secondary Fermentation
I've heard mentions of people using tertiary, quaternary, quinary, etc fermentations. Does this really provide any significant benefit beyond secondary?
7
votes
4answers
6k views
Why is our beer not carbonating?
We've made a few batches of beer and our recent batches have not ended up as carbonated as previous. I think the beer has been stored in a cooler place but I'm wondering if that is the only reason. ...
5
votes
4answers
537 views
Reusing Yeast From previous Fermentation
When I finish fermentation I am left with a large amount of extra yeast in the bottom of the carboy.
Can I reuse this yeast in any way?
Hopefully to avoid buying yeast again every single batch?
7
votes
2answers
2k views
What effect do different types of yeast have when creating a recipe?
What happens when you use different types of yeast? Does it change the flavor? I'm not talking about mixing different types of yeast in the same recipe.
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votes
6answers
3k views
How likely is contamination in an average batch?
I sanitize everything; carboy, bottles, bottle caps, tubing, funnels, etc; because I was essentially told that my beer would turn to deadly poison without it.
I accept sterilizing the lot once ...
7
votes
3answers
428 views
Bottling homebrew late
My guess is that my homebrew will be done fermenting while I am out of town. Is there any harmful effects if I don't bottle it until a few days after the fermentation process stops?
6
votes
3answers
771 views
How do you degas an empty Sanke Keg?
When folks legally acquire Sanke kegs for conversion to kettles, mash tuns or HLTs, the first step is often to relieve the pressure inside the keg before dismantling the spear and valve.
How best is ...
3
votes
2answers
94 views
Soluble yeast estimation before carbonation
Any suggestions on how to estimate the amount of yeast that remains in the brew solution after standard transfer practices without using clarification? I know that some remain because of priming ...
2
votes
1answer
671 views
Hard cider with preservatives
All the guides say to use Apple Cider without preservatives because they will kill off the yeast. Preservative-free is obviously ideal, however I already bought cider with preservatives.
Is there ...
6
votes
4answers
2k views
Tips for making Cider from apples
I have an apple tree full of fruit this year. Having brewed my own beer for years now I gather I have all the right gear to brew cider.
My question is, can I brew cider from my apples and how would I ...
5
votes
1answer
406 views
Cider apples: what's in the foam on top of my juice?
When I juice tart apples (cored and peeled, centrifugal planer type juicer), I get cloudy juice and lots of mealy foam on top. The bubbles are tough. They last for days and I can freeze the foam. ...
4
votes
3answers
221 views
What does high attentuation actually mean in terms of types of sugar fermented?
So, when I fermented a cider it ended up very dry. I used champagne yeast and only added pure glucose. I then added lactic sugar since I knew that wasn't fermentable by the yeast I used.
I also have ...
2
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4answers
2k views
Non fermenting cider
I extracted the juice and moved it to a container for two days(as per instructions)mixed the yeast with the sugar water and left for two days,then mixed together,but there was no fermentation,why ...
7
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3answers
784 views
How to make your own cider?
This year has been generous and gave us a great apple harvest. There is even a surplus of them so, I would like to ask you, how to make a cider from apples?
Thank you in advance.
1
vote
0answers
383 views
Where can I buy a keg of Strongbow Cider in Virginia (near DC)? [closed]
I am looking for a place where I can buy Strongbow Cider in Northern Virginia, preferably near Washington D.C. Does anyone know of a distributor?
6
votes
5answers
3k views
Sweet sparkling cider without pasteurizing, sulphites or lactose
We've got an apple tree that produces more fruit than we know what to do with, so being cider lovers, we decided to get into brewing. Our first batch of cider was very dry so we've been adding sugar ...
6
votes
2answers
860 views
What is the difference between yeast nutrient and yeast accelerator?
I know what yeast nutrient is, but was browsing around the brew supply and noticed yeast accelerator. Anyone know that the REAL difference (if any) is chemically? See it mentioned through a goggle ...
4
votes
2answers
757 views
How long do I roast chocolate nibs to use in cider?
Read several posts about chocolate stouts and it seems that using nibs as a secondary flavoring without adding to the boil is the consensus. Roasting them first has been suggested, as well as soaking ...
4
votes
2answers
155 views
What would make my gravity increase?
I have a cider that i have been fermenting for almost two weeks. I took a reading about four days ago and it was 1.005, we decided it was about time to bottle. Then last night when we got around to ...
2
votes
1answer
313 views
odd film on my cider
I went to rack my cider into a secondary, pulled off the lid of my primary and saw this whitish film. I racked it and the film stuck to the sides of the primary as the cider level dropped off.
...
2
votes
1answer
383 views
Is leaving some cider in the primary bad?
When bottling my cider (FG 1.000) I ran out of bottles and saw this as an opportunity to flavour the remaining third and try racking.
I added some boiled cinnamon and clove then left it for a day ...
4
votes
1answer
180 views
Will Campden disinfect flavoring additions in a primary?
I know that adding Campden kills yeasts. But I read recipes for beers that talk about soaking additional flavoring agents (like coffee beans and chocolate nibs) in vodka to disinfect them, before ...
