0

I recently pressed a some garden apples into two buckets of cider.

The first bucket has been air sealed in a fermentation bucket with an airlock for 2 weeks. As explained in another thread I have about 8 litres in a 15 litre bucket so there is quite a bit of headspace in there. With this batch I added some wine yeast after a week.

The second bucket has been sealed for around a week and has around the same headspace, being 10 litres in a 15 litre fermentation bucket. With this bucket I added my yeast when I added the airlock a week ago.

Neither of the buckets is yet showing any bubbling through the airlock.

My questions are as follows..

  1. When will it be ready! LOL. I know this is an obvious question but despite some googling and YouTubing I’m still not entirely clear of this. I am assuming the lack of bubbles is due to the excessive headspace? If this is so, will I be lacking an important indication of the fermentation taking place?
  2. I would prefer not to rack it into bottles for various reasons. My ideal outcome would be to add it in a 'bag in a box'/keg with a tap so I can pop out to the garage and pour a glass as and when I fancy one. Can I siphon it directly into a bag in a box and then that’s it I am done and ready to drink?
  3. If I want to sweeten it with honey or sugar, can I add that to the bag in the box or can I only do this is if I bottle it?

Many thanks.

1

When will it be ready! LOL. I know this is an obvious question but despite some googling and YouTubing I’m still not entirely clear of this. I am assuming the lack of bubbles is due to the excessive headspace? If this is so, will I be lacking an important indication of the fermentation taking place?

Well, that depends on what you really consider "ready". Fully fermented should only take a few weeks, but some longer term conditioning, say a month or so is usually a good idea and will help improve the flavor. Really, the longer the better with cider. If you pitched a wine yeast on this- it should be showing some fermentation. More likely the bucket isn't fully sealed and air is escaping. However- you need a meaningful measure of fermentation, i.e. a hydrometer. Without that, the best you'll ever be doing is guessing.

Can I siphon it directly into a bag in a box and then that’s it I am done and ready to drink?

I don't see why not. I haven't used these- and I doubt they are rated for carbonation pressure, but perhaps that depends on your specific model. As long as you are just racking in still, or pre-carbonated cider that will no longer ferment it should be fine.

If I want to sweeten it with honey or sugar, can I add that to the bag in the box or can I only do this is if I bottle it?

Do you plan on the cider being carbonated? If so, it gets a bit tricky. Adding sugars will cause the cider to likely continue fermenting- unless you add some sorbates to prevent fermentation- or keep it quite cold. Adding sorbates however will prevent the yeast from working- and stop your ability to carbonate.

I typically add a cup or two of fresh juice directly into my kegs to backsweeten- I don't bother with sorbates as it is kept quite cold, and the keg can withstand the pressure of fermenting cider if it does continue to work despite the cold.

| improve this answer | |

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.