Hot answers tagged

8 votes

How do I use freeze distillation to turn cider into applejack?

My grandfather, who was also a bootlegger during prohibition, used to make huge batches of apple jack in wooden barrels. He said they'd smash up ripe apples, fill the barrels to the top, packed with ...
Steve Hansmann's user avatar
7 votes
Accepted

kegged cider and oxygen

Yes you will oxidize the cider (or beer or wine) if you don't use CO2 or some other inert gas like Nitrogen (but that has it's own problems). Oxygen will not "reignite" the yeast. Yeast will happily ...
farmersteve's user avatar
  • 3,012
6 votes

Which yeast should I use to make apple cider

I have been fermenting apple cider for 4 years, so my experience is limited. Last couple of batches have turned out much to my liking. I am using Danstar Windsor My recipe is simple: blend of ...
Art Stewart's user avatar
6 votes

How to avoid homebrew-cider to explode out of the bottle when opening?

The problem is that the cider is still under active fermentation - even if it does not look it. The yeast is consuming sugar, producing CO2, alcohol and flavours. The CO2 gas is over-pressurising ...
Kingsley's user avatar
  • 2,060
6 votes

Not getting enough juice from my apples

You can add pectinase (also called pectic enzyme) to your crushed fruit / to your must to increase juice yield. You can find it at your local wine making / home brewing store or online, e.g., on ...
Robert's user avatar
  • 1,266
5 votes
Accepted

Differences between brewing ales and ciders

Having done a fair amount of both, I've outlined some differences below. First, a note on terminology: since there is no steeping of ingredients in cider making, you don't actually "brew" cider. I don'...
Ryan's user avatar
  • 383
5 votes

Carbonation drops in cider

Carbonation drops are just aliquoted doses of sugar. They still carbonate by the action of yeast in the bottle. I don't think carb drops will solve the problem you describe.
brewchez's user avatar
  • 36.2k
5 votes

White film on top of cider

Looks like a very clean pellicle, biofilm from a bacteria. Taste the cider, you may have something nice there. But it's probably not what you were expecting from yeast.
Evil Zymurgist's user avatar
5 votes
Accepted

Adding ginger to cider/cyser/mead

Ginger has its own microbes that will change fermentation. You will want to kill if you just want ginger flavor and aroma. I would suggest making a ginger slurry then pastureize it by bringing it to ...
Evil Zymurgist's user avatar
5 votes
Accepted

What is a good time frame for aging cider/apple wine?

I don't age my ciders intentionally. I control the fermentation so they are clean. While I have aged cider up to two years in bottles (Got lost in cooler) I prefer it fresh. My friends that do ...
Evil Zymurgist's user avatar
5 votes

How to avoid homebrew-cider to explode out of the bottle when opening?

I think you need to wait for fermentation to stop before you bottle it, as co2 is being produced in the bottle and builds up the gas inside. Once fermentation has stopped you can filter it and you ...
Stuput's user avatar
  • 51
5 votes
Accepted

Pasteurizing Apple Juice for Cider

Most cidermakers do not agree with this, but personally I am a big proponent of juice pasteurization. I heat mine to 71-74 C (160-165 F) for about 10 minutes then immediately chill. I get excellent ...
dmtaylor's user avatar
  • 3,415
5 votes

Still, un-bubbly cider after priming and left for 3 weeks at room temperature

Sound like its just not done yet. Wild yeast will work slower than some purer strains will work. If there is pressure under the cap when you open it then there is some activity going. Of course, if ...
brewchez's user avatar
  • 36.2k
4 votes

What ingredients contribute body to a cider?

Are you really looking for body when you say the flavor was empty? You may need a little acid blend in the final product to brighten the flavors. Cider as a beverage is normally pretty low on body. ...
brewchez's user avatar
  • 36.2k
4 votes
Accepted

Cider Kit has made a really bad eggy smell. Will this go away?

Some yeast strains give sulfur smell during fermentation. That's perfectly normal. If it's in the air, it's no longer in your brew! The fact you can smell it so strongly indicates it is, literally, ...
Mołot's user avatar
  • 3,718
4 votes

Weird Film/Layer on cider in fermenter

That is some sort of pellicle. Almost looks like a Wyeast Roeselare sour blend pellicle (Just as something to compare it too). Yeast, even wild yeast, would have settled out by now. Its impossible ...
brewchez's user avatar
  • 36.2k
4 votes
Accepted

Will Potassium Metabisulfite prevent store-bought Grape Juice from fermenting?

While I am no expert on this topic, I did a little bit of research to help you out. It is generally understood that in winemaking metabisulphite inhibits bacteria and yeast growth, so I would think ...
Jeff Shaw's user avatar
  • 137
4 votes
Accepted

Should I be concerned about natural fermentation beginning in cider?

Pitch away. Sounds like maybe there wasn't enough metabisulfite but it should all work out. I'd do a strong active pitch of yeast. If you don't have that and were pitching dry I'd go with two ...
brewchez's user avatar
  • 36.2k
4 votes

Home made Cider Over Carbonated what should i do with the other Bottles?

Cool them down to as close to freezing as you can to make sure as much as possible of the CO2 stays in solution. Then carefully vent the pressure from each one in a safe place. If it's not done ...
Mumble's user avatar
  • 318
4 votes

Can I do anything with cider that self-fermented?

I doubt it fully fermented if sealed all this time. Being that this wasn't intentionally done with sanitation in mind I would discard it. My concern would be that someone may have drank directly ...
Evil Zymurgist's user avatar
4 votes

Can I do anything with cider that self-fermented?

It depends where your cider came from. Apple peels, like most fruit, have wild yeast. If you pressed or juiced it from the fruit you would have likely introduced this yeast which would make it ferment....
elvey's user avatar
  • 141
4 votes
Accepted

Starting gravity reading when not all fermentables are dissolved

Yes it is still useful. You at least know where you are starting, as chthon states the second part of adding 50g to 1l of 1050 solution doesn't give 1100 solution. Here is a great table that ...
Mr_road's user avatar
  • 7,048
4 votes

What is a good time frame for aging cider/apple wine?

This is purely anecdotal, but I feel like my ciders have been pretty harsh early on and have improved with time, but it was a quicker timeframe than I had expected (a few months, not years). If you ...
tempest_col's user avatar
4 votes

Should I boil apples before using them in a mash?

As you are making hard cider you just need to juice the apples then add your choosen yeast to the juice. You don't need to boil or even wash them, but you can. Many traditional ciders are fermented ...
Mr_road's user avatar
  • 7,048
4 votes

Lack of sweetness and carbonation

What was your recipe and process? Asking the question properly will get you a good answer faster. My first thought is that most of the sugars in apples are fermentable, so you will always get a ...
Frazbro 's user avatar
4 votes

Lack of sweetness and carbonation

No errors, even if you didn't get the results expected. The lack of sweetness is normal since all sugar is fermented. You will see similar results with other fruit juice and even mead, when fermented ...
Philippe's user avatar
  • 4,806
4 votes

kegged cider CO2 foam, not much sparkle though

Your cider was flat when you drank it because it lost much of its CO2 when you were transferring it from the keg to the bottle, as evidenced by the foam. The gold standard for filling bottles from a ...
Simon's user avatar
  • 386
4 votes

Can I blend cider and apple juice?

The bad news: it's not possible to get a carbonated sweet cider without kegging or forced carbonation. The yeast is still active, so if you add juice at this point, the sugars in the added juice will ...
tempest_col's user avatar
4 votes

Is a Homebrew cider with a "Frito" aftertaste safe to drink?

Home brewed beer and ciders are almost always safe to drink. Methanol (which is what some people are afraid of) can't be produced by the yeast in significant quantities, because the yeast simply doesn'...
Frank van Wensveen's user avatar
4 votes

I didn't add yeast nutrients to my cider is this going to be a problem?

I never use nutrient in my ciders and they turn out great. You don’t need a hydrometer either. It can be useful but is not essential. Cidermaking can be as simple or as complex as you want it to be. ...
dmtaylor's user avatar
  • 3,415

Only top scored, non community-wiki answers of a minimum length are eligible