Success in Ciders

Reads 2747 • Replies 33 • Started Monday, March 10, 2014 4:28:56 PM CT

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Message garthicus beers 3025 º places 65 º 01:31 Fri 4/25/2014 Originally posted by bitbucket Originally posted by garthicus Mine has been fermenting in my attic room since last Wednesday, I intend to bottle for second fermentation on Thursday this week. It’s been sitting in a temp between 20c and 25c. I’m really looking forward to the end result, this was a cider making kit (came with an apple concentrate) but the next one I’m going to make from pressed apple juice. 1. That’s a pretty wide swing in temps. I’d be happier on the low end. 2. That might be too aggressive of a bottling schedule. I find that ciders continue to work for a while, so you may think you’re bottling a still cider and end up carbonated. Interesting, thanks. The instructions (it’s a kit) says to store it between 18 and 30c, the room has generally been between 20 and 25, I’ve to check the gravity today and will likely bottle tomorrow. I want it to be carbonated so adding a spoon full of sugar into each too (as per instructions)
Message drowland P beers 11069 º places 430 º 15:14 Fri 4/25/2014 Originally posted by unclemattie Originally posted by drowland Cheapest shelf apple juice brown sugar yeast No really. Does shelf juice work? I want to try Martinelli’s. Yep, do it all the time and add all kinds of goofy ingredients. The haters here will tell you it won’t work, is gross, or isn’t cider, but that’s not true in my experience. The first time my roommate and I did it, we sent it to a homebrew competition and scored in the 40s (out of 50). My brother tweaked the recipe and won best of show at a competition. He had people asking him if he pressed apples, blah blah, and he told them nope, just Wally World Apple Juice. Want sweetness? Add some lactose sugar.
Message HornyDevil 13:04 Fri 5/9/2014 Dude . . . what happened to this post series?

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