Cider: what to do with Ciderheads juice?

[Garry]

What would be the risks/advantages of just letting it ferment naturally with whatever natural yeast us already in there ?

Risks; you could end up with 5 gallons of vinegar!

Advantages; you could end up with the greatest cider you've ever tasted!

Blue pill our red pill Neo?

[Shanna]

Interesting observations. I don't know anything about making cider so would not take my word on this. Two colleagues at work attended a cider making course (run by David Llewellyn) early this year and were given 5 litres of cider as part of the course price. The cider was contained within 5 litre water bottles and they were advised to just loosen the cap every week or so to vent the Co2 built up inside the container from the fermentation.

No additional yeast was added in to the fermenter and the cider produced was very dry (not my preference) but it was perfectly drinkable.

While I understand leaving it in the container is a risk per the previous comments. Would there be a problem with leaving the cider in the original delivery container long term?

Shanna

It's the same thing and is used to clarify your cider pre fermentation. It's pretty effective.

If you leave cider juice to do its own thing it's a gamble and you risk getting 5 gallons of cider vinegar, I did one last year but it ended out very tannic and Mr D had to wave his magic wand over it.
In short as new producers don't do it with your entire batch for fear that you may be disappointed


Sent from my divining rod v2.0

[Ciderhead]

Do a gallon on each in a Demi
Will and I are working or a cider yeast bank, but still very early days.


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[Greg2013]

What would be the risks/advantages of just letting it ferment naturally with whatever natural yeast us already in there ?

Risks; you could end up with 5 gallons of vinegar!

Advantages; you could end up with the greatest cider you've ever tasted!

Blue pill our red pill Neo?

Hmmm if I take any more pills I will be talking to the yeast like CH

[Ciderhead]

Interesting observations. I don't know anything about making cider so would not take my word on this. Two colleagues at work attended a cider making course (run by David Llewellyn) early this year and were given 5 litres of cider as part of the course price. The cider was contained within 5 litre water bottles and they were advised to just loosen the cap every week or so to vent the Co2 built up inside the container from the fermentation.

No additional yeast was added in to the fermenter and the cider produced was very dry (not my preference) but it was perfectly drinkable.

While I understand leaving it in the container is a risk per the previous comments. Would there be a problem with leaving the cider in the original delivery container long term?

Shanna

It's the same thing and is used to clarify your cider pre fermentation. It's pretty effective.

If you leave cider juice to do its own thing it's a gamble and you risk getting 5 gallons of cider vinegar, I did one last year but it ended out very tannic and Mr D had to wave his magic wand over it.
In short as new producers don't do it with your entire batch for fear that you may be disappointed


Sent from my divining rod v2.0

I've just bitten clean through my lip this is not the way to get new folks to produce cider and frankly disappointed to hear that.
That producer also sells cider vinegar:(


Sent from my divining rod v2.0

[Shanna]

Interesting observations. I don't know anything about making cider so would not take my word on this. Two colleagues at work attended a cider making course (run by David Llewellyn) early this year and were given 5 litres of cider as part of the course price. The cider was contained within 5 litre water bottles and they were advised to just loosen the cap every week or so to vent the Co2 built up inside the container from the fermentation.

No additional yeast was added in to the fermenter and the cider produced was very dry (not my preference) but it was perfectly drinkable.

While I understand leaving it in the container is a risk per the previous comments. Would there be a problem with leaving the cider in the original delivery container long term?

Shanna

It's the same thing and is used to clarify your cider pre fermentation. It's pretty effective.

If you leave cider juice to do its own thing it's a gamble and you risk getting 5 gallons of cider vinegar, I did one last year but it ended out very tannic and Mr D had to wave his magic wand over it.
In short as new producers don't do it with your entire batch for fear that you may be disappointed


Sent from my divining rod v2.0

I've just bitten clean through my lip this is not the way to get new folks to produce cider and frankly disappointed to hear that.
That producer also sells cider vinegar:(


Sent from my divining rod v2.0

Like I said, I know nowt about making of cider but I was surprised by the use of a container in this fashion. Would leaving the juice long term in the containers that they will be delivered in be a problem.

Shanna

[Ciderhead]

Ferment in plastic short term age in glass stainless long term


Sent from my divining rod v2.0

[RichC]

@Shanna, I fermented last years batch in a normal fermentor and then trsndferred it back into the original delivery container, against the better advice I was getting on here. I just did it because I didnt have anything else to age it in. Its been sitting in that container ever since. I took a sample out recently to try and its very dry but I cant detect any oxidisation or problem with it. I have sorbitol tobacksweeten and bottle it when I get round to it.
I also did that David LLewelyn cider making course last year. I got a 5litre bottle of apple juice which fermented out and subsequently turned mouldy. He was recommending allowing it to ferment naturally. The lack of sanitation was shocking. He was also showing the crowd how to take a sample to test by sucking it up with a drinking straw. I didnt find the course much good. It was aimed at someone who would have no knowledge of beer/wine/cider making.

[Ciderhead]

I'm not going to openly criticise someone on a public forum so nuf said.

[Shane Phelan]

I'm one of the virgins this year. I've read all the posts and here's what I've come up with. If I've missed anything please let me know. TIA 

1. Check gravity. It should be in the 1.040 - 1.050 region. It will probably ferment out to 1.000 so add some castor sugar to bump it up if you want.

2. Add 2 crushed campden tablets per gallon (that's 10 campden tablets for 5 gallons). Leave for 48 hrs. This will kill off any natural yeast in the juice.

3. Add nutrient and pinch of pectolayse. (I'm not sure this step is necessary? How much nutrient?)

4. Add 2 teaspoons of pectic enzyme. Leave at 20°C for 12 hrs. (This step is only required if you want really clear cider, it will take some flavour from the juice.)

5. Add yeast. Youngs cider yeast (same as champagne yeast) is recommended.

6. Ferment for 3 to 4 weeks @ 15 - 18°C.

7. Transfer to secondary. Preferably use glass or stainless vessel with no head space to prevent oxidation.

8. Bottle/keg after a few months.

9. Back sweeten?

I'm just trying to gauge how much lactose/splenda to buy to back sweeten the entire batch to somewhere between Stonewell medium dry and kopparberg.

[Ciderhead]

When Will has finished crushing his pips this week we are going to document, idiots guide to brewing cider, bare bones of it are above in any case.

Glad to see HBS have cider yeast back in again, big run on it this year because of the fantastic apple crop in Grannys garden although it will be hard work as there has been little water to swell them to full potential

Buy a bottle and a 50Ml syringe from the chemist (or lab next door in your case just make sure they hadn't used it to inject rats beforehand) and add to taste in 500Ml, then scale up, simples. Its great fun and you get pissed in the process, I always have a second opinion close by just to be sure.

[Shane Phelan]

Cool thanks! Will do that!