Cider: what to do with Ciderheads juice?

[Ciderhead]

I just put on a lidl cider the other day, 25l of the non-cloudy juice, a large mug of very strong tea, a kilo of spraymalt and 1.5kg of honey. I've got some stevia powder there and am thinking of sweetening with that when I get that far. I can't stand normal sweeteners but Stevia should be ok, once not too much of the menthol type taste comes through. I'll let you know.

Wow never heard of Stevia, nice one I have to go looking for it now, I tended to just use splenda on the few drinkers that prefer my medium-dry,  sweet or if I knew it was well finished added apple juice which defeats the purpose and dilutes the % .
With the spraymalt will you not get malty flavours coming through?

You don't get a lot with 1kg malt, the main reason for it is to leave some unfermentables so it won't be so dry. I make it a bit stronger normally to allow for the dilution, hence the honey and spraymalt.

To me that spraymalt sounds mad but I would love to swap a bottle with you in the new year.

[Eoin]

To me that spraymalt sounds mad but I would love to swap a bottle with you in the new year.

Yeah we can have a look at that, although I don't envision putting much of it in bottles, I'd be tending towards putting it in kegs or vinotainers. I'll see what way it turns out.

[Ciderhead]

Found a great little vid about basic Cider making and more complex additions

[Eoin]

Have you heard of the addition of a leg of lamb? Something to do with proteins.

[Will_D]

In Hereford if there was no Lamb protein available a dead rat would be "yer only man"

Will

Ps: The protein addition was to help clear the cider "allegedly"

Will

[Ciderhead]

In Hereford if there was no Lamb protein available a dead rat would be "yer only man"

Will

Ps: The protein addition was to help clear the cider "allegedly"

Will

In the Westcoutry they only use Grey Squirrel

[newToBrew]

so... with Cider head being @ an hour or so out - I need to think of where  to put this for the next few months.

I'm considering fermenting it in the   brew Box in the house  fro @ two weeks - normal room temps apply - then fling it up into the attic for the next few months - house got insulated last year - so could get pretty cold over the next few months

any thoughts - opinions - should I not do this ?

[Padraic]

so... with Cider head being @ an hour or so out - I need to think of where  to put this for the next few months.

I'm considering fermenting it in the   brew Box in the house  fro @ two weeks - normal room temps apply - then fling it up into the attic for the next few months - house got insulated last year - so could get pretty cold over the next few months

any thoughts - opinions - should I not do this ?

I'd also like to know the answers to the above, and what's the best procedure for adding yeast.

[olist]

• Camden Tablet tonight
  
• Peptic Enzyme tomorrow?
  
• Yeast tomorrow?
  [/olist]

[RichC]

What's peptic enzyme? Do I need it? I only bought Camden and yeast

[newToBrew]

according to John you fling in the peptic enzyme before the yeast - helps clear the cloudyness - im not pushed either way with that

I have @ 3 - 3 teaspoons of camden powder - think ill fling this into it tonight - leave for @48 hours  - then maybe draw off enough for a demi john  - to have head space and just use the container to ferment in (experiment in the demi)

[Will_D]

Have just received my 50L 

Some stats:

Gravity(hydrometer) = 1.051
gravity(Refractometer) = 1048

pH @ 13C 3.80

So its a great full bodied cider juice but may need a bit more acidity.

Taste of the fresh juice is superb!

Colour is a cloudy, slightly browned, rosé colour - Lovely

Lets get cider making

BTW: A crapity smacking great big thank you to John for organising this and delivering!!

Will

[Dr Jacoby]

The OG of my batch was 1.050.

The juice tasted completely different from juice I pressed with a friend last year. Ours tasted like shop bought freshly squeezed juice, with a real acidic bite. The Apple Farm juice is much sweeter, much earthier and very dense. I agree with Will that it might need some more acidity, but I also think it'll make a perfect base for a really good cider.

I decided not to use campden tablets or add any extra tannins. I just pitched two packets of Young's cider yeast in separate carboys. I also set some of the juice aside in a demijohn to let it ferment spontaneously. Very interested to see how this turns out.

Thanks for all the effort John! I owe you some barrel aged double IPA (once I get around to bottling it!).

[Ciderhead]

Have just received my 50L 

Some stats:

Gravity(hydrometer) = 1.051
gravity(Refractometer) = 1048

pH @ 13C 3.80

So its a great full bodied cider juice but may need a bit more acidity.

Taste of the fresh juice is superb!

Colour is a cloudy, slightly browned, rosé colour - Lovely

Lets get cider making

BTW: A crapity smacking great big thank you to John for organising this and delivering!!

Will

Will and Jacob thanks for the stats I checked and concur its about 1.048 which if that drops to 1.000   we will be over 6% , and I was going to give a bump not now ?

For Cider Virgins just be careful on the acidity as you can overcook it;
Based on the attached I would say we are where we need to be.
http://www.wineworks.co.uk/content/cider-making-made-easy/

[Jacob]

Lads, are you going to ferment that juice in the barrel or decant it first to the fermentation vessel aka plastic bucket?

[Taf]

Lads, are you going to ferment that juice in the barrel or decant it first to the fermentation vessel aka plastic bucket?

I'm going to ferment via the container it came in. I might drill a hold in the cap for an airlock or blowoff tube though.

I added my campden tablets yesterday, so will leave it about 36 to 48 hours before I pitch a champagne yeast.