Cider: what to do with Ciderheads juice?

[Will_D]

Couple of days ago my 50 L was put into a large SS Keg (from a defunct brwery) with an air lock and kicked outside like a Spartan baby to survive or die.

Primary took about 10 days at 16C, dropped to about 1.010 and so I want it off the trub ( to reduce available protein nitogen and so may be yeast activity slows way down to yield a natural "not dry" cider. )

"I will survive" is the song I sing to it every day.

It will live outsider till beginning of Feb whwn all sorts of secret processes will be applied for the cider section of the NHC comp

Will

[Will_D]

It will live outsider till beginning of Feb whwn all sorts of secret processes will be applied for the cider section of the NHC comp
Will

I believe the 1st place for the Cider section winner is an all expenses paid trip for two to New York with €1000 spending money*

















* May not be true

Ah Feckit then I'll just drink the stuff.

SWMBO will NOT set foot in USA

[Jacob]

Put mine to secondary 2nite. Lovely stuff. Semi-dry, very happy witt the results.

[Jacob]

Added some cider yeast. Don't remember gravity, but it end up low. Abv is around 6%.

[Jacob]

I took 1.048 as a og. Even if it was 1.040 wont complain cause it's nice

[Will_D]

I measured my Og as between 1050 and 52 ( refractometer v. hydrometer ) so I think Jacob is right in there with the 1048

Will

[newToBrew]

yeah - I got 1.048 on mine too

[Ciderhead]

Couple of days ago my 50 L was put into a large SS Keg (from a defunct brwery) with an air lock and kicked outside like a Spartan baby to survive or die.

Primary took about 10 days at 16C, dropped to about 1.010 and so I want it off the trub ( to reduce available protein nitogen and so may be yeast activity slows way down to yield a natural "not dry" cider. )

"I will survive" is the song I sing to it every day.

It will live outsider till beginning of Feb whwn all sorts of secret processes will be applied for the cider section of the NHC comp

Will

So that Will doesn't run away with prize at NHC Competition you can all have a look after 12 minutes about back sweetening, adding oak, or in Wills case why there are no rats in his neighbourhood

[Damo]

Here's what I did!



8 demi-johns and 16 bottles

At this stage the cider tastes great. a very nice medium dryness, a slight tanic after taste and a mustyish bite to it.

I think conditioning will work magic on this gear, I cant wait.

[Damo]

Nah, dont think so.

I checked gravity today and it was sitting at 1.000.

It was fairly quite on the airlock, maybe blowin off every 8-10mins or so

[Ciderhead]

Ok chaps just checked mine tonight and its gone to 1.01, 6.3% [smiley=cheesy.gif] phew!
Its still actively bubbling every minute or so and don't forget cider can potentially drop to 0.995.(7%) [smiley=beer.gif]
At those sort of strengths gives you plenty of options to back sweeten or juice additions.
Into carboys for bulk aging now next weekend and then into the shed, then we will see what falls out.

[Ciderhead]

Here's what I did!



8 demi-johns and 16 bottles

At this stage the cider tastes great. a very nice medium dryness, a slight tanic after taste and a mustyish bite to it.

I think conditioning will work magic on this gear, I cant wait.

Damo do you still need those extra demi's?

[Damo]

No, Thanks John.

I've still got 1 spare. decided to bottle a few from each fermenter.

[RichC]

Just over a week ago mine was at 1.008, about 4 days ago it was at 1.003, so yesterday I transferred it back into  the original container it came in to store in the shed for the winter. I had a 1.5L container beside it that I didnt put any yeast in just to let it go naturally and it turned into vinegar, big jelly skin on top, the works. My worry is, seen as I underdosed the original with campden(2 tablets instead of 2 per gallon), is there anything I need to do now to ensure that I dont have 25litres of vinegar in a few months or should it be OK

[Ciderhead]

Please read link I made about storing, you can add Camden in very small quantities at this stage for preservation probably not necessary if over 6% alcohol
You should not have got vinegar . Was the container thoroughly cleaned and sanitised? I have a natural ferment with no campden or yeast going fine.
Like fermented beer minimise oxidation in transfer, have no headspace in your container!
Please do not store long term in plastic (Oxidation  ), Glass or stainless is best, again please look at link.