Cider

metis · **Posted:** Mon Mar 30, 2009 5:06 pm

think you only need ~30 for a 5 gallon batch of 20ozers (from memory)

jtbarclay · **Posted:** Mon Mar 30, 2009 5:25 pm

metis wrote:

think you only need ~30 for a 5 gallon batch of 20ozers (from memory)

I have 24 @ 500ml
3 @ 600ml
2 @ 591ml (20oz)

This would take care of the 4 gallons, assuming that at least .35 of a bottle's worth would be left in the bucket with the yeast.

So as long as I save a couple more pop bottles I'll have enough to add stuff to make my variations.

jtbarclay · **Posted:** Sun Apr 05, 2009 8:11 pm

Well I racked it into the secondary tonight. I was getting a gravity reading just above 1.00. I'm assuming that after 20 days the yeast taste is going to go away? It currently tastes like I added extra yeast to some keystone light.

Anyways, it's now in a new 5gal bucket/lid/airlock sitting in a cooler full of ice water.

P.S. Michael one of your buckets had a crack in the bottom so I had to make a trip to menards, buckets were only $2.58!

metis · **Posted:** Sun Apr 05, 2009 9:07 pm

mai bukkit!

no worries, hope you caught it with water not cider. save the bucket though, i can use it for apple harvest.

the yeasty flavour should drop off in the secondary.

jtbarclay · **Posted:** Sun Apr 05, 2009 9:37 pm

Yea, when I was cleaning it I was having a really hard time getting the black scuff mark off with my sponge, so I went at it with my fingernail and yea... not a scuff

idris_arslanian · **Joined:** Tue Jan 13, 2009 12:22 pm **Posts:** 362

Yeah, keep it cool in the secondary and the off flavor should drop out. Your gravity reading is really good, means that you've gotten most of the sugar to ferment out and you should end up w/ a nice, dry cider.

jtbarclay · **Posted:** Mon Apr 06, 2009 3:56 pm

Looks like it'll be no problem to keep it between 42 and 50 degrees F for the next 19 days. I've got a system of alternating 8 water bottles in and out of the freezer.

metis · **Posted:** Mon Apr 06, 2009 4:30 pm

huh.... well that's a new method...

idris may have something to weigh in on, but i'd always thought that secondary fermentation wanted to be pretty mellow to let things settle..... and the thermal changes are going to create convection currents keeping things in solution...

idris_arslanian · **Joined:** Tue Jan 13, 2009 12:22 pm **Posts:** 362

The colder you keep the cider, the better the yeast will flocuate out of the solution. I gave JTBarkley the idea for the swamp cooler. The gravity readings suggest to me that he is about at the floor of what the cider will ferment out. I thought he was saying that he was going to keep it flat too, so if all of it flocs out, it's not a concern.

jtbarclay · **Posted:** Mon Apr 06, 2009 11:24 pm

idris_arslanian wrote:

The colder you keep the cider, the better the yeast will flocuate out of the solution. I gave JTBarkley the idea for the swamp cooler. The gravity readings suggest to me that he is about at the floor of what the cider will ferment out. I thought he was saying that he was going to keep it flat too, so if all of it flocs out, it's not a concern.

Ah, so by bringing it down to 40 degrees am I killing all the yeast, or making it go dormant? I was planning on trying to carb some of it, actually like 3/4 of it. But if I just end up sweetening it, I guess thats ok.

Cider

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