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Old 28-07-2017, 09:52 AM   #11
Deltabrew
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Sounds good, are you aiming for some fizz and if so how are you managing it? I've got it tasting just how I like it, but for some reason it keeps coming out flat.
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Old 28-07-2017, 10:43 AM   #12
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I’ve been adding citric acid more recently to my cider.
I’m liking what it adds.


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Old 28-07-2017, 11:48 AM   #13
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Originally Posted by Deltabrew View Post
Sounds good, are you aiming for some fizz and if so how are you managing it? I've got it tasting just how I like it, but for some reason it keeps coming out flat.
Well there's at least 10g of sugar/gallon still in the cider at 1003 and there is still some yeast in it, so that would help carb'. In last batch of turbo cider I used malic acid and the sg was much lower .995 and it carbonated from the co2 from malic/lactic fermentation. So if remaining sugar doesn't ferment a little, then the malo/latic fermentation will add the fizz.

@pvt__ak You'll find the malic acid to be more in keeping with cider apple levels of acid. As juices tend to be from dessert apples, you need the natural malic acid to be increased, although apples contain citric acid, it's the malic you want.
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Brewing - all 1 gal
1. 2x elderflower 18.10.17
2. Sloe Wine 2dj 1.9.16
3. 2x Sloe & raspberry wine 17.5.17
4. Sloe wine 4.9.17
5. 12 ltr turbo cider. 27.10.17
6. 2x Rhubarb wine 30.7.17 clearing
7. Blackberry Wine 4.9.17
8. Blackberry Wine 9.9.17
9. Sloe Wine 9.9.17
10. Damson wine 21.9.17
11. Blackberry melomel 10.8.17
12. 2 x young oak leaf white 29.4.17 bottled
13. 2x Sloe & Raspb' wine 21.5.17 clearing
14. Juneberry Melomel 6.8.17
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Old 28-07-2017, 05:10 PM   #14
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Quote:
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Well there's at least 10g of sugar/gallon still in the cider at 1003 and there is still some yeast in it, so that would help carb'. In last batch of turbo cider I used malic acid and the sg was much lower .995 and it carbonated from the co2 from malic/lactic fermentation. So if remaining sugar doesn't ferment a little, then the malo/latic fermentation will add the fizz.

@pvt__ak You'll find the malic acid to be more in keeping with cider apple levels of acid. As juices tend to be from dessert apples, you need the natural malic acid to be increased, although apples contain citric acid, it's the malic you want.


Thanks buddy - will give the Malic a go. Putting a cider on this weekend .


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Old 28-07-2017, 06:20 PM   #15
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Quote:
Originally Posted by Tau View Post
Well there's at least 10g of sugar/gallon still in the cider at 1003 and there is still some yeast in it, so that would help carb'. In last batch of turbo cider I used malic acid and the sg was much lower .995 and it carbonated from the co2 from malic/lactic fermentation. So if remaining sugar doesn't ferment a little, then the malo/latic fermentation will add the fizz.
Thanks for the reply, I was reading Roddys thread and I don't think I put enough sugar in, I waited till it had finished then added 1/2 level T spoon per 330ml bottle, I think maybe it should have been a full one.
How do you know that there is still 10g of sugar in?
Maybe i'll give the malic acid a try in the future, when do you add it?
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Old 28-07-2017, 06:38 PM   #16
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She blew, luckily had bucket on a large frying pan. She has been consigned to the shed, which will be too hot and full of flies, spiders and will probably be a bucket of vinegar before the week is out. Yet only glimmer of hope is that farmyard cider seems to survive open to the air so who knows.
Part of that is the fact that it is brewed out to a higher abv, when I make strong ginger beer once it's taken and I've tweaked it and had later additions as weeks go on it isn't phased by such mortal things as oxidisation or having that flat or still flavour as it's a force to be reckoned with!
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Old 29-07-2017, 12:17 PM   #17
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Thanks for the reply, I was reading Roddys thread and I don't think I put enough sugar in, I waited till it had finished then added 1/2 level T spoon per 330ml bottle, I think maybe it should have been a full one.
How do you know that there is still 10g of sugar in?
Maybe i'll give the malic acid a try in the future, when do you add it?
Might have underestimated the sugar, at an sg of 1.000 there's 4g of sugar per litre, so that's 17g per gallon, at 1003 it is around 50g of sugar per gallon even a little more. link not perfect for each sg point but gives an estimate to sugar in your brew http://www.brsquared.org/wine/CalcInfo/HydSugAl.htm

I have added the malic acid at the start, but it depends on how long you are going to store it before and after bottling. As it could change before bottling, you can buy malo/lactic bacterial cultures from some hbs and to ensure that malo/lactic fermentation occurs in which case you could add just before bottling.
__________________
Brewing - all 1 gal
1. 2x elderflower 18.10.17
2. Sloe Wine 2dj 1.9.16
3. 2x Sloe & raspberry wine 17.5.17
4. Sloe wine 4.9.17
5. 12 ltr turbo cider. 27.10.17
6. 2x Rhubarb wine 30.7.17 clearing
7. Blackberry Wine 4.9.17
8. Blackberry Wine 9.9.17
9. Sloe Wine 9.9.17
10. Damson wine 21.9.17
11. Blackberry melomel 10.8.17
12. 2 x young oak leaf white 29.4.17 bottled
13. 2x Sloe & Raspb' wine 21.5.17 clearing
14. Juneberry Melomel 6.8.17
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Old 01-08-2017, 02:23 PM   #18
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Thanks again for the info
My problem is i'm not scientific enough and don't make precise enough notes, but I can work on that, although reading Roddys thread he seems to be having similar issues too.
I have just had 25ltrs with 1kg of sugar in for two weeks, just as it's stopped fermenting (.998), but hasn't cleared i've batch primed with 200g sugar, so i'll see how that goes. Sadly I forgot to take an initial reading but nevermind.
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Old 30-08-2017, 11:20 AM   #19
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Have tasted over the past couple of weeks, not keen on the smell that the yeast I used has given it, very ale like in nature would have helped if I had let it condition in the bucket for a few additional weeks. Flavour good and tasty strong but not falling over strong, it has carbonated quite a lot just from the malic acid to lactic acid co2 and any yeast/sugar that was left in the cider at bottling as there's a trace of sediment in each bottle. Was a bit lazy and didn't rack before bottling, although had washed up and sterilsed a container to do so, thought what the hell and bottled instead.
__________________
Brewing - all 1 gal
1. 2x elderflower 18.10.17
2. Sloe Wine 2dj 1.9.16
3. 2x Sloe & raspberry wine 17.5.17
4. Sloe wine 4.9.17
5. 12 ltr turbo cider. 27.10.17
6. 2x Rhubarb wine 30.7.17 clearing
7. Blackberry Wine 4.9.17
8. Blackberry Wine 9.9.17
9. Sloe Wine 9.9.17
10. Damson wine 21.9.17
11. Blackberry melomel 10.8.17
12. 2 x young oak leaf white 29.4.17 bottled
13. 2x Sloe & Raspb' wine 21.5.17 clearing
14. Juneberry Melomel 6.8.17
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Old 27-10-2017, 02:58 PM   #20
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12 ltrs of lidl apple juice (110g sugar per litre) & 0.5 ltr boiled water to dissolve extra sugar.
340g sugar disolved in apple juice and added to the rest
1 tsp wilko yeast nutrient
1 tsp powdered tannin (chestnut based)
2.5 tsp of malic acid
Harris premium yeast as it's going outside and can work at 10 degrees Celsius

Bought a 5 gallon bucket from wilko as seal on small bucket had gone, seems to be a much better seal possibily too now for without an airlock it might blow. I tested with boiling water in the bucket shook and it blew, seal might not be as good now

Worked out est' 1048 og, so max' of around 7.6%, I'm in no rush for this one.
__________________
Brewing - all 1 gal
1. 2x elderflower 18.10.17
2. Sloe Wine 2dj 1.9.16
3. 2x Sloe & raspberry wine 17.5.17
4. Sloe wine 4.9.17
5. 12 ltr turbo cider. 27.10.17
6. 2x Rhubarb wine 30.7.17 clearing
7. Blackberry Wine 4.9.17
8. Blackberry Wine 9.9.17
9. Sloe Wine 9.9.17
10. Damson wine 21.9.17
11. Blackberry melomel 10.8.17
12. 2 x young oak leaf white 29.4.17 bottled
13. 2x Sloe & Raspb' wine 21.5.17 clearing
14. Juneberry Melomel 6.8.17
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