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Old 30-09-2017, 12:18 PM   #1
deeboi
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Default 4 WOW variations and 10l Cider (to be dry hopped)

Hi, this is my first time doing WOW variants and dry hopped cider.

Just getting everything ready and about to clean and sanitize the Dj's and new 10l fermenter bucket.


I'll make these in the usual way but here are the juices I'll be using for each DJ.
The juices were bought from Asda, 3 for £3 and the cartons of Apple Juice were 4L for £2.60
The Bottled water was from Tesco, £1.10 each I think, probably not needed here in Scotland as we have soft water but I needed the Bottles to act as Secondary fermenters, bought 3 of these (already have 1). Just need to drill out the lids and add the grommets when needed.

DJ 1 - 1 litre Red Grape Juice, 1.5 litres Apple Juice (307g total sugar in juice, added 800g to make 13% ABV approx.)
DJ 2 - 1 litre Red Grape Juice, 1.5 litres Summer Fruits (310g total sugar in juice, added 500g to make 9.5% ABV approx.)
DJ 3 - 2 litres Red Grape Juice,Strawberry and Kiwi, 0.5 litres Apple Juice (309g total sugar in juice, added 800g to make 13% ABV approx.)
DJ 4 - 1 litre Red Grape Juice, 0.5 litres Summer Fruits, 1 litre Apple Juice (308g total sugar in juice, added 800g to make 13% ABV approx)

10L Fermentaion Bucket - 8 litres Apple juice with another 2 litres to be added after about 4 days or so. (no added sugar 6.5%)

Right, time to get started.

Poured some Star San in my basin (brand new, washed and sterilized) then put the airlocks and bungs in then elevated the basin so everything was submerged.



Washed the demijohn's with VWP and gave them a brush with the demijohn brush, gave them a really good rinse then poured in some Star San then give them a good shake.
If your wondering about the foil, I use little squares of foil sprayed with Star San because I only bought 1 blank bung the others have airlock holes so the foil acts as a temporary lid.
The yellow lines on the side of the DJ's mark 4 and 4.5 litres.



The 10l bucket is new so need to wash and sterilize with VWP first, I later rinse thoroughly and Spray with Star San before use.



I always spray the bottle lids with Star San and leave for a minute or so before pouring into the DJ's



forgot to make the tea first so 4 tea bags in each mug, I then made another one later with 6 tea bags for the cider.



Spraying the Lids again with Star San before opening and pouring into the fermentation bucket.


I added the juice, sugar, tannin(tea), Pectolase and topped up with water to the bottom shoulder of the DJ then used my home made degas tool to mix it all together, works great to dissolve all the sugar really fast.
I then added the Yeast and yeast nutrient and gave it a little swirl.

From left to right, (RGJ,Summer Fruits,AJ) (RGJ, Summer Fruits) (RGJ Strawberry and kiwi, AJ) (RGJ, AJ) (bucket - AJ)



1l Red Grape Juice, 0.5l Summer Fruits, 1l Apple Juice.



1l Red Grape Juice, 1.5l Summer Fruits.



2l Red Grape Juice Strawberry and Kiwi, 0.5l Apple Juice.



1l Red Grape juice, 1.5l Apple Juice.


There's activity in them all, some more than others.
I'll update the thread with more photo's as the fermentation goes along.

As mentioned in the title (I might also put this part in a separate thread) I want to dry hop some cider.
I'm going to make 10l cider then rack it off into 2 DJ's then dry hop in the secondary, 1 will be Cascade, any other suggestions for the 2nd?

Also, how much per DJ? I've read of people using 12.5g and also 25g per DJ.
I've never used hops before so I don't have a clue about this.

Ronnie.
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Old 30-09-2017, 08:00 PM   #2
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Nice work mate

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Old 02-10-2017, 04:16 PM   #3
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How much sugar did you add to each?
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Old 02-10-2017, 05:49 PM   #4
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How much sugar did you add to each?
Sorry should have made that part more clear, I've edited the original post with this.

DJ 1 - 1 litre Red Grape Juice, 1.5 litres Apple Juice (307g total sugar in juice, added 800g to make 13% ABV approx.)
DJ 2 - 1 litre Red Grape Juice, 1.5 litres Summer Fruits (310g total sugar in juice, added 500g to make 9.5% ABV approx.)
DJ 3 - 2 litres Red Grape Juice,Strawberry and Kiwi, 0.5 litres Apple Juice (309g total sugar in juice, added 800g to make 13% ABV approx.)
DJ 4 - 1 litre Red Grape Juice, 0.5 litres Summer Fruits, 1 litre Apple Juice (308g total sugar in juice, added 800g to make 13% ABV approx.)

10L Fermentaion Bucket - 8 litres Apple juice with another 2 litres to be added after about 4 days or so. (no added sugar 6.5% ABV approx.)
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Old 02-10-2017, 06:12 PM   #5
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Quote:
The yellow lines on the side of the DJ's mark 4 and 4.5 litres.
Don't worry about the 4.5 litre mark fill to the neck once racked, degassed, stabilised and finings have been added you will get 6 full bottles if filled to the neck if you leave it at 4.5 you probably wont.
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Old 02-10-2017, 07:15 PM   #6
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Don't worry about the 4.5 litre mark fill to the neck once racked, degassed, stabilised and finings have been added you will get 6 full bottles if filled to the neck if you leave it at 4.5 you probably wont.
Yeah m8 no probs , i just put a 4.5l mark while i was marking the 4l line just in case i need it in the future for whatever reason lol
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Old 10-10-2017, 11:57 AM   #7
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Right it's been 10 days now, here's some photo's and bubble status.
I've had these in my kitchen to keep an eye on them and to watch the progress, the window is north facing and never gets direct sunlight, not that there's much of that here just now anyway.
A quick question :- when fermenting wine/cider should it be kept in total darkness?
My future wines/cider will be kept in a cupboard upstairs to ferment (not the boiler cupboard) which seems to stay around 20/22 degrees.

As these have been in my kitchen they have been pretty much fermenting at 18/19 degrees, even when the heating is on the kitchen stays around that temp.

RGJ, Summer Fruits, AJ - Bubble from airlock every 15 seconds.



RGJ, Summer Fruits - Bubble every 53 seconds.



RGJ, Strawberry and Kiwi - Bubble every 8 seconds.



RGJ, AJ - Bubble every 6 seconds.



Cider - hasn't been any airlock activity but it's definitely fermenting, will need to take a hydrometer reading to find out how it's progressing.



As you can see there's a varying difference in activity in the airlocks, I forgot to add in my original post about the yeast.
The RGJ/Summer Fruits/AJ and the RGJ/Summer Fruits I used Young's Super Wine Yeast Compound and ran out.

For the rest I used a yeast I bought from a brew shop online, when I ordered it, it was Harris Super Yeast but when I received the yeast it just says Super Yeast on the label with the shops name on the front of it, I then noticed a few days later it also says to ferment in a warm place between 21-24 degrees so it took longer to get started but it's been going now for about 5/6 days.

Due to the lower fermenting temps I'm going to leave them another 4 days then take some hydrometer readings then I'll have a better idea.

One last thing about taking samples, I thought I had a brand new turkey baster but forgot it's been used so I can't use that now but I had an idea, has anyone used their auto syphon outer tube in the same way as a wine thief is used?
Dip the tube in, block the top hole then transfer to the trial jar then unblock the hole to release the sample.
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Old 10-10-2017, 03:28 PM   #8
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Originally Posted by deeboi View Post
One last thing about taking samples, I thought I had a brand new turkey baster but forgot it's been used so I can't use that now but I had an idea, has anyone used their auto syphon outer tube in the same way as a wine thief is used?
Dip the tube in, block the top hole then transfer to the trial jar then unblock the hole to release the sample.
That's what I do: cane&tube twice is enough for a normal reading.

If you're using hops, it should stay out of the light. Darker is better. Hops are sensitive little things.
Looking good, all of it. You think it will all clear up? How much Pectolase did you use? (never used it before)
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Old 10-10-2017, 04:01 PM   #9
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That's what I do: cane&tube twice is enough for a normal reading.

If you're using hops, it should stay out of the light. Darker is better. Hops are sensitive little things.
Looking good, all of it. You think it will all clear up? How much Pectolase did you use? (never used it before)
Do you use the whole autosyphon? or just the outer tube?

I still need to order the hops, I forgot all about that, thanks for reminding me.
They should still be here in time for it going into the secondary though as fermentation has been slower than expected. Then I will keep it in the dark, thanks for the advice.

I think it's clearing, it was really dark purple to start with and seems to be getting lighter by the day, I can now see light through the RGJ/Strawberry and Kiwi one, the one I thought might not clear due to the puree in the juice but only time will tell.

I used 1 tsp of pectolase per gallon.
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Old 10-10-2017, 06:20 PM   #10
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Just the outer tube: a small pull, deposit in the graded cilinder that came with the hydrometer, and most of the times I have to go a second time. Unless the gravity is SO high that once will do. But it feels like less cleaning afterwards

I assume you go for pellets? Leaf hops are cool 'n all but quite a mess, and they absorb! Unbelievable. Last time I dry hopped I had Styrian Goldings. A bit mild, next time I'm gonna us a bit more explicit aroma hop.
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