That doesnt register with me now, i think im being really dumb here.
I am not sure at what reading cider makers call it done at but i am sure someone will chip in.
Chippy, one quick question if you know the answer.Found it in post one of the thread - When finished fermenting, TC should have an SG reading of around 1.000 don't move on to the next step if is above that
Hello again, one quick question, ive made Wine before in DJ's, and once fermentation has finished ive used stabiliser and finings to clear the stock. Do i use the same stabiliser and finings on cider too?Craig.
I have made several Turbo Ciders in DJ's and I use 4 litres of Apple juice or a combination of other juices if I am making a mixed fruit cider. So it would be 3 litres of apple juice and say 1 litre of other juice. Then add 1 cup of tea for the tannin (3 teabags) having allowed it to cool slightly. 1/2 packet of cider yeast ( I use the sweetened one as recommended by Roddy). 1 tsp. yeast nutrient, 1 tsp. pectolase.
Only fill up to the shoulder of the DJ as they are not all the same size, so adjust slightly with volume if it is only a 1 gallon one. After fermentation has finished, rack to another DJ and top up with apple juice.
I then bottle my TC and use 1 level teaspoon of white sugar per 500ml bottle. Always works for me, but as always, others will have different opinions.
I hope this helps.
Hello again, one quick question, ive made Wine before in DJ's, and once fermentation has finished ive used stabiliser and finings to clear the stock. Do i use the same stabiliser and finings on cider too?
thanks for that, so basically, i use the dj to ferment then transfer to PEP bottles to clear and finish off?With regards to cider, I wouldn't use any stabiliser as you want the yeast to carbonate the brew whilst it is in a warm room for 2 weeks after bottling (bottles having been primed with sugar or carb drops). That is of course unless you want flat cider. I always carbonate as I prefer fizzy cider.
There are specific finings to clear cider, although I have not used any as all my turbo ciders clear themselves in the bottle.
you've been a great help Barley, thanks.Yes, but don't forget to prime the bottles with sugar first. I use 1 level teaspoon of white granulated sugar per 500ml bottle and adjust accordingly for other size bottles. After transferring to your bottles, place in a warm room (20 - 25c) for two weeks to carbonate. You will know if it has carbonated, as the PET bottles will be firm when squeezed. after two weeks move to a cooler room/area to condition and then enjoy!
Thanks for the information Chippy_Tea and for the article, at the moment this is fermenting mightily once it comes to a halt I will taste it and try to salvage it. Given that the apple juice cost me 10 Euros and the cranberry juice 2 euros, I think I can afford to lose 12 euros and then try again.You can buy powdered tannin or use strong black tea instead.
Tannins. Derived from grape skins & seeds, these lend an astringent, drying bitterness and body to your cider. Cider makers will use high-tannin apples or pears in their mix to get the tannins naturally. Those using juices typically chosen for sweet cider may be lacking this component.
Read in full - Adjusting Finished Cider – Part 1 – Acids & Tannins ...
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