sandy
New Member
hi all when you think your tc has finished fermenting do you still stabalize and add finings like you would with a wine.As my batch should be there abouts tomorrow and i dont want to spoil it cheers chaps
pineapple cider??
- Thread starter Waynes World
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Samarith
Regular.
Fining is OK but don't stabilise.
You want active yeast when you bottle and prime, that's what makes it fizzy. :thumb:
You want active yeast when you bottle and prime, that's what makes it fizzy. :thumb:
rickthebrew
Landlord.
I`ve found that TC always clears on its own :thumb:
Guest
This has been my experience as well.rickthebrew said:
You can add 1 Campden tablet per 4.5 ltrs of Cider.
This will stop "off tastes" from oxidation, but will not interfere with your "conditioning".
Waynes World
Active Member
Ok reading these posts here and i am ready i think to bottle/second fermentation, i am off out in a mo but when i get home i will check to G and let you klnow what it is.
So what do you suggest what the next step is to go to, bottle with a teaspoon of sugar and nothing else and let it clear over so long? And how long should i let it bottle for until i give it a test taste? just wait untill its clear?
WWayne
So what do you suggest what the next step is to go to, bottle with a teaspoon of sugar and nothing else and let it clear over so long? And how long should i let it bottle for until i give it a test taste? just wait untill its clear?
WWayne
rickthebrew
Landlord.
Check your final gravity - it could be as low as 0992, one tsp of sugar in a pint bottle will give you a good fizz Cap the bottles and give them a shake to dissolve the sugar - its pretty warm so around five days should see the brew clear and condition enough for a try
Cap the bottles and give them a shake to dissolve the sugar - its pretty warm so around five days should see the brew clear and condition enough for a try
Waynes World
Active Member
Just got back and got this readin gif you can make it out, not much left on the scale.
If you can give me an idea of what its roughly saying as there is only about 4 nigets left on the scale.
Tasted it, my god my teeth fell out, bit bitter so would be good to sweeten it if possible.
If you can give me an idea of what its roughly saying as there is only about 4 nigets left on the scale.
Tasted it, my god my teeth fell out, bit bitter so would be good to sweeten it if possible.
sandy
New Member
thanks for all advice tc is now clearing nicely hope to bottle in a few days and then finely taste if all goes well i will end up doing starting a few gallon next wk end . Finally is there a big difference in taste depending on which type of apple juice you use thanks chaps :thumb:
Waynes World
Active Member
Just thought i would let you allknow on the progress on this, well, after a week sitting in the fridge it has got to the drinkable stage....just, a bit like pineapple with a pindh of errrrrrmmmm......bleach :lol: , but as the weeks went on its not to bad now, gives a dam good kick but still sour for a few glasses, so what i did to sweeten it up was add a little orange concentrate and ding dong yes, very good and still with a little kick. I am not sure on the ABV but at a good guess its strong at around 15% i would say from what else i have drank in the past
on my second glass and one more after and i think that will do for one night
on my second glass and one more after and i think that will do for one night
BarnsleyBrewer
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You still alive?Waynes World said:Just thought i would let you allknow on the progress on this, well, after a week sitting in the fridge it has got to the drinkable stage....just, a bit like pineapple with a pindh of errrrrrmmmm......bleach :lol: , but as the weeks went on its not to bad now, gives a dam good kick but still sour for a few glasses, so what i did to sweeten it up was add a little orange concentrate and ding dong yes, very good and still with a little kick. I am not sure on the ABV but at a good guess its strong at around 15% i would say from what else i have drank in the past
on my second glass and one more after and i think that will do for one night
rickthebrew
Landlord.
:lol:
Waynes World
Active Member
Well i am just about here still......in body only though , all gone now and in plan to do a similar one with peach juice for i hope a sweeter taste
This time i will do the G`s and see what i get :
, all gone now and in plan to do a similar one with peach juice for i hope a sweeter taste This time i will do the G`s and see what i get :
thought I'd comment even after 9 years lol. I have started a pineapple cider after reading about it here. Going good so far and OG was 1.055 and after 3 days and with a litre of pineapple juice still to go in, its at 1.005. I added my 4th litre after 48 hours, but as its also the same time I added an aquarium heater to its own little bath and the temp went up to 24/25 it went mad on I got some overflow. Its still going well but I will wait a few more days before adding the last of the pineapple juice.
Almost Finnished
Active Member
Hi Gary
What was your recipe please?
How much yeast and which?
What was your recipe please?
How much yeast and which?
I just use 100% Lidl pineapple juice from concentrate. My yeast was just Wilko's cider yeast (think it was 5g but it was the whole packet I used). I also made a starter for the yeast using sugar and a little honey I had sitting. This went nice and frothy pretty quick) Next time I brew this (if its tasty) will be in one of my 23l vessels, this will make it less messy and I can add all the juice at the same time. When I put the heater in and kept it at a steady 24 degrees, thats when the yeast went on an eat all you can buffet.
After everything getting fermented out over the night, I added the last of the juice (about ¾ of the carton) and it went mental again. Hopefully it will be all fermented out tomorrow again and I'll leave it on the cols basement floor for a few days to clear a little. Then bottle during the week.
I have 10 litres of cheeky vim to bottle this weekend and 21 litres of lager to bottle next weekend, so 5 litres of this pineapple brew will have its bottling day say Wednesday if all goes well.
After everything getting fermented out over the night, I added the last of the juice (about ¾ of the carton) and it went mental again. Hopefully it will be all fermented out tomorrow again and I'll leave it on the cols basement floor for a few days to clear a little. Then bottle during the week.
I have 10 litres of cheeky vim to bottle this weekend and 21 litres of lager to bottle next weekend, so 5 litres of this pineapple brew will have its bottling day say Wednesday if all goes well.
Almost Finnished
Active Member
Cheers Gary
I went with 3½l pure pineapple juice and 1l apple. I boiled up 300g of (what I reckon is) candi syrup
Pitched in half a packet of Lalvin 1118, tsp of nutrient and 1tsp of pectic enzme
It's now been purring away for 2 days.
Let's keep notes!
;-)
BR Matt
I went with 3½l pure pineapple juice and 1l apple. I boiled up 300g of (what I reckon is) candi syrup
Pitched in half a packet of Lalvin 1118, tsp of nutrient and 1tsp of pectic enzme
It's now been purring away for 2 days.
Let's keep notes!
;-)
BR Matt
Well mine got bottled the other day and was put back in the warm bucket (24 degrees) and looks to be well on its way to be carbonated. I added a teaspoon of sugar and half a teaspoon of sweetener. Ill give it a week before I taste one. Hows yours going Matt.
chadnate2002
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I have a very basic recipe I'm trying, it says no need for added yeast with pineapple as it naturally has a lot occurring.
johncrobinson
Landlord.
There is no harm as such in using bakers yeast but its not the best for wine
Most yeasts froth as you have found out,Bakers yeast will really froth !!!
Max alcohol is only about 10-12%
Try a wine yeast next time (It will be better I promise)
Most folk make these sorts of juice wines with Youngs all purpose wine yeast.
Juice wines are a really good introduction to the hobby.
Re chadnate2002 The idea of using wild yeast is very specialised.And also an old idea with a very high failure rate.
There is nothing wrong with experimenting but UNLESS you really know what you are doing of, You stand a better than 50% chance of making sewerage rather than wine.
If you are a beginner I really advise looking at the WOW section on this site to get started.
There are also some excellent threads and guides here on how to make wines from various fruits,These are well worth a look.
I dont mean to sound as if i am patronising,And am assuming that like many on this thread you are new to the hobby,So if you are not a beginner and wish to experiment please carry on and dont be offended.
Most yeasts froth as you have found out,Bakers yeast will really froth !!!
Max alcohol is only about 10-12%
Try a wine yeast next time (It will be better I promise)
Most folk make these sorts of juice wines with Youngs all purpose wine yeast.
Juice wines are a really good introduction to the hobby.
Re chadnate2002 The idea of using wild yeast is very specialised.And also an old idea with a very high failure rate.
There is nothing wrong with experimenting but UNLESS you really know what you are doing of, You stand a better than 50% chance of making sewerage rather than wine.
If you are a beginner I really advise looking at the WOW section on this site to get started.
There are also some excellent threads and guides here on how to make wines from various fruits,These are well worth a look.
I dont mean to sound as if i am patronising,And am assuming that like many on this thread you are new to the hobby,So if you are not a beginner and wish to experiment please carry on and dont be offended.
