Deebees summer cider

[Mitchamitri]

ahhh, have a little taste of it and if its bone dry and flat then its done

[Deebee]

i'll wait a few days and then see if i can spit sand afterwards he he nice one.

[Deebee]

well i could not wait so i had a small sip from one of the bottles.

It is quite dry, not much though. taste is distinctively cider too although i wuldn't know about the abv. it did have 500 grams brown sugar in it though so ( any tips as to ABV)

It is still fizzing, not as much as before but non the less.

Seeing as i used a wine yeast i wonder if this made any difference?

Next question 8 yes i know another one) is that if i just leave this bee for another week or more and it ferments completely ( i e a total stop,

Will it still produce co2 when i add some juice or sugar+ and if so should i stay with the same amounts as i first was told ( 1\2 tsp pr 500ml or 20 ml apple juice pr 50ml.

It actually tastes way better than the crap they sell here alreadythats for sure.

How can i get a rough ABV? Thoughts please

[joel_m]

well I did 600g in 8lt for my last one with safale05 that ended up about 10.2% (1.072 to 0.998) so (and guessing here so maybe 8%)

Yes...errr flour sieve... yeah thats the one Doh!! lol

[Deebee]

Sorry to pester ( again)

I just wondered if i leave this til there is absolutly no life in it, and then try to bottle it with priming, is it likely to have any fizz? or will it still be dead?

thanks

[timothio]

I just wondered if i leave this til there is absolutly no life in it, and then try to bottle it with priming, is it likely to have any fizz? or will it still be dead?

Should be alright I think, there will still be lots of little yeasties held in suspension... My first batch I left for ages after the airlock had stopped bubbling, I bottled and primed fearing the worst... Took longer to carbonate, the bottles were still squidgy 4 - 5 days later, but after a couple of weeks all was well. And after another week... Well, I had to get another batch on 'cos I'd run out.

[Deebee]

Strange, In some of the bottles the apple has sunk, but there is still a slight white bubble ring around the rim ( meaning that there is still life in there i guess)

in others the apple has not sunk yet there is no sign of life, and in the third set there is neither apple of bubbles.. is it possible that they ferment out at different rates?

guuess i'll wait til mid necxt week.... it'll be 2 weeks since it started at the weekend.

[DREADSKIN]

ive had a big batch of apple and elderflower tc on the go for a few months now (too busy to rack etc) most of the crap had fallen out, but there are some apple bits floating on the top. im goin to rack of carfully and try and just leave them there. or i may cive the last bit, i dont know.

[Deebee]

Well i tipped the bottles last night and left one with the lid screwed tight.

not a sound this morning when i opened it. So i'm off to get a filter and a syringe as well as some apple juice for priming. Tonight or tomorrow is bottling night!

then it can stantd til the end og july.

Should be ok i hope!

Thanks for the help.

[Mitchamitri]

"slight white bubble ring around the rim "
There are websites for that sort of thing.

[Mitchamitri]

But seriously, the white ring - if its scummy in anyway that will either be off apple peel, detergent left in the fermenter, or just dead yeaties trapper in bubbles. Nowt to worry about.

[Deebee]

going to pick up a syringe on the way home and som more sterilizer. then its bottle time!!!!

[Deebee]

Well last night was the night i decided to take a botle and have a taste.

I really don't know what to make of it,to be honest.

Smelt like apples, and tasted like apples ( although applejuice in the glass would have helped somewhat.)

But it was thin, i mean really thin like plain old water.

So the question is, should it be like this or have i done something wrong?

My first thought is that due to me using a wine yeast i basically fermented everything there was to ferment of sugar, and seing as in liquørs the sugar is what helps thicken the liquid, is this the reason.

Don't get me wrong , it is drinkable ( although not too much at i time i felt) but i was maybe a little dissapointed.

Thoughts of any TC gurus welcomed.

Thanks

Dave

[craigmarshall]

Smelt like apples, and tasted like apples ( although applejuice in the glass would have helped somewhat.)

But it was thin, i mean really thin like plain old water.

So the question is, should it be like this or have i done something wrong?

My first thought is that due to me using a wine yeast i basically fermented everything there was to ferment of sugar, and seing as in liquørs the sugar is what helps thicken the liquid, is this the reason.

I think that's about as good as it gets from a turbo cider. I changed from youngs super wine yeast compound (which left me with a cider so dry that I didn't want to drink it without 2 tsp sugar per 500ml. I upgraded to youngs cider yeast, which I presume didn't take all the sugar quite as greedily, and it now tastes much less dry and more cidery.

I don't have a problem with the thinness of the cider (but as you hinted at, sugar in the glass when served might "syrupify" it slightly. But only if you are after a sweet cider, which it sounds like you're not). If you are used to drinking malty beers and not dry ciders, I think the beers are meant to have a bit more body!

Craig

[DREADSKIN]

cider like wine needs a balance of flavour and acids. if you dont add acid the bru will be insipid and taste thin. if you dont add tannin it will have no mouth feel. basically if you dont add flavours to you homebru it will endup tasting as crap as strongbow. and lets face it, the reason why most of us make our own is because were feed up with that pish! anyway, add a bramley for acid and flavour, and a very strong cup of tea and i, and others on this site, will guarantee it will taste alot better.
add honey too