The cider thread

Discussion in 'Brewing & Beer Knowledge' started by Steve, Aug 26, 2014.

  1. sliverx

    sliverx

    Joined:
    Apr 5, 2013
    Location:
    Buffalo, NY via Flerda State
    [​IMG] growler on the left is the small red/green apples.
     
  2. sliverx

    sliverx

    Joined:
    Apr 5, 2013
    Location:
    Buffalo, NY via Flerda State
    [​IMG] L-R blend of what was left after filling, 2 1l of yellow apples, 2 16oz of red/green apples. Airlocks in hopefully they start working themselves while I'm out of town for a few days.
     
  3. Skittle34

    Skittle34

    Joined:
    Aug 29, 2013
    Location:
    Northampton, MA
    Ok, so interesting situation. I bottled my cider roughly a month ago in some swing tops and some crown caps. The swing tops are all over carb'd and the crown caps are not. Anyone have an idea why? possibly O2 exchange?
     
  4. sliverx

    sliverx

    Joined:
    Apr 5, 2013
    Location:
    Buffalo, NY via Flerda State
    [​IMG] Both small bottles have this developing.
     
    FTowne likes this.
  5. Dunt

    Dunt

    Joined:
    Apr 11, 2013
    Location:
    City of Big Shoulders & Tiny Pours
    Anybody have some tips for good cidermaking literature?
     
    Snarf likes this.
  6. Snarf

    Snarf

    Joined:
    Aug 5, 2013
    Ever carb up? If not, did you fill swing tops first?
     
  7. koopa

    koopa

    Joined:
    Apr 23, 2013
    Dunt likes this.
  8. Skittle34

    Skittle34

    Joined:
    Aug 29, 2013
    Location:
    Northampton, MA
    They did, just took a little longer, but still quite carbonated
     
  9. Dunt

    Dunt

    Joined:
    Apr 11, 2013
    Location:
    City of Big Shoulders & Tiny Pours
    Just racked my first cider into a secondary carboy today. Sample I pulled off tasted great (used wyeast dry mead yeast). Unfortunately my secondary had a lot of air space leftover in the vessel, so I topped it off with some leftover cider I didn't use and some water. I hope it doesn't thin it out too much, but lesson learned if it does. Have a second 2 gallon bucket fermenting with the wild yeast present in the juice after the apples were pressed. Haven't opened the bucket to check on it, but it's happily fermenting away and smells great from the outside.
     
  10. Anyone use sacc trois in cider before? Just curious about what I can expect in a 2.5g batch I have going.
     
  11. wuntrikpony

    wuntrikpony

    Joined:
    Jun 7, 2014
    Location:
    Raleigh, NC
    Have you checked MTF?
     
  12. No specifically. Not much about results with a Google search.
     
  13. wuntrikpony

    wuntrikpony

    Joined:
    Jun 7, 2014
    Location:
    Raleigh, NC
    Doing a quick search in the MTF Facebook group comes up with a half dozen brett trois cider posts. I'd check it out.
     
    Beerontwowheels likes this.
  14. Phischy

    Phischy

    Joined:
    Sep 30, 2013
    Location:
    Who-ston
    I recently got the WL vault Scottish cider yeast. Did a 2.5 gallon batch with organic juice from Sprouts. It's been carrying this week and I should sample it tonight.

    Anyone else use this strain? Had a ton of apple flavor when I kegged it despite finishing at .998
     
  15. Lutter

    Lutter

    Joined:
    Sep 30, 2013
    Location:
    Breakfast Tacos
    Trying to get myself back brewing so I figured I’d start easy.... 1 gallon Whole Foods Organic Apple Juice and champagne yeast.

    6 hours later and that thing is fucking pumping with CO2.

    Maybe the most satisfying $10 you can spend.
     
    Steve and Kirkse like this.
  16. Lutter

    Lutter

    Joined:
    Sep 30, 2013
    Location:
    Breakfast Tacos
    I was reading on our sister site about brewing a cider (really apple wine) with frozen apple juice concentrate (thawed)... it’s apparently an OG of 1.2

    Anybody ever try that?

    Half tempted to get some high gravity yeast this week and see what happens lol.
     
    MikeJones likes this.