Cider Advice Requested

[bum]

So, the peel stays in or get tossed out? I'd keep them in myself, the rind is a fantastic source of different flavour and aroma (what's the reasonably common fancy european beer/s with orange peel in it? Anyone?)

You're probably thinking of Hoegaarden Wit? If so I believe that uses dried bitter orange peel which is very different to using fresh peel. In fact, my research indicates that many users of lemons in GBs (probably still relevant here) say that the peel gives detrimental flavours and they favour juice and rind only. I myself have recently done a a GB where I added lemon and I may have juiced a little too aggressively and I can taste peel in this (admittedly young) brew and it is awful. Use fresh peel with caution is my advice, I guess.

 

[manticle]

In cooking, the coloured part of the skin (zest) should be used only. The white part (pith) imparts extremely bitter tannins.

It may be the same with brewing. I've used fresh orange zest in Belgians with no ill effects but I avoid the pith.

 

[RdeVjun]

In cooking, the coloured part of the skin (zest) should be used only. The white part (pith) imparts extremely bitter tannins.

It may the the same wih brewing. I've used fresh orange zest in Belgians with no ill effects but I avoid the pith.

Yep, thanks folks, Hoegaarden Wit, that's the one. OT: I've wondered why its not Hoegaarten though? Guessing it may be a Flemish name, and not German perhaps? (With it being in Belgium, that'd be rather obvious now, wouldn't it?!) Interestingly, according to wikipedia, the municipality has two famous inhabitants, one is Peirre Cellis, founder of the Hoegaarden and Celis breweries, the other is a porn actor...

I was thinking along the same lines with the pith too, its plainly shiteful in cookery and just about any other use apart from marmalade perhaps, and even then sparingly. Zest is the go...

Edit: Spelling, ironically...

 

[Shortz]

DJ,

here are some links for Bulk priming! I recommend it over individually carbing the bottles unless you're going to use a carb drop (which might be easier to handle in the beginning). I may end up stealing your recipe for cider as i've wanted to make one for some friends for a while and yours sounds groovy!

This one is some background and how to do it (bulk priming).
http://www.aussiehomebrewer.com/forum/inde...;showarticle=68

This one is a calculator to work out how much sugar (dextrose) you need to add - quick, easy and painless
http://www.aussiehomebrewer.com/forum/inde...ntry67588\

There are tonnes more info about bulk priming on this site, but i could never be bothered looking

Best advice i've got is to pursue it! If the first one doesn't taste nice, no biggy...some of my early beers tasted like really fizzy wine :icon_vomit: Just make sure you're clean when you do it and don't ferment too high temp and everything will be cool bannananananananananananas! :icon_cheers:

 

[DJbrewer]

Hi,

well, the cider recipe is not mine, really. I found so many recipes on the net for cider all I needed was to decide on which parts sounded good and take note of comments made by forum members. Anyway, it has not even started bubbling yet so too early to say how it will go.

thanks for the tips and links. There is no chance of keeping the ferment at a high temp... I am struggling to keep it warm now. I have a very cold house. I might have to buy a heating belt.

I think for the first one I will bottle with carb drops and take it from there, although bulk priming seems fairly straightforward if you use white sugar, otherwise the other options must add some falvour. Will also get a smaller fermenter.


cheers

 

[DJbrewer]

regarding the lemon in my fermenter: i cut off all of the skin but there was a little bit of pith left. hopefully not enough to ruin the brew.

 

[DJbrewer]

hello!

an update and some advice needed on this first brew.

After about 6 days the bubbling stopped. i checked SG over two days and it did not change so decided to bottle.
I bottled on Day 8.

The OG = 1.050
The FG = 1.005

I tasted the brew when measuring SG and it was quiet tasty- the lemon seems to have imparted some flavour, although not sure about the cinnamon.

From here i need some advice.
I have the coopers kit.
I bottled into the 740 mL bottles with 2 x carb drops. i think that may have been a mistake.
After 1.5 days nothing is happening in the bottles, i.e. it does not look like any second fermentation is happening, and the bottles are not swelling at all.

Should I just leave it for a few more days?

thanks in advance for any help...

cheers.

 

[bum]

What temp do you have the bottles sitting at? Ciders, in my experience, take longer to carb than beer. I wouldn't be too worried about it. I've used the drops for a couple of brews and they seem to work OK to me.

 

[Melon]

Should I just leave it for a few more days?

In my experience Ciders take at _least_ 8-12 weeks to start tasting drinkable.

Its a hard thing when you're just getting started and want immediate results, but all I can suggest is document your process so that when it does come time for tasting, you remember the details.

 

[DJbrewer]

Thanks, b_u_m (word-filter caught it) and melon.

The temp would be about 18 degrees (maybe). will check tonight.
I have been documenting everything, just in case. you are right, though, first time brewer and very excited. my beer-brewing friends seem to get carbonation after a day and seem to be able to drink teh beer a few days later...

my concern was that i added sugar to an initially decent tasting drink and nothing was happening, which would mean i had ruined it.
8-12 weeks? that's ok. i really wanted to open one or two at the end of june (7 weeks away).

cheers.

 

[Neill]

warm them up a little to 20 degrees, put them in the closet or something inside if that's warmer. should carbonate them quicker, but as above, don't expect them to taste very nice until a few months down the track.

 

[DJbrewer]

warm them up a little to 20 degrees, put them in the closet or something inside if that's warmer. should carbonate them quicker, but as above, don't expect them to taste very nice until a few months down the track.

thanks, neill.
maybe just too cold, eh?

 

[bum]

18 should be workable, IMO, as long as it is constant. But 20 will definitely do it a bit quicker. Sounds like you're already on the right track. Time will sort it out for ya.

 

[DJbrewer]

thanks, b_u_m.
who knows, 18 may be overly optimistic.

i will put teh bottles near a heater tonight.

patience seems the key...

 

[manticle]

1.5 days is not enough time to see anything.

I wouldn't worry about the heater or trying to speed it up. Leave it two weeks, taste one, leave it another month, taste another and see the difference.

I just finished my recent cider which had an unpleasant taste. I too am impatient but the last two bottle were just starting to cme good. Patience really does help.

 

[DJbrewer]

ok. i think i get the message! i will wait...

even my wife, a recent convert to cider (pipsqueaks not strongbow), is keen to start drinking my brew, and she has little faith in my DIY skills, whether building or brewing! :lol:

 

[manticle]

ok. i think i get the message! i will wait...

even my wife, a recent convert to cider (pipsqueaks not strongbow), is keen to start drinking my brew, and she has little faith in my DIY skills, whether building or brewing! :lol:

At the absolute minimum carbonation with bottle priming will take a week. That doesn't mean it will taste good - it just means it might be fizzy.

Buy another fermenter, get some fast fermenting ales on and forget the cider for as long as you can. I understand the impatience (I have 3 fermenters but my stocks have run out) and I always get into things too early but I'm slowly learning how much things improve over time. Your wife will spit on week old cider on the ground and the tiny bit of faith she had will be demolished like the timber frames of your building dreams.

 

[DJbrewer]

Your wife will spit on week old cider on the ground and the tiny bit of faith she had will be demolished like the timber frames of your building dreams.

:lol: :lol: :lol: :lol:

ok. will look at buying an 18L or smaller fermenter (we don't drink a lot) and put on something quick (like my friends do).
or perhaps go for an OLD-style darker beer. no idea what is involved there but...

thanks, again.

 

[Melon]

If you do drink the ciders too early, just top up the glass with apple juice and it becomes a bit more drinkable.

Everyone is keen to drink their spoils as soon as possible.

I've you're just looking for another fermenter, check out Bunnings. Head for the camping section and you'll find food grade 25L drum with tap - $17.50. As mentioned by others here on this forum.

 

[DJbrewer]

good tip on the apple juice.

bunnings...hmmm...I am trying to have a bunnings-free year...but for $17.50...