First Cider

[HeavyNova]

I'll look into the lactose, I dont think she is intolerant, no trouble with milk or other dairy.....

I might do a small batch to start, 2 liters apple, the can of pear juice, and see how it comes out.



Thanks for the advice guys, I'll let you know how it comes out!

Not a bad idea on the small batches.

After a bit more checking online it appears that Maltodextrin is better used for adding body rather than sweetness and lactose will add sweetness (and body). So I'd be inclined to try some lactose in the cider.

 

[kjparker]

Not a bad idea on the small batches.

After a bit more checking online it appears that Maltodextrin is better used for adding body rather than sweetness and lactose will add sweetness (and body). So I'd be inclined to try some lactose in the cider.

I have a small 5 litre barrel, but it doesnt have a tap hole, so I'll need to either syphon out of it, or fit one....

 

[The Giant]

Just do it in the juice bottle

I did that with a few test batches, pour a bit out of a 3l bottle sprinkle the yeast in, put the cap back on and put a little hole in it and cover with glad wrap

That way u can easily cold condition it when ur done which will really settle the yeast on the bottom and pour it out very slowly into a 2nd container and bottle from there

 

[kjparker]

I dont have a 3l bottle though, I already have the 5l barrel!

I am leaning towards wanting to put a tap on it anyway, so will see how I go, I will see what I can cobble together!

 

[KudaPucat]

Honey's the way to go... I'm yet to hear a raving report on maple syrup... well perhaps one. Maybe cos it seems to cost more than honey, and I have NFI where you'd get it in bulk...

<snip>

I just bought it at the supermarket in little sachets, 1 sachet eq to 2 tsp of sugar in sweetness. Found in the same place as the artifical sweetners.

That give me the shits... as it's not artificial, but will be treated that way. :-(

 

[[email protected]]

in my cirst cider, i used 500g of lactose...... was told by the gent in my LHBS that its a non fermentable suger.. just what i wanted! i made the strongbow clone, and it has almost the exact same taste!

 

[pk.sax]

Bn a long time here...

2 really simple and natural ways to get a sweet cider:

Pour some fresh juice into the glass and add cider on top before drinking... Voila

Ferment in bottle, move the bottle to door of fridge after a week. Door is usually slightly less cold, so fermentation carries on, but very slowly. Perfect if you plan to consume the cider in a week, fresh + gets carbonated every day a long as you don't open it every few hours not extremely fizzy though - moderate carb
Oh, n don't poke the lid of that juice bottle, just remember to release a bit of pressure every day while in primary, ferment in cool dark cupboard to keep the ferment rate manageable.

 

[dingo34]

Bn a long time here...

2 really simple and natural ways to get a sweet cider:

Pour some fresh juice into the glass and add cider on top before drinking... Voila

Ferment in bottle, move the bottle to door of fridge after a week. Door is usually slightly less cold, so fermentation carries on, but very slowly. Perfect if you plan to consume the cider in a week, fresh + gets carbonated every day a long as you don't open it every few hours not extremely fizzy though - moderate carb
Oh, n don't poke the lid of that juice bottle, just remember to release a bit of pressure every day while in primary, ferment in cool dark cupboard to keep the ferment rate manageable.

What would you say the average temp is when your doing the first stage of fermentation? I'm trying to gauge how long I should wait before putting my bottles in the fridge, as I have mine on a heatpad.

cheers

 

[Airgead]

What would you say the average temp is when your doing the first stage of fermentation? I'm trying to gauge how long I should wait before putting my bottles in the fridge, as I have mine on a heatpad.

cheers

Does the heat pad have a thermostat? If not then you will be up in the high 20s at least which is hotter than most yeast like. They will go like the clappers but produce a bunch of nasty flavours while doing it.

I ferment my ciders at between 16 and 18c but I'm using a specialist cider yeast. Most ale yeats work best in the high teens or very low 20s. Wine yeasts are a bit more forgiving but even there I wouldn't push them past 25 or so.

Cheers
Dave