One batch working....

George G

Member
three batches bottled. Anyone elce make hard cider?
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It should just stop fermenting when the sugars are converted to alcohol. This normally takes 3-4 months. If you are concerned about bottling too soon you can add some camden tablets to it to kill the fermentation. Biggest problem is getting it to clear up. There is a lot of pulp in cider, so it takes a hile to clear up. There are some compounds you can add that coagulate the pulp in cider then it settles to the bottom of the container. I usually rack mine two times or more which also helps.
Paul
 
To keep it from turning to vinegar. You have to use an "air lock". Thats what you see in this picture. Kind of hard to see, but, it's about half full of water. It lets the CO2 out, but don't let air in. Thats the big secret about making cider. The small green bottle. When I made that, I just filled the carboy with cider and let it do it's thing. Bottled it, stuck in on the shelf. It's been setting there about 1.5 years now. I think it's about 8% by volume. A little carbonated, real good. The bottle on the left. I added one pound of sugar per gallon of cider + one packet of bread yeast. It came out at about 15% by volume. Most liked it, a couple said they could tast the yeast. Watch it, it sneaks up on ya. The bottle on the right. I used apple concentrate, one pound of sugar per gallon, and wine yeast. Just had a small tast of fresh, just before bottling, tast's good. About 17% by volume. The one in the carboy is the same, only with champagne yeast.
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I used to make Applejack. Took too much good hard cider to make a little Applejack. But, I still think about doing it again sometime, maybe.
 

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