10 gallons of fresh pressed cider yeast test

Cider is feremented fruit juice, such as apples and pears.

Moderator: Moderator Team

10 gallons of fresh pressed cider yeast test

Postby MarinBrewer » Fri Oct 04, 2013 12:33 pm

Well its apple season... this upcoming Tuesday i'm heading out to an apple orchard and picking up 10 gallons of apple juice. I am going to be doing a side by side comparison using Wyeast Cider and White Labs English Cider yeast. I have been told they are similar and also that they produce different ciders. Im shooting for a 7-7.5% cider as starting gravity should be around 1.055. This is also my first cider so any and all first timer advice would be cool. Im looking forward to drinking some of this over the holidays :D
MarinBrewer
Liter Mug (100 posts)
 
Posts: 148
Joined: Thu Dec 06, 2007 12:55 am
Location: Novato, CA

Re: 10 gallons of fresh pressed cider yeast test

Postby MarinBrewer » Thu Oct 10, 2013 5:25 pm

No one has any insight?
MarinBrewer
Liter Mug (100 posts)
 
Posts: 148
Joined: Thu Dec 06, 2007 12:55 am
Location: Novato, CA

Re: 10 gallons of fresh pressed cider yeast test

Postby Brewtime » Fri Oct 11, 2013 4:30 am

I dont think there are alot of cider makers left around these here parts. my only two attempts at making cider were utter failures.
Drew

Work Hard, Rock Hard, Eat Hard, Sleep Hard, Grow Big, Wear Glasses if you need 'em "Web Wilder"
User avatar
Brewtime
Addict (5000 posts)
 
Posts: 7090
Joined: Thu Mar 03, 2005 1:48 pm
Location: Sykesville Md

Re: 10 gallons of fresh pressed cider yeast test

Postby dmtaylor » Fri Oct 11, 2013 5:29 am

I'm making cider. Just like anything, it's very easy to make good cider your first time out, but perhaps to master the art of making really excellent cider it takes more practice. I consider myself still pretty far on the beginner end. However I do think cider is the easiest thing to make in the world, especially if you get fresh pressed juice from someone else -- it's a lot of work if you press the apples yourself obviously! But once you have the juice, you have several options:

1) Just let the wild yeast take over and see what you get. Very unpredictable results, but some folks swear this is the best.
2) Add 1-2 Campden tablets crushed per gallon, wait 24 hours, then pitch your desired yeast. Most folks go this route.
3) Heat the juice to 170 F for 15 minutes to kill the wild yeast, cool and pitch your desired yeast. I prefer this method to totally kill all the beasts, and I find it lends a certain "Grandma's applesauce" flavor to the finished cider that you might not get otherwise.

My favorite yeasts are Cote des Blancs and US-05. I like the ease and results from these dry yeasts. I have not tried the liquid cider yeasts at all and thus cannot comment. I have heard mixed reviews on those.

For 5 or 10 gallons of cider, and liquid yeast, you really need to make a yeast starter ahead of time. Take maybe 2 quarts of your cider, follow one of the 3 options above, pitch your yeast, and let that go for a couple days, and THEN pitch this yeast starter into the other 5 to 10 gallons. A good fermentation temperature is low 60s.

I don't add much if any sugar to my ciders, as the plain juice will often ferment to a specific gravity of 1.000 or less! So the alcohol level is typically around 6-7% all by itself without added sugar.

The safest thing is to let you cider ferment to dryness, then give it another month of conditioning to make sure it's totally done and to let the yeast clear, and then bottle. Fermentation can be fast but is typically a bit slower than beer.

Carbonation by bottle priming can be unpredictable. I have had ciders that were perfectly carbonated, and under and over carbonated as well. Most often overcarbonated due to slow refermentation in the bottles. For the first ~month you might not get any carbonation at all, then all of a sudden a couple weeks later it can go from flat to carbonated.

So... cider behaves a little strangely, and is not always predictable. But it is almost always VERY tasty. That's been my experience.
Dave
User avatar
dmtaylor
Pitcher (300 posts)
 
Posts: 412
Joined: Mon Jul 30, 2007 4:54 pm
Location: Two Rivers, WI

Re: 10 gallons of fresh pressed cider yeast test

Postby Brewtime » Fri Oct 11, 2013 6:05 am

on my case dont let the airlock go dry or you get 5 gallons of apple cider vinegar :lol:
Drew

Work Hard, Rock Hard, Eat Hard, Sleep Hard, Grow Big, Wear Glasses if you need 'em "Web Wilder"
User avatar
Brewtime
Addict (5000 posts)
 
Posts: 7090
Joined: Thu Mar 03, 2005 1:48 pm
Location: Sykesville Md

Re: 10 gallons of fresh pressed cider yeast test

Postby dmtaylor » Fri Oct 11, 2013 6:53 am

Good point -- I've still got 3 gallons of vinegar from last year if anyone wants some! I'll never do that again.
Dave
User avatar
dmtaylor
Pitcher (300 posts)
 
Posts: 412
Joined: Mon Jul 30, 2007 4:54 pm
Location: Two Rivers, WI

Re: 10 gallons of fresh pressed cider yeast test

Postby MarinBrewer » Sat Oct 12, 2013 6:26 am

Ahh here we are roughly 9 hours into fermentation the carboy on the left is White Labs Cider and the carboy on the right is Wyeast Cider. The Wyeast is obviosly a much quicker starter thats for sure the krausen is growing as i type this.


Image

http://www.youtube.com/watch?v=SxPTf8wD7zw
MarinBrewer
Liter Mug (100 posts)
 
Posts: 148
Joined: Thu Dec 06, 2007 12:55 am
Location: Novato, CA

Re: 10 gallons of fresh pressed cider yeast test

Postby MarinBrewer » Thu Oct 24, 2013 11:19 pm

Ok so 13 days into fermentation the Wyeast Cider carboy is down to .997 which means it is done... however the White Labs English Cider carboy is at 1.002. Fermentation stuck? or should i just let it go a few more days? Fermentation temps were identical and the fresh pressed juice came from the same giant container. OG was the same for both 1.053 i added no sugar of any kind
MarinBrewer
Liter Mug (100 posts)
 
Posts: 148
Joined: Thu Dec 06, 2007 12:55 am
Location: Novato, CA

Re: 10 gallons of fresh pressed cider yeast test

Postby dmtaylor » Fri Oct 25, 2013 4:50 am

Give both batches another week or three. More time is better.
Dave
User avatar
dmtaylor
Pitcher (300 posts)
 
Posts: 412
Joined: Mon Jul 30, 2007 4:54 pm
Location: Two Rivers, WI

Re: 10 gallons of fresh pressed cider yeast test

Postby MarinBrewer » Fri Oct 25, 2013 6:13 am

dmtaylor wrote:Give both batches another week or three. More time is better.


I am wanting to tranfer to a secondary to add some "holiday" spices to one gallon and the rest is going to sit in carboys for several months. Ill give both another week and then take a final reading before transferring
MarinBrewer
Liter Mug (100 posts)
 
Posts: 148
Joined: Thu Dec 06, 2007 12:55 am
Location: Novato, CA

Re: 10 gallons of fresh pressed cider yeast test

Postby MarinBrewer » Wed Nov 06, 2013 12:40 pm

Checked gravity last night and the White Labs carboy is down to .9985 so now I can transfer to secondaries
MarinBrewer
Liter Mug (100 posts)
 
Posts: 148
Joined: Thu Dec 06, 2007 12:55 am
Location: Novato, CA

Re: 10 gallons of fresh pressed cider yeast test

Postby MarinBrewer » Sat Aug 30, 2014 7:52 am

Well round 2 is coming up... My first batch is almost ready to drink as well its been a long 10 months. I'm going to build a fermentation chamber this go around to keep temps to 62-64*
MarinBrewer
Liter Mug (100 posts)
 
Posts: 148
Joined: Thu Dec 06, 2007 12:55 am
Location: Novato, CA

Re: 10 gallons of fresh pressed cider yeast test

Postby littlemike » Wed Dec 03, 2014 4:23 am

I have been making cider for years and the best advice I can give you is to keep an eye on your free so2. Get some titrettes, cheap about $14 for ten of them, and keep the so2 level at around 50ppm throughout the fermentation right up to bottling. One other piece of advice is to not over handle your cider. Pitch your metabisufite, wait 24 hrs and pitch your yeast. rack after primary fermentation is done or very slow, wait a couple of weeks/month, checking your so2 and then bottle. Don't add any sulfites the week prior to bottling. Have fun.
littlemike
Empty Glass (<2 posts)
 
Posts: 1
Joined: Sat Jul 12, 2014 3:48 am

Re: 10 gallons of fresh pressed cider yeast test

Postby edork » Sat Apr 16, 2016 12:55 am

littlemike wrote:I have been making cider for years and the best advice I can give you is to keep an eye on your free so2. Get some titrettes, cheap about $14 for ten of them, and keep the so2 level at around 50ppm throughout the fermentation right up to bottling. One other piece of advice is to not over handle your cider and learn about VigRx on https://dudehung.com/vigrx-plus-review-results-2016 too. Pitch your metabisufite, wait 24 hrs and pitch your yeast. rack after primary fermentation is done or very slow, wait a couple of weeks/month, checking your so2 and then bottle. Don't add any sulfites the week prior to bottling. Have fun.


Helpful, thanks I'll give this a try but where can I get titrettes from and what do they look like?
Last edited by edork on Tue Aug 30, 2016 7:54 am, edited 1 time in total.
edork
Empty Glass (<2 posts)
 
Posts: 1
Joined: Thu Apr 14, 2016 5:41 am

Re: 10 gallons of fresh pressed cider yeast test

Postby tennee » Mon Aug 29, 2016 9:02 pm

Give them more time!
เกมส์พนันออนไลน์ แทงบอลออนไลน์ คนเล่นมากที่สุด ถ่ายทอดสดตลอด 24 ชั่วโมง แถมฟรีเงินโบนัส ทางเข้า
แทงบอลออนไลน์
tennee
Taster Glass (2 posts)
 
Posts: 10
Joined: Wed Apr 20, 2016 9:04 pm

Next

Return to Cider

Who is online

Users browsing this forum: No registered users and 1 guest