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Batch size for secondary fermenter???

I'm planning to make my first cider.  I want to minimize the amount of money I need to spend on fermentation vessels and I would also like to experiment with different methods of secondary fermentation and bottling (different amounts of fermentation & aging time, added juice, sugar, etc.).

I was going to buy a bucket for the primary fermenter and then several 1 gallon glass jugs for the secondary fermenters. I also wanted to sanitize used beer bottles and use them for bottling.

My main concerns are:

-Is a 1 gallon jug too small to use as a secondary fermenter?
-Are there any issues with using used beer bottles that have been sanitized?

Any other tips would be welcome
thanks
chase

 

You will receive about 27,000 different opinions on making cider, and the only one that is close to being right is don't use a apple cider or juice with preservatives in it (though this isn't even 100% correct since some preservatives don't inhibit fermentation). I have started making 1 gallon batches of various stuff using a 1 1/2 gallon plastic bucket as a primary ferementer and a 1 gallon glass jug as a secondary. I would make sure that there is a little over a gallon (1 1/4 gallon) of fluid in the primary so when you rack to the secondary it will fill up the entire 1 gallon. When you rack it will leave some stuff (trub?) at the bottom of the bucket. Beer bottles are fine, and if you carbonate, needed.

Here's an idea for a 1 gallon cider recipe:

1 gallon apple cider/juice
1/2 cup light brown sugar
1/4 pound honey
1 tsp yeast nutrient
dry yeast (Champagne?)

Check out other opinions that you get. Also look at threads in the cider and recipes topics and develop something that looks good to you. Have fun.
thanks

 

justin wrote:

You will receive about 27,000 different opinions on making cider, and the only one that is close to being right is don't use a apple cider or juice with preservatives in it (though this isn't even 100% correct since some preservatives don't inhibit fermentation).

Any idea what kind of preservatives don't inhibit fermentation?

 

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