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Cider test-run in plastic gallon jug
So, I made the rash decision to try a cheap first-time cider experiment, and I simply added 1/2 cup honey and a teaspoon of cinnamon to a gallon plastic jug of cider. I shook it up well, then added 1/4 packet of dry yeast, and this stuff is off to the races - fermenting strong for four days now.
I'm just curious if anyone here has done that before - fermenting in the plastic jug. Essentially, I did it b/c I didn't want to only have one gallon in my 5-gallon carboy. Any advice on whether I need a secondary, and how long I should let it ferment?
Thanks!
kristopher
yeah sure you can use that plastic jug. alot of people use plastic bucket instead of glass carboys for fermenters. what are you using for an airlock? the easiest thing would be to get some plastic hose and drill a hole a lil bit smaller than the width of the hose in the cap for the jug and push the tip of the hose through the hole. the submerge the other end in a cup of water.
i'm always in favor of using a secondary because that's the best time to make some adjustments to the flavor of your cider. i've never made a 1 gal. batch so i'm not sure on how long they usually take but i'd say wait for the yeast to fall and most of the cloudyness to disappear before you bottle or rack to a sec. also wait for the bubbling in you airlock to slow down.
Thanks
moises
I just got through drinking a batch that I made in pretty much the same way, minus the honey. I used 1/5th of the yeast and let it ferment for 17 days with a homemade airlock like cidney mentioned, bottled it with some priming sugar, and a week later it was ready to go. I probably didn't need to let primary go that long, but you can watch yours and act accordingly. Good luck!
Thanks
salvador
What a great idea. I'm a tinkerer by nature and like to DIY on the cheap if possible. One gallon carboys are pretty cheap so maybe I'll do that, but small batches could be a good starting point.
I was toying around with making cider and used about a quart of reconstituted apple juice, a couple tablespoons plain ol' corn syrup and a pinch of champagne yeast in a rinsed 1.75L rum bottle. I bought a 3 piece airlock and cork to fit the bottle. It's been about 2 weeks and the cider is now clear. I tasted a bit and it's quite dry with a mellow apple flavor. I'd like it to be a little sweeter, but I've had awful luck adding artificial sweeteners like Splenda to my naturally fermenting sodas; it seems to kill the fermentation. Although that might not be a bad thing if the cider is where I want it...
I've done a test run, as has been mentioned in these posts. Just did a half gallon with a half packet of dry ale yeast. It's been bubbling slowly, but constantly, for about two weeks. Bubbling has really slowed, but there is no clarity.
Should I wait for clarity?
Ån update, if anyone cares. About three weeks later, my test batch is bottled, and really is not half bad.
A question, though, how do I increase the body of cider, without using chems to stop fermentation? Is it impossible to let the yeast run its course and get a cider with some heft?
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