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I did something wrong. Or maybe right.
Hey guys. I made my first batch of cider in January (been doing mead for years, got bored, trying something new), and it turned out pretty blah, so I did a lot of research before starting Batch #2 on February 4. Last night, I tested the Specific Gravity, and it read 1000. That’s down from 1077. I hit 10% when I was aiming for 5-8%. I wondered if any of you might be able to spot where I missed my mark. Ingredients: 4 ½ gallons Mott’s regular apple juice (no preservatives), 5 pounds honey, 2 cups brown sugar, 5/2 teaspoons of pectic enzyme, ¾ teaspoons of tannin, 9 teaspoons of acid blend (brought pH to 3.4 from 3.8), 2 teaspoons of yeast energizer, and 3 teaspoons of Superferment yeast nutrient. I used a Nottingham brand Brewing Yeast, which I had thought was an ale yeast that should yield 5-8% before being killed/sent dormant by the alcohol. This is the yeast: http://www.fermentationtrap.com/3004.html. Lots of reviews showed 5-8%. I even found one guy that started at the exact same OG as I did and finished at 1016.
Anyway: Remarks? Advice? It tastes just splendid, far better than Batch #1 - that research really paid off. (The yeast imparted a sort of... banana-like aroma.) And I do plan to eventually shut up and enjoy it anyway, I just want to get skilled enough at this that I can hit my mark.
I did a similar cyser with us-05 and finished around 1.008 without any trick so it surprises me a little. You do have a very highly fermentable must and supplied it with adequate nutrition. You could try stabilizing it with pottasium sorbate and then back sweetening it. Or next go around monitor your gravity and then cold crash it when you hit where you want. Then stabilize and/or filter it.
Yup, I was planning on racking & sorbating it tonight when I get home. Thanks for confirming my plan. As for frequent & steady monitoring: I have to admit until last night, I used to think 'boy what a waste of time.' Not anymore. I think I'll take you up on that advice next go-around. Now all I have to figure out is juuuuust how much I want to sweeten and what with... so many delicious choices.
Well, I calculated the potassium metabisulfite and sorbate I would need to knock the yeast out of commission, then backsweetened with 2.5 cups brown sugar, 4 cinnamon sticks, 8 cloves, and 1/4 teaspoon each of allspice and nutmeg. Result: delicious, and with an unexpectedly powerful punch.
Also: cloudy, despite the addition of pectin enzyme before brewing and leaving ample time to settle after potassium addition... Perhaps I added it while the must was still too warm from dissolving all the honey and brown sugar before pitching yeast... Thoughts? Experiences? Would filtering solve this? (A little hesitant to invest in filtering equipment... maybe my next Christmas wishlist...)
Give it time and/or cold crash it.
before spending $$ on filters, try leaving it for a couple weeks. it could drop some of the cloudyness.
That's the way to go...if it's not to your liking on clear within three more weeks, rack it one more time and leave it one more week, you'd be surprised how one last rack can clear it.
Thanks guys, will do.
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