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My hard cider
Hey,
I will start brewing some cider this weekend or the next and I wanted to start a topic so I could share the experience with you.
First of all, here are the instructions I'm going to use: http://www.livefromarlington.com/articl … 6163332887
I've done quite a bit research, and these instructions seem like the easiest.
A few things I plan on changing:
I will be making a champagne style hard cider, and as such I will use Lalvin 1118 (for more info on their different types of yeast: http://www.lalvinyeast.com/strains.asp#). I will only use one packet of yeast, at the expense that is may be slower to start up, I don't want to change the taste as the author says in his notes. The 1118 also is one of the most versatile of the yeasts they offer and is their fastest.
I will originally put the cider into a plastic bucket as I will mix in spices and extra sugar to have a higher OG.
I may or may not let the hard cider sit in the carboy for longer than 10 days to 2 weeks, if I see that it may help it clear up.
I will be bottling this into champagne grade bottles. As such, before bottling I will add about 220grams (1 - 1/3 cups) of dextrose to add carbonation.
That is all I can think of for the moment.
I do have a question though: the author of that web page claims that the first bottles of hard cider he opened tasted a bit yeasty. I was wondering if that would be because his primary fermentation wasn't long enough or if his bottle conditioning wasn't long enough?
Thanks,
mrfocus
One of the things that has been discussed around here quite a bit is the presence of wild yeast & bacteria in unpasteaurized cider. Also, you need to make sure it has no "preservatives" in it, or no fermentation, ever.
See, the thread "Non-fermenting Cider"
I'll be doing a couple ciders later this fall, using straight from the orchard unfiltered cider. Still trying to figure out whether to pastaurize or use camden tablets, like with wine.
mrfocus wrote:
I do have a question though: the author of that web page claims that the first bottles of hard cider he opened tasted a bit yeasty. I was wondering if that would be because his primary fermentation wasn't long enough or if his bottle conditioning wasn't long enough?
The yeast flavor may have been because his cider was too young. Depending on what type of fruit/ingredients you use, it can take a long time for the flavors to come out and balance correctly. For instance I made a blackberry flavored stout last summer and it took 2 months just to be able to taste the blackberries. It will probably take another 2 months for the flavor to mellow the way I'd like.
If you're really worried about it put the cider into a secondary for a week, settle out any remaining yeats/fruit bits and then bottle.
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