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Pages: 1

New to brewing

G'day
im new to this sorta thing and would appereciate
i little help,
im planning to use some bush or wild apples mostly of the granny smith variety
and not having to add any yeast because of the natural presence in the fruit
just wondering if this will be ok ?
thanks in advance
Gus.

 

good luck to you...I can't seem to get cider to work for me even with adding yeast...

cheers

 

Yeah it should work, you just need to add 1lb of sugar for every gallon of cider.

 

Thanks for the help mate,
why do i have to add all that sugar?

 

I'd guess that you would want to add sugar to those more tart varieties because they won't have much of their own like an "eating" apple would.  In the US, I get sweet cider from an orchard and they have a lot of their own sugar already.  I've heard that the tart apples make for a better cider, but you work with what you got.  You might just get some juice squeezed and then see what the specific gravity is with a hydrometer.  Then there are calculators online to determine what the alcohol potential is.  Cider will usually ferment out pretty dry depending on the yeast.  Mine finished (ready for the bottle) at about 0.998.  This would give you a better idea how much sugar you would want to add to get extra fermentables into your must.  If you measure a sample and post the specific gravity, I'll take a stab at what the finished %abv will be.  Without knowing anything more it's a good guess that you'll want to add some extra fermentable.  I added honey and brown sugar (won't do again, but that's another story, too much sugar).

 

Thanks mate ill have the SG up saturday or sunday

 

havn't been able to get an SG reading my Hygrometer is slightly in shattered peices but anyway
i went with the 1Lb per Gal and she is fermentig away in the workshop

 

Good to hear it!  Keep us up to date whenever you taste it to see if you're happy with it.

 

thanks mate,
will keep you posted

 

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