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Cider Fermentation Question...
I have hear it talked about on here that people are using the 5 gallon water jugs as a secondary fermenter. My question is, can I use them as a primary fermenter or would they not be able to hadle the pressure? I have been ivestigating the whole brewing idea for about a year now, and would really like to get started this fall with apple season opening up. Any and all help would be greatly appretiated! Thanks.
Masocko B.
There isn't an issue of the bottle handling the pressure because it isn't a closed vessel. There's an airlock placed in the neck that allows CO2 out but nothing in. Personally, I wouldn't use them for a couple reasons. They're too small for a primary fermenter for beer brewing (need 6.5 gallons for a primary) and they're oxygen permeable so I wouldn't use them as a secondary. Since you're making cider its going to need time to ferment and condition, more time than most beers need in a fermenter, so you run the risk of oxidation.
This is just my 2 cents as I'm sure someone will say that they've done it without any problems. I say invest in a simple beginners equipment kit with a bucket primary fermenter and a glass carboy secondary fermenter. The kit will also come with other essentials you're going to need like tubing, sanitizer, carboy and bottle brushes, hydrometer, capper, etc.
my 2 cents-
I have used the plastic water carboys for secondaries, but only for a week, just to let the trub & yeast settle before bottling. For extended secondaries, I would use glass.
And, yes, if you are going for 5 gal. in the bottles, you need to start with a minimum of 5-1/2gal in your fermenter, with a lot of room left over for the activity.
Thank you very much for your advice. I will take it to heart and hopefully produce a good cider this fall. I found some glass carboys, and brew kit here localy, and will be making the purchase this weekend. And since I live about a block from an orchard, and have the resources available at low prices, I will attempt to ferment in the plastic jugs as well (just to see what kind of results I get). Once again thak you for your help and input.
Masocko B.
speaking of cider beers,
Me and a couple of my friends have a little brew club going and we alternate each week who brews a batch. at first we were splitting the spoils, but 45-50 beers split 3 ways doesn't go very far; once the novelty wore off and we got some experience under our belts we each started developing our own preferences. the newest member wanted to make a Corona clone so he went to the local HBS and got a kit "Amigo Light". So on his night we brewed the "Amigo"
I even helped him get enough corona bottles from the local Mexican restaurant to make it official. when we popped the first ones on brew night all we could taste was apple. we are in Alabama and it is hot during the summer, so we think the fermentation occurred at too warm a temp and maybe we picked up a wild yeast... not really sure, not really important for this story. I was glad we hadn't gone thirds cause the beer was nothing like corona. we took some to a party and presented it as a "Cider Beer" and it went over well enough but no real compliments.
I'm sure your Cider will be much better than our failed Amigo, but if you want to try to make a Cider without using apples, try fermenting in the mid 70's.
Ha Ha Ha. Thats funny. It's sounds like you guys know how to have a good time! And thanks for the info on the "cider beer," I'd like to try it.
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