Brew UK Forum | Cider Making
First time
Hi all
I'm new here but I am preparing to make my first cider and I'm going to want to ask quite a few questions so I thought I would open this thread to ask my questions in and hopefully some kind soul(s) will help me out!
Probably pretty obvious but should I use this yeast? -null
I'm planning on trying to make 6 x 5 litre lots using fresj fruit. I have a supply of 3 different apples and also some plums. My plan was to try a 3 or 4 different combinations with the apples and then also do an apple & plum one. Will this work?
There will be plenty more questions to come!
Thanks in advance
Mat
Responses
Posted 1 year ago by Moderator
I have yet to make cider but the yeast looks fine. Im unsure how much yeast you would need but 1/2 a pack for 5ltrs may be a good start.
Any fruit will ferment so go bananas! I think youve got it sorted mate.
Conditionin' - LEB Pale
Conditionin' - Thwaits Nutty Black
Plannin' - A user upper!
Posted 1 year ago by Member
I make quite a bit of Cider each year, more often than not without adding any yeast at all. There is enough on the apples naturally but the fermentation can take weeks or even months & conditioning even longer, not sure whether there would be much natural yeast with shop bought fruit though.
Not usually too fussy about the apples as anything will do, fallers, bruised, even wasp nibbled fruit, anything but rotten apples are ok. You don't want too many cookers though as the Cider turns out a bit tart.
The Youngs yeast is fine, I've used it when making a stronger batch by adding sugar. Add 1 Campden tablet per gallon to the juice to see off the natural yeast before pitching.
Fermenting:
Maturing/Conditioning:
Drinking: Pseudo-Lager, Oatmeal stout & Shop bought stuff
Posted 1 year ago by Member
Hamish -
I haven't yet seen one of the supply of apples that I am getting but I think they are massive (would these be cookers?) and another are crabapples, are these going to be alright?
I think I will do one batch without added yeast but with the rest I will use a added yeast as they are my first try
As for my method is this right? -
1. Get the juice (won't get long-winded with this!)
2. Put the juice into 5 litre bottles with a bung and airlock
3. Measure OG?
4. Add a campden tablet and leave for 24 hours
5. Add yeast
6. Leave to ferment - How long for? What temperature should it be?
7. Measure gravity to find ABV
8. Bottling? Can I just bottle it by passing it through a funnel with a filter?
Cheers
Posted 1 year ago by Member
Also how much sugar should I add to make what strengths generally?
When does the sugar go in? and How does it go in?
Cheers
Posted 1 year ago by Member
Your method looks fine. I leave mine to ferment outside in a shed, it takes most of the winter, then rack it off the sediment into a secondary fermenter to condition for a few months & bottle around June.
I realise you may want to bring the process into the 21st Century
so perhaps ferment at beer temps - 16 to 22C should be fine.
It'll be cloudy to start with but clears with age, the longer you leave it the better & smoother it gets.
As for the apples, I'd say the big ones will be cookers. If you like dry Cider then cookers & crabs will be fine, I wouldn't have more than half the batch cookers personally. Never pressed crab apples but boy are they sour, play it by ear & see.
Fermenting:
Maturing/Conditioning:
Drinking: Pseudo-Lager, Oatmeal stout & Shop bought stuff
Posted 1 year ago by Member
As for sugar, disolve it in a little juice over the stove - don't boil it. Just keep adding it until you get to the gravity you want. Have a bit of fun & experiment, I made some one year that I reckon was over 8%.
Fermenting:
Maturing/Conditioning:
Drinking: Pseudo-Lager, Oatmeal stout & Shop bought stuff
Posted 1 year ago by Member
When do you add the sugar? At the end?
What is the general starting OG?
Posted 1 year ago by Member
Sugar goes in at the start, the little yeasties will want to feed on it.
Gravity will depend on the apples, between 1045-ish & 1055-ish I would say, if adding sugar you can raise it well into the 1060's.
Fermenting:
Maturing/Conditioning:
Drinking: Pseudo-Lager, Oatmeal stout & Shop bought stuff
Posted 1 year ago by Member
Add the sugar at the beginning and in the way that Hamish suggests. I'd be a little wary of using natural yeast, I've tried it once and I have friends who have tried it - none of us has been entirely happy with the results and on a couple of occasions, have ended up with something undrinkable. The yeast you have linked to is fine - as is champagne yeast
I would add sugar (any sugar - although honey is nice)until you hit an OG of around 1060.. any higher is at your own risk! But experimenting is fun! Hope the brew goes well!
(with grateful thanks to the Fabulous Furry Freak Brothers and slightly adapted)
Posted 1 year ago by Member
Yes, on the odd occasion have ended up with Cider that was fit for cooking with only.
Fermenting:
Maturing/Conditioning:
Drinking: Pseudo-Lager, Oatmeal stout & Shop bought stuff
Posted 1 year ago by Member
(with grateful thanks to the Fabulous Furry Freak Brothers and slightly adapted)
Posted 1 year ago by Member
Made some Perry once, that went down the drain.
Fermenting:
Maturing/Conditioning:
Drinking: Pseudo-Lager, Oatmeal stout & Shop bought stuff
Posted 1 year ago by Member
Never tried it - although I do have a very nice pear wine recipe somewhere. Did you use perry pears and 'wild' yeast?
(with grateful thanks to the Fabulous Furry Freak Brothers and slightly adapted)
Posted 1 year ago by Member
The pears were Conference & yes, 'wild' yeast. We got in a right sticky mess pressing them, never again. Tasted slightly like alcoholic off cheese, not good.
Fermenting:
Maturing/Conditioning:
Drinking: Pseudo-Lager, Oatmeal stout & Shop bought stuff
Posted 1 year ago by Member
So if I wanted to make a steady 4.5% ABV cider what general levels of gravity would a start and end at? How much sugar would I add per litre to do this?
Posted 1 year ago by Member
The original gravity will depend upon the apples. Just go for it & enjoy the results, unlike beer you don't have to measure anything at all.
Fermenting:
Maturing/Conditioning:
Drinking: Pseudo-Lager, Oatmeal stout & Shop bought stuff
Posted 1 year ago by Member
Update -
I went blackberry foraging yesterday at Attenborough Nature Reserve (near Nottingham) as I am now planning to do an apple and blackberry cider as one of my btahces. Came back with a large carrier bag full which has gone in the freezer until I get going at the end of the month
This morning I also got a reply to an advert looking for some demi-johns and have been offered 8 for free. I just have to go and collect them, absolute Bonus!
I plan on keeping a blog throughout my first experience, I will post the website soon if any is interested in following!
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