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Finally Bottled Bulk Aged Cider

Sample of cider...finally bottled!

Sample of cider…finally bottled!

I needed to free up some room in our refrigerator, so I finally bottled the cider that I made last Fall…September? October? Anyway, it bulk aged in 1/2 gallon carboys for months and I moved them into refrigeration when they started getting some carb/pressure in the carboys. I drank a few glasses, but it was kind of dry and boozie. It was made from a mix of crab apples, pears, Ginger Gold apples and Pink Cripps apples. I would have to go back and look in my notes to see what additional fermentables I added, but I do know that I bumped the OG up to 1.097 initially. The SG at bulk aging was 0.993, so the ABV was 13.65% at that point.

Once I combined all the 1/2 gallon jugs into a bottling bucket, I added a 1/2 cup of honey, dissolved in 1 cup of hot water. The OG is 1.000 and I’m not sure if that means the ABV went down and/or whether it will go up again as it carbs. Either way, it WILL be strong! I had enough left in the bottling bucket to taste and it is much nicer with a little sweetness. I hope that stays.

After bottling, I had 18 bottles and 1 tester that basically was the hydrometer sample, topped off with cider from the bottling bucket. In a couple days, I’ll check to see if I need to pasteurize. Glad to finally have this batch bottled!

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Follow-Up on Day 160 Cider

Back on October 1, 2014, (Identified as “Day 160” in my journal, when I was still numbering my posts), I racked a cider that I made from crab apples, pears, Pink Cripps and Ginger Gold apples into four 1/2 gallon jugs for bulk aging/conditioning. The cider was nice and clear and I was confident that they were finished fermenting. I stuck them away in a corner and ignored them until today. I decided to pull a jug out and check it. I saw a little dark streak on the side of the bottle…could have been from a drip when I transferred the cider. It was obviously a drip that had dried and turned dark and sticky. There was a very fine covering one bottom of the jug. When I opened the screw cap, it was immediately apparent that additional fermenting had carbed the jug and I had a gusher!

I retrieved the other three jugs and bled off the excess carb from all 4 jugs and lightly screwed the caps back down, rinsed them off, and put them in the refrigerator.  One of the four didn’t really gush…not sure why. I poured a small amount into a glass to taste. It’s pretty dry, but the flavor is nice. Maybe I won’t bother bottling…just keep the jugs refrigerated and serve out of them. I did add a little sprinkle of Truvia to sweeten the glass I poured and I liked it better. Backsweeten or no? Maybe just sweeten to taste when poured, as suggested by some cider-makers. It seems a little trashy, but, hey, it works.

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Tropical Fruit Cider/Mead?

I had some fruit that I needed to use before it was no longer suitable for anything but compost. I bought a couple of star fruits (carombola) and a mango on markdown at the grocery store and I had a couple of pears that were getting overripe. Also on hand were 3 large apples…Gala, I think. Might have been Fuji. I ran all the fruit through my juicer and added the juice of about 1/2 a lime and a dribble of bottled lemon juice, just to keep it all from turning brown. This all equalled about a half gallon of pretty thick juice. So, I added enough water to bring the volume up to a little over a gallon and the SG reading on the refractometer was about 1.022. To bump that up, I added about 12 oz honey mixed with hot water to dissolve. That brought the SG up to about 1.052. I finally settled for an OG of 1.073 after adding 2 cups of white sugar.

I’m in kind of a gray area between cider and melomel (fruit mead). The mix of honey and sugar, plus the relatively low alcohol potential, probably pushes it more toward cider. I also added 1/2 tsp  of pectic enzyme, 1 teaspoon yeast nutrient, and 1 crushed campden tablet. This will sit for 24 hours and then I’ll have to decide what yeast to pitch. Need to think about that one.  The final starting volume looks like approximately 1-1/3 gallons. I’m assuming that I’ll wind up bottling a little under a gallon when finished. I didn’t take any pictures yet…just jumped into it. I’ll snap some tomorrow when I pitch the yeast.

24 hours after adding nutrient, pectic enzyme and Campden tablet.

24 hours after adding nutrient, pectic enzyme and Campden tablet.

Update: Looked over the available yeast at the local home brew shop and decided to try a yeast made by Vintner’s Harvest, simply called Premium Wine Yeast CY17.

C17 Premium Wine Yeast

CY17 Premium Wine Yeast

It says “For full bodied, rich fruity aromatic white/blush and dessert wines. Excellent strain for white country fruit & flower wines.” It does say that it is a slow fermenter, but I’m in no rush. Pitched the yeast early this afternoon…no sign of airlock activity as of 7:45 pm.

6:40 pm  Earlier today, I noticed a slow bubble action in the airlock. This yeast is said to be a slow fermentor…I guess so. It’s definitely not taking off with a rhino fart aggressiveness…but it’s going!

2/10/15 Airlock action seems to have stopped after about 7 days…in fact, may have ceased a day or two ago. There’s no rush, but when I get around to it, I’m going to do the first racking.

 

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Day 160 Racking Crab Apple/Pear/Cripps/Ginger Gold Cider for Long Term and Pumpkin Ale

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I needed to free up a fermentation bucket, and the cider that I made from crab apples, pears, Pink Cripps and Ginger Gold apples looked pretty clear, so that’s the one I decided to deal with. I racked from the 5 gallon glass carboy into a bottling bucket. From there, I racked to four 1/2 gallon glass carboys, filled to leave as little head space as possible, and capped. These containers were moved to an out of the way dark corner for bulk conditioning/aging.

I wasn’t too aggressive in getting every last drop, since I knew I was nowhere near having enough to fill another container. As a result, I got a good hydrometer sample and a little drinking glass sample. After I took and SG reading, both samples went into the refrigerator for additional tasting later. The immediate taste at room temperature pleasantly seems to have eased up on the tannin astringency that I tasted last time I was able to try a sample. It still needs some time, but it’s pretty nice. It also packs a wallop! The OG for this batch was 1.097 and it is currently at 0.993, which I’m confident will be the FG. That puts the cider at 13.65% ABV! Whew!

I also racked my Scottish Samhain Pumpkin Ale to the big glass carboy for some final clearing and making sure it’s absolutely finished fermenting before I bottle it.

Scottish Samhain Pumpkin Ale.

Scottish Samhain Pumpkin Ale.

I have still seen a bubble in the airlock up until recently and I don’t want to rush it. I really want to nail the carb on this beer. If I do, I think it’s going to be phenomenal! The body if full, the aroma is awesome, the spice is well blended and not overpowering. Love the color…it does, as my son suggested when he smelled it, remind me of a ginger snap cookie, but not as sweet.

Sample for checking SG with a hydrometer. (And for tasting!)

Sample for checking SG with a hydrometer. (And for tasting!)

The ABV is 7.74% and my volume is only 4 gallons. This may horrify some homebrewers, but I would rather sacrifice a tiny amount of alcohol by volume and have 5 gallons, instead of 4, so I added a gallon of bottled Culligan water. I’m having samples of the cider and the ale as I write this and I’m very happy…and have a nice little warm feeling. >grin<

Samples: Pumpkin left, cider right.

Samples: Pumpkin left, cider right.

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Day 152 Started Another Batch of Cider

Washed and sorted crab apples. Over 20 lbs. Gotta use 'em!

Washed and sorted crab apples. Over 20 lbs. Gotta use ’em!

Realizing that I have a bunch of foraged crab apples left to use and the clock is ticking, I started another batch of cider today. I started with the juice from about 5 lbs of crab apples and then added juice from 5 pears, 3 Ginger Crisp apples and 4 Pink Cripps apples and a little bottled lemon juice to keep the apple and pear juices from browning too much. Altogether, I got about 3/4 gallon of juices.

Blend of juices from crab apple, pear, Pink Cripps apples and Ginger Gold apples

Blend of juices from crab apple, pear, Pink Cripps apples and Ginger Gold apples

I put that juice into a 5 gallon bottling bucket with the pommace from the crab apples, tied in a cheesecloth bag. I didn’t have enough cheesecloth on hand to fit the apple/pear pommace in, but that’s okay.

Juice, water, sugar, cinnamon, yeast nutrient, campden tablets and pectic enzyme.

Juice, water, sugar, cinnamon, yeast nutrient, campden tablets and pectic enzyme.

I stirred in 5 lbs of sugar, 2 cinnamon sticks, 2 teaspoons of yeast nutrient, 2 crushed campden tablets and a 1/2 teaspoon of pectic enzyme. Then I added a gallon plus 6 cups of water and stirred. It was so close to 3 gallons that I decided to top up…just a couple of extra cups. I checked the SG and it’s around 1.110-ish. I’ll get the official OG tomorrow, before I pitch yeast. Sometimes the sugar isn’t completely dissolved at this point and the reading could be off. I sealed the bucket and set it aside.

My next step was to begin a yeast starter from my harvested Edinburgh yeast.

making starter wort for yeast.

making starter wort for yeast.

I boiled a 1.040 wort for 10 minutes made from light DME and chilled it to about 77 F.

Chilling the starter.

Chilling the starter.

I then added about half of the contents of my 1/2 pint jar of yeast slurry to the starter. I’m out of yeast nutrient, so I hope the yeast is healthy enough without it! I’ll see where the progress on the yeast starter is tomorrow morning.

Ready to build that yeast!

Ready to build that yeast!

Update: 9/8/14   Cold crashed the yeast starter early this evening. About 9 pm, I drained off the excess liquid, opened the lid on the cider, removed and squeezed the cider out of the cheesecloth bag of pommace  and drew off a hydrometer sample. The OG is 1.096 at 72.9 F, so corrected =1.097. I pitched the Edinburgh Ale yeast, stirred and resealed the lid. I refrigerated the hydrometer sample to sip later. Very sweet, as expected. As of midnight, no visual on airlock activity. I will check it in the morning. Pretty sure it will be rockin’ soon. Starter was vigorous, as was the batch I harvested it from.

Update: 9/9/14   Airlock bubbles in latest cider batch at 10 a.m. Not very aggressive yet, but it’s going. By the way, tasting the hydrometer sample that I had chilled leads me to believe that this is going to be a nice clean, crisp cider after the sugar is converted.

Refrigerated cider blend OG sample. Clean and bright! 1.096

Refrigerated cider blend OG sample. Clean and bright! 1.097

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