Bottled cider batch #2 this morning. Henceforth to be known as “TARDIS Cider (Bigger on the Inside)” Designed the label last night and will be printing and applying later today. I’m hoping there’s a little live yeast in there to eat the primer and give this batch some carbonation. The clarity is very good and the color is a light, golden.
Carboy of Cider Batch #2, ready to siphon for bottling.
There was no sediment in the growler and very little in the carboy.
Very little sediment.
In what I sampled, I wasn’t really getting the alcohol. The FG is 0.0995 @ 70F, adjusted to 0.0996 for hydrometer calibration at 60F. The OG was 1.045, so there must be alcohol, right? The calculator says it should be 6.43% ABV. We’ll see. I got 14 twelve ounce bottles and a not full soda screw cap bottle for checking if any carbonation builds.
Yield from Cider Batch #2
Frankly, I fear this batch will not have much flavor, not much alcohol and not much carbonation. I hope some time proves me wrong…if only I had a TARDIS, so that I could use it to pop ahead a few weeks to sample this batch! Notes on Cider Batch #4 : I see the airlocks are bubbling! Bucket #1 is going at about 14 seconds and bucket #2 is going about every 10 seconds.
5 pm I looked at the frozen concentrate apple juice at the store and what they had said it could be from China or Argentina. Really?! I went to the juice aisle and bought a 64 oz bottle of Murray’s Apple Cider ( Bonus! It comes in a free, clear glass growler!).
Murray’s Apple Cider from Roanoke, Virginia. Free growler!
The cider is filtered and pasteurized and comes from “tree ripened, whole apples” in Virginia. No preservatives and no sugar added. Boom!
Murray’s has been around a long time…good stuff.
So, I carefully opened the PFB’s and added 2 cups of juice to each and resealed them. Airlock bubbles started back up with no trouble. The only issue will be figuring out the exact alcohol content, since I did not check the SG after adding the apple cider. I’ll just go with the original and just know that it is a little higher ABV % than I calculate. I’m sure someone could figure it out. The commercial cider’s SG is 1.046 @ 70F = 1.047 adjusted/actual. I added 2 cups to my 1-1/2 gallons of cider in each bucket whose actual SG was 1.053 in bucket #1 and 1.049 in bucket #2. If specific gravities are able to be averaged, then the new SG for bucket #1 would be 1.0523 and bucket #2 SG would be 1.0487. Thanks to my Chemical Engineer spouse for showing me how to do that!
7:15 pm The airlocks have just about evened out at 8 to 9 second intervals.