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Racking Half Gallon Super Easy Cider

Half gallon Super Easy Cider and a bottle of Caramel Apple Cider.

Half gallon Super Easy Cider and a bottle of Caramel Apple Cider.

Time to rack this little batch of cider. It’s a “Super Easy Cider”; my name for a commercial cider that basically just needs yeast and time. I am using White House brand “Fresh Pressed” Cider and harvested East Coast Ale yeast. What I have decided to do is rack the cider, take a hydrometer sample, and top off the cider with finished cider from a previous batch. In this case, I’m using a bottle of my Caramel Apple Cider.

I’m running short on half gallon carboys, so I racked to a gallon size carboy, cleaned the half gallon, sanitized it and siphoned the cider back into it.

After racking the cider and siphoning it back to the half gallon carboy.

After racking the cider and siphoning it back to the half gallon carboy.

The next step was to top off the current cider batch with the finished Caramel Apple Cider. It took about 3/4 of the bottle. I then replaced the airlock. I still saw some tiny bubbles rising before I started, so it needs a little more time. Plus, there was a little carb in the cider I topped with, so that will need to off-gas as well.

Super Easy Cider, topped off and needs a little more time. Plus a little drink.

Super Easy Cider, topped off and needs a little more time. Plus a little drink.

I did check the specific gravity at 1.003 and stuck the sample in the fridge for drinking later…waste not want not, right?! The flavor is a little bland and not very sweet. I’m thinking that I may prime with a little excess molasses at bottling, allow to carb, and then pasteurize. I have learned that East Coast Ale yeast is not the best choice for cider, if you like it to have a little residual sweetness. The apple flavor is still evident, but a little bland. Nice learning experience for very little money.

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Quickie Update on Little Cider Batch

A quick update: I racked my little half gallon batch of Super Easy Cider, made from White House brand “Fresh Pressed” commercial apple cider.After leaving the trub behind, I was down a cup or two in the jug, so I brought it back up with some additional cider (knowing that it will ferment some more). A very small taste was fairly light on flavor and the alcohol was low. Could be the harvested East Coast Ale Yeast was a little low? Considering additional options. Again, just a couple dollars invested, so who knows?

Just letting the Yooper’s Oatmeal Stout sit for awhile…not noticing any action, but I’m not going to rush this one at all.

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Day 105 Bottling Tepache and Murray’s SEC #3

I got up this morning and decided to take care of racking and bottling the (pineapple) tepache. I racked into two 1/2 gallon carboys. One was full and the other was a very short partial. I went ahead and got a sample for checking the SG. It was 1.040 @74F, so correct to 1.041, down from an OG of 1.090. That calculates out to 6.43% ABV, with plenty of sugar left. I will call 1.041 my final gravity. I racked to 12 oz bottles and filled 7, a little more than I anticipated, but not more than I was prepared for!

Racking the tepache for bottling.

Racking the tepache for bottling.

From the sample, I also had a good taste and I like it. It has a nice sweet and tangy flavor…I don’t want to say “sweet and sour”, because it really isn’t sour. I think “tangy” is a closer description. The cinnamon and piloncillo (raw sugar) are very pronounced. I’m not really noticing the clove…may add a little more next time. So, this is where I have to decide when to pasteurize. I have only pasteurized once before and I’m a little concerned with getting the batch pasteurized with moderate carbonation, but not letting them go to being over-pressurized. I don’t want bottle bombs! I have seen cider build pressure more quickly than anticipated and with the amount of sugar left in the tepache, I think I may just give it one full day and check it by opening a bottle and pouring a tiny sample and then capping it with a fresh crown. So, will check back tomorrow morning.  ***Update 8:15 a.m. 5/6/14 :  Quick sample yields good carb, but needs just a little more. Fresh cap on the test bottle and will check again later today and pasteurize. Moving on…while I have the equipment out and sanitized, I went ahead and bottled the 1/2 gallon of Murray’s super Easy Cider.

Bottling Murray's Super Easy Cider #3.

Bottling Murray’s Super Easy Cider #3.

I was a bit short on 6 bottles, but I got 5 and a good SG/tasting sample. The FG on this batch comes out to 1.007, after temperature correction. I’m having trouble locating my notes with the OG for this batch. Maybe I didn’t include it in a journal entry? Oh well, I believe the OG was 1.053, so if that assumption is right, an ABV of 6.04% is what I come up with. There’s not too much residual sugar, so it may not carb. I’m not too concerned about it…pretty sure there’s no fear of bottle bombs, though. The color and flavor are nice. It still has apple flavor…not too dry. I’m happy with it. I found a good deal at the store today on a commercial apple juice product called “White’s Fresh Pressed”.  In 1/2 gallon plastic bottles, they were buy one, get one free. Ingredients are just apple juice, no additives. They say it’s not from concentrate and the apples are sourced from Virginia.  I bought one bottle for the kids and one for hard cider. I used the refractometer and got an SG of 1.048. That’s a tad low for my liking, so I added about a 1/4 cup of honey and bumped the FG  to about 1.056 and transferred the juice to a 1/2 gallon glass carboy into which I had pitched 5 to 6 grams of Safale s-04 yeast. I gave it a good shaking to dissolve the yeast and aerate the juice. Update: 8:15 a.m. 5/6/14 : Confirmed fermentation is active. Pineapple Tinker was started on Dec. 10, 2013  and bottled on Jan. 20, 2014. I stuck a bottle in the refrigerator a few days ago by mistake…so, I figured I might as well go ahead and try it.

Pineapple Tinker, about 4 months in the bottle.

Pineapple Tinker, about 4 months in the bottle.

So, it’s very fizzy on the pour and eventually settles to steady streams of Champagne-like bubbles rising through a clear, pale yellow liquid. The aroma is definitely pineapple and the flavor starts like a Champagne on the front end and transitions to an almost coconut taste briefly and then pineapple with a dry finish. The deceptive thing about this drink is that the ABV is 13.39%!!! It started at 1.112 OG and FG was 1.010, so it’s packing a velvet punch. Should be interesting to see if this changes in another 6 months or so.

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