OK!
Nice setup! If you were local, I’d help ya with the hard part, the drinkin!
You prompted me to check it again. (Like I haven’t been checking it enough!)
I will post some pics a bit later, but here’s the brief summary:
There were wide areas at the surface of the liquid that were foam-free. A visual inspection shows little, if any bubbling action from the yeast.
So I decided to transfer it to different containers. At least for settling purposes, here is what I have:
The original plastic cider bottles
I have 3 1 qt mayo bottles that have gone through the diashwasher and been sterilized.
After siphoning, I have filled:
One (1) of the original gallon cider bottles
The 3 mayo bottles
I would estimate there is about two quarts of stuff left in the fermentation bottle, I’m going to simply decant that into the last cider bottle for final settling. I will pour it in, shke it good, and set it at an angle so the yeast ends up in a corner.
Now I took this on because I like beer! So that’s why I made cider!
Really, this first pass is to me more about learning the mechanics. How to handle things, how to keep them sterile, how to watch the temp, Siphon or Decant? That is the question!
My final yield will be a bit more than 2 gallons of hard cider.
And dam, it is GOOD!
I will do cider once more before I try a brew.
I want to get a fatter siphon hose, also longer, when you are doing the siphoning, the last thing I want to do is fight it.
Next time, I am going to add some additional sugar to the mix before fermentation. A little xtra kick wont hurt it at all.
I need to get the starter pack going earlier. I plan on getting the same brand pack, but will probably try a champagne yeast. I will pop the pack, and when it starts to get a bit bigger, use a needle to poke a tiny hole. This will allow me to leave it overnight before I start fermentation. I had used a pack suitable for 5 gallons with three gallons of cider, my thought is since I am not that sure yet about sanitation, etc, I want to give it enough yeasy that is overwhelms anything else that might be in there.
AT THIS TIME, I think I might pass on the final bottling, and leave it where it is. (in the fridge, of course).
I am a bit concerned about getting the fermentation bottle clean again. You can see areas where there is yeast or whatever on the inside and I am unsure if warm water/bleach combo will ever dislodge it all.
It truly is very simple to make. I’ve had about a glass worth in the transfer process, and it has a kick!
I need to get a hydrometer that will work in the right range. Also some ph paper. I can certainly understand now why people work in 5 gallon increments, not 3 gallon. Just when you get going with 3 gallons and get on a roll, you’re almost done.
Cheers!!
A couple of points;
There were wide areas at the surface of the liquid that were foam-free. A visual inspection shows little, if any bubbling action from the yeast.
Next time be sure to use a bubbler. It will make a huge difference in determining exactly how active it still is.
The original plastic cider bottles
I have 3 1 qt mayo bottles that have gone through the diashwasher and been sterilized.
Be aware that neither of these is a good long term storage solution. Those mayo jars will go off like grenades if fermentation restarts.
I need to get the starter pack going earlier. I plan on getting the same brand pack, but will probably try a champagne yeast. I will pop the pack, and when it starts to get a bit bigger, use a needle to poke a tiny hole. This will allow me to leave it overnight before I start fermentation. I had used a pack suitable for 5 gallons with three gallons of cider, my thought is since I am not that sure yet about sanitation, etc, I want to give it enough yeasy that is overwhelms anything else that might be in there.
Those smack packs are usually started at least 24 hours ahead of time. You actually want it to be actively fermenting when you pitch it. Do NOT poke a hole in it, you want it to expand and look like this when it is ready.
AT THIS TIME, I think I might pass on the final bottling, and leave it where it is. (in the fridge, of course).
Good call, drink it !I need to get a hydrometer that will work in the right range. Also some ph paper. I can certainly understand now why people work in 5 gallon increments, not 3 gallon. Just when you get going with 3 gallons and get on a roll, you’re almost done.
The PH paper might be a waste, the PH is what it is. On the other hand, the Hydrometer is VERY helpful !
You have got the process down. Once you get a few brews under your belt your confidence will grow and your technique will be better also.
SO what are you thinking about bewing next?
Cheers,
knewshound