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Author Topic: First cider questions  (Read 1230 times)

brew22beerco

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First cider questions
« on: July 17, 2016, 02:20:03 AM »
Hey guys, I want to have my 2.5 gallon keg dedicated to cider. Problem is, I've never made a cider. Haha. Would 3 gallons of apple juice and some notty yeast work for me? Also, ways to backsweeten in the keg?
« Last Edit: July 17, 2016, 02:24:22 AM by brew22beerco »

combat32

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Re: First cider questions
« Reply #1 on: July 17, 2016, 08:53:27 AM »
3 gallons is plenty for 2.5gallon keg
I add some brown sugar to my cider.
When I put it in the keg I dump in some frozen concentrate, sometimes I use flavored ones like wild berry. If you want just apple cider go with the apple juice concentrate.
I don't use anything to kill the yeast when I keg it, but I do rack it to secondary after 3-4 weeks and let it sit for another 2 weeks and cold crash it. I use wine yeast and it usually dries my cider out, but the ABV is 10-13%  :) only need a few glass's to get a good buzz going.
hope that helps
cheers
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brew22beerco

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Re: First cider questions
« Reply #2 on: July 17, 2016, 11:53:53 PM »
3 gallons is plenty for 2.5gallon keg
I add some brown sugar to my cider.
When I put it in the keg I dump in some frozen concentrate, sometimes I use flavored ones like wild berry. If you want just apple cider go with the apple juice concentrate.
I don't use anything to kill the yeast when I keg it, but I do rack it to secondary after 3-4 weeks and let it sit for another 2 weeks and cold crash it. I use wine yeast and it usually dries my cider out, but the ABV is 10-13%  :) only need a few glass's to get a good buzz going.
hope that helps
cheers

Alright thanks. I just figured 3 gallons because I didn't know how much i would lose like I do beer! Thanks for the tips.

TFCbones

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Re: First cider questions
« Reply #3 on: November 18, 2016, 03:18:43 PM »
I make cider for kegging in 3Gal kegs frequently.  One of the most important reasons for using a keg is to back sweeten it.

I go to my local Metro and pick up 3 x 3.75L of apple juice ($4 or $5/each in Toronto area).  As long as the juice has no preservatives in it it will work.  Pour as much as you want to make (very little loss in fermentation) your batch size + maybe 250ml for loss into a bucket with air lock.  Pour on some EC-1118 and wait for it to finish (2-3 weeks).  In the past I have cranked up the ABV by adding a cup of brown sugar but as is, regular apple juice should get you 4.7-4.9%.
When fermentation is done, move the cider into a keg with 1/8 tsp of Sodium Metabisulphite and wait 24 hours minimum to hold all yeast in suspension, or any other bacteria (if any), to stop from reproducing.  At that point you get to back sweeten your cider.  I personally like only a little bit of sweetness so I add 1 cup of apple juice then close the keg and crank up the CO2.

Hope this provides some ideas.

Bones...

 

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