First batch of hard cider!

MikeTodd

Well for my Birthday my wife surprised me with the basics to start brewing my own Hard Cider, one gallon at a time.
Tonight I started my first batch. My OG reading is 1.070 which gives me the opportunity to turn out some cider with a 9% ABV. Can't wait to sip it with a fine cigar!

Rolanddeschain

Welcome to the brew life!!!!! What yeast are you using?

MikeTodd

EC-1118 champagne yeast. It will finish out pretty dry but I've read it is a beast of a yeast. I want to try one with an English Ale yeast but haven't found one to try yet.

MikeTodd

I only pitched about 1/3rd of the 5g yeast package. The guy at the brew store said the yeast was for 5-6 gal so only to use about 1/3. Does that sound right?

jarubla

MikeTodd said:

I only pitched about 1/3rd of the 5g yeast package. The guy at the brew store said the yeast was for 5-6 gal so only to use about 1/3. Does that sound right?

You'll be fine -- the pic above, how long since you pitched?

MikeTodd

Pic was taken right after pitching @jarubla.

jarubla

Is that this evening, Mike? That yeast should go to town overnight. 

In your airlock are you using vodka or starsan/water? Just curious. I have a buddy who swears by vodka (just gotta keep an eye on evaporation of the vodka in the bubble).

I was just in my back yard considering my apple trees. Some apfelwein sounds mighty tasty...

-Jay

MikeTodd

Yep. Just pitched tonight. Added 1 cup of light brown sugar to boost OG and added yeast nutrient and energizer to give it a good start. I am using commercial apple cider (indian summer) which has no preservatives or sorbate. Using sanitized water in airlock. Guy at homebrew store said I could use regular water but I don't want to take any chances.

bert873

Sounds amazing! Be sure to let us know how it turns out. 

rsherman24

Fun stuff.  If you get a chance, try a batch just using the natural yeast.  Just add some brown sugar and spices and let the natural yeasts in the cider do its thing.  Little more risk since the yeast is a variable, but makes a much sweeter cider.  

dirtdude

thats a cool pastime Mike, keep us posted

MikeTodd

Looks like primary has really slowed down after 6 days. This yeast is really aggressive and has dropped the gravity to 1.000 which means it is currently at 9.1% ABV!
I will let it sit in primary for another week to let it clarify some and then rack into secondary for some more clarifying and then bottle. Picked up three more different yeast strains to try and some more carboys to start the experimentation. 

jarubla

Good stuff!

90+_Irishman

Very cool mike congrats!

Guitarded

Very interesting Mike. How about ageing some in a bourbon barrel and bring it to the herf in Chicago? Just kidding. Curious to see how this turns out!

90+_Irishman

You know I could see aging them in some casks that used to house some kind of ale or pale ale as working really well with the hard cider flavors. Would be very interesting to say the least I think!

Brett

MikeTodd

I have actually thought about that. I can purchase a barrel from Four Roses for $129. The problem is brewing 53 gallons to put in it!!! I am considering doing some pieces of barrel (you can buy the staves) and putting that in secondary for flavor.

90+_Irishman

MikeTodd said:

I have actually thought about that. I can purchase a barrel from Four Roses for $129. The problem is brewing 53 gallons to put in it!!! I am considering doing some pieces of barrel (you can buy the staves) and putting that in secondary for flavor.

Not a bad idea at all mike, remember that when adding wood it's the surface area that matters. The more SA to interact the quicker it picks up the flavor so bear that in mind

Brett

Yakster

I've used mason jars and whiskey barrel chunks to barrel condition green coffee, even tried it with some cheap cigars but it didn't help.    The chunks are pretty inexpensive, PM me and I'll send you an unopened pack if you want to try it out.

https://www.morebeer.com/category/oak-chips-cubes-barrels-homebrew.html

MikeTodd

Went ahead and got batch number two going. This time it is just 100% pure apple juice (not from concentrate) with vitamin C in it and has been pasturized. I brought the OG up to 1.070 with 1C Light brown sugar. Added the energizer and yeast nutrient to give it a good start. Also added the pectic enzyme to ensure clarity. I pitched Muntons Ale Yeast to go for a sweeter cider. The ABV will be lower but it won't completely dry out.

Rolanddeschain

MikeTodd said:

Looks like primary has really slowed down after 6 days. This yeast is really aggressive and has dropped the gravity to 1.000 which means it is currently at 9.1% ABV!
I will let it sit in primary for another week to let it clarify some and then rack into secondary for some more clarifying and then bottle. Picked up three more different yeast strains to try and some more carboys to start the experimentation. 

If I were you I would leave it for an additional week in primary and forgo the secondary. Cold crash it in your fridge for a day or two before you bottle it and it will perfectly clarified. Secondary is, in my opinion, a step that isn't necessary unless you are doing hop additions or racking over fruit, and it's another chance for infection.

MikeTodd

Rolanddeschain said:

MikeTodd said:

Looks like primary has really slowed down after 6 days. This yeast is really aggressive and has dropped the gravity to 1.000 which means it is currently at 9.1% ABV!
I will let it sit in primary for another week to let it clarify some and then rack into secondary for some more clarifying and then bottle. Picked up three more different yeast strains to try and some more carboys to start the experimentation. 

If I were you I would leave it for an additional week in primary and forgo the secondary. Cold crash it in your fridge for a day or two before you bottle it and it will perfectly clarified. Secondary is, in my opinion, a step that isn't necessary unless you are doing hop additions or racking over fruit, and it's another chance for infection.

Wouldn't cold crashing inactivate my yeast and not allow me to bottle carbonate? I don't have kegging abilities. 

Rolanddeschain

It wouldn't kill it, just go dormant. It would reactivate with your priming sugar and warming up.

MikeTodd

Thanks for the info!
Just found out that my local orchard will do fresh unpasteurized and preservative free cider this fall!!!  

90+_Irishman

@MikeTodd, no time soon by any means and this is technically not dry begging as I would send something for compensation, but one of these days would love to setup a trade for some of your home brewed cider as I have never tried it before! I think your idea of trying out the staves is a killer one and really has a lot of merit to it! Congrats on getting number 2 up and running, cant wait to see what you do with the next guys too!

Brett

MikeTodd

Absolutely brother! In a week or so I should be bottling the first one. With an ABV of 9%, it will technically be more or a "sparkling apple wine". I am excited to taste it and see how it ages as well.

MikeTodd

Went by the local homebrew store. They had cases of bottles onsale for $7.50 (24 12oz bottles).
Also picked up one more ale yeast to try and some truly American bottle caps!

MikeTodd

And 9 bottles out of the first batch (there was a half bottle left that i drank). Now they are carbing and aging.
Let's get star spangled hammered!!!

90+_Irishman

Very exiting Mike congrats on a successful first bottling, way to go and enjoy yourself!

Brett

Big''nBall''n

Ball'n!  looks tasty 

MikeTodd

Thanks! Got more stuff today for two more test batches. One will be with another ale yeast and one with another wine yeast. One of them will have cherry apple juice added to make Unicorn's Blood and one will be oaked.