/r/cider

Photograph via snooOG

Cider, the fermented alcoholic beverage made from fruit juice, most commonly and traditionally apple juice, but also the juice of peaches, pears, or other fruit.

/r/cider

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1

Looking for Recommendations in central TX

Hey y’all,

Just got back from Maine and loved the Downeast Cider original - fantastic on tap but still pretty darn good in a can (though pricey where I got it).

Is there anything I can get that’s similar down here in San Antonio? I’m no connoisseur, I feel vaguely like I don’t go too “dry” but that’s vaguely it.

I’m trying Austin Eastciders, seems ok, nothing amazing (drinking their original right now). Done the major brands, more or less the same. Nothing I liked well enough to really seek out again.

Much obliged for any pointers.

0 Comments
2024/06/29
21:53 UTC

13

1 gallon peach apple cider

The peach doesn't come through very much but still good. I'll let it age for about 3 to 6 months.

4 Comments
2024/06/29
17:32 UTC

2

Whats a good formula for calculating ABV after backsweetening a hard cider?

I just finished fermenting a 5 gallon batch of hard cider at 7.25% ABV and cold crashed it a week ago. After racking off the lees into a secondary vessel, i lost about a 1/2 gallon to pectin enzyme and cold conditioning, leaving me 4.5 gallons of hard cider at 1.003

It turned out great, just a little dry for my taste, so i added a 1/2 gallon of 1.058 cider/juice (same as i started with) to backsweeten and top it off.

My question is with the juice added, how do i calculate the new ABV?

Specs: 5 gallons total (4.5 fermented, 0.5 un-ferm.) OG: 1.058 Original FG: 1.003 Original ABV: 7.25% FG after backsweetening: 1.012. (1.003 -->1.012) Gravity of 1/2 gal juice added: (same as OG)

8 Comments
2024/06/29
12:45 UTC

2

Infection in cider - how to salvage

My current batch of cider that is still busy with primary fermentation appears to have become infected. I’d like some opinions on how to salvage the existing batch, and not ruin any additional equipment.

The context:
It is an 18L batch of cider that I got from a local farm freshly squeezed. I didn’t use sulphites at the time to kill off any wild yeast, I instead pitched the appropriate amount of S-04. The initial SG was 1.056 when I started a month ago. 4 days ago, I checked the SG and it was at 1.004. At this stage there was no obvious sign of infection. Checked the SG last night and it was still at 1.004, but what I’m worried about is the signs of infection (photo provided below).

I would like to bottle this batch but I’m assuming it still needs to finish fermenting, as 1.000 or .998 is what I expected. The temperature is between 16-19C, so I’m hoping the fermentation is just going slow as opposed to be stalled. Should I just leave it in the primary fermenter a few weeks longer, would it help to add yeast, juice / sugar, or sulphites? Can I bottle it, and would I just need to take into account the extra gravity points? I will use EC1118 for bottle carbonating.

Also, I typically move from the primary to a bottling bucket with a spigot and bottle wand. I don’t want to throw out equipment unnecessarily due to this infection. Is it safe to use the bottling bucket and wand or should I use another method? Any advice on ensuring the inspection doesn’t spread to future batches?

1 Comment
2024/06/28
22:27 UTC

1

Anyone brewed with blackberry leaf? (Not OP - has anyone done this in a cider?)

1 Comment
2024/06/28
18:56 UTC

2

Any Significant Difference Between the Speidel & Kegland Hydropress?

Was wondering if there was a major difference in terms of quality between the two brands. Unfortunately the 40L Speidel's seem to be out of stock atm and the one alternative seems to be Kegland on MoreWine. If anyone has experience on both, I'd love to hear the pros and cons. Thanks!

0 Comments
2024/06/28
12:30 UTC

1

2nd ferment/aging under pressure .

I really could not find much doing a search about this subject. I have a gallon of cider aging in a glass carboy with an airlock. I had planned to let this go another 60days as is and then taste and either bottle (would rather not) or keg it.

I recently purchase a 1 gal PET Oxebar keg from morebrew, is a cool little keg that fits in your refrigerator or you can take it with you on the go. I was thinking of transferring the cider into it, charge it with CO2 (low pressure to eliminate any oxygen) and letting it age in that Keg at room temp for a few months.

Has anyone tried doing something like this? Outcomes? Opinions?

Thanks

2 Comments
2024/06/27
00:36 UTC

21

if you're ever in Normandy...

This stuff is great. But if this is brut, then the doux must be syrup. It's pretty well-balanced to my taste

7 Comments
2024/06/25
19:46 UTC

0

Infection?

Fermented a batch of apple juice with safale us-05 for about 8 weeks. I never opened the bucket and put the whole thing in my fridge overnight to cold crash it.

The top was super thin and was easy to scoop out, no off taste/smell. Would this be safe to consume?

All the best!

8 Comments
2024/06/25
19:28 UTC

1

Mini Keg help needed

Hi all, I was recently gifted a 1.6 gallon mini keg that uses canister CO2 for carbonation kegging. I am having a very difficult time getting any fiz out of this set up. My process is to add the cider to the fill line at the collar, then use the CO2 connection on the OUT line to push CO2 to the bottom of the vessel through the liquid. I bring it to about 30 psi (redline on the gage is 35) and then I leave it for a couple of days with a little agitation. When ready to drink, I move the CO2 connection to the IN line and connect the tap collar to the OUT line, chill, and drink up... its tasty and comes out with fiz and pressure but retains zero carbonation in the actual beverage.

What am I missing here?

9 Comments
2024/06/25
19:23 UTC

1

Flavors and types of cider

What has been your guys favorite cider creations that’s a must try?

5 Comments
2024/06/25
18:39 UTC

1

Any tips for making a good tasting cider with a high alc%?

Ive tried this in the last but it seems a bit winey. Although it wasn't very sweet and it was flat. I know how to properly sweeten and carbonise now so will this help?

This will be my 4th batch ever and I'm aiming for a 9% or more.

I think it's also worth mentioning I have a proper keg setup with a fridge.

Any sort of help or just general cider tips appreciated. Thanks

10 Comments
2024/06/25
13:23 UTC

3

First home made cider - is crystal-shaped residue in drinking glass concerning?

Just did a taste-test for my first home made cider and noticed a weird pattern in the bottom of the glass the next morning. It tasted good and there weren't any signs of infection during the brewing process, so I'm not too concerned. But still, I couldn't find any posts with a similar observation.

This was a test run to see how the process works, so the recipe only included store-bought apple juice and some fresh lemon. This is 2 weeks after bottling, I back-sweetened with Erythritol but did not add any fermentable sugars to bottle condition. This is also from the first pour from the bottle, so there wasn't really any lees as far as I could tell.

Is this just some yeast slightly activating after getting some fresh air?

https://preview.redd.it/4i4upd1oxp8d1.jpg?width=3024&format=pjpg&auto=webp&s=1e1574d4aeac0b7bd33dbecd4216390822b31ccc

5 Comments
2024/06/25
13:19 UTC

27

Enjoying Sidra Camín in Spain

Enjoying Sidra Natural Camín, in a local restaurant on Tarragona, Catalunya, Spain, salud!

9 Comments
2024/06/25
05:07 UTC

2

Best way to add cinnamon ?

I want to try to make a cinnamon flavored cider, but I'm kinda lost on how to proceed.
Do I add it right at the beginning, or after raking once ? Do I leave it until I bottle, or for a set period of time ? How much do I add ?

12 Comments
2024/06/24
16:28 UTC

9

What is the driest commercial cider?

Even a little sweet gets to me by the end of the glass. What's the driest commercial cider I can buy?

25 Comments
2024/06/24
05:51 UTC

11

Favorite Cider Yeast?

I’m a new cider maker who just finished my second 1 gal batch. My first batch used SafCider Ab-1. Was very happy with how it turned out. My second batch, used EC-1118. The cider went very dry and retained a sulfur off-taste that I didn’t like. The cider was still drinkable, but aside from the different yeasts, the juice, Pectic enzyme and yeast nutrient were identical.

I was wonder what yeast seasoned cider makers were using? Is there a better choice that I should be considering?

55 Comments
2024/06/24
02:48 UTC

5

Cider too tart

Hi all- experienced beer and mead maker but this is my first batch of cider. It’s a 1.5 gallon batch- a gallon of gala juice and a half gallon of gravenstein. I used Red Star Rouge wine yeast. The cider is sitting at 1.000G right now.

It is way too tart! If it were a mead I would backsweeten it but I’d like to carbonate this in the bottle so don’t want to stop the yeast. Any advice on improving the balance towards sweetness?

5 Comments
2024/06/22
17:44 UTC

1

Apples

What kind of apples do you guys use for your cider? And how did you decide on what kind of yeast you wanted to use?

3 Comments
2024/06/21
22:35 UTC

1

Backsweetening cider ?

So my two cider’s are pretty much ready to bottle they taste a little bit more bitter than I would like. Is there any way for me to back sweeten these as/before I bottle ? They follow the craft a brew recipe. it calls for priming sugar at the end to help carbonate once it’s bottled I wanted to know if I’m able to add some sort of syrup or extra sugar. I have pretty much no more airl lock activity.

3 Comments
2024/06/21
21:36 UTC

6

Buying apples for cider?

Last fall I went and picked 80-ish pounds of apples from some trees in the neighborhood, and made my first cider from them (got about 8-ish gallons? maybe more). No idea what "kind" of apples they were.

Anyway, so I fermented five gallons of it, then filtered, back-sweetened, force kegged and force carbonated it -then let it sit in the refrigerated kegerator for 5 months - and it is the best cider I've ever had. Not-too-sweet, perfect tartness, great flavor... I just fell in love. I never imagined it would be this good.

This ain't gonna last me even to the end of July, never mind longer... I figure I need to go make more.

I found an apple wholesaler near me -- what kinds of apples should I be buying?

What is a good price on wholesale apples?

24 Comments
2024/06/21
16:58 UTC

1

Yet another “is this infected” post

I’ve been making cider from mangrove jacks recipe 1 pouch for a couple of years now with no trouble. Recently, I decided to move to crafting my own recipe with store-bought cloudy AND reconstituted apple juice, EC-1118, some DAP, maltodextrin, Natvia and some pectic enzyme.

I’ve put the same recipe in a 5L glass carboy and a 23L plastic fermenter and have let them both sit for 4 weeks. The gravity stopped decreasing after 2 weeks and the ABV was as expected (FG=1.008 due to maltodextrin).

Upon opening the plastic fermenter to take a whiff today, I was blown away by a strong, sour smell. I poured some into a glass, which also carried a strong Sulfur-like smell to it. It tastes slightly sour and astringent, but after a bit of swirling around the glass, the off-odours all but disappear, and the taste is just slightly off.

My initial thought was stressed yeast producing Sulphur, but I would’ve expected that to be present in the glass carboy cider too, since the recipes are identical. But no such smell is present there. Also, the smell is stronger than any Sulphur troubles I’ve had before!

Are there bacteria that can produce sulphur-like compounds? Is there some way to be more sure of an infection? Is it safer to bottle or just throw away the batch? (I don’t have enough space in my house for a secondary).

Thanks in advance

EDIT: The smell has not been dissipating over the last fortnight as would be expected with “normal” sulphur odours

EDIT 2: pH ~3.4, IG: 1.040, FG: 1.008

0 Comments
2024/06/21
02:28 UTC

5

Yet another “is this infected” post

I’ve been making cider from mangrove jacks recipe 1 pouch for a couple of years now with no trouble. Recently, I decided to move to crafting my own recipe with store-bought cloudy AND reconstituted apple juice, EC-1118, some DAP, maltodextrin, Natvia and some pectin enzyme.

I’ve put the same recipe in a 5L glass carboy and a 23L plastic fermenter and have let them both sit for 4 weeks. The gravity stopped decreasing after 2 weeks and the ABV was as expected (FG=1.008 due to maltodextrin).

Upon opening the plastic fermenter to take a whiff today, I was blown away by a strong, sour smell. I poured some into a glass, which also carried a strong Sulfur-like smell to it. It tastes slightly sour and astringent, but after a bit of swirling around the glass, the off-odours all but disappear, and the taste is just slightly off.

My initial thought was stressed yeast producing Sulphur, but I would’ve expected that to be present in the glass carboy cider too, since the recipes are identical. But no such smell is present there. Also, the smell is stronger than any Sulphur troubles I’ve had before!

Are there bacteria that can produce sulphur-like compounds? Is there some way to be more sure of an infection? Is it safer to bottle or just throw away the batch? (I don’t have enough space in my house for a secondary).

Thanks in advance

13 Comments
2024/06/21
02:28 UTC

3

Weird sediment bottle conditioning

Hi guys,

Just finished bottle conditioning my first cider! Went to throw them in the fridge and wanted to see how much sediment there was. I noticed the bottom of most of the bottles had what looks like "colonies" (I'm a scientist, so immediatly my brain went to bacteria haha). I am assuming this is the settled yeast but the formation has me a bit worried. Has anyone seen this before?? I was expecting more uniformed sediment. I minimally carbonated this time out of fear of bottle bombs

1 Comment
2024/06/20
23:48 UTC

8

Why is wine reading so high?

I started this apple cider going on a month ago I used the ec1118 sparkling wine yeast and I had about 4 gallons of juice and 10 pounds of sugar. The first packet seemed to be dead and so did the second so I added 3 packets total yeast. I seen what I thought was fermentation. I made posts about it on here and they said it was fermenting fine. I just got this hydrometer so I didn’t get the O.G. Has it fermented at all? I taste it and it tastes very sweet which is fine I just want to know if there’s actually alcohol in there or if I’m drinking sweet apple juice.

65 Comments
2024/06/20
17:39 UTC

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