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Cider question...
11/23/2011 3:45:30 PM
Hey all,
I'm kind of a noob when it comes to homebrewing (going on 2 sporadic years of brewing) and have done several different, simple beer brews (brown ale, Irish Red, etc) in small batches. Last year, I tried my hand at making some hard cider - I wanted something that was on the dry side and mildly carbonated, which I did achieve. (As a side note, I tried one on lunch one day, got back to work and took a nap, LOL. It was that strong on alcohol content.
) Recently, I found a couple of bottles in the back of my fridge from last year and saw that a lot of particulate had settled to the bottom, thus leaving a nice, clear bubbly hard cider floating on top. This particulate wasn't like the trub in the bottom of a beer bottle, but more like a slimy consistency. Is there a good way to filter that out before hand (i.e. before bottling)? I tried using a coffee filter while pouring it into a glass (obviously after bottling) but that was too fine of a filter to allow the cider to keep it's carbonation.
Does anyone have any suggestions for a good filtration method or process BEFORE bottling? I'd like to be able to get more than just half a bottle of the good stuff...
TIA,
Pedo
I'm kind of a noob when it comes to homebrewing (going on 2 sporadic years of brewing) and have done several different, simple beer brews (brown ale, Irish Red, etc) in small batches. Last year, I tried my hand at making some hard cider - I wanted something that was on the dry side and mildly carbonated, which I did achieve. (As a side note, I tried one on lunch one day, got back to work and took a nap, LOL. It was that strong on alcohol content.
) Recently, I found a couple of bottles in the back of my fridge from last year and saw that a lot of particulate had settled to the bottom, thus leaving a nice, clear bubbly hard cider floating on top. This particulate wasn't like the trub in the bottom of a beer bottle, but more like a slimy consistency. Is there a good way to filter that out before hand (i.e. before bottling)? I tried using a coffee filter while pouring it into a glass (obviously after bottling) but that was too fine of a filter to allow the cider to keep it's carbonation.
Does anyone have any suggestions for a good filtration method or process BEFORE bottling? I'd like to be able to get more than just half a bottle of the good stuff...
TIA,
Pedo
11/23/2011 5:15:19 PM
The substance you see on the bottom is probably yeast that has finally flocculated.
As with any bottle conditioned brew, always pour into a glass. Be careful with your pour and don't let the brew "glug, glug, glug" as your pouring. Leave the last bit in the bottle.
As with any bottle conditioned brew, always pour into a glass. Be careful with your pour and don't let the brew "glug, glug, glug" as your pouring. Leave the last bit in the bottle.
11/23/2011 8:35:39 PM
Originally Posted By d_striker:
The substance you see on the bottom is probably yeast that has finally flocculated.
As with any bottle conditioned brew, always pour into a glass. Be careful with your pour and don't let the brew "glug, glug, glug" as your pouring. Leave the last bit in the bottle.
The substance you see on the bottom is probably yeast that has finally flocculated.
As with any bottle conditioned brew, always pour into a glass. Be careful with your pour and don't let the brew "glug, glug, glug" as your pouring. Leave the last bit in the bottle.
That's part of the problem, though - that "last bit" takes up about half of the bottle...it's not quite a solid, more of a slimy precipitate, really (but it tastes good, lol)...know of any way I could filter it better before bottling?
11/24/2011 4:27:57 AM
I have yet to come across a economicaly feasable filtration system for homebrewing.
I suppose you could kill the yeast then bottle, or cold crash the fermenter then bottle.
Personally, I just do a slow pour and leave a bit in the bottle. If you search youtube there is actually instructions on how to pour homebrew.
I suppose you could kill the yeast then bottle, or cold crash the fermenter then bottle.
Personally, I just do a slow pour and leave a bit in the bottle. If you search youtube there is actually instructions on how to pour homebrew.
11/24/2011 6:41:04 AM
You could try a cheese cloths.. Not sure if that will work but it's works well for when I bottle my cello's..
11/28/2011 1:05:13 PM
You could rack your applewine from a primary to secondary fermenter, then if need be, to a 3rd. Each time you should end up with less and less yeast and gunk in the fermenter and less that would end up in your bottles.
12/2/2011 11:14:48 AM
Originally Posted By seattleducati:
You could rack your applewine from a primary to secondary fermenter, then if need be, to a 3rd. Each time you should end up with less and less yeast and gunk in the fermenter and less that would end up in your bottles.
You could rack your applewine from a primary to secondary fermenter, then if need be, to a 3rd. Each time you should end up with less and less yeast and gunk in the fermenter and less that would end up in your bottles.
I think I may do this next time...I only had one carboy at the time to ferment in (a 1 gallon, to boot!). I'll try the secondary fermentation and see how much precipitate falls out. BTW, any idea as to how long the cider will last without being chilled if I'm going between carboys?
Thanks.
12/2/2011 11:33:19 AM
Months and months as long as everything is sterile. You do run a slight risk each time you transfer, but as long as you're using something like Starsan, and not transfering next to the kitty litter box, you should be fine.
12/2/2011 2:43:41 PM
Originally Posted By pedorrero79:
That's part of the problem, though - that "last bit" takes up about half of the bottle...it's not quite a solid, more of a slimy precipitate, really (but it tastes good, lol)...know of any way I could filter it better before bottling?
Originally Posted By d_striker:
The substance you see on the bottom is probably yeast that has finally flocculated.
As with any bottle conditioned brew, always pour into a glass. Be careful with your pour and don't let the brew "glug, glug, glug" as your pouring. Leave the last bit in the bottle.
The substance you see on the bottom is probably yeast that has finally flocculated.
As with any bottle conditioned brew, always pour into a glass. Be careful with your pour and don't let the brew "glug, glug, glug" as your pouring. Leave the last bit in the bottle.
That's part of the problem, though - that "last bit" takes up about half of the bottle...it's not quite a solid, more of a slimy precipitate, really (but it tastes good, lol)...know of any way I could filter it better before bottling?
If it's taking up half the bottle, it's something else.
Walk us through your process. Time fermenting? Are you fermenting in a carboy/better bottle? Racking to bottling bucket?
12/7/2011 11:58:52 AM
Can you get it somewhere cold and see if it settles out more?
