I notice that after primary ferment with just the yeast thats on the fruit,
that most of the fruity flavor is gone.

I've been told to add a bit (?) of sugar to the flat result
in a swing top botttle and then it will referment and yeild a sparkling
brew.

How long will this take? 3 months or more?

Thanks,

Gregg

[hevimees]

You've been told right, here's how to do it:

Start off by siphoning the cider from the fermenter to another, leaving the
sediment behind. There has to be some yeast in the bottles so that the
added sugar will ferment, but you don't want all of the yeast in the bottom of
the fermenter to end up in the bottles.

Easiest way to add the sugar is to mix it with a small amount of water and then
mix it to the entire batch of cider. This way there's the same amount of sugar
in every bottle and you don't have to add it to each bottle individually.

Be careful not to add too much sugar so that your bottles don't blow up. A good
amount is between 5g and 8g per litre, depending on how much fizz you want in
your cider.

Also be absolutely sure that there's no unfermented sugar left in your brew
before adding the sugar and bottling. If there's any sugar left, then you'll
probably end up with overcarbonated brew and possibly even exploding bottles.

Fermentation in the bottles should only take a week or two at the most. How
long it will take for the cider to clear is another thing, and it depends entirely
on what kind of yeast you used.

Good luck, hopefully this helps.

Hey, nice reply! Thanks.
...........................................[color=blue]
> How
> long it will take for the cider to clear is another thing, and it
> depends entirely
> on what kind of yeast you used.[/color]
.................................................
Just the local wild yeast.

I guess to get scientific about it I could have put some camden tablets in
the fresh juice to kill off the wild yeast, then started it up with a
specific strain. But it had got up a pretty good head of steam just the next
day, so I just let it go.

Good idea about adding the sugar solution to the racked juice.
Thanks.

Gregg
......................................................................................[color=blue]
>
> Good luck, hopefully this helps.
>
>
> --
> hevimees
> ------------------------------------------------------------------------
> hevimees's Profile: [url]http://www.brewtank.com/member.php?userid=150[/url]
> View this thread: [url]http://www.brewtank.com/showthread.php?t=2339[/url]
>[/color]

[hevimees]

>
>Hey, nice reply! Thanks.
>...........................................[color=blue]
>> How
>> long it will take for the cider to clear is another thing, and it
>> depends entirely
>> on what kind of yeast you used.[/color]
>.................................................
>Just the local wild yeast.
>

I realized that as well when I read your post again after sending my reply.

My guess that the carbonation will take a week or two was based on the
assumption that you had used some sort of wine yeast or ale yeast, in which
case there's a lot of yeast cells in the brew. I don't have have any
experience on wild yeast, so I can't say anything for sure about it.

The last batch of beer that I made was visibly clear when I bottled it, so
there was very little yeast left in it. After two weeks in bottles it was fully
carbonated, so I think that in your case the carbonation won't take any
longer than that. But these are only guesses, the only way to know for sure
is to open up a bottle after some time and taste it.

[color=blue]
>
> My guess that the carbonation will take a week or two was based on the
>
> assumption that you had used some sort of wine yeast or ale yeast, in
> which
> case there's a lot of yeast cells in the brew. I don't have have any
> experience on wild yeast, so I can't say anything for sure about it.
>
> The last batch of beer that I made was visibly clear when I bottled it,
> so
> there was very little yeast left in it. After two weeks in bottles it
> was fully
> carbonated, so I think that in your case the carbonation won't take any
>
> longer than that. But these are only guesses, the only way to know for
> sure.[/color]
........................................................................................
Right, right, boy I sure hope there is some fruit flavors left, it was so
awesome as fresh juice.

Look for me to post results in about a fortnight.

Gregg

can a person use regular store boughten apple juice to make the sparkling cider
if what is the method for doing it?

Gregg wrote:
[color=blue]
> I notice that after primary ferment with just the yeast thats on the fruit,
> that most of the fruity flavor is gone.
>
> I've been told to add a bit (?) of sugar to the flat result
> in a swing top botttle and then it will referment and yeild a sparkling
> brew.
>
> How long will this take? 3 months or more?
>
> Thanks,
>
> Gregg[/color]

[Heath]

David,

You could but you have to make sure it has no preservative of any kind.
Unlike cider, apple juice will need some spicing(if you want some in it)cinn, nutmeg ect. Possibly some tannins Id thow some good honey, like orange blossom(a pound or two in a 5gal batch) At that point, with honey in, it would be called a "cyser".

Basicly find a recipe for hard cider and just substitute the apple juice.

Heres what I would do.

4 gal unpasturized apple juice

1 pound honey added to hot water to liquify it(1 gal water)

tsp cinn

tsp nutmeg

yeast nutriant 4 tsps

campen tablets 10-12 tablets

champagne yeast or K1- V1116 wine yeast

add the apple juice,yeast nutriant, spices and the campen tablets, mix your honey with the hot water (140) than add that to the rest in the carboy
Wait 24 hours than add the yeast. Make sure to add the cold stuff first in the carboy, than the honey or you might get thermal cracking of the carboy.

Heath

Store bought is pasturized to keep it from fermenting, you would have to add
yeast, it might be hard to get it going..Never tried it though.
Gregg
.................................................................................
"david williams" <res03287@verizon.net> wrote in message
news:4348AA44.C7CE705A@verizon.net...[color=blue]
> can a person use regular store boughten apple juice to make the sparkling
> cider
> if what is the method for doing it?
>
> Gregg wrote:
>[color=green]
>> I notice that after primary ferment with just the yeast thats on the
>> fruit,
>> that most of the fruity flavor is gone.
>>
>> I've been told to add a bit (?) of sugar to the flat result
>> in a swing top botttle and then it will referment and yeild a sparkling
>> brew.
>>
>> How long will this take? 3 months or more?
>>
>> Thanks,
>>
>> Gregg[/color]
>[/color]

I've made cider from store bought a couple of times.
Look for some that doesn't have any preservatives in it.
I actually used an organic brand that came in a glass jug.
The first batch I just added a vile of sweet mead yeast right to the jug.
Turned out good, just a little dry
Second batch I bought 5 gals and dumped into my primary bucket and added
a vile of ale yeast and 3 lbs of honey.
Good again, just not as dry.
I now notice that White Labs has an "English Cider" Yeast.
Next time I think I'll try using that.
When you bottle, just add whatever sugar you usually use for your beer.
Cheers,
Michael Herrenbruck
DragonTail Ale
Drunken Bee Mead

david williams wrote:[color=blue]
> can a person use regular store boughten apple juice to make the sparkling cider
> if what is the method for doing it?
>[/color]

Hello,

I am looking at this newsgroup again for the first time in several years and
saw your posting. I'd like to know about making hard cider, and your recipe
with the honey sounds interesting too. I've brewed one batch of mead in the
past and was not very impressed with my results. Can anyone point me to more
information on the web for making hard cider?

thanks,

Erik


" DragonTail281" <" DragonTail281"@gmail.com> wrote in message
news:NRd2f.97347$32.71514@tornado.rdc-kc.rr.com...[color=blue]
> I've made cider from store bought a couple of times.
> Look for some that doesn't have any preservatives in it.
> I actually used an organic brand that came in a glass jug.
> The first batch I just added a vile of sweet mead yeast right to the jug.
> Turned out good, just a little dry
> Second batch I bought 5 gals and dumped into my primary bucket and added a
> vile of ale yeast and 3 lbs of honey.
> Good again, just not as dry.
> I now notice that White Labs has an "English Cider" Yeast.
> Next time I think I'll try using that.
> When you bottle, just add whatever sugar you usually use for your beer.
> Cheers,
> Michael Herrenbruck
> DragonTail Ale
> Drunken Bee Mead
>
> david williams wrote:[color=green]
>> can a person use regular store boughten apple juice to make the sparkling
>> cider
>> if what is the method for doing it?
>>[/color][/color]