Expert: John Snyder - 11/19/2010

Question
QUESTION: Hi, I am aiming to make / brew cider for the first time  from the apples dropping in my garden. I have made a scratter and fruit press from info found on the internet and have been kindly donated 4 x 5 gallon plastic containers with lids, some demijohns with corks and airlocks and also over 100 bottles. I understand that the process can be made to be very technical and labour intensive, but I am trying to do the right thing and keep it as simple as possible. Acknowledging the steralisation requirements, a simple process that I came across was: 1. Crush & press apples to obtain juice. 2. Add the appropriate ammount of campden tablets, Pectolase and yeast nutrients to volume of juice and leave for 24hrs. 3. Check S.G and adjust with sugar accordingly to achieve the desired 1070. 4. Add either yeast starter prepared earlier or just the yeast sachet. 5. Place lid on bucket for 4 days of primary fermentation. 6. After the 4 days of primary fermentation syphon the liquid into demijohns with airlocks and leave until the bubbling stops. 7. When bubbling has stopped place in cool storage area until clear. 8. Bottle it up for consumption putting a tsp of sugar in each bottle to add some fizz. The questions that I have are: is this process ok? Do I need to have a primary and secondary fermentation as it appears that some just leave the juice in the first container for the duration? Does the primary fermentation need an airlock or a head space at the top of the container? Should I be checking the S.G rather than just assuming 4 days of primary? I would appreciate any help that you can offer. Many thanks in advance. Phil

ANSWER: Basically,the process is fine.I would add the following:

1---Make a yeast starter
2---carry out fermentation at 40 to 60 F,slower fermentation leads
   to a less loss of delicate aromas.
3---A secondary fermentation is more desirable.this leaves dead
   yeast cells and other undesirable material at the bottom of the
   primary vessel
4---Check the S.G.at beginning of fermentation,after 48 hrs,then 96
   hours
5---if fermentation is fine,transfer to a second container.
6---the primary fermentation container,should have an airlock,plus a
   head space
7---the secondary container should be filled to the very top,
   (no head space)plus an airlock,air must be excluded
8---3 months of aging

hope this has answered your questions

         John



---------- FOLLOW-UP ----------

QUESTION: John, Many thanks but just a last couple of clarifications would be most welcome. Firstly, assuming I am checking the S.G at the specified intervals  and primary fermentation at 40 -60 F is occuring, what is the driver to commence the secondary? Is it the S.G reaching a certain point or the sheer fact that after 4 days of fermenting the secondary can start, as I am thinking that removing the juice from the yeast at the bottom may hinder fermentation if it is not very well progressed. Secondly, I have a vague recolection of my grandfather brewing beer and seeing a froth on the top and a residue on the bottom. Am I correct in assuming that I am to syphon the juice leaving both these matters in the primary vessel. And lastly the secondary vessel was going to be demijohns, i trust these are acceptable? Many thanks again. Phil

ANSWER: the driver is the residual extract that remains in the fermenting container,at transfer.Assuming you know what the end S.G.is you want,the S.G. checks are an indication,as to near the end of that process.The importance is the fermenting temperature.CO2 bubbling is also a good indication,that you are ready to transfer,(decreasing,of rapid bubble formation.There will be plenty of yeast in suspension,at transfer.the bottom yeast,are mostly dead cells.Correct leave those matters in the bottom of the primary.Demijohns are excellent.The small surface area makes it great,in avoiding air pickup.Good memory,recalling your grandfather's brewing,it's right on.

REMEMBER:Tight fermentation temperature is important

again,if more clarification needed,will be glad to answer such

---------- FOLLOW-UP ----------

QUESTION: John, I have just thought of a last couple of questions if you dont mind. Regarding the transfer from primary to secondary, you say 'Tight fermentation temperature', I assume you mean a consistent temperature? Also I believe that 1070 is the desirable starting S.G (to achieve approx 9%)but I would just like to confirm what S.G I am ultimately aiming for and whether I should wait for the S.G to be achieved in the primary or transfer slightly before knowing that fermentation will continue in the secondary, on albeit at a slower rate? I appreciate that I could watch the bubbles slowing up, but as a beginner I am wary of mistaking this for the possible scenario of the fermentation slowing or stopping prematurely, so checking the S.G seems a safer option? Finally is there an issue with the lid coming off periodically just to see how the bubbling is going? John many thanks in advance. Phil

Answer
Sorry I wasn't more clear with the "tight fermentation temperature"

1---the temperature of the liquid,at time the yeast is added,should
   not drop more than 3 F,during the first 24 hrs.The drop could
   cause the yeast to drop out of suspension

2---allow the fermenting cider to rise in temperature,to the maximum
   temperature,called for,in the recipe,if any

3---transfer from primary to secondary when the S.G.is around 1010

No problem with lid coming off,as long as you foam the cider up enough to fill the neck,to dispel the air that entered