2019 Apple Harvest Cider Thread
- Thread starter MattH1973
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It will probably be OK. Anything you stirred up will settle out again. My main worry would be if the layer of CO2 has been displaced. I think I'd be tempted to rack off to another container and brim it just in case.
jceg316
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Ok thanks. I know one has finished fermenting. I was planning on adding oak chips but might just bottle and let it bottle condition for a while.
bottling the au naturel just before Christmas, hydrometer samples tasted really smooth so I am optimistic about the final product:
20191222_145721 by MattH3764, on Flickr
drank some of the yeast batches from this year this christmas also once they had cleared - these were watered down to 6.5% and were nice and refreshing.
my least favourite cider is the non watered down yeast batches - at 9% its just a bit harsh (the au naturel of the same strength is much more drinkable). I still have about 20 litres left of the 2018 to soldier through !
20191222_145721 by MattH3764, on Flickrdrank some of the yeast batches from this year this christmas also once they had cleared - these were watered down to 6.5% and were nice and refreshing.
my least favourite cider is the non watered down yeast batches - at 9% its just a bit harsh (the au naturel of the same strength is much more drinkable). I still have about 20 litres left of the 2018 to soldier through !
jceg316
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I cracked open a couple of bottles of cider I made with champagne yeast, was a bit worried because a secondary fermentation happened in the bottles (some bacteria got in) but it tasted great. I've gone on holiday, back tomorrow and will try a couple more.
I have another batch made with natural yeast but that too is going through a secondary fermentation and has wild yeast or bacteria in it. Doesn't smell great and I'm a bit worried it's a gonner. Will wait and see though.
I have another batch made with natural yeast but that too is going through a secondary fermentation and has wild yeast or bacteria in it. Doesn't smell great and I'm a bit worried it's a gonner. Will wait and see though.
not sure why you talk about secondary fermentation as if it is a bad thing......
- if any unfermented sugar is present or added then any yeast thaat is remotely alive will process it.
- ive always thought this is a good thing as it then adds CO2 to the bottles that then protects the cider and carbonates. Just make sure you dont have so much sugar that the bottle explodes.
- Not sure of the relevance of bacteria ?
- if any unfermented sugar is present or added then any yeast thaat is remotely alive will process it.
- ive always thought this is a good thing as it then adds CO2 to the bottles that then protects the cider and carbonates. Just make sure you dont have so much sugar that the bottle explodes.
- Not sure of the relevance of bacteria ?
jceg316
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A white film has developed on top. If this happened in beer I'd probably have to chuck it, although I've had a few pleasant surprises. I had a sniff and it didn't smell great. I'm seeing what happens over time though.
IainM
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I had a pellicle on a perry, and it tasted great. A bit funky, but not in a bad way.
bottled the last 10 litres of au naturel yesterday, all processing done done for another year..... just drinking to go......
interestingly the two 5l DJs smelled quite different - one had been very slow to ferment and I worry that it had oxidised a bit. But hydrometer sample tasted OK so I bottled it anyway and we will see how it turns out....
interestingly the two 5l DJs smelled quite different - one had been very slow to ferment and I worry that it had oxidised a bit. But hydrometer sample tasted OK so I bottled it anyway and we will see how it turns out....
technically this should be the 2020 thread, but admiring the apple blossom yesterday whilst feeding the young trees....
20200412_124722 by MattH3764, on Flickr
20200412_124722 by MattH3764, on Flickrhad a bottle of 2019 au naturel this week, so around 18 months old. Absolutley delicious - i am thinking that between 1.5 years and 2 years is the optimum age to enjoy my cider. I have quite a bit of 2019 left, so it should be a good spring....
