Apple juice turbo cider questions

[felerty]

Hi

I started my first ever brew two days ago :
It's bubbling away now at a rate of 1 bubble every 5 - 7 seconds.

1st question - is this a good rate?

2nd question - I want to bulk age it for at least 4 months in a second Demi and then bottle in primed 2 litre pop bottles. Do I wait until the fermentation has completely finished before siphoning into the second demi for ageing then when I'm ready simply siphon into the pop bottles with sugar? Once in the bottles does it need warming up to kick off the carbonation or can I leave it in the garage?

Like I said, I'm a complete newbie to this and I want it to go well!' :drunk:

Thanks for any advice

 

[RobWalker]

Any bubbles are good really. What you're describing sounds about right, cider goes slow because there's nothing to speed the process along like proteins in beer.

I usually ferment, add fining agents to clear out, then rack off when it's clear and finished fermenting to age. That way it won't be sat on much yeast or rotten apple :p

Bottles need to be at room temp for 2 weeks then in the cool for another 2 weeks to prime properly.

 

[felerty]

How long does fermentation usually last?
I put it in Thursday and it's slowed right down now to 2 bubbles a minute! :?

I can still hear the fizzing but it's not really developed any foam.

 

[RobWalker]

In an average strength cider, you're probably looking around 2 weeks, but a hydrometer reading is the only way to be sure. Airlock and krauzen doesn't neccessarily equate to fermentation occuring, you cider might be chugging along nicely with no visible signs.

I would suggest leaving it to clear out before racking off anyway.

 

[felerty]

Thanks for your help :thumb:

I'll be off out tomorrow to buy a hydrometer!

 

[RobWalker]

it's not essential as such, but by god it's useful to have one, graysalchemy reakons it's the best bit of kit a homebrewer can have. couple that with a tap on your fermenter, and it makes life 10x easier!

 

[oldbloke]

My turbociders take from 1 to 2 weeks depending on the exact recipe and the temperatures.
You can manage without a hydrometer by simply waiting to bottle until it clears.

 

[graysalchemy]

What ever you do you need to allow your cider to ferment out to dryness. If not you will end up with bottle bombs. Cider is also best left to mature in bulk 2-3 months minimum IMHO. In which case it will have fermented out and cleared.

Defo on the taps :thumb: (except I don't have any on my wine and cider fv's)

 

[felerty]

I was planning on racking into another demi (difficult to know when to rack it off? Once hydro reading is same for a few days?) and leaving it under airlock at room temp for about 5-6 months before bottling.

Am i right to mature at room temp or would it be better in the garage?

 

[graysalchemy]

It will be best to rack it once it has started clearing, then I would leave it in the garage to mature. :thumb:

 

[felerty]

:
Great help!

Thanks. Will let you know how it goes! :pray: