Can someone help with real advise, I'm loosing the will

[Maccano Magic]

Really need help here!

Very new to this and suffering.

I have read so much stuff in books and on the net and find conflicting or incomplete info everywhere. I understand there are different methods but Iv'e come up against brick walls when looking for basic info. :sulk:

I have fermented my cider with champagne yeast for 10 days total and have just taken a gravity reading at 1007 which started at 1055, (( by taking the airlock off and lowering the hydrometer in away from the sides )Is this mighty quick fermentation and if so have I done something wrong? It has been kept at around 15-19 deg.
I have read conflicting info in a couple of books stating that it should take between 4 and 6 weeks.
The hydro readings were taken correctly.

If it has fermented out should I rack at this stage and top up with juice/ sugar syrup or do I not need to? I have read that a start of 1055 should equate to 6-7% which is fine for storage ( I don't need it higher ).
I do want to naturally condition so is it correct to rack off and sit in a cool place at this stage to let the yeast slow and settle finally racking off once more and mixing with small quantity of sugar syrup ready to bottle?

What has frustrated me is the lack of info out there on can and cant do's for instance : can you syphon off a bit to taste? will this make you ill part way through the fermenting period and is it pointless to. Can you syphon off to do a hydro reading and replace the cider back into the FV afterwards? on small amounts of cider these are important questions as not putting it back would render a large amount of it useless.

Hhhhheeeeellllllpppppp !!!!!!

 

[31bb3]

Chances are its finished fermenting I'd give it another couple of days then recheck to see if the reading isn't any lower but I'm guessing its done then rack it off the sediment I wouldn't add anymore sugar otherwise it will kick start the yeast again just bottle and prime then leave it a week to 10 days at room temp then move some where cool to condition

 

[Maccano Magic]

Thanks Eddie :grin:

Is this usual for home pressed apples as it seems quick

The reason I've got a bit of a panic on is that I'm gona be pressing 200lb of apples this weekend or next and if I'm gona loose a batch to greeness of the newbie I don't want it to be that one! hence the small demi to test the process.

Just a quick question: Do I really need to add CT's to the next pressed apple juice before adding my chosen Champagne yeast as I've read that the yeast I'm adding will by far overrun any other natural yeasts present and get the process going immediately.

Must relax, must have beer, ahhh! beer :lol:

 

[31bb3]

Can't help as far as home pressed apples never done it but its looking that way I'm sure someone can help you with that one

 

[olriley]

Mine has just about fermented out in about the same time and I'm not worried. I racked after 14 days to DJs, now under airlock. Some I added more sugar for an experiment; they are merrily bubbling away more.

If pitching your own yeast I would definitely use CTs before. If not, don't.

Definitely have that beer! :-)

 

[Maccano Magic]

Olly, I'm on my second beer, and not sure if it's that or the advice but I'm feeling the bubbles in my head subside. :

Newbie to old hand will be a transition I will look forward to :thumb: Thanks again all

 

[WillG3]

My home pressed apples fermented at a hell of a speed, especially with champagne yeast!

 

[oldbloke]

So many things can affect the speed of fermentation. TurboCiders typically take anything from 10 to 21 days. Ciders from RealFruit won't be all that different.
With TC, I just wait until it clears, then bottle. Simple, and always works.

 

[weepete]

Hi mate, I just started brewing myself too. However the first rule of homebrew seems to be don't panic. I've got a rubarb wine on the go atm thats taken about 7 weeks so far and still fermenting (a wee lesson in patience can be good sometimes). I've also got a TC on the go that fermented very fast. If you've sterilized everything and been careful about oxidation there's no much more you can do but give it time and see how it turns out. Other than adjusting the ingredients, there simply is not much else you can do either way. Homebrew is a black art to us noobs, but the man that never made a mistake never made anything.

With regards to tasting through the process, I do it and have had no ill effects from a sip or two to test the flavour and see how it changes. I wouldn't drink a glass full or owt, but a very small sample doesn't hurt. I'd wait till its done, clear and racked a couple of times before having a more than a couple of sips though. You can then decide if it needs aged or not.

 

[Crastney]

re: sampling - it starts out as roughly 100% apple juice, and 0% cider - which is drinkable, and ends up as 100% cider and 0% apple juice - which is also drinkable. There is no magic inbetween, it's just the ratios change. It stays drinkable the whole time.

The flavour will definitely change over time, after bottling - mostly for the better. Make sure you save some at least six months to appreciate the difference.

 

[Maccano Magic]

Cheers to all

Just racked off into another demi and fitted air lock, I'll see how it settles from there.