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Wapiti Dreamer

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Hello all.

I'm new to the forum. Just getting started with a batch of hard cider. We've got lots of apples here in Northern California, just not many of the bitter type.

My first batch is still in the primary fermenter. It's 8 days old and is starting slow down. The SG is now at 1.005, which gives me an alcohol content of about 9%.

I'd like to let go for another week, then rack to a secondary for a few months. Hopefully it will develop some MLF.

Ultimately I'd like to bottle it and produce a bit of bubble in the bottle.

If anyone has any suggestions, advice or comments, I'd appreciate the input.

All the best.
 
For MLF to take place you'll need the batch to be infected with lactobacillus. - the following thread is a 'how to... guide' on cultivating yeast from a bottle of old rosie scrumpy. These are bottle conditioned and by using the yeast from these you pretty much guarantee that MLF will take place.
viewtopic.php?f=48&t=27372

...or so i've been told... my batch has only been in the fv for a week. :D

welcome to the forum. check out the wine and cider section. plenty of good advice in there. :thumb:
 
If your apples are low in malic acid then you will need to add about 1 tsp per gallon, also you may want to add som etannin again 1 tsp per gallon. MLF will occour naturally as lactobacillus are in the air but either buying a lactobacilllus culture I think wyeast do one. We over on thsi side of the pond have used a culture of old rosie cider yesst which is infected with a lactobacilllus culture, you could see if you could find a craft cider which has a healthy population of yeast and bacteria in it and culture up a sample of yeast. Finally you need to give it time 2-3 months to get the MLF going 6 months is better. There is no easy quick fix with cider it is a long game :thumb:

Welcome to the forum
 

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