[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/diy/ - Do It Yourself


View post   

File: 2.54 MB, 4000x3000, IMG_1916.jpg [View same] [iqdb] [saucenao] [google]
271837 No.271837 [Reply] [Original]

5 gallons of Apple Cider
2 Pounds Brown Sugar
2 Packets Cote Des Blancs Wine Yeast

I put it all in the green jug and shook the fuck out of it.
How bad will this taste in 2 months?

>> No.271843

>>271837
Excellent. Though you don't need to use that much yeast.

>> No.271844

All of my apple drinks have tasted pretty good. Never used brown sugar though.

>> No.271846

>>271837

Is that plastic meant to hold water for human consumption?

>> No.271851

>>271846
Yeah it had a BPA free sticker and shit on it.
>>271843
As long as I wait long enough for the yeast to settle out
it wont make a difference right?

>> No.271852
File: 17 KB, 250x250, 1300044776986.jpg [View same] [iqdb] [saucenao] [google]
271852

>mfw americans call unfiltered apple juice 'cider'

>> No.271854

No need to use more than 1 packet of yeast. You gain nothing and risk musting the flavor

>> No.271856

>>271854
Okay, I'll take note of that.
This is my first attempt at home-brewing.

>> No.271858

>>271854

I don't even think that word exists,and even if it doesn,you are misusing it. Must refers to the juice/pulp.

Using more than 1 packet of yeast is fine,though unnecessary. Most people use the packet of yeast to make a starter,to make sure fermentation starts quickly and healthfully,and the yeast aren't stressed. Too little yeast is bad,and will lead to off-flavors.

>> No.271890

>>271851
I hope you cleaned the shit off first. That's not hygienic.

>> No.271900

>>271890
I cleaned it, cap-full of bleach, filled with water,
then let it sit 30 minutes.
I rinsed it out 10 times after.

>> No.271906

>>271858
http://en.wiktionary.org/wiki/must#Etymology_2

>> No.271907

>>271900
why the hell would you use bleach

even if you don't want to go to a brew shop
use some betadine or at least go to hemark & get some generic povidone-iodine / same shit & 1/2 the price

BLEACH

>> No.271913

>>271907

Whats wrong with bleach?

>> No.271927

>>271913


Nothing wrong with bleach. Diluted like that is very common to use. Many people prefer to use odorless oxyclean or something though.

>> No.271930

>>271907
I lol'd

>> No.271935
File: 26 KB, 598x359, bleach.jpg [View same] [iqdb] [saucenao] [google]
271935

>>271907

No!

Drink the bleach!

>> No.271943

>>271927
>>271913
>>noobs
>>odious
>>odious
>>noobs

hey use bleach if you want
i really don't give a fuck

>> No.271944

>>271837
I'll tell you, just as soon after I find the green jug.

>> No.271947

So this should taste alright then?

>> No.271952

>>271947

As long as it's been properly rinsed,it'll be fine.

Most professional products are "no-rinse",so you don't risk contamination from the rinse water.

>> No.271955

>>271837
shouldn't be bad as everyone else stated 1 pack of yeast is good for 5 gal

the main thing that would effect it now is if it gets infected or temperature you dont want to go above 70 dg or lower than 40dg as the former will produce off flavors and the latter could make the yeast go dormant

>> No.271959
File: 3 KB, 118x126, 1343793585316.jpg [View same] [iqdb] [saucenao] [google]
271959

>>271852
Mfw eurofags call apple cider unfiltered apple juice

>> No.271969

>>271837
>5 gallons of Apple Cider

WTF? I take it you are trying to make cider? So why the fuck make it with cider? what kind of spastic are you?

Duh - I want to make Vodka, so I will get 5 gallons of Vodka and throw in 2 pounds of sugar and 2 packs of homo french sounding yeast in.. yo dawg! we hear you like cider, so we put some cider in your cider to make it even more cider, herp derp derp... duh!

If I were you I would use apple juice instead. But seeing as apple juice actually tends to cost more than cider what's the point?

>> No.271974

did you use raw cider or store bought? potassium sorbate inhibits yeast production.

>> No.271975

why not use turbo yeast?

>> No.271976
File: 21 KB, 522x399, 1267394094640.jpg [View same] [iqdb] [saucenao] [google]
271976

>>271969
.01/10

>> No.271980

>>271959
actually we just call it cider

>> No.271981

juice real apples first the bitter ones were used in the time when people feared to drink water..go to an apple orchard and buy all the bad apples that they cant sell or get them free, then juice the living shit out of them.

>> No.271985

oh and yes some places do juice the apples which have worms in them, since for some nothing goes to waste. so you have probably drank worm juice and never even knew it..

>> No.272077

>>271974
Store bought, I check the label for any preservatives added. I didn't see anything.
I assume it was pasteurized, also I should mention 4 gallons were 'apple juice' and 1 gallon was 'apple cider'. All store bought.
For my next batch I'll hit up the local apple orchard, I remember taking a field trip there in like 3rd grade.

>> No.272079

>>271969
lol wut, you just went full retard bro.

>> No.272080

Also after the primary fermentation is over (2-3 weeks) the recipe calls for another 2 week fermentation.
Can I store the Hard Cider in the gallon plastic bottles I originally bought all the juice in?
Or will I need to get some of dem der mason jars and seals em right?

>> No.272125

Also I think I'm gonna do a starter next time.

>> No.272137

>>272080
If stored for a long time (over 2 months) then the plastic might effect the flavor.
And why don't you guys every get a glass carboy and proper fermentation lock? I know you guys don't like to spend money but proper equipment will make a world of difference.

>> No.272148

>>272137
I probably will get some proper equipment some time.
This was just an experiment to see if I liked it or not.

>> No.272191

op why didn't you just make apfelwein instead? get proper equipment and enjoy good shit.

http://www.homebrewtalk.com/f25/man-i-love-apfelwein-14860/

>> No.272208

>>272191
Like I said, I'm just starting, I do however want to get a 5 or 6 gallon glass carboy with stopper and proper airlock.
I plan on making this a new hobby.

>> No.272319

>>272208

I wouldn't recommend glass. they are super heavy and you will have a high risk of breaking it and hurting yourself. plastic ones like better bottles are half the price and much lighter. When you fill it up with 5 gallons, its gonna be heavy as shit even with plastic.

>> No.272329

>>271837
>How bad will this taste in 2 months?

It'll be fine providing that the plastic is HDPE #2 and the must does not get contaminated. As soon as it is done, get it out of the plastic. You can store/brew it in plastic, but seriously, glass will be much better.

A few tips. After sanitizing your equipment with a sanitizer you need to rinse off, rinse it only with water that has been boiled and allowed to cool enough to handle. Otherwise, you risk contaminating the equipment with unboiled water.

A single, normal-sized, yeast packet will brew up to 5-gallons in a nominal amount of time. Adding more yeast than that will decrease the amount of time the yeast fully colonizes the must and can shorten the brewing time. It will also have the affect of fighting off foreign microbes quicker and reducing contamination. Excessive amounts of yeast can stress the yeast and cause off flavors in the brew. 2 packets per 5 gallons is quite fine.

Next time, use a clear plastic tube for the blow off tube. Then you'll be able to see suck back happening if there's a sudden cold temperature change and be able to move on to the next step. Rack into a second container when the bubbles are 1 minute apart.

>>271900
In unscratched plastic or other martial, you only need to wait 20 seconds, if the concentration of bleach is at 10% or higher. Check the text on the bottle to find out the original concentration. A mere "cap-full" of bleach per 5-gallons of water probably didn't do very much at all. This is due to the high dilution and being so diluted it will have adversely affected the pH level of the bleach. Next time, use straight bleach and merely swish it around without water so all surfaces are coated. Then rinse it out with boiled water.

>> No.272331

>>271907
>>271943
There's nothing wrong with using bleach as a sanitizer. It works very well if used properly.

>>271955
Agreed. However, with Côte des Blancs yeast, mild stress will merely result in a deeper fruity flavor. It's low end temp range is 12°C-14°C, 53°F-57°F.

>>271959
>>271969
>>271852
>>271980
Colloquial terms not-with-standing,

-Apple Juice: Filtered and unfiltered juice of apples, usually sweetened and/or made from concentrate (you can thank cheap business practices for this).
-Cider: Any fermented beverage made from fruit juices, including non-apple sources (aka, "country wine"). Typically reserved for tree-based fruits.
-Apple Cider: non-fermented, non-filtered, non-sweetened, not made from concentrate juice of apples.
-Hard Cider: Same as cider, but typically with %ABV higher than standard wine %ABV.

These terms are constantly in dispute due to being colloquial terms that differ between countries, locations inside countries, and even in advertising between companies.

>>271975
It produces more unpleasant fusels that need to be aged out for a longer period of time.

>>271981
>bad apples

Meaning apples too ugly, for store shelves, but not rotten or partially rotten. Otherwise, you'll end up with nasty rotten flavors in your brew or a contamination.

>>271985
Actually, this is common in all facets of brewing that use fruit, both in the home and commercially.

>>271974
Most times the potassium sorbate in store bought juices won't prevent you from brewing with the juice. By the time it reaches store shelves and gets to your home it has lost a lot of its properties in inhibiting yeast reproduction. When in doubt, use twice as much yeast as a recipe calls for. Otherwise, skip those sources of juice.

>> No.272332

>>272077
>For my next batch I'll hit up the local apple orchard

I suggest renting the use of or borrowing a fruit press or juicer. Other methods of juice extraction are a real pain.

>>272080
Use glass when it is time to stabilize the brew. The jars should be fine. Refrain from aging in plastic unless you absolutely need to. Otherwise, it will affect flavor of the final product.

>>272137
>proper fermentation lock

A blow off tube is a proper fermentation lock. I agree with the rest.

>>272319
I disagree with this completely. Use glass. 5 gallons of must and a glass carboy only weight about 50-60lbs. You normally don't move them much when they are full and if you have a brew hauler, it is easy to move. The glass does not add much weight. Better Bottles are made from PET (Polyethylene terephthalate) and contrary to what the Better Bottle company and soda companies want you to believe is pretty bad. It leaches antimony, phthalates, and endocrine disruptors (PMID 20368129, DOI:10.1289/EHP.0901253, PMC 2854718).

>breaking glass

I'm sure most competent adults won't have a problem with this.

>> No.272337

Hmm, I'll take note of the proper sanitizing procedure and grab a clear tube for next time.
I timed the bubbles and they seem to be about 30 seconds apart.
Is that rather normal?

>> No.272371

>>272337
>Is that rather normal?

Yes. Since it has only been a day or two, the bubbling may pick up more or lessen off. When you rack the first time it'll infuse the must with more oxygen and fermentation will more than likely pick up again.

>> No.272375

So I checked Craigslist and there is a guy selling a 13 gallon glass carboy for $50, 30 minute drive from here. Should get that or just find a 5 gallon one that would be easier to work with.

>> No.272379

>>272375
13-gal for $50 plus fuel costs to pick it up.

Eh, that's not bad actually. GET IT! they cost twice that more or more normally. You'll be able to make 10 gallons easily with one of those. You'll still need 2 smaller 5 gallon containers to rack into while you clean out the big one so you can put the brew back into it for bulk aging or whatever.

>> No.272382

>>272375
Here's a stopper size chart, fyi. Measure the opening of the bung and get the related size stopper for it:

#8 : 1 5/16" to 1 10/16"
#8.5 : 1 7/16" to 1 3/4"
#9 : 1 8/16" to 1 13/16"
#9.5 : 1 9/16" to 1 7/8"
#10 : 1 11/16" to 2"
#10.5 : 1 11/16" to 2"
#11 : 1 13/16" to 2 2/16"
#12 : 2 2/16" to 2 9/16"
#13 : 2 5/16" to 2 11/16"

A 15 gallon glass demijohn costs around $65-$70 online, but shipping costs are pretty expensive since they are, "oversized". So, unless you have a local brewshop selling 13 gallon ones you can pick up, get that one from the craigslist guy.

>> No.272390
File: 77 KB, 640x478, photo (26).jpg [View same] [iqdb] [saucenao] [google]
272390

this is going to be my set up, I plan to make Apfelwein. My only problem is im a little strapped for cash so i dont know how im going to bottle it.

>> No.272396

>>272332

I like how there are no conclusive studies showing that,and tons of homebrewers use better bottles with no ill effect. You would think with thousands or more in use,someone would say their end product tastes weird.

And all it takes is one accidental slip with a glass carboy,and you can end up in a hospital getting stitches.

>> No.272402

>>272396
>I like how there are no conclusive studies showing that

I cited peer-reviewed case studies in that post.

All plastics give the brew they hold a different flavor when compared to both glass, ceramic, and stainless steel.

I'd rather have the choice of using glass with the possibility of breaking it than to have a completely unforeseen reaction to the chemicals I listed leaching into the brew I am making. I'm sure the percentage of statistics of people getting injured from car accidents far outweighs the percentage of statistics of people being injured from breaking carboys. If you have the paranoid feeling that you will break a glass carboy and get injured, please, keep your fears to yourself. One word of advice, never carry a carboy with one hand and never carry it with a handle attached to the neck. Always carry them with both hands, one under the bottom and one around the neck or holding the neck handle. Never EVER carry a wet carboy or with wet hands. I'm of the class that says that if you do something stupid and get hurt then you fully deserved it even if it kills or cripples you for life. This includes eating or drinking anything bad for your health.

>"Just think of how stupid the average person is, and then realize half of them are even stupider!" - George Carlin

>> No.272407

>>272390
scavenge capped booze bottles from your local bars (thats what i'm doing)

>> No.272412

>>272402

So,remind me how PET releases phthalates,when it's not added to it.

Also,all your peer-reviewed case studies were inconclusive. Many of the studies in them were done sloppily. I like them putting water in a bottle,saying it has phthalates,but never checking beforehand.

The only one I trust was the one that tested,bottled,tested every month,and they DID detect a small amount(after almost a year),but hey,if I need a mass spectrometer to detect the amounts it's in,I'm not too concerned.

>> No.272419

>>272412
>taking anon's personal word over several peer reviewed research paper easily accessed from google scholar

Argumentative troll confirmed.Enjoy your cancers.

>> No.272420

If I stick the right proportions of sugar, yeast, and water in a bunch of sterilized water bottles, will it produce glorious fuck-up juice?

I've made beer before, but I'm looking for something cheaper.

>> No.272424
File: 435 KB, 688x368, dummies.png [View same] [iqdb] [saucenao] [google]
272424

>>272419

>thinking "peer-reviewed" makes it legit
>not even reading them before passing judgement

>> No.272425

>>272420
google "kilju"

>> No.272427

>>272420

Yes,as long as there is an airlock. I think that's called kilju. You'll want something to mix it in though,as it's just water and alcohol.

>> No.272431

>>272425
>>272427

Thanks muchly. I never knew someone else would stoop so low as to want to make something like this.

>> No.272436

>>272431
Are you kidding? People make kilju all the time. There are even laws for and against it in some countries.

>> No.272437

>>272436

I'm a very sheltered person.

Drunkards unite!

>> No.272439

>>272431
Me and a buddy make it in gallon jugs. it takes around 2weeks for it to get good. only thing is we gave up on trying to filter it and just drink it straight from the jug.

>> No.272442

>>272437
You have the internet, now you can stop being sheltered.

>> No.272483

Hmm, the bubbles are now coming like every 4-6 seconds, it would seem the yeast is doin work.

>> No.272566

seriously how poor do you have to be to make kilju?

There are tons of award winning recipes out there that are dirt cheap, like the one i posted earlier.

apfelwein is only apple juice and corn sugar and it's like the best shit ever.

>> No.272666

>>272566
It depends on what you want to use it for. you can age it and use it as a base for mixed drinks. You can also keep it around and use it to top off other brews you are making to keep as much air out of the head space as possible.

>> No.273505

I have this set up in my closet but the bubbles are annoying when I'm trying to sleep.
How should I make this thing more quiet?

>> No.273507

How sensitive to temperature is the brewing process?

Would I be alright doing this in my garage?

>> No.273519

>>273507
As a general rule of thumb, top-fermenting yeasts like a temperature range about the same as what you find normally comfortable. If you are cold or hot then the yeast will not like it either.

>>273505
>the bubbles are annoying when I'm trying to sleep.
>How should I make this thing more quiet?

I count the seconds between the bubbles.

>> No.273522

>>273507

Anything higher than 70 and you can expect fusel alcohols or esters.

>> No.273524

>>273522
Well I've got a nice cool basement I could stash it in, what kind of smells does the yeast fart out?

>> No.273540

>>273524
It smells like bread. Check the temperature range of your yeast to make sure. One thing yeast hates most is quick temperature changes. So, wrap your brew with a nice think blanket and keep it out of drafts.

>>273522
Most yeasts have a range between 60F and 85F. Some go as low as 50F and as high as 96F such as Lalvin DV10. So, it depends on what yeast you are using. Bottom fermenting yeasts are lower than 60F lower (Saccharomyces uvarum 44F to 59)

>> No.273543

>>271837
Nigger, I sure hope you sterilized the fuck out of everything, or you're going to drink this shit and get sick as fuck.

>> No.273548

>>273543
You've only get sick if you drank live yeast and then you'd only to the runs. If it goes bad it'll either taste like vinegar or be so bitter you can't keep it in your mouth. At least read the thread and do some semblance of research prior to posting.

Also, you don't sterilize plastic all that well and you don't need to really. You only need to sanitize which is done very easily.

>> No.273557

>>273548
whatever you say nigger

>> No.273599

By they way, if it doesn't come out that great...research how to make Apple Jack.

...you're welcome :)

>> No.273601

>>273557
I'm plagiarizing that. Probably the best response to a 'nigger, you better..." statement

>> No.273602

Next time get a glass carboy, and small 1/2 gallon carbons to store in... Plastic is fine if you plan on drinking it quick. Glass is better because it's easier to clean, more sanitary, and keeps whatever you fermented safer from oxidation. Also keep out of sunlight, and get an actual Airlock at home few store... They are only a couple of cents and are much cleaner and safer in case there is slowdown of yeast to prevent contamination by air particulates.

>> No.273606

>>273602
Dude, those typos, I think you might be having a stroke.