Morning all.
I have been reading up on the art of TC and the rule of thumb for fizzy cider seems to be to have it 2 weeks warm ( to get the fizz) then 2 weeks cool (to condition?)
If you want a still cider do you still go for the 2 warm 2 cold or 4 cold?
And would this be the same for fruit juice wine?
Many thanks
2 weeks warm 2 weeks cold
Re: 2 weeks warm 2 weeks cold
Welcome stringman.
I'm not an experienced turbo cider maker, but have made it a few times. It's not quite as simple as that rule though- the time it takes is dependant on temperature and the kind of yeast you use. There's a TC thread on here somewhere - did you read that yet?
Just a safety note - it's dangerous to assume that any fermented drink is safe to bottle if you just go on time alone; there's a danger of burst bottles if you bottle before primary fermentation is finished; the safe way is to ferment out completely and add a controlled amount of sugar just before bottling.
I'm not an experienced turbo cider maker, but have made it a few times. It's not quite as simple as that rule though- the time it takes is dependant on temperature and the kind of yeast you use. There's a TC thread on here somewhere - did you read that yet?
Just a safety note - it's dangerous to assume that any fermented drink is safe to bottle if you just go on time alone; there's a danger of burst bottles if you bottle before primary fermentation is finished; the safe way is to ferment out completely and add a controlled amount of sugar just before bottling.
Re: 2 weeks warm 2 weeks cold
Here's a link to the TC thread: viewtopic.php?f=48&t=66468
Re: 2 weeks warm 2 weeks cold
Thanks for the reply Jim
I have been reading that thread.
I maybe should have said that i had stopped the fermentation with campden tablet and stabiliser.
It was more a question of; I know you need the 2 weeks warm for the secondary fermentation then it seemed to recommended another 2 weeks cold for conditioning. but if you are not seconday fermenting do you just go straight to cold conditioning?
Thanks.
I have been reading that thread.
I maybe should have said that i had stopped the fermentation with campden tablet and stabiliser.
It was more a question of; I know you need the 2 weeks warm for the secondary fermentation then it seemed to recommended another 2 weeks cold for conditioning. but if you are not seconday fermenting do you just go straight to cold conditioning?
Thanks.
Re: 2 weeks warm 2 weeks cold
As I said, I'm no cider expert, but what you're saying seems reasonable to me.
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Re: 2 weeks warm 2 weeks cold
Just remember that you are stabilising by stopping yeast growth. You may not therefore get fizz because you have inhibited the yeasts metabolism.
Sorbate works by stopping reproduction so some yeast may be viable enough to give some fizz but its not guaranteed. It will depend on the population but you have already essentially tried to kill them off
Sorbate works by stopping reproduction so some yeast may be viable enough to give some fizz but its not guaranteed. It will depend on the population but you have already essentially tried to kill them off