For the past 20 years I have thrown away upwards of half a ton of crab apples, exhaustivly collected up from my lawn and road, each year. This year I determined to get something back by way of attempting to make some cider. Cutting a long story short I have made 5 gallons which has now brewed out and needs to be barrelled or bottled - probably a bit of both. Small quantity tests with serious drinking neighbours give the seal of approval and I must admit it is quite a success. However, to make it drinkable, I have to add sugar at 12 ounces per gallon. I suspect that suger added at that ratio and then bottled or barrelled will quickly blow the house up.
Does anyone have a suggestion as to how I can add sweetness and not cause any distruction?
PS: HR equals Heath Robinson
HR Cider
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Curious Brew
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Sneezewort
Thanks for that CB. You have confirmed my own thoughts of how to do it but wanted to check with the cider experts. I have already bought the Camden tablets.
I am going to do both of your suggestions. I'll put a gallon into bottles with artificial sweetener and barrel the other 4 gallons after I have killed the yeast and added the sugar. Incidently my mental arithmetic was bit awry. I've been adding the equivalent of 24 ounces per gallon. It really is quite sharp:
I was wondering if my local NHS Trust could use it to get rid of MRSA at one point.
I would like to see if I can get at least some of it with a bit of fizz.
My problem is that it will be a year before I try again. It has taken a month for the wild yeast to get the OG down from an initial of 1065 to 1005 where it is now. All the apples I didn't use have long since gone rotten and been dumped at the tip.
Anyhow, nothing ventured etc, and thanks again.
I am going to do both of your suggestions. I'll put a gallon into bottles with artificial sweetener and barrel the other 4 gallons after I have killed the yeast and added the sugar. Incidently my mental arithmetic was bit awry. I've been adding the equivalent of 24 ounces per gallon. It really is quite sharp:
I was wondering if my local NHS Trust could use it to get rid of MRSA at one point.
I would like to see if I can get at least some of it with a bit of fizz.
My problem is that it will be a year before I try again. It has taken a month for the wild yeast to get the OG down from an initial of 1065 to 1005 where it is now. All the apples I didn't use have long since gone rotten and been dumped at the tip.
Anyhow, nothing ventured etc, and thanks again.
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delboy
As far as i know the grape squeezers recommend using campden tablets in conjunction with pottasium sorbate (wine stabiliser), campden only stuns wine/beer yeasts its the pottasium sorbate that will kill them off.
You mix the two together though as otherwise if added on its own the Pottasium sorbate gives the cider/wine a gernanium taste and smell.
You mix the two together though as otherwise if added on its own the Pottasium sorbate gives the cider/wine a gernanium taste and smell.
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Sneezewort
Thanks for that Dellboy. I barrelled and bottled today so will just keep the fingers crossed. The whole exercise has only cost me seven quid so if the result is a disaster I can write it off to experience. As I have dosed 4 gallons, of the 5, with Camden tablets with a view to having it unconditioned, ie flat, I have only lightly sealed it. If it does work again it will only push the bungs out.
Some 30 years ago I made elderflower champagne and bottled it in the old quart bottles with the hard black rubber screw tops. The explosions, when they came, split the glass necks vertically through the thread, and they were getting on for being a quarter of an inch thick. I never did dig out the glass shards embedded in the inside door frame of the airing cuboard where I had it conditioning. I used to wear a motor cycle helmet and take the bottles into the garden to open the survivors. Hence, I'm still worried about the damage the little yeasties can do!!
Some 30 years ago I made elderflower champagne and bottled it in the old quart bottles with the hard black rubber screw tops. The explosions, when they came, split the glass necks vertically through the thread, and they were getting on for being a quarter of an inch thick. I never did dig out the glass shards embedded in the inside door frame of the airing cuboard where I had it conditioning. I used to wear a motor cycle helmet and take the bottles into the garden to open the survivors. Hence, I'm still worried about the damage the little yeasties can do!!
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delboy
If you've only used campden tablets they might still over time ferment the sugar you have added (they are only stunned), at least this will give you a cider with a bit of fizz, but just something to be aware of in case they become bottle bombs.
If you use campden and K sorbate together its likely it will remain as flat as the proverbials witches
If you use campden and K sorbate together its likely it will remain as flat as the proverbials witches