My First Cider?

[BigKO]

Yeah I pitched as soon as I got it all in the carboy but I was wondering what effect UV light has as far as sterilization goes. When I was dissolving the sugar into the apple juice, I applied heat to about 1qt of Apple juice. I understand this sets pectins but I was wondering at what temp that happens and also, what can I do if I did set them accidentally?

[bub]

I have heated 1-2qt just enough to disolve the sugars... this shouldn't affect the pectins.
UV kills many but not all baddies, great with viruses less effective with bacteria, but either way it shouldn't hurt anything.
BUB

[soilpharm]

Hello all,
I always heat my juice to pasteurise (80 deg. C for 10 min.), just because I don't like the camden route (ended up with ass-like flavours every time that I used it).

I would strongly suggest adding some pectinase and yeast nutrient, it really helps speed up the clarification and fermentation time.

I am getting this years first batches of cider next weekend, and I am stoked! The best yeast that I have used over the years (out of the Lavlin 1116, wyeast 4766, 1056, and 3463), is most definitely the 3463 (forbidden fruit - we don't get Whitelabs products here, or I would definitely support them).

This summer I did a batch with 3463 from frozen cider from last year. It was 2 weeks from pitching the yeast, to forced-carbonation in the keg (filtered of course), and it was definitely the hit of the party.

Cheers,
SP

[bub]

Also try the Wyeast 3068 Weinstephan Weizen yeast... you will be pleasantly surprised.
BUB

[BigKO]

I Just used the California Ale yeast because I though I'd want a clean flavor profile that will feature the cider and not the fermentation. Does that sound like a decent idea or was I way off base?

[deege]

On the subject of recipes...

I've used store-bought apple juice (Motts and Archer Farms) and had great results. I ferment it with some brown sugar using english cider yeast. At the end, I sweeten it up a bit with some frozen concentrate apple juice. It's very easy and a great crowd pleaser.

[briandickens]

Mind if I jump in this thread? I have 2 gallons of cider that has been fermenting for about 3 weeks on a cake of WLP002 left over from an OB I did. Actually, it was 4 gallons and then I transferred 2 to my friend and 2 to another carboy for me. So it's not on the cake anymore. Where do I go from here? My friend recommended adding a little bit of honey to it and then bottling it. How much honey is the right amount for 2 gallons of cider? 2 oz? I want it to carbonate. Should I add some yeast too? I have a pack of Safale S-02 I think. Whatever is their equivalent to WLP002.

Thoughts?

[Crut]

Sure