Open fermentation on cider?

[Freedom Foundry]

There's no appropriate cider forum, this is the closest I could get. I added yeast energizer, nutrient, and campden tablets last night. Tonigh I'll pitch.

I've got it undergoing open fermentation right now, although there's little real fermentation of course. Should I agitate it for O2ization? Should I leave it open for a few days?

Thanks.

 

[Meriadoc]

There's no appropriate cider forum

Have you seen the Cider Digest? (http://www.talisman.com/cider/index.html)

I read it from time to time (I've been thinking of trying my hand at cider this year...)

Merry

 

[Brewbear]

Why the Campden tablets?
Open fermentation applies after you add the yeast. Oxygen is a must in the must (pardon the pun).The first 3 days yeasties undergo a replicatin stage, that's when they multiply, and that's when they need O2, minerals, nutrients....
After about 3 days they go to work, the anerobic fermentation that produces EtOH and CO2.
Campden tablets are used to keep bad bugs away and you have to wait 24 hours ( tho some trustworthy forum members say 12 hours is O.K)before pitching, it allows the SO2 to get out of your must.

Hope this helps,
Ted

 

[Oskaar]

Foundry,

The brewlog is appropriate for any batch you have underway, and the recipes section is appropriate for your recipe. Just preface your posts with what your batch flavor is (Cyser, Mel, Meth, oh yeah, and cider)

Oskaar

 

[byathread]

Why the Campden tablets?

IIRC, I've seen a couple of different references in the past to hitting the fresh cider with sulphites to slow down the other beasties. The native yeasts should be slightly more tolerant to SO2 than the competition. I think I read about this method at http://ourworld.compuserve.com/homepages/andrew_lea/

 

[Pewter_of_Deodar]

Take a look at the Hard Cider Yeast Tests in the Brewlog...

The fermentations you are likely to get from almost any yeast in raw apple juice will be vigorous and make you require a LOT of headspace. As I recall, at least 3 or 4 out of 13 batches blew the traps even though there was about a quart of headspace in a gallon jug. Some blew the traps on successive nights...

Based on my results, I would say that you can trap the batches immediately after shaking well right before pitching the yeast. Just an opinion...

Personally, I doubt I will ever add nutrients to a batch of hard cider because the fermentation is so vigorous without it and also since the yeast are only going to about 5 or 6% ABV before the sugar runs out. I see the nutrients as being a benefit when you expect to have a prolonged fermentation that stresses the yeast to their limits. Hard cider won't do that...

My two cents worth...

 

[briankettering]

As you are choosing your apple juice and apple cider to ferment, keep an eye out for brands that contain preservatives (like sulfites).

Fresh apple cider has all of the nutrients (and yeast! ;D ) to ferment to dryness.

One other note: Rack your cider as soon as primary fermentation is done. You want to keep the cider off the lees as much as possible. My ciders seem to pick up a distinctive yeasty flavor if I let them sit on the dregs for even a little while.

Brian K

 

[Pawn]

There's no appropriate cider forum, this is the closest I could get. I added yeast energizer, nutrient, and campden tablets last night. Tonigh I'll pitch.

I've got it undergoing open fermentation right now, although there's little real fermentation of course. Should I agitate it for O2ization? Should I leave it open for a few days?

Thanks.

Welcome Freedom Foundry,
Yes in my opinion this forum should have a little section for cider as well as the other various topics!

I have done several cider experiments lately, I am learning as well, most of my ciders have been fermented with ale yeast, I was also blessed with 3 gallons of cider that had kicked off on its own with wild yeast (one will be a good starter for a big batch).

My grandfather made hard cider several years and the general consensus among our family members is, when a good healthy wild yeast takes hold of a cider its more than likely a good thing (of coarse AC vinegar is good too), so to make a long story short, I personally would never use campden tablets on a fresh pressed cider, however, if you are purchasing cider from a store then it might be wise to use something in an otherwise natural ferment because there is a higher risk of mold and enzymes that occur in "wind fall" fruit, as the juices at the retail stores may very well have been pressed from culls and "ground apples"

The natural pressed cider will contain more than enough o2 for the yeast (no need for open ferment IMHO), a little pinch of DAP in a one gallon batch makes a world of difference in my cider ferments.

Im curious what yeast/cider/additives (gravity) you will be using, good luck to ya, Cheers...John

 

[byathread]

The fermentations you are likely to get from almost any yeast in raw apple juice will be vigorous and make you require a LOT of headspace.

One of the reasons I believe the cider strongholds of northern France and the UK ferment cider at cool temps (and to preserve the wonderful aromatics). And in regards to nutrients, they sometimes go so far as to remove nutrients from the must to produce sweet ciders.

Also, though I'm pretty sure I posted it before, all with more than a passing interest in cider will enjoy checking out <a href="http://ourworld.compuserve.com/homepages/andrew_lea/">The Wittenham Hill Cider Portal</a>. It's jam-packed with great info.

Cheers,
Kirk