I started a 5 gallon batch of cider back at my old house to get back into the groove of fermenting in 5 gallon buckets. I was not able to complete bottling until I moved to my new house, as I did not have enough bottles. There was much to learn from this batch of cider that I had not known before.
![Fermenter](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvnk7SBghCJ3SyAp64xJmEoc1hwLUQdU9HKpQlqBxydW0YqlotaCIxcrjVz0OLFB5N9z9E2drnR9JlZC2otNb9ExK8jEwvm5UZSycIlZXz9yqP0cpSJxR4RjafP_AHeQ0CZrWC1oOGpEI/s400/001+--+New+Fermenter.JPG) |
New fermenters |
I initially started this batch on a Saturday in February, so this goes back a a long way. I was using
Safale S-04, the yeast I'd been using for many of my smaller batches of beer. I knew this yeast was extremely efficient at getting beer fermented quickly, so I figured that would also apply to my cider.
![Sugar makes everything sweeter](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1saTE3YRR_IZYmg-05NO_2QpKWDlWqJtnTo5YbIoXsWTOyRlSzOCNOYSJrbRHlQKfiUj-pxj62aABzzLe0gbD6uPf7hIZZJNCTy04ST7yCcs0J1K3FzkTNcTWWrmxLBH2yLDFMgpOUyA/s400/002+--+Dissolving+Sugar.JPG) |
Old sugar needed to be dissolved |
Popping the lid on Thursday revealed to me that my assumption was wrong. As I only pitched half a packet of yeast, my initial cell count was not high enough to complete the task in less than 3 days. Additionally, there was a lot more sugar for the yeast to chew through, as my target ABV was up above 10% instead of less than 5% as
some of my beer batches have been.
![Insufficient yeast](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSD0hOPeJ2MbHxsCPrA1JO6xP590utENEOGLDw5wM_qNudWAD-sujWWAFP9yC209w5sxrSUh68cz4RnPyZy9WXERku04hT7fVppzn8d9VG9VlyzmGO0JEP_xTC7nd4h6B86fsZVEGvP8U/s400/004+--+Yeast+Pitched.JPG) |
Not enough cells to complete this one in a timely manner |
So here's where some learning happened. The taste test of the sample was incredibly sweet and bubbly. With the English ale yeast keeping more of the apple flavor behind, it was a surprisingly tasty drink for being only at 4% ABV.
![Labeling everything keeps you safe](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxezXhBAFoth6ZCJHrefsIiqrWC-PCjv8-t3CJEd-EH41U1f2BEo4BUR9AZzPCT8EAdipPdem7RBi7yS8P_EZCsI1nCgM8x11Bp_ewkZP0Kixo9a_myFNf4mkaadiEiKB5h8quqOYKyIw/s640/005+--+Cider+Not+Meth.jpg) |
Definitely not meth |
This makes me want to experiment more with some more advanced back-sweetening techniques. Such as using juice concentrate as a sweetener. Or arresting fermentation halfway through. A sweet tasting cider fermented using Safale S-04 would be a hit. The process would be similar to the way that White Zinfandel was originally created.
![Delicious Cider](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMDrdGqd0hXMuR9cXCM4dLE5GSR1b0A6JrtIwJGaWRQs-h0PqKGSez8Tp0t9IOE0c94LcZi9x-ILoDYxsan_ZDvInZDr6fiNOWroMqk5EpIYEzhX9OZ76NkXpFxugAQZKUweo8fItUz5s/s640/006+--+Getting+ready+to+transport.jpg) |
Finally finished fermenting some time later |
The only real issue is that I would need to have a keg system to attempt this. If I arrest fermentation to leave behind sugar, I would not be able to naturally bottle condition if the yeast is dead. If I attempted to back sweeten with the yeast still alive, the bottles would dry out and become overcarbonated, which would result in a lot of closet explosions.
![Bottling Day](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPbhyGR29Y-E6T_CNBBqbIultUF46dTy4sMvqQGlTqSrQFtlyuDaJ7E0WoLz0dcZgYbeDm8EQW8UT-Wjmr7u4Wwidz7gPqWPrnPeuEeOcgIz7mKZ-ulw2hfi_kksxztuhRnTNjVxgXzik/s400/007+--+Bottling.jpg) |
Bottling day at the new house |
The yeast was finally able to dry out the cider some 4 weeks or so later. The flavor is still smooth tasting even when dry and at such a high ABV %. When this beverage is carbonated and served chilled, it will be bound to leave some people passed out in the living room. Cheers!
Cider Batch #6
4.5 Gallons Apple Juice
4 lb White Sugar
1 tsp Yeast Nutrient
Safale S-04
1.080 OG
1.000 FG
10.7% ABV
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