From the HBD Archive
From: perley@glacier.crd.ge.com (Donald P Perley)
Subject: lager, plastic, cider
Date: 1989-07-20 17:39:48 GMT

>
>What would you recommend--bottling or further aging in the carboy?
>Thanks.
>
>[Florian Bell, Boonesborough, Oregon]

If what you want is a lager, then age it. Eckharts "Treatise on Lager
Beer" (or something like that) has a table of reccommended lagering
times vs temperature. In short it says: colder = longer. If you are
sure fermentation is complete, you can cap the lock to keep oxygen
from diffusing in.

re: plastic soda bottles

I always do at least a few on batches that I don't keg. As well as checking
carbonation, they are better for taking "off site" because of the bigger size,
and I don't mind as mutch if I don't get them back.

Remember to keep them in the dark, even more than regular beer bottles.

The caps will gradually wear, and won't seal as well after too many uses. Either
rotate them out of your inventory as you drink more soda, or your homebrew shop
should be able to get new caps. (or get an odd reputation for begging screw soda
caps from your friends.)

re: cider
>What is required for cider brewing in terms of equipment and
>ingredients? Are there any good books on the subject? Finally,
>does anyone know any good recipes for Cider?

Garden Way puts out a good book on making hard cider, a mix of
history and technique, it is a couple hundred pages.

As far as equipment, if you have a good set of brewing equipment
that should be most of it. An titration acidity test kit will help
($5-$10 at a winemaking shop), and a press if you are starting from
apples instead of sweet cider.

If you have a choice, get or make the sweet cider with a good percentage
(around 1/3) of crab apples, and avoid the desert type apples (mac, red
delicious) in favor of ones with stronger flavor.

The simplest thing you can do is pasteurize the cider (170 F for 10 minutes),
add sugar (cane) to get OG ~ 1.080 (it will probably start around 1.045-50, so
roughly a 5 lb bag per 5 gallon batch). Use champaigne yeast and proceed just
as if it was beer. I reccoment a 2 stage ferment. This will give a dry sparkling
cider. semi-dry to semi-sweet is trickier, especially with commercially grown apples.

-don perley

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