cider question

[rook]

Trader Joes carries a one-gallon jug of apple juice that comes in a glass jug that resembles a small carboy (is this a growler???). It is perfect for making a small batch of cider. I figure i can just extract about a cup or so and then pitch some yeast and throw on an airlock (probably need a blow-off tube --right?). However, i have never made a cider before and have never tried fermenting in something this small. But for the price ($3), it was too good to turn down. Plus, i thought that the container might come in handy later on if I want to experiment and siphon off a gallon of the next beer i brew to tweak a portion of it. My questions are as follows:
1. how much of everything should i add to the fray since this is a one gallon container? for instance, do i add an entire yeast package? Should i add campden tablets, and if so, how many?
2. also, what yeast would you guys recommend (I don't want anything too harsh or dry and ideally i would like the old lady to enjoy some)?
3. How long should i ferment (primary and secondary)? With the 1 gallon jug, if i want to do a secondary ferment i was thinking about doing the following (any thoughts?): I was going to wait until the primary ferment was complete and then rack the gallon to my brewbucket. Then i was going to clean out the gallon jug and re-rack back to it for the secondary. Can anyone foresee any problems with this?
4. Lastly, Any other additives you would suggest (besides campden tablets)? Do i even need camden tablets -- the applejuice i bought is pasteurized (though i made sure there were no preservatives or additives)?

Thanks.

[YamahaXS]

1. You probably DONT need cambden tablets as the cider will be either Pasturized or has perservatives. If it has perservatives, your yeast will probably not survive.

you can do a whole package of yeast, but you don't really need to. try a packet or dry wine yeast. cheaper for sure.

Cambden tables ahve instructions on the packaging.

2. see above

3. you ferment will be done in 1-2 weeks. However, you will get clearer cider if you let it sit in secondary. If the cider is pasturized, then this may not be needed. If you let it rest in secondary, just keep it from sitting on the lees. your racking plan will work, but keep everything clean and do not splash your cider (do not aerate).

4. I would recommend yeast nutrients. You might also want to add some brown sugar or honey to jack up the alcohol a bit. 1 cup of brown sugar should be sufficient. This will help keep the cider stable.

fyi. pasturized is okay, but some experts say that the process ofo heating the cider destroys the pectins in the cider, which diminishes the flavor. you probably won't notice. some people add pectin enzymes to make a clearer cider. time will do the same thing.

[danno]

Yamaha covered most of the points, my only advice for yeasts is find something with a low attenuation. Maybe give WY1056 a try? I made a batch of cider using White Lab's cider yeast, and it fermented out so thoroughly it ended up waaaaay too dry, took about a year and a half before it was remotely drinkable. Turned out nice, I just wasn't expecting a two YEAR turnaround time...

[unkle bik]

Originally posted by YamahaXS
1. You probably DONT need cambden tablets as the cider will be either Pasturized or has perservatives. If it has perservatives, your yeast will probably not survive.



I found that out by mistake this past fall. Bought one gal. of pasteurized & another of some roadside stuff. Only problem was the roadside stuff must have had some sulphites in it. Two weeks of sitting around on champagne yeast yielded nothing but smelly apple juice. No fermentation at all.
Damn e-coli regulations!
Go buy from the Amish instead.

[YamahaXS]

Here in Wisconsin, a seller only needs to pasturize or preserve IF he is selling more than 30,000 gallons a year.

E. Coli is not a concern if you are buying cider from a produce that doesn't use windfall apples. There have been no documented cases of E.Coli from unpasturized fermented cider.

[burritosandbeer]

done three five gallon batches of cider personally.

what i have learned is

1. use conentrated apple juice in place of added sugar

2. use pectic enzymes and yeast nutrients

3. two cans of concentrated apple juice with 5 gallons of cider plus white labs cider yeast == heaven!!!

4. Muttons Dry Ale yeast will yeild decent cider, but not as good as the white labs

i think the issues everyone had with white labs is when they dont add supplemental sugar to the cider. I have one receipe that suggests you add at least 1/3lb corn sugar to each gallon of cider before pitching. makes it much tastier

[unkle bik]

Originally posted by YamahaXS
Here in Wisconsin, a seller only needs to pasturize or preserve IF he is selling more than 30,000 gallons a year.

E. Coli is not a concern if you are buying cider from a produce that doesn't use windfall apples. There have been no documented cases of E.Coli from unpasturized fermented cider.

I am with you on that. It just irritates me that there is a snowball's chance in hell that e-coli is even remote possibility, but the politic-correctos have to throw chemicals at the problem.
That's why I made the remark about the Amish cider. It was the only kind I could find in the past two years that wasn't tampered with.
Made my best cider with it, too.