• Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources cider press projects digital market permies.com private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Anne Miller
  • Pearl Sutton
  • r ranson
  • Nicole Alderman
stewards:
  • Joseph Lofthouse
  • paul wheaton
  • Mike Haasl
master gardeners:
  • jordan barton
  • John F Dean
  • Carla Burke
  • Greg Martin
gardeners:
  • Jay Angler
  • Leigh Tate
  • thomas rubino

can I add apple juice to my already fermenting cider??

 
Posts: 94
Location: Lancaster, UK
9
forest garden trees urban
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Dear all

First time at making cider and for several reasons, I've started off one batch and now have more apples....

Can I add the fresh juice whilst the first batch is still fermenting? Or do I need to start a whole new batch?

The first batch is only about 2.5 gallons in a 5 gallon wine fermenter, so there is plenty of room....

Sorry to be a klutz - next year will be more organised

Linda
 
Posts: 525
Location: Northern Germany (Zone 8a)
25
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
hey linda.... i don t think that it s a problem. you ll have active yeast in your cider now. they ll be happy to munch on the sugars of the added juice. it will just take some more time.

but make sure to leave enough head-room so that the foam won t clog the airlock.

good luck and enjoy!
tobias
 
gardener
Posts: 6686
Location: Arkansas - Zone 7B/8A stoney, sandy loam soil pH 6.5
1339
hugelkultur dog forest garden duck fish fungi hunting books chicken writing homestead
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Yes you can add more juice to your cider mash without any problem.
Do take a sample and use an alcoholmeter to find out what the new dilution reads alcohol content wise so you will know if your yeast is still viable.
Unless you are using a distiller's or Winemaker's yeast with a high alcohol tolerance, you may have already reached the point of yeast kill.
If that's the case, you will need to re-pitch the yeast. If it hasn't gotten to the upper tolerance levels yet, you should be good to go.

I like to use an 18% tolerance wine yeast for cider making. There are distiller yeast varieties that can survive up to 20% alcohol content and one or two that can go to around 22%. That would be very stout apple jack territory.

I love to make an apple brandy and for it I use distiller's yeast that shuts down around 20% alcohol. I get more brandy per kettle fill that way.

Redhawk
 
gardener
Posts: 3070
285
forest garden fungi trees books food preservation bike
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Yet another excellent post, Bryant.
John S
PDX OR
 
pollinator
Posts: 754
Location: Porter, Indiana
75
trees
  • Likes 1
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator

Bryant RedHawk wrote:Do take a sample and use an alcoholmeter to find out what the new dilution reads alcohol content wise so you will know if your yeast is still viable.
Unless you are using a distiller's or Winemaker's yeast with a high alcohol tolerance, you may have already reached the point of yeast kill.
If that's the case, you will need to re-pitch the yeast. If it hasn't gotten to the upper tolerance levels yet, you should be good to go.


I would add that apple juice is generally around 10% sugar, so unless sugar/honey/etc. was added, the max ethanol content would be about 5% since roughly half the weight of the sugar gets converted to CO2. Most yeasts (even baker's yeast) should be able able to tolerate that level, but if sugar was added (or concentrated) distiler's or wine yeast may be be needed.
 
Linda Secker
Posts: 94
Location: Lancaster, UK
9
forest garden trees urban
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Dear all - thank you so much for replies - really useful!

Linda
 
gardener
Posts: 3221
Location: Cincinnati, Ohio,Price Hill 45205
370
forest garden trees urban
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Just curious,as a Permie,but in the absence of refined sugar,honey,maple syrup etc,could one just cook down the juice to increase the percentage of sugar? Prior to the pitching of the yeast of course.
 
John Wolfram
pollinator
Posts: 754
Location: Porter, Indiana
75
trees
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator

William Bronson wrote: Just curious,as a Permie,but in the absence of refined sugar,honey,maple syrup etc,could one just cook down the juice to increase the percentage of sugar? Prior to the pitching of the yeast of course.


Yes and no. If you boil down the cider in a process similar to what is done for maple syrup, then yes, you will concentrate the sugar. The problem is that at about 175F the pectin in cider denatures and falls out of solution, so your final product will be different from traditional cider.
gift
 
Collection of 14 Permaculture/Homesteading Cheat-Sheets, Worksheets, and Guides
will be released to subscribers in: soon!
reply
    Bookmark Topic Watch Topic
  • New Topic