Linadoc
Irunchik, clever, great! And she wrote well! I've been doing 70-80 liters and everything diverges somewhere! So dare to do more next year!
Kirinka
Aha! After the first try I was already inspired and determined to make "interesting" preparations next year. I did both, both turned out super-super! They are generally the same in color, but of course 1 option tastes like dry wine, 2 is sweet. But both came out delicious, soft, pleasant to drink. In short, I love the recipe!
Deva
Lina, we bottled one container today. And at what temperature should they be stored? There is an underground, where the temperature is now 15 degrees, in frosts it will be 13. There is a cellar, there is +4. The rest of the bottles do not overflow. You can leave the cider in large containers by sealing them. And then when the bottles appear (two months later) pour it.
Linadoc
Elena, better in the subfield, optimally about 12 * C.
Deva
Lina, you can't tell me about storage in a large container. Is it possible or .....?
Linadoc
Elena, you can, but there will be no "carbonation" and foam. If this is not relevant, then it is possible in a large capacity. But add syrup at the end anyway.
Deva
That is, it will no longer be cider, but wine.
Linadoc
Elena, that's it! And in bottles it is sparkling and refreshing.
Fantik
Linochka, but for some reason my cider didn't get carbonated. Stood in the cellar for 1.5 months already. Very tasty, sweet and spicy, but without gas ... And the champagne also doesn't pick up gas ... ((And the blackcurrant wine, on the contrary, turned out to be sparkling.
Here is a riddle ... Wine - the earliest, fermented in summer ... Its raspberry yeast.
Cider wandered in the fall in the country, first with heating with an oil radiator, then in the cold. Your yeast.
Champagne was fermenting in the apartment in September-October, there was no heating yet. Purchased wine yeast. It wandered very hard. And then abruptly calmed down. After flaking, the gas does not pick up ... (
I wondered what I was doing wrong (maybe they were cold during the first fermentation?). And how can you fix it. I'll try to take a few bottles of cider and champagne to the warmth of the apartment.
mur_myau
Fantik,
Now there will be blasphemous blasphemy. Do not hit with slippers.

I carbonated the white wine perfectly at Soda Stream. Much better than all this surrogate "champagne" that appears in supermarkets before the new year.
I'm going to repeat this this year.

She took good wine, Crimean.
Rada-dms
mur_myau, wow !! This is a thought !! Isn't it very sour after that? And then gas water always seems sour to me.
mur_myau
Rada-dms,
White semi-sweet is not sour. Certainly not brut. Nice sparkling.
The main thing is not to overdo it with soda. And then there it is possible, unlike the classic siphon, to change the saturation with gas.
Linadoc
Quote: Fantik
Very tasty, sweet and fiery, but without gas ... And champagne also doesn't pick up gas.
If there is no gas, then both cider and champagne are in the wrong container. We need containers of no more than 1.5 liters. Less is better. Fill the plugs with paraffin. You can still have time to "carbonate" to NG, pouring 0.75-1 liters into bottles and adding 10 ml of syrup to each bottle.
Fantik
Linadoc, Linochka, no, no, packaging re may not be the same. I have 0.75 champagne bottles with muzlet corks. And enough syrup was poured into each. This is another matter. Maybe all the yeast died from alcohol? The fortress is decent to taste.
It is interesting that in the wine the device showed 15 degrees, but it plays and the taste of alcohol is almost not felt. And these two don't want to play.)))
Fantik
mur_myau, I have a classic siphon. But thanks for the idea. I read what it is.
Jouravl
Linadoc, Linochka, how I got in with the cider yesterday .. I just cleaned up, washed the painted white kitchen, washed the curtains, hung them up, and in the evening decided to open a bottle of cider, and it burns as it burns .. Window, walls, kitchen, everything was in cider, probably no , in champagne .. Today everything is new ... it is pink, and with difficulty it was washed off the white walls, windows and curtains. The whole bottle flew out
Moreover, the bottles are all different, this is the second method, it is of course sweeter and seems to be stronger.
Many have already tried it and everyone liked it.
Thank you so much for the recipe.
But why do I get champagne every other time ??
Linadoc
Quote: Jouravl
But why do I get champagne every other time ??
It is nevertheless necessary to periodically release gas in the first weeks after pouring into bottles. So I noticed that if in the first 2-3 weeks, once a week, you open the cork in a liter bottle, then NG cider is carbonated, but not champagne.
Fantik
Linadoc, and what is the fundamental difference between cider and champagne? Is the pressure different? Cider how is beer supposed to open? No cotton?
Linadoc
Quote: Fantik
the difference between cider and champagne?
The cooking technology is different and the result is also different (pressure, acidity, degrees). I just used some of the technology for making champagne to make cider
Fantik
Linadoc, Linochka, sipping cider. It has become tastier and nobler, or something. I don't know how to describe the taste.) Next year I will try to do more. And champagne. And a plum liqueur.
Linadoc
Anastasia, and we have already drunk everything and handed it out. Well, how much needs to be done so that the next harvest is left? Mead helps out - you can cook it all the time
Fantik
Lina, I found your mead! Thanks for the tip! :))))) I'm sitting at the dacha just. I went to see what there are on the junipers, what berries.))) By the way, I just cut a mountain juniper in a rock garden. There are twigs! Hurrah!
lappl1
Lina, I made cider according to option 2. Summer variety, very sweet. Whether what I did early and from sweet apples will greatly affect the result.
Today I added syrup and tomorrow we will put the bottle in the cellar. And we have 17.8 * there. And what to do? I won't change the climate ...
Linadoc
Quote: lappl1
... Will the fact that I made early cider from sweet apples also greatly affect the result?
Luda, well, I’m even as uncomfortable to answer you. You are a very experienced comrade with us. If the varieties are sweet, they already have a lot of sugar, then add less syrup. 10 grams will be enough. And the temperature is really there. This is another reason to add less syrup.
lappl1
Lina, thanks for the answers and appreciated my experience. But in matters of winemaking, I'm a teapot. The first three years of winemaking, I did not delve into the essence - all my thoughts and time took tea. The bottles are standing for themselves, gurgling, well, let them stand. And it slipped into the fool (the conditions were just right for the wine). And here the conditions are completely different, I see that the process is not going the way it did in Vyazma, so I asked you questions, as a winemaking connoisseur, and in your topic ... Sorry if I offended or strained you with something.

Now I am already uncomfortable ... Asking ...

vera100865
excuse me, but plastic bottles can be made in 5 liters?
Linadoc
Verunchik, cider is possible. But only it will not be very carbonated, so hints. But maybe this is good, nothing will explode
Ljna
Quote: Linadoc
Option 2. We leave the container in a warm place for 14-21 days, filter, add sugar syrup, boiled at the rate of 60 g of sugar per 80 ml of water for each liter of mash (i.e., for 10 liters - 600 g of sugar in 800 ml of water), transfer to a cool place for 1 -1.5 months.
Lina, are we putting on the glove again?
do we remove it in a dark place or can we leave it in the light?
Linadoc
Evgeniya, of course, we pull on a glove or put a water seal. We also remove it to a dark place.
Ljna
I realized thanks!
Marya-83
I read the topic, but did not find an answer ... How to cook syrup, tell me, please?
Linadoc
Marina, in the recipe itself below everything is written
add 15 ml of cooled sugar syrup to each bottle for each liter of cider, brewed at the rate of 100 g of sugar per 100 ml of water.
Marya-83
Quote: Linadoc

Marina, in the recipe itself below everything is written
It's clear. To what density to cook or just so that the sugar dissolves and that's it?

Although I have already cooked and added. I didn't cook it very much ..., the sugar dissolved, the water boiled and that's it ...
Ljna
Linadoc, Lina, thank you and a photo of cider according to the 2nd option
3 weeks as bottled. the first week she began to open the corks, she jerked a bottle of champagne out of all, she had to take control of me, pouring gases out of it almost every day, decided not to risk it and take a sample. I’m very interested in why this is happening, one bottle from which the cider was poured, one temperature, and then there’s such a surprise. Because there were not enough bottles, I poured 850gr into jars, closed it with nylon caps for now. under one the same fermentation is constantly going on
it turned out delicious, here it is a "wild" bottle
Cider (two of its own)
I'll buy candles tomorrow and cork bottles.
and cans can be rolled up under the lids?
Nikusya
Ljnawhat a beautiful color! ...
Linadoc
Evgeniya, if such fermentation is going on, then it is impossible to roll up and completely close it yet, it is necessary to conduct it like champagne - release gas every week, 3-4 weeks. And only then, when such a violent fermentation subsides, you can close it. But then open with caution! But it is better to leave the cans under the capron lids - and the carbonation will remain and will not explode.
Ljna
Nikusya, the color is beautiful and delicious thanks

Linadoc, I got it. cost 3 weeks, on the next. weekend I'll release gases again and cork. the rest of the bottles are tame, we will drink especially sparkling, already resting in the refrigerator)
Nikusya
It's a pity that this year we did not manage to get hold of apples. And from the winter you can?
Linadoc
Ilona, from any it is possible, from winter it is even better, they have more sugars.
Nikusya
Yeah!
Wow! We must go and see what the apples are. Linadoc, I understand that the question is stupid, but at least approximately, from 1kg of apples how much juice is obtained?
Linadoc
About 0.5 l, although it depends on the juiciness of the apples and the capacity of the juicer. And you need to remove the foam, along with the mashed potatoes. That is why I (and not only me) do not like screw juicers - they drive one puree, but little juice remains
Nikusya
Quote: Linadoc
I do not like screw juicers
I have just such. Anyway, Linochka, thanks, I will think, I have long wanted to try what it is
Venka
Linadoc, help with the cider)) I did 2 options this year, I’ll just pour the second one, and the first in liter bottles was defended for a month and a half. Once a week or a week and a half, I let the gas down - it seems to me that I got this champagne, there is always a lot of gas.
But here's an ambush - I take out a bottle (ready-made cider, the first option) - there is pure amber, transparent as a tear, at the bottom of the sediment, about two-thirds of a teaspoon. I open the lid (screw, I have plastic Coca-Cola bottles) - and immediately the volcano explodes from the bottom, and all the sediment is immediately distributed throughout the bottle. And the result is a cloudy drink. Delicious, sweet and sour with bitterness at the end, but cloudy ... How to clean? Can I stand under an open lid and pour the clean into a new bottle, or will the sparkling go away? I want so much clear cider with bubbles on the side of the glass

And another question in general about the fault. I put black chokeberry - but something fermented badly, in the end I have 5 liters of black chokeberry juice. There is no acid to taste now, pure tart blackberry. I read somewhere here, you can boil and ferment again - is it really possible? I even bought biovinovsky yeast for black chokeberry for this case.
Linadoc
Venka, in general, cider is not disgorged (removed from the sediment), this is not champagne. In the manufacture of champagne, a remuage is first carried out - preparation for removal from the sediment, when the bottles are placed at an angle of 45 * downward with the neck and several times a day the bottle is turned so that the sediment slides to the neck. Then they lower the bottle with its neck into the ice and when the sediment freezes, quickly open the bottle, the sediment in the form of a frozen cork pops out. They don't do this with cider, but you can make such a remuage, and when the sediment settles in the neck, quickly open it, draining the sediment. I don’t do this, I just filter well when pouring into bottles and don’t shake the container from which I drain. And, having reached the sediment in the container, I stop the spill.
About the blackberry. It didn't ferment, so there was little sugar and the temperature was low. I would not boil, but simply add sugar, a full amount of yeast and put it in a warm place. For 3-4 weeks is virtuous.
Venka
Thank you! I went to wander on))
Jouravl
Linadoc, Lina, happy birthday!
I want to thank you again for the wonderful cider recipe. This week the last bottles of the two-year cider had been finished, it was already matured and did not gush. Everyone liked it very much.
This year the apples are smaller than ever, and we decided to put everything on cider.
Thanks for the recipe

Linadoc
Hope, thanks for the compliments!
May your cider continue to please and bring only pleasure and benefit!
Venka
Reporting on cider
I liked the one-year-old exposure even more. The bitterness has disappeared, the taste is very pleasant, fresh.Carbonated content is preserved, expressed. So for the future, you don't have to worry that you have stagnated.
Although this year only one apple has ripened in our garden ...
Linadoc
Quote: Venka
I liked the one-year-old exposure even more
Oh, how cool! I've never lived so much
Weigela
Linadoc, Lina, I have a question about the 2nd option .... Maybe I didn't see it, sorry .... After 2-3 weeks of fermentation in a warm place, we put it out in the cool for a month - one and a half, for this period we put it with a water seal?

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