Cider (two of its own)

Luda, look at T of standing: at T above 22-23 * C 2 weeks is enough, at T below 22 * ​​you can hold it longer.

In a box with a heating pad, it is warm - more than 22 *. Then I'll rearrange it tomorrow. Thank you, Linochka!

[Linadoc]

Linadoc, here I can not without questions, then
I filtered the cider according to option 1, poured it back into the washed bottle, added the raisins not washed, closed it again with a glove and let it down into the basement. It’s been there for three days, I’ve looked, but I don’t see any fermentation at all, moreover, the glove from above doesn’t exactly inflate, but generally sucked it well. Last night, cider-variant 2 went down there as well. I haven’t seen what happened there yet. In general, in the basement, what should happen to them?
And with champagne it is generally incomprehensible: two bottles (one large, the second small) from one bottling, and behave completely differently. In a small one - everything looks decent, moderate fermentation and the glove is stable. With a large one: the glove begins to fall, I have fed it with syrup once, after feeding the fermentation was more active for several days, and now the glove is again semi-recumbent, and it needs to stand for another week. I don't know what kind of shaitan is with her, maybe something was kept in this bottle before, which suppresses fermentation (although I washed them all before pouring). Linadoc, do you need to feed her again or not to suffer, leave everything as it is?

By the way, the battery is super. I would even say - "inspiring" (I have already imagined the same in my basement, if I'm lucky)!

[Marina]

Marina, have you already removed to the basement? And I'm waiting for something ... It seems to me that there will be no fermentation in the cold. When I made wine, there was no fermentation in the cold. Well, we will wait for Lina with an answer.
And it also seems to me that because of the cold snap, you can not lower the bottle into the basement for now. And put it in some closet. It's cold there.

[Marina]

Linadoc, I can't do it without questions

Marina, everything is correct, it is better to ask than to spoil the product. With cider everything is in order - there is no fermentation in the cold (well, almost, bottom fermentation will still slightly proceed), there is only ripening and clarification. With champagne, too, everything is OK. In a large bottle, the area and volume do not allow gas to accumulate, unlike a small one, so the glove is not worth it. And, in general, the main degrees have already formed there. When it is already close to the overflow period, there is no longer active fermentation and the color of the dyes (I have a black chokeberry) returns (during active fermentation, it disappears). So, it's time to pour into bottles (first there liquor, then strained unripe champagne). In bottles, the surface area is small and the volume is small, and a sufficient amount of gas is formed there, which will then play and foam.

[Linadoc]

Uf-f-f! ... Thanks, LinadocYou bring me back to calmness.
And along the way, another question was drawn (while I was reading the answer). Liqueur for champagne was made from vodka, sugar and zest. I shake it several times a day (standing in the nightstand, I get on often, as I see it and shake it), and how did the sugar lay in a layer at the bottom and still lie?

[Ludmila]

Marina, have you already removed the basement? And I'm waiting for something.

Ludmila, drag it to the basement, well, or to the closet, you still need it!

[Marina]

And how did the sugar lay in a layer at the bottom?

Marina, this is a concentrated liqueur, especially for champagne, so the sugar simply cannot physically dissolve completely. The main thing is to shake it well when filling it into bottles so that the sugar gets into the bottles. The leftovers can be diluted with a small amount of hot water, let it brew for a couple of weeks and you can drink (although it is very sweet, it is better to add lemon juice).

[Marina]

Lyudmila, take me to the basement

Marina, yeah, tomorrow morning.Thank you ! Good luck! Make your apple drinks work!

[Linadoc]

Linadoc, I would like to clarify about the cider option 1. Before bottling, add 15 ml of sugar syrup per 1 liter of cider, that is, if I have 0.75 bottles, do I need to pour 11.25 ml into it? And do you need such precision, or can you get a little of this liquor back and forth?

[Marina]

Marina, precision is not needed. If you have already added additional sugar, then you can 10 ml, if not, then 15 ml.

Linochka! My cider (option 2) stood in the cold in a bottle for 1 month. How to understand that it needs to be bottled already? Keep it for 1 month or wait another 2 weeks, up to one and a half months?
And, probably, a seditious question ... Is it possible not to pour the syrup into a bottle, but into a common container? And then bottle it? And when to pour it, not reaching 5 cm at the top - is it necessary for the syrup to fit? Or is there any other sense in this?
Thank you, Linochka, in advance for your answers ...

Lyuda, you can already pour it (it should brighten, the turbidity should go away). If it starts to brighten, pour it over. The syrup needs to be poured into bottles, and first the syrup, and then the strained cider. Since the syrup is designed for the volume of strained cider. It is not necessary to top up, because it will still wander around so that the bottle does not rip like champagne.

I have half a bottle of light, and half of them cloudy! I understood everything ... Tomorrow I'll pour it ... Thank you, Linochka!

[15 ml in each bottle - I have them for 0.5 liters.]

Linochka, SOS! Damn, I was mistaken ... I have a temperature and something has not completely penetrated the text. poured 15 ml in each bottle - I have them for 0.5 liters. Everything is lost ?
When poured into bottles, then, of course, a sample was taken. The husband said that this is a Premium class mash. You should have seen his surprised and contented face! He was skeptical about everything that happened until the spill. But for me, you can drink it now. It's so delicious! Before I exposed it to the cold a month ago, I also tried it. But I didn't understand anything. And now ... It's just some kind of "song" ... By the way, the degree is already decent there. I got hops in my head well, although I drank 100 grams in total.
Linochka, I have a question: do we need to fill the lids with paraffin? I have vodka and cognac bottles with screw caps and will be kept underground. Lord, who would have known where I got them ...
Here is my wealth:



Thank you, Linochka, for submitting this recipe! Now I regret that I did not do 2 - 3 more times ... Only 22 bottles turned out ...

Lyuda, don't worry, it will just be almost champagne. You just have to close it well, and fill it with paraffin. You will also have to store "lying" and open with care. But delicious!

Thank you, Lina! Well, you must ... I made cider, but it turned out champagne. So I will fill it with paraffin.

Lina, the question is ripe: how to fill with paraffin? Can I turn the bottle over to dip the cap in paraffin?

Luda, just light a candle and drip from it along the border of the cap and the bottle. You just need to caulk this crack and that's it.

How quickly you reacted! And I really think how I will melt the paraffin, in what dish ... And here everything is so simple! Thank you, Linochka. I'll do it tomorrow, right in the morning ...

Linochka, thank you so much for the recipe. We made cider and have already tried it. Taste. We liked it more than French. They did it according to the second option, it turned out about 5-6 degrees. It's good that we took a chance and delivered 140 liters. Home and friends are waiting for the New Year, the cider will be already completely ready. Thank you

took a chance and put 140 liters

Yeah, but what if there are a lot of apples this year? And they prepared 200 liters of juice, 30 liters of filling for pies and from last year the juice remained, and here is the cider recipe! So the apples went to work.

[taba]

taba, galina, what a clever girl! It’s what kind of work, but the reward for this work is also not bad.

[taba]

taba, galina, be stunned! I admire you!

[Linadoc]

Linadoc, you are all waiting for the finished product. I just want to make cider. While I was getting ready, the apples were almost taken away. My question is, can you use apple juice instead of freshly squeezed juice, the law served since last year? There is juice and sugar. I still have enough of it ... I really want cider, but there are no apples anymore .. Sourdough with raspberries and fresh apples costs the third day. Already on the way. But the freshly squeezed only 3 liters ... And I want more ... If I add juice, can it work ??? Girls! Advise !!!

[Hope]

Hope, can be canned, only the sugar must be calculated - subtract from the total amount of sugar as much as is already added in the juice. So go ahead! This week I'll open the first bottle, if I have time - I'll take a picture.

Celebrated today son's birthday with cider. This year it is excellent, sweet and sour, transparent:

Linochka, what a beautiful cider you have! And mine has another 10 days to stand in the cellar. Although I have already presented several bottles and warned them not to open until December 15th. I plan to shoot the first sample before the New Year.
And the cake is there, in the background, how cool. Did you bake yourself?

And the cake is there, in the background, how cool. Did you bake yourself?

No, I have something wrong with the cakes. And the cider is cool and unexpectedly "heavy drunk" -6 degrees!

Straight drunk, just wonderful. Check out the color, but you yourself.

And I was already drunk a month ago. From 2 shots of mash (very tasty), when I poured it into bottles, I got drunk well.

From 2 shots of mash (very tasty), when I poured it into bottles, I got drunk well.

We only drank 1 liter bottle for 6, and everyone got drunk. True, it passed quickly. I decided to measure it, this bottle turned out to be about 6-6.5 degrees. I don't know about others. But usually, the difference is somewhere in the 1-1.5 degrees. I used to get about 4 degrees. The clarity is full this year, the strength is higher, the sweetness is less, but overall a good year for cider.

Eh, you teased me! Take it and open yours.

In general, 2 weeks is not a period. You can open it. Then there will be something to compare the later versions with a longer exposure. So I keep on teasing

Eloquent! Consider that you persuaded! We will taste for lunch tomorrow ...

Then there will be something to compare the later versions with a longer exposure. So I keep on teasing

It is too early to compare cider. But she compared blackcurrant and raspberry wine. It gets better and better every month. And a 3-year-old raspberry is a fairy tale!

Eloquent! Consider that you persuaded!

This is professional for me, you understand. But in order to know exactly the appropriate aging period, you need to try different periods. A period of 1.5 months is for my taste, but for yours there may be a different period. Generally, !

This is my professional, you know yourself

I understand, Linochka! She herself! I think that if in the form of mash I already really liked the taste, now it should be much tastier. So I will love it anyway.

[Linadoc]

Linadoc, Linochka! Thank you so much for the cider! Very tasty and just in time for the New Year. After a three-day marathon of preparation for the holiday I just had a tasting .. Very tasty and so good .. relaxing ..
Happy New Year! Health, happiness and all the best !!!!
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[Hope]

Hope, smart girl! Very good! Happy New Year!

Linochka, dear, Happy New Year to you! Health and happiness to you and your family. And this is my cider. How delicious he is! Stunned! And even small bubbles are along the walls. But the photo failed to capture them. Thank you, Linochka, for a cool New Year's recipe! No champagne needed!

Luda, HAPPY NEW YEAR TO YOU AND ALL YOUR FAMILY! May God give you health, joy, happiness, ANGEL BACK and God help you in the coming Year! Thank you for everything!!!

Thank you, Linochka! And all the best to you in the New Year.

cooked. cool drink turned out. the first batch was drunk with the still unfertilized now the second "try"
but not everything went smoothly. One bottle in the middle of the night slammed with a cork, another shot at her husband when he tried to pull the cork out with his teeth. is this normal? (by the way, they contain the most delicious cider)
in two more, a rather dense film has formed on the surface - what to do with them?
I admit right away: the cooking technology was slightly violated - I poured it later than necessary.and they all stand on the window - the coolest place in the house (there is absolutely nowhere else to store)

[Tanyusha]

Tanyusha, here in the violations and the whole reason - knocks out the cork from being warm (you need below 12 * C, preferably 6-8 * C), and the film is most likely due to mold. In those with a film, cider can be sour, you need to remove the film and try a little. If it gives off mold, it is better to transfer it to vinegar - put it in a warm place and open it for 2-3 weeks, and then move it to a cool place and close it. Cider vinegar is expensive, but here's your own.

[Linadoc]

Linadoc, Thank you.
I'll drag everything that's left to the refrigerator on the door.
and if you make vinegar - how to open the bottle - just remove the cork or something else?

if you make vinegar - how to open the bottle - just remove the cork or something else?

Open the bottle slightly or completely open it by plugging it with a cotton-gauze swab.

clear! I'll go to the vinegar to sausage thanks again!