RDWHAHB.

"Rob" wrote: RDWHAHB.

Heh, yeah, it's fermenting like crazy now. Should be super tasty.

Here are pics of the process:

Equipment:





Ingredients (korean golden pears, cloves [please use less then I did, this amount was medicinal], cinnamon bark):





Boil time is 30min's with lid on:





Restart your yeast while the ingredients are boiling:





Here's an alternative fermenter for a smaller batch:





Cool down your hot juice:





Take a gravity reading...then drink it!!!





Yeast is dissolved and done by the time the juice is cooled





Take temp readings until it's 70degrees farenheit





When juice is cooled, pour it into fermenter, pour the rest of your juice into the fermenter, pitch your yeast.

Hahahaha.....I couldn't help but laugh when I saw all the cloves in that one photo!!! Medicinal is a good way to describe it!! :lol:



So how does it taste?? You said one batch was no good, but this is the second time around, right? I'd love to try it, cloves and all. Ohhh, and thanks for the photos.

Did you ever get it to work? How long would you recommend?

I just picked up 4 gallons of apple juice from Costco and plan to attempt some cider.



I did some reading online and almost all the recipes I found called for about 1 cup of sugar per gallon of juice. Do you think that would solve your over-fermentation problems? They go on to say that it should be fermented for about 2 weeks. If the yeast have something else to eat maybe they wouldn't attack the juice as much. Also, the recipes I read didn't include anything but apple juice, sugar and yeast and since the juice is pasteurized, boiling it (the sugar should still be sterilized) shouldn't be necessary either as long as I don't add any fresh fruit or other ingredients. I'm going to give it a go but I'll make sure to do a hydrometer reading (and a taste test) every 3-4 days just to be sure.



Almost all the recipes called for 'sugar'. I'm hesitant to put in table sugar but don't know where to find corn sugar in Korea. I'm thinking of adding corn syrup instead. The stuff sold in all the local marts, made from corn starch, is just glucrose, right? I'm thinking it's probably substitutable for corn sugar.



If anyone has any advice, let me know. Otherwise I'll just give it a go and let you all know how it turns out.

It sounds good...Congrats on the success!!! But ya, i'm sure its really dry!! I'm pretty sure at one point in time I saw campden tablets on WineKit Korea, but i just had a quick look and didn't see them there any more. If you used them, I'd guess that naturally carbonating is out of the question as the yeast will all be dead (i think).

"jdog2050" wrote: woahhhhhhhhh...10% for cider? I'd imagine it's hella dry, yeah. I think you should let apple cider ferment for 7 days tops. After that it starts to taste like pissy champagne. Just because it's still fermenting doesn't mean you need to let it :) That's what I learned from my 2.0 cider.

Cheap champagne is about what mine tastes like now.



What do you do to stop fermentation early if you don't have campden tablets? I was thinking I could bottle it, let it sit at room temperature for a day or two to carbonate a little and then throw it in the fridge to force the yeast to go dormant but I'm worried about over-carbonation.

I am also taking the plunge into cider this weekend. I have order some k1-v1116 wine yeast and am going to pick up some Costco apple juice today. I have done some research and nobody seems to have an answer for how to stop the fermentation, other than campden tablets. However, my fiancée is British and loves a strong, dry cider, so hopefully it will work out for the best and be drinkable



My plan is just to pitch the yeast in the apple juice and monitor the FG. I plan on bottling when it is about 6%, maybe let them prime overnight and throw in the fridge, which hopefully will stop (or slow) fermentation and leave some sort of drinkable, 8% alcoholic beverage which will be nice on a hot day.



Wish me luck!!

Also found here at WineKit Korea.

You're right.



Here's some other information -- I haven't looked over it, but maybe it will be of service (or maybe you've already read it)

http://www.lostmeadowvt.com/cider/other.htm

I made a mead with bread yeast. It looks great, I have yet to taste it as I need some way to siphon it out of the 1 gallon jug it's in. I would recommend against it as the yeast is just like powder on the bottom of the jug. It doesn't consolidate like beer yeast. Any bump and you have yeast floating around.



BTW - Do you live near Yongsan station?

Oh, I saw one of your posts where you said you bought something from Yongsan EMart, I was gonna invite you over for a few pints if you lived close. Your still invited if you want. ;)

I use wine yeast and for the last cider used plain old Korean apple juice. It actually turned out quite tasty.



The big problem with cider is that it will keep fermenting and sooner or later end up extremely dry (though some people like that). I found the best way is to bottle it when it is down to 1.009 or close, prime with more apple juice (approx 100ml per 1.5L worked well - small fizzy bubbles but nothing like Big Rock's cider, which I think is waaay too fizzy), leave at room temp. for about 6-8 hours and then pop it in the fridge.