brewing cider, part II

Earlier this month, I mentioned that the boy has taken on a homebrewing project of making cider. Unfortunately, I still haven’t figured out the science of the art (or the art of the science?), but I’ve been promised that more brewing is to come in the fall. A larger apartment awaits us when we return to Montreal in September (yes, I’ve finished my finals for the semester!), so I’m hoping we’ll manage to vent the system for beer (which will give off fumes more potent than those innocuous ones from the cider).

The cider bubbled incessantly for the first two days or so, and was quick to clarify – you can see the progression of quick change between days two and five:

 

This is what the cider basically looked the next day when the boy syphoned it using a rather ad hoc set up. I quickly learned the beauty of bleach and tubing (kept straight by attaching to a large chopstick). And realised yet another use for mason jars. 

The stuff still tasted acrid and sharp, but is exponentially mellowing. Now, we wait. It’ll be worth it (hopefully) if we just forget about the bottles for a few months before ‘rediscovering’ the brew.

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2 comments
  1. Biby Cletus said:

    Nice post, its a really cool blog that you have here, keep up the good work, will be back.

    Warm Regards

    Biby Cletus – Blog

  2. Sam said:

    It’s acidic because there was too much air-space in the carboy, so some of the alchohol turned to vinegar. The cider should go almost all the way up to the neck of the carboy.

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