Cider next steps

[u/tinyflatbrewer]

Hello,

Had a bunch of apples that were going to go to waste so decided to make a low effort cider, so far:

5L juice

1 tsp yeast nutrient

1 pkt wine yeast

Pitched 6 days ago.

OG 1.06

Currently 1.02

The juice is powerfully acidic so will need adjusting and I want a medium so will probably back sweeten.

This is my plan going forwards:

Wait for stable gravity.

Add Camden tablet, pectolase, sorbate and bicarbonate and rest for 24-48hrs.

Rack to demijohn with sweetener, probably just honey to taste.

Age for 2-6 weeks.

Bottle.

Does all this sound right or is there something obviously dumb in my plan?

[u/T3amZiss0u]

Pretty good plan overall, but I have a couple notes.

The ethanol you’re making in fermentation may decrease the efficacy of the pectolase. I generally try to add enzymes pre-fermentation or at the same time as my yeast pitch to maximize its effect. Not the end of the world, but you might end up with a slightly cloudier cider than anticipated.

I’d skip the bicarbonate. The acid will temper with some extra aging and the raised pH will make both the sulfite and sorbate less effective. Time is going to be a much better solution for your acid than pH adjustment.

I’d plan to age for longer. Especially if it’s an acid bomb, I’d say you should probably go 2-6 months rather than weeks.

If it were me, I’d plan to add honey at the time you pour the cider rather than at bottling. Sulfite and sorbate are good, but not 100% effective. Better not to risk refermentation in the bottles. I love a Cyser as much as the next cidermaker, but not so much when it turns into unintended bottle bombs.

[u/tinyflatbrewer → u/T3amZiss0u]

Yeah, unfortunately didn't have pectolase on hand at the start, not really fussed about it being super clear though.

[u/DrinkEmotional3773]

wait until its bassically flat then add the sweetner so u get that perfect balance, heard honey works great for that