New Member Introduction/Question

[Smithmonster]

My name is Chris, hailing from the great brewing state of Colorado!!

I am currently awaiting my first batch of cider, using the 2-gallon Brew Demon. After 7 days in the fermenter, I bottled it with some sugar to carbonate it. One bottle is in the frig, the other 7 are in the basement at a constant 72 degrees. They have been conditioning for almost 2 weeks now.

My question is this: some people have recommended a 3-2-2 week system. Am I correct in guessing that means 3 weeks in the fermenter before bottling, followed by 2 weeks in bottles with sugar prior to moving them into the frig for at least 2 weeks? Any help/suggestions for this newbie would be greatly appreciated!!

Thanks in advance and happy brewing!!

Chris

[bpgreen]

Welcome!

How soon after the 7 days did you put that bottle in the fridge? It needs at least a week at room temperature to carbonate and longer is probably better. If it wasn't at room temperature for a week, take it out of the fridge to give it time to carbonate.

I generally leave my beers in the fermenter for 2-3 weeks. I think many on this forum always go 3 weeks. I keg and force carbonate now, but when I was bottling, I liked to give my beers even longer than 2 weeks at room temperature. I usually waited a month or more, then put them in the fridge for a week.

I think the 3-2-2 descended from 2-2-2 on the old mrbeerfans site that no longer exists. There, it meant two weeks in the fermenter, 2 weeks at room temperature and 2 weeks in the refrigerator. I think many here advocate 3 weeks in the fermenter, then 4 weeks at room temperature (2 to carbonate and 2 to condition) followed by 2-3 days in the refrigerator. It takes a couple of days for the CO2 to get absorbed properly. I like giving it even longer in the fridge, because it helps make the trub more compact and there are some benefits to cold conditioning. But it's tough to be that patient.

[Beer-lord]

Howdy Chris and Welcome!
You'll get some great advice here and it looks like you've already gotten some.

[Inkleg]

First, welcome Chris!
Haven't made cider, but when I was brewing with MrBeer I'd go 3 fermenting and 4 carb/conditioning before tossing in the fridge.

[BlackDuck]

Welcome to the Borg. Looks like your getting the right information already.


Sent from my iPhone using Tapatalk

[RickBeer]

+1 to 3-4.

[MrBandGuy]

Welcome to the Borg! I would add that if you like cider, search the Stupid Easy cider on this forum. Good and easy!

[The_Professor]

Welcome to the forum!

Where is MarknCider when you need him?

[Jon]

Welcome a-borg!

I make a lot of cider (both I and Thorn, my wife, like it) but we always go with the Stupid Easy Cider (or varitions of it)--which can be a little tricky when you're bottling.

I've actually never made a cider kit. It's possible that they may need more conditioning time than making cider from juice, but the juice I use is from concentrate, so it's honestly probably not that different.

I will say that if you like your cider dry, it will take more conditioning time vs a semisweet or sweet cider (think something like Woodchuck for a sweet cider), but it is easier because you don't have to worry about backsweetening or monitoring carb levels then fridging before it gets overcarbed.

Anyway, time is your friend. Give your bottles plenty of time to carb, unless they start to bulge (I'm assuming you used plastic bottles), in which case, you should immediately fridge them) and then plenty of time in the cold of the fridge to condition.

If you're looking for a cider with a faster turn around, Stupid Easy Cider is pretty fast. You basically just buy 2.5 gallons of apple juice from the store (with no preservatives), ferment it with the yeast of your choice (for 2+ weeks/until its done), then add 1/2 gallon of fresh juice to the fermentor and bottle!

I prefer to put the fermentor in the fridge and fridge the last 1/2 gallon of AJ before I add it, then let it rest in the fridge overnight so as much yeast as possible settles out. Then you bottle (no need to add priming sugar) and when your bottles get firm, you fridge them! After a few days in the fridge, your stupid easy cider is ready to drink, and it's fantastic! The only drawback is that you have to keep the bottles fridged, or fermentation will restart, which can lead to overcarbed bottles and even potentially bottle bombs!

[Dawg LB Steve]

Welcome to the Borg!!! Looks like the others got you covered. Don't hesitate to ask a question if you are not sure, you will get an answer.

[BigPapaG]

Welcome aBorg!

[Whamolagan]

[bpgreen]

I need to learn to pay attention when I read. I didn't notice that this was a cider. I've never brewed one, so ignore my earlier post.

Except for the part where I welcomed you.

[Smithmonster]

Thanks for all of the great advice and welcomes!! The group has been great so far.

I will keep you posted on how the first batch turns out, but I have already ordered the bubbler upgrade and cherry cider recipe for batch #2.

[jensen67]

Hello, my name is John. Received a Craft Beer Plus kit as a gift. Just bottled our beer a few days ago and am waiting. Tasted good before bottling, of course it was flat. Can't wait for the finished product.

the card enclosed with our kit states that if I join the beerborg blog we will receive a discount on future orders. How do I apply for this discount?

thanks