Pumpkin Cider

[Jstokerjr]

Not sure if it's ok to post my Cider project as it's not wine I guess but any who;

Got bit by all the pumpkin stuff out now. Going to try for a Pumpkin Cider.

Into primary:
3 gal 100% Cider
1 15oz can organic pumpkin
1 16oz can organic apple butter
1 lb dextrose
1 1/2 tsp pectic
1 1/2 tsp yeast nutrient
1 1/2 tsp yeast energizer
SG 1.068

Letting it sit and will pitch in AM with Montrachet.

I'll be adding 1 16oz can organic pumpkin butter to secondary after it ferments dry.

Let me know what y'all think.

Cheers

 

[cdevrard]

That sounds really interesting. Did you add any k meta/campden to start?

Also, seems like the final pumpkin butter will make it all cloudy again after clearing/sorbating the first time. Wonder how long that'll take to settle out.

Anyhow it sounds really tasty. Look forward to hearing how it turns out.

CE

 

[vacuumpumpman]

Is this the first time ??

 

[Jstokerjr]

First time yes. I've made Ed Worts Apfelwein and kinda just went from that spure of moment. No K Meta. Pitched it about an hour ago. I'll carb this up for sure. I'm really excited about it. I do expect it to get cloudy again when adding the pumpkin butter but read a few things about yeast eating spices and making off flavors. I put the apple butter and pumpkin in a mesh bag but atleast all the butter oozed through. A lot of pumpkin too. May not be needed next time.

Cheers

 

[Jstokerjr]

Forgot how sulfur stank this was last time. Added in another 3 tsp yeast nute and seems to have disappeared already.

 

[Jstokerjr]

Down to 1.002 this AM. Pulled the bag out as it is now completely empty.

 

[Jstokerjr]

Still 1.002 today.

 

[cdevrard]

Have you been tasting along the way? If so, how is it?

 

[Jstokerjr]

Down to 1.000 this AM. Is it ok to taste during fermentation? Never have. Wouldn't want to on this one. Montrachet is a stinker. It's smelling pretty good now. I kept to a pretty high nute schedule and managed to not have the wife notice it anywhere in the house.

 

[cdevrard]

I know what you mean on the HS2. PEW!! Seems like whenever I make a fruit wine I always get some HS2. Glad you got a handle on it.

I always taste during primary. I wouldn't go chug-a-luggin' or anything But I do take a few ml and just see what it tastes and smells like.

Be curious to see how this one turns out.

CE

 

[cdevrard]

Also, I was curious about the addition of the pumpkin butter. You are going to sorbate it to stablize first right? I assume you are just trying to get some sweet and pumpkin flavor back in it right?

 

[Jstokerjr]

Ok I went and did a taste. It's still at 1.000 and tasted bitter not bad though. Normal? Smells great not really any pumpkin but a nice apple. I'll rack it and sorbate it before I add the pumpkin butter. The pumpkin butter has some spices in it too it smells and taste like a pumpkin pie. I think clove cinnamon a few others I'll post up in AM.

Cheers

 

[Jstokerjr]

 

[Jstokerjr]

Well shoot. Just realized I can't sorbate it before adding the pumpkin butter if I want to bottle carb . Don't have a way to force carb it I don't think. Hmm input? How can I back sweeten and still bottle carb with out a major renewed ferm that would increase abv? If I just add it , can I measure the new SG and find out what the new final abv is? Sorry for all the newbie questions. I want this carbonated lol!
Thanks
Cheers

 

[cdevrard]

wish I could help on that one. Seems like carbonating with yeast is a PITA. Add in the fact that the pumpkin butter is an unknown quantity insofar as bottle carbonating. I agree with you that this drink would likely taste great carbonated but that may be a tall order without a co2 system.

 

[Jstokerjr]

I'm thinking it may be time for a corny keg system. Have access to a soda stream. May have to experiment with it with a bottle of Apfelwien to see if it's useable.

 

[Jstokerjr]

Was still sitting at 1.000 today. Racked and stabilized this morning. Opened a bottle of Apfelwien and dissolved the jar of pumpkin butter in it and poured straight into secondary. It was only a 10oz jar not 16 like I thought. I'm going to grab another jar and do the same and add it this afternoon.

 

[Jstokerjr]

Got airlock activity.

After adding the second jar of pumpkin butter yesterday SG was up to 1.011. This morning airlock was bubbling about every 13 seconds. SG was now 1.012. I figured it would go up as I could see some undisolved sugars in my cider. Since my SG has gone up if anything could it just need to be de gassed more? I splash racked to carboy before adding the pumpkin butter. Guess it can't hurt to do a bit more de gassing.

 

[Jstokerjr]

Splash racked a few times and seems to have done the trick. This stuff tastes awesome! Perfect pumpkin pie on the back end nice subtle apple front that I know will come out more over a couple months. My Apfelwein tasted like water but after a few months that apple was poppin.

Cheers

 

[jhawk]

You could always back sweeten with Xylitol its a sweeter that wont cause fermentation . Then add your 3/4 cup of corn sugar per 5 gal to bottle carb your cider. I used Xylitol on a 12gal batch of cider last fall and it turned out great.