![]() Adding sugar only increases the ABV of the finished fermentation. Most apple juice ferments out to about 6% ABV I believe with no added sugar. Some ferment in open-topped containers for the first vigorous part of fermentation (but that requires closing after the vigorous part is finished. I'm preparing to check the gravity of my first batch of cider and if done, taste and keg it tonight or tomorrow. It's how full they are filled and what your intention is for fermenting vs aging. They ferment in something like 20,000 gallon containers, so big containers don't make a difference. Make sense?Īlso, as an aside, I toured Jack Daniels once. You could ferment in the 8 gallon and rack to a smaller container after the early fermentation slows down though. If you're doing something like a 6 gallon batch in a 6.5 gallon carboy that is fine (I did several cups short of 6 gallons in a 6 gallon carboy), but doing ferment and age of a 4 gallon batch in an 8 gallon container probably wouldn't work. For example, a number of people will ferment in carboys with just enough space for foam, then not touch it and let it age in the same carboy rather than racking to another container. ![]() ![]() I think if you want to ferment and then let it age in the same container what matters is the ratio of batch size to container size, not ultimate container size. ![]() Click to expand.It will ferment in any size container. ![]()
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