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Post by Martin on Apr 1, 2009 18:22:20 GMT
Help! New to cider and to brewing of any kind, usually just enjoy the end product! Have made some cider, just needs to mature but I dont have enough to fill the carboy and so there is a 3 inch gap at the top. Is this going to be detrimental to the cider? Can I top it up with anything or does it not matter?  ? |
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Post by Frank Blades on Apr 3, 2009 9:23:49 GMT
Yes - it does matter! Leaving an air gap will cause problems. Bacteria in the air will turn the alcohol to vinegar leaving you with a acidified cider (yuk!)
What you need to do it top it up the container with water as high as you can, and remove as much air as possible.
In the old days, cider makers would top it up with pond water - sounds daft, but in those days where tap water ran through lead pipes, it actually makes sense. I suppose rainwater would do the job too... And today, well, your tap water has different chemicals in it - chloride especially will cause problems.
Ideally top up with distilled water; or if you can't manage that - I have heard that boiling tap water then leaving it to cool for a few hours will have removed most of the unwanted chemicals; chloride dissapates over time, boiling speeds up the process. Top up with that, but no warmer than room temperature - you don't want to kills the yeasts; and keep topping it up over time if the level drops.
BTW, a water filter will remove some chemicals, but does not remove chloride which is disolved into the water.
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Post by martin on Apr 3, 2009 17:14:34 GMT
Many thanks, that is what i kinda thought but wasn't sure
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