I mixed apple juice w/ sugar+yeast and put a balloon on top. When will it turn into cider?

Question

Some recipes say 3-5 days, but I started makign it on Friday, and now, almost 5 days later it still tastes like bubbly apple juice. When will it get a more "alcoholic" taste? Does it have any alcohol content yet? The fermentation has almost stopped, there are few bubbles. Will aging increase the strength? Thanks.

Answer 1

Give it another week at least. Most of the sugars will have fermented, but depending on how much you added, the yeast may be stressed and fermenting a bit on the slow side.

To know for sure if fermentation is occurring, you need to test the juice before fermentation with a hydrometer. Then, down the line, as you're checking after a few days, you check another sample to see if the density has changed. If it went down, you know positively that things are working. If it doesn't, you know something is up. If after another week, it still tastes noticeably sweet, then your yeast may have given up. Not knowing what the sugar concentration was before adding the yeast makes it a little hard to troubleshoot. More than a pound per gallon is asking for trouble...the yeast won't be able to handle that well. Also keep an idea of how things are going, look at the layer of sludge that should be forming on the bottom...is it thin, thick (over an inch), nonexistant? This is where you'll observe (at the end of fermentation) the yeast falling to the bottom as it's done doing its thing. The sludge is a good thing, and is a sign that the solids in the cider are settling out, leaving a clearer cider. If you used baking yeast, this doesn't happen too well...one of the reasons why baking yeast isn't used in a brew that you want to look or taste *good*

Answer 2

I think what you want is to make hard cider. If the Fermentation Process has stopped then it will not get any stronger. Age will not help that. I am sure that if you are doing this you are already familiar with the process of fermentation. In order to get a strong/hard cider you need to make sure that the yeast is thriving. Use apple cider, not apple juice. Be sure there are no preservatives in the cider. This will not allow the yeast to grow well. Also, It is a wise Idea to sterilize the container you are going to do this in so you are not growing other bacteria that will compete or kill the yeast. Hope that helps

Answer 3

What you are making is homemade apple wine. I make homemade wine all the time and I let my wine sit (ferment) until the balloon deflates (about 6 - 10 weeks). Then it is ready to drink although I would recommend drinking after 6 months.

Answer 4

For this you desire an expert. as quickly as I moved into my domicile, which has a brilliant apple orchard, I had visions of an annual cider-making social gathering the place all my acquaintances might come %. and then manufacture. It would not artwork like that: the apples (and you will possibly be able to desire to have the best varieties) might desire to be left to get semi-rotted, and then placed by way of a acceptable press - that are complicated to get - and numerous measurements of considered necessary chemical ingredients taken at distinctive circumstances as a manner to easily be sure you get what you desire. So once you're considering a pair of bowls of apples and questioning approximately cider-making, i'm afraid the respond is forget approximately It. once you are the proud proprietor of an orchard, superb to speak to a community farmer who makes their very own cider and grant them the apples in return for a barrel or 2 on the suited time. i'm assured that in case you attempt it your self you will possibly be able to - in straight forward terms might - stay to be apologetic approximately it.

Answer 5

i dont beleive it will due to you made with juice not cider. what you got going know is apple wine