How Long To Wait After Ferment

[DisLexi]

TLDR: I have apple cider that just finished fermenting, do I need to wait for it to settle out, or can I just run it.

This is my first post, other than the introduction post. Please realize that I have tried my best to search for an answer before posting this. I have a memory disorder, so it makes it difficult to remember if I read the answer while doing mandatory reading and Cranky's spoon feeding.

I have 15 gallons of fresh pressed apple cider that just slowed down its ferment significantly. It went from an audible bubbling from a few feet away to one or less bubbles through the air lock every few min.

There is no added sugar, just what the apples had to begin with, as I want to make a brandy. It tastes pretty dry with no hint of sweetness.

My question is, do I have to wait for it to clarify some more? I spent a decent amount of money on the cider and want to produce the best product that I can, so I don't want to ruin it with off flavors by putting it in my still too early, but I am super excited to run it, especially with it being Halloween and being home all day.

If waiting a week for it to settle out will make a marketable difference I will learn some patience.

[still_stirrin]

It would be worth waiting.

But, don’t forget what it is...apple cider! And so, you’ll be making an apple brandy, which will be best if aged a while in a lightly toasted oak. Give it plenty of time tho, so it is best to start another ferment as soon as you can, even a sugar wash or molasses wash. The brandy needs a couple of years to “develope” properly.
ss

[NZChris]

I don't bother clearing apple because I doubt clearing makes much difference. If it does, you would have to do side by side runs to find out which suits your tastes best.

Study up on how to do apple stripping and spirit runs before you start distilling, as it is not quite the same as for sugar washes, grapes and grains.

[DisLexi]

It would be worth waiting.

But, don’t forget what it is...apple cider! And so, you’ll be making an apple brandy, which will be best if aged a while in a lightly toasted oak. Give it plenty of time tho, so it is best to start another ferment as soon as you can, even a sugar wash or molasses wash. The brandy needs a couple of years to “develope” properly.
ss

Wow thank you for your response SS. And I know all about the need to age it, it won't be worth drinking until I have been doing this long enough that I will see everything wrong with my first apple brandy!

I also want to experiment with making it sour by using backset in a much smaller batch.

Thank you again for your response, I consider your advice on this forum to be some of the best.

[DisLexi]

I don't bother clearing apple because I doubt clearing makes much difference. If it does, you would have to do side by side runs to find out which suits your tastes best.

Study up on how to do apple stripping and spirit runs before you start distilling, as it is not quite the same as for sugar washes, grapes and grains.

Thank you for the advice! I didn't remember that they are run different. Does cranky have a post about apple stripping?

[Justinthunder]

I am also waiting for my first cider. It finished over a month ago, I’m coming up on 2 months since I made the cider. You can wait as long as you want. You can leave it up to a year if it is in an air tight container. Someone once told me, this years apples are next years brandy, definitely let it age after it is made.

[Demy]

For distillation, it is not important to wait long after fermentation, on the contrary if the fermenter is not closed with a bubbler there is a risk of acetic fermentation starting. Of course the fermentation must be completely finished. I repeat that this only applies to cider that will be distilled, not drunk. If it is not possible to distil immediately then it is necessary to take great care of hygiene and ferment with a bubbler limiting the openings of the fermenter. This is just my experience.

[jayka]

I wanted to get rid of a whole heap of bottled cider I had made last year. I tipped it in the still sediment and all so it was very unsettled. effectively the same as an uncleared fresh wash. I switched it on and ran it no probs.

just try to keep as much of the bottom sediment out as possible and you will be fine.

[NZChris]

Thank you for the advice! I didn't remember that they are run different. Does cranky have a post about apple stripping?

I think it was discussed a few months ago.

[Demy]

I don't bother clearing apple because I doubt clearing makes much difference. If it does, you would have to do side by side runs to find out which suits your tastes best.

Study up on how to do apple stripping and spirit runs before you start distilling, as it is not quite the same as for sugar washes, grapes and grains.

Thank you for the advice! I didn't remember that they are run different. Does cranky have a post about apple stripping?

In general, if fermented whole fruit ferments (all the ground fruit) are dense, thick. This will put you in front of a crossroads: squeeze the juice (before or after fermentation) or distill with the pulp and in this case you must have a system that does not allow any burning.

[jayka]

In general, if fermented whole fruit ferments (all the ground fruit) are dense, thick. This will put you in front of a crossroads: squeeze the juice (before or after fermentation) or distill with the pulp and in this case you must have a system that does not allow any burning.

Good point! I didn't even think of that because I shred then press.

Assumptions......