6 replies to this topic

[cbbrown40]

I want to make my first cider and am looking at doing it all natural with the yeast from the apple skin. Is it just a matter of putting the product in a carboy and letting it go or do I need to do something special with the apple skin to get the yeast going?Also how much effect will it have if I add brown sugar to it?Anyone have a basic guidline for doing a natural cider?

[AspenLeif]

Well, most importantly is your sorce. Can't use heat pasturized...though most aren't. UV pasturized is OK...but make darn sure that they didn't put any chemical in there to stabilize while they sell it (if you get it from a cider house). I had that issue last fall....even though they assured my there wasn't... The best way to get what you want is to press your own if you have the capability. Natural ferments always produce the best product, IMO.There is a FAQ in the wine section about natural cider.MB

[ScottS]

UV pasturized is OK...

You sure about this? I've never tried it with UV pasteurized cider, but I don't see how it would be a good idea. I only use completely raw untouched cider and I always have good results.The FAQ is there. Here's a short version:Get raw cider.Put it in a carboy. Leave headspace as if it were beer.Rack it when it's done fermenting.Rack again at 6 months.Drink at 9-12 months.

[Wayne B]

Scott, I've had luck with wild fermentations using UV pasteurized juice. Actually, it was a spontaneous fermentation that I hadn't wanted to start in some juice that I was saving for a later cyser -- which then never happened. I talked with my supplier about it last year, and he told me that yeast typically survives the amount of UV exposure that is needed to kill off pathogens like salmonella and e coli, so they always transport their UV pasteurized juice either chilled or frozen, to prevent fermentation from taking off when it isn't wanted.

[ScottS]

Very interesting. I'm going to have to try that this year. I can only find one truly raw place within driving distance, but several places that only UV sterilize.Of course, my trees should give me a good crop this year, finally, so maybe I won't need to buy.

[AspenLeif]

Very interesting. I'm going to have to try that this year. I can only find one truly raw place within driving distance, but several places that only UV sterilize.Of course, my trees should give me a good crop this year, finally, so maybe I won't need to buy.

Yeah, the UV apparently leaves behind most of the yeasts...but kills the bacteria. (?) I am not a scientist...but that's what I was told by the cider house when specifically asked about natural fermenting their product. It did ferment just fine. It was the second year they sold to me...that they didn't tell me they put a stabilizer in the current batch in the tanks. MB

[cbbrown40]

Thanks, I am looking at stricktly usin apples from my backyard and doing the whole process from scratch