4 replies to this topic

[EWW]

The local grocery outlet has it for about $3/gallon, and it has just been pasturized with no additives. At the price I'm thinking about starting a 14-15 gallon batch to sit on for a year or so, but want to make sure it's worth the time and money. I've done hard ciders, just not with this juice. Anyone have any experience with Martinelli's? Thanks!Eta this is still not their sparkling stuff

[strangebrewer]

I have not used that particular juice but I have to admit I have not been real impressed with any hard cider I've made from store bought juice. Fresh pressed is a whole other story.I won't even bother doing a strait apple juice ferment anymore. Just not interesting enough for me. I will on the other hand bump it up with a little honey, brown sugar, spices, and make a cyser.

[EWW]

I picked up 14 gallons of this stuff yesterday for a few projects. I started 5 gallons of standard cider last night with a slurry of English ale yeast, and will be doing a nice big batch of Fall's Bounty in the next couple weeks. I tend to agree that commercial juices/ciders can be a little lack luster, but I was impressed with the plain juice when I tasted it. It's filtered and pasteurized, but is otherwise in the raw and not from concentrate so I figured a 5 gallon test batch was worth it to see how it turns out.

[consumes]

whats the gravity of martinellis cider ???? what yeast would you recommend ?

[EWW]

whats the gravity of martinellis cider ???? what yeast would you recommend ?

I don't think I took an og reading on the straight cider, but IIRC it's typically around 1.045. I used a third generation pitch of English Ale yeast. I hadn't pulled a sample since I kegged it till just now. Overall it has a nice a nice flavor profile. Ciders typically need some age to mellow out and I don't plan on touching this till atlast late summer/early fall. As of right now, it shows promise.

Edited by EWW, 20 June 2010 - 09:37 AM.