sweet cider/dry cider
#1
Posted 14 October 2010 - 08:29 AM
#2
Posted 14 October 2010 - 09:00 AM
I'm curious about this. Why is this so and what if you wanted it still?...which is only viable if you keg for carbonation.
#3
Posted 14 October 2010 - 12:05 PM
#4
Posted 19 October 2010 - 05:02 PM
#5
Posted 19 October 2010 - 06:17 PM
I highly recommend Lalvin 71B for the yeast. Apples are high in Malic acid which can come across as pretty harsh and 71B can metabolize malic.Otherwise yup, sanitize, dump it in a bucket, check your gravity, and pitch. Make any adjustments by adding sugar or whatever before you pitch of course. I like adding golden raisins to ciders myself.
#6
Posted 19 October 2010 - 06:46 PM
Yep, I was going to refer you to that post. Scott says that wild yeast is best but you don't know exactly what you're going to get. 71B is very good because it softens the malic acid in the juice.Just found this in another post.
#7
Posted 20 October 2010 - 05:18 AM
#8
Posted 23 October 2010 - 05:08 PM
#9
Posted 24 October 2010 - 02:40 PM
#10
Posted 28 October 2010 - 11:58 AM
Cañon City, actually.Porter, you missed out on the big cider group buy that the club did. The Whole Foods cider you got is probably the best you can do at this point. I've made cider from it before and it was good.Contact MtnBrewer. Since you guys are both in the Springs, you should hook up anyway. He got me some raw cider from some place in Pueblo (I think).
#11
Posted 29 October 2010 - 12:31 PM
The club meaning the folks from this board, or a local homebrewing club? I'll have to get involved next year, provided I can make something I'm happy with.Speaking of which, my fermentation doesn't smell all that good (sulfery). But it's starting go away somewhat. The pear/apple blend was really delicious. If this batch turns out well, I might try making an entire batch with the pear/apple juice, though unfortunately that only comes in half-gallon jugs and is more expensive ($4.59/0.5 gallon vs. $7.99/gallon for the cider).What kind of rate did the group buy from the orchard yield?Cañon City, actually.Porter, you missed out on the big cider group buy that the club did. The Whole Foods cider you got is probably the best you can do at this point. I've made cider from it before and it was good.
#12
Posted 29 October 2010 - 01:55 PM
The club meaning the homebrew club: Brew Brothers of Pikes Peak. Here's our website: https://brewbrosco.com/ Despite the name there is no affiliation between the club and this board. I encourage you to join up. We're a lot of fun, very active and mostly house-trained. It's only $20/yr.The club meaning the folks from this board, or a local homebrewing club? I'll have to get involved next year, provided I can make something I'm happy with.
We paid $6 per gallon, which I think was $2 off his usual price. The juice is not from cider apples but 100% Jonathan apples. Nevertheless, it was really tasty and seemed to have a good balance between sweet and tart.What kind of rate did the group buy from the orchard yield?
#13
Posted 29 October 2010 - 03:03 PM
Both actually. I didn't know that Jonathans were used for cider.Jonathans are cider apples. I guess you mean it wasn't a blend of different types of cider apples (sweet, tannic, tart)
#14
Posted 29 October 2010 - 03:35 PM
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