35 replies to this topic

[StankDelicious]

treat your storebought juice cider like your were ferementing a bitter, but with added nutrients, S-04 will make a good cider and drop clear quickly

I'm thinking about trying out Denny's Fav 50 on 5 gallons to see what it does.

[Humperdink]

I too will be making my first cider this year... as well as trying my hand at cyser, thinking bounty of fall below. Getting excited to try something new.

[eldernerd]

Source? I always thought apple juice has plenty of nutients like FAN. Only when you make cyser do you need to add nutrients because of honey's lack of anything.

I just made some cyser... No SNA. "apple 3.1415926535" and it fermented out at 67 deg start to finish in 4 days. Its clearing now.  I used my cider unpasturised raw.

[Humperdink]

Not to jack your thread but my wife has me doing the same thing... DAMN YOU ANGRY ORCHARD!!! 

 

Is fermentation temp a factor like in brewing beer? 

bump for an answer on this. picking up my juice this weekend. Yeast recommendation and any advice on temperature would be greatly appreciated

[Humperdink]

Absolutely. Same basic principles apply.

That's what I figured. I was pretty sure the laissez-faire info I was getting was tantamount to the old days in homebrewing too. 

 

Any other tips for a newb cider maker? yeast preferences, etc?

Edited by close, 22 November 2013 - 09:57 AM.

[MtnBrewer]

I like D-47 for ciders. With some age, has a good mouthfeel. Some people recommend 71B but it metabolizes malic acid so I don't think it would be as crisp as D-47. Cooler temperatures preserve more of the aroma too. Low- to mid-sixties would be my recommendation.

[Humperdink]

I like D-47 for ciders. With some age, has a good mouthfeel. Some people recommend 71B but it metabolizes malic acid so I don't think it would be as crisp as D-47. Cooler temperatures preserve more of the aroma too. Low- to mid-sixties would be my recommendation.

Perfect, thank you! any need for feeding nutrients or anything?

[MtnBrewer]

Perfect, thank you! any need for feeding nutrients or anything?

It's not necessary but it probably doesn't hurt anything either.

[positiveContact]

i've done natural ferments from 55F-63F ambient.  seems to yield fairly similar results as best i can tell due to year to year juice variations.

[Humperdink]

22 gallons of free pressed cider on the way home currently.

[StankDelicious]

22 gallons of free pressed cider on the way home currently.

[Humperdink]

22 gallons of free pressed cider on the way home currently.

That should definitely read fresh not free. That shit wasn't free at all.

[Humperdink]

Cider is kegged cooled and carbed. I've tasted the natural fermented and the cotes de blac to make sure they weren't poisonous. even for being young, they are showing some serious potential. Nice and tart, dry and a nice apple flavor. I'm really excited to see what the others are like and what they turn into with some more time aging

[Humperdink]

Cider is kegged cooled and carbed. I've tasted the natural fermented and the cotes de blac to make sure they weren't poisonous. even for being young, they are showing some serious potential. Nice and tart, dry and a nice apple flavor. I'm really excited to see what the others are like and what they turn into with some more time aging

Holy smokes, really coming into their own now. The natural ferment is by far the best of them so far, but they're all doing well.

[EWW]

Holy smokes, really coming into their own now. The natural ferment is by far the best of them so far, but they're all doing well.

Don't drink it all to soon - it should really hit it's stride by around June

[Humperdink]

That's the idea, I"m more just having a pint here and there to see how it's coming along.