Naturally Fermented Cider
#1
Posted 25 August 2009 - 02:23 PM
#2
Posted 26 August 2009 - 07:25 AM
That's all I ever do. Turns out great. Every time.Also, is there anything I need to worry about in doing a naturally fermented cider? From all of ScottS's posts it sounds like I just toss the juice into a bucket and let'r buck.
The yeast is there, it'll do it's thing. No encouragement necessary.Is there anything I can do to ensure or encourage a natural fermentation and to ensure that the yeasts ferment and go to town on my sweet sweet applejuice?
I don't think so. It's a wild fermentation, so there is always a risk of contamination. I don't really know what you can do about it though, other than hope that the press was clean.Also, other then ensuring everything is sanitized, how does one ensure any bacteria that was present during the crushing doesn't take over as opposed to the yeast?
I've never done vinegar, but I believe you are correct. To get vinegar you've got to get acetobacter in there somehow, either through the air or by pitching some. My fear has always been that the orchard might press substandard fruit with aceobacter already present, and that it'll be in the juice in sufficient quantities to turn my cider to vinegar. But it's never actually happened to me, so I don't consider it to be much of a risk.Like I said, it's a wild fermentation, so there is always a risk. I've done probably 10 batches of wild fermented cider so far, and every single one has turned out perfect. So I don't have a good feel for how big the risks are compared to a traditional sanitized and well controlled fermentation. But I can say with some confidence that at least for my sources of cider, the juice is pretty clean and the risks are fairly low.And, the final question, I read up on making apple cider vinegar and it sounds like the process is pretty much identical to ScottS's cider FAQ post. Is the difference that the vinegar would be aged in an open air environment where a cider is aged in a closed (airlock) environment?
#3
Posted 27 August 2009 - 11:17 AM
#4
Posted 27 August 2009 - 11:26 AM
#5
Posted 27 August 2009 - 12:02 PM
Acetobacter also needs oxygen in order to metabolize alcohol, so if you get a good CO2 blanket on there from fermentation, and then do a good job keeping it away from air, then you won't have to worry overmuch about acetobacter.I've never done vinegar, but I believe you are correct. To get vinegar you've got to get acetobacter in there somehow, either through the air or by pitching some. My fear has always been that the orchard might press substandard fruit with aceobacter already present, and that it'll be in the juice in sufficient quantities to turn my cider to vinegar. But it's never actually happened to me, so I don't consider it to be much of a risk.
#6
Posted 28 September 2009 - 10:16 AM
#7
Posted 28 September 2009 - 10:35 AM
#8
Posted 04 October 2009 - 03:13 PM
#9
Posted 06 October 2009 - 09:50 AM
Mike: Our apples are very good quality again this year and we are making cider 2 days a week. Within a few days I will be able to let you know the exact date that we will make cider again and you will have to pick it up within 4 or 5 days past that date. An Imperial gallon is 2.5 litre. We need $20.00 per gallon for the cider because it take 30 lbs. of apples to make a gallon of cider.
Me: Just to clarify price per gallon, you stated below that an imperial gallon is 2.5L when in fact it is 4.5. Was that just a typo? Assuming it was, you are charging $20 for 4.5L, correct? That seems extremely pricey and much more than I was looking to spend. Ideally I would need 6 gallons which would run me $120. Any chance you are willing to move on that price given the fact that I am purchasing such a large quantity?
WTF???Mike: Yes it was a typo mistake. Quotes: Extremely pricey...much more than I was looking to spend...Mike Noel and Petrofka Bridge Orchard don't think that 6 gallons are a large quantity since we doing hundreds of gallons per year. Please be advised that we are no longer interested to sell you any cider at this time.
#10
Posted 06 October 2009 - 11:16 AM
#11
Posted 09 October 2009 - 08:15 AM
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