Originally Posted by Draagro
Well this is definitely instilling some hope for me. It's only been sitting for a day now. I did not add any campden. I'm gonna put it in the basement and let it sit and see what happens. I'll keep an eye and sample it in maybe a few months.
So Here's one my question. I did get quite enough juice to fill the carboy. I have about 8" of head space. Could that be an issue? Should I maybe put it in i gallon jugs so that I can get rid of the head space?
Also, I've got to go look up that Pickle recipe!! Thanks for the heads up. I've done that same thing with jalapenos before. Worked Great.
Venturing a bit off the map with the pickle talk, here's the recipe I use.http://chowhound.chow.com/topics/805067
Do NOT use pickling spice like McCormicks or really any. I found the taste to be horrifying. You may wish to add some tannins in whatever form you choose to keep the pickles firm. I made super strong tea and squeezed the bag to get ultra tannin and put a bit of that in, which seemed to help. Current batch uses bay leaves as i'm told they have tannins in them.
I think it would be interesting to combine the cider with the pickles and make naturally fermented pickles / cider all in one. Maybe it would vinegarify itself right in the bucket.
You don't need to leave it exposed to the air for any great length of time. There's so much bacteria on everything in the world that nature will innoculate your pickles by itself. Sometimes I have trouble getting the fermentation to start so I just slice a cucumber lengthwise to expose the innards to the juice which introduces a little fast food buffet for the bacteria. They seem to be quite smitten with that.