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Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > Boston Area Cider Makers
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Old 11-09-2011, 04:38 PM   #1
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Default Boston Area Cider Makers

Anyone on here from the Boston Area? Might be nice to know who is in the neighborhood. Maybe we can compare notes locally!

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Old 11-10-2011, 12:22 AM   #2
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im in rhode island.. but i dont have many hard ciders under my belt im in the process of putting my frist hard cider in a keg in the next day or so

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Old 11-10-2011, 05:54 PM   #3
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I'm new to the craft too! Only been at it for 3 years. Probably have 40 gallons under my belt with wildly variable results.

Brandon O's graff is a great one though. I have my 4th batch in the primary now.

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Old 11-10-2011, 06:40 PM   #4
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I'm local. I tried fermenting some store-bought ciders last year with a variety of yeasts. This year I got 4 gallons of fresh, unpasteurized cider from Carlton Orchards in Harvard, MA, but to be honest, it tastes a bit watery.

Results of my experiments from last year are here:
http://www.homebrewtalk.com/f32/resu...ml#post3351114

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Old 11-10-2011, 06:52 PM   #5
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I've made a bunch and I'm north shore too.

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Old 11-17-2011, 08:33 PM   #6
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I'm on my first, so I'm pretty useless. Glad to see I'm not the only one that thought the Carlton batch is kinda blah.

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Old 11-17-2011, 08:40 PM   #7
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I'm in the Worcester area. I've done 1 batch so far which came out ok I guess. I did 5g from davidson farms with 2lbs of organic brown sugar added with lavin d40? yeast. It came out tasting a bit vinegary.

I'm planning on doing another 5g batch before the season is over. I'm going to look for more fresh cider this weekend as I'm sure it will be depleted soon. This time I don't know if I want to add any sugar. I got some wyeast cider yeast from northern brewer so I need to get it done soon. I plan on making a starter as well for this one. Hopefully it comes out better. I'm going to try a long primary this time as well.

I still don't know if I'm doing this "right" but it was drinkable and some people even liked it.

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Old 11-20-2011, 05:47 AM   #8
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I did 3 gallons of cider from Carlson's Orchards (they were selling it at Whole Foods) with 1 lb. of MA honey, used one of English cider yeasts. Took it's sweet @ss time conditioning out the sulphur but I tasted a couple of the sample bottles and it's quite good - very dry with nice sparkling wine quality about it. I'm going to bring the other test bottles to my dry cider-loving friend for Thanksgiving.

The remaining 2 gallons are going to be back sweetened just a wee bit, spiced with cinnamon and vanilla, and then when carbed up I will pasteurize them.

I'm also sitting on 3 gallons of cyser (3 ga. cider + 3 lbs honey) from the same source, except I'm fermenting this with champagne yeast. It's chugging along, and after 2 weeks it's already starting to settle a bit. I'll check it next weekend to see how it's coming, I'll be racking it to a secondary on top of some lady apples that I chopped up and tucked in the freezer (lady apples are a small pinkish green apple that are in season now - they look a bit like crabapples) and then tuck it away for another month or two.

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Old 11-20-2011, 03:59 PM   #9
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I'm making cider now too. My first batch is sitting in the carboy waiting to be put into a keg. I made 3gallons from unpasturized cider from lull farm. I need to figure out how I want to back sweeten, and get it into a keg.
AO

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Old 11-21-2011, 03:53 AM   #10
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I live in Somerville. I've got my first (non-hobo) batch going in the basement right now. Should be interesting to see how it turns out...

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