CrabandWinkle

Recipes 

I'm fortunate enough to live in a part of the world where honeycrisps grow very well. They command a very high price and most orchardists wouldn't consider making cider out of them, given the profits made from selling them as is.
Here is where I come in.
We pressed our second large batch last night and this time used honeycrisps. 18 gallon yield from the 'Spikehorn' press (fitted with a new 20 ton bottle jack!).
Does anyone have any experience with making cider from honeycrisps? IN the end, all will be blended but I'm mostly concerned with yeasts types used and how the final product turned out

Any input would be greatly appreciated!

Happy Pressin'!

__________________
Stand fast twig, bear well top,
God send thee a yowling crop,
every twig, apples big, every bough, apples enow.
Hats full! caps full!
Half bushel bags full!
And my pockets full too! Huzzah!”

passedpawn

Recipes 

Man, I love honey crisps. They are more expensive than other apples, but they have a super taste and a great snap in the bite.

I don't make cider, sorry.

__________________
Now there's some take delight in the carriages a rolling
and others take delight in the hurling and the bowling
but I take delight in the juice of the barley
and courting pretty fair maids in the morning bright and early

LeBreton

Recipes 

Pretty much any commercial yeast will do.

While I have no experience with honeycrisp cider, I've eaten a few and been unimpressed with the body. Sure, it's a great sweet apple with firm texture but lacking in complexity or aroma imo. It might be a good candidate for freezing and using post fermentation as a back-sweetener though.

__________________
Bellwether Hard Cider
In all the states no door stands wider,
To ask you in to drink hard cider

CrabandWinkle

Recipes 

Thank you LeBreton.
It wasn't in the original books to use honeycrisps actually but we found a good source and ended up getting a hell of a deal. I plan (i'm very new however) to use it as a sweeter blend while pairing it with Nova Macs, Tangowines (locally developed variety) and golden russets. No idea how this will turn out!

__________________
Stand fast twig, bear well top,
God send thee a yowling crop,
every twig, apples big, every bough, apples enow.
Hats full! caps full!
Half bushel bags full!
And my pockets full too! Huzzah!”

LeBreton

Recipes 

Good deals should never be overlooked no matter the variety!

Blending with those other varieties should make a pretty good base juice, Golden Russets are great cider apples & Nova Macs should bring light aroma as well. Should be a solid cider, although slightly lacking in base apple acidity. You may want to consider adding some tart varieties if it is convenient or adding malic acid post-fermentation to help liven up the character.

I'll have to keep an eye out for that Tangowine, looks interesting.

__________________
Bellwether Hard Cider
In all the states no door stands wider,
To ask you in to drink hard cider

CrabandWinkle

Recipes 

Thanks again Lebreton!
The honeycrisps were a steal considering their price in the local markets.
I appreciate you're in NY and in a different zone than us (Eastern Canada) but can you recommend a good tart apple this late in the season? Or is it just the same or better to add the malic acid?

Thanks!

Erik

__________________
Stand fast twig, bear well top,
God send thee a yowling crop,
every twig, apples big, every bough, apples enow.
Hats full! caps full!
Half bushel bags full!
And my pockets full too! Huzzah!”

LeBreton

Recipes 

I'd rather add apple than malic unless going for a specific single apple varietal. Probably the most easily located is the Granny Smith, but any apples with 'cooking', or 'culinary' in the description should yield a good dose of acidity.

A good research database is http://www.orangepippin.com/apples

__________________
Bellwether Hard Cider
In all the states no door stands wider,
To ask you in to drink hard cider