natureboy68

Recipes 

I am able to get unpasturized apple cider from a local cider mill, i do not want to pasteurize it, my plan is to pitch a slurry/starter of either S-04/05 or Nottingham, with a bit of energizer and nutrient, immediatly and let it go...do the cider gurus see anything wrong with this? Any other yeast suggestions?

UpstateMike

Recipes 

Nottingham and S-04 are both good choices. Add the yeast, put on the airlock, put it in a dark cool area ((60 - 70 degrees) and forget it for about 3 months. A hydrometer reading at the beginning and end would help to determine the alcohol content, But based on just raw cider you may end up with a 5 - 6% ABV product.

__________________
"No longer drink only water, but use a little wine for your stomach’s sake and your frequent infirmities." ~ 1 Timothy 5:23

Currently Fermenting:
Lemon Cider - Primary

Bottle Conditioning:
Blackberry Cider
The Five Eight Five

In Bottles / Drinking:
Cranberry Cider

JtotheA

Recipes 

Are campden tabs recommended?

natureboy68

Recipes 

upstatemike you rock! thanks!

i dont want to add campden tablets, i want to keep it as natural as possible, however i do know that some people will sulphite it first to knock out any wild yeasties, to get it ready for the good yeasties

JtotheA

Recipes 

I respect that. I have yet to add any chems to my cider. Haven't gotten my hands on any unpasteurized juice yet, but I'd be tempted to take your approach.

roadymi

Recipes 

The commercial yeasts should be able to overtake any wild yeasts if you pitch while as fresh as possible.

__________________
Reality is an illusion that occurs due to the lack of alcohol.
Give a man a beer, he'll drink for the day.Teach a man to brew, he'll be drunk the rest of his life.
I have 8 carboys, 8 cornies, 5-1 gal jugs, 200 wine bottles, 10 cases of beer bottles and a nice assortment of flip tops....My goal is to keep them at least 50% occupied

porcupine73

Recipes 

Nice plan, I'm hoping to be able to make hard cider from unpasteurized cider as well. Does anyone recommend adding any sweeteners to try to boost the alcohol content? I think I can get unpasteurized cider from cleanly raised apples from Busti Cider Mill.

natureboy68

Recipes 

i understand you can use dextrose, or honey if you want a cyser, i will probably make two batches: regular cider and cyser with local honey

mathin

Recipes 

I make a cyser with 5 gallons of cider and 3 pounds of honey. Usually gets close to 10% ABV. I ferment it dry, add some priming sugar and end up with a champagne like beverage. I've used Lavin 71b and a Lavin champagne yeast. Both worked well. This fall I'm planning on trying a Belgian yeast to see if it adds some spiciness. Not sure if I'll go with just cider or add the honey.

JtotheA

Recipes 

Three cheers for Belgian yeast! I didn't let mine go to dryness but it was a big hit with those I shared it with.