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-   -   Results from juice, yeast and sugar experiments (http://www.homebrewtalk.com/f32/results-juice-yeast-sugar-experiments-83060/)

mattmmille 11-17-2013 01:35 AM

3 Attachment(s)

Hmmm. Well, I may do the pasteurization thing. Seems pretty straightforward and I have a big pressure canner that I could fit several bottles in at a time. (Not for pressure, just for size!) Sounds like, if it's done properly, it doesn't really affect the flavor. The first two batches have cleared in carboys nicely and I just bottled the first batch today. FG is 0.990 and OG was 1.047. For batch #3, though, if I want to rack and age, I would have to backsweeten and pasteurize, I guess. But, if I don't mind skipping the clarifying and aging, I could prime and bottle when the SG is still above 1.000 and pasteurize after a few days?
I'm afraid the crabs are starting to rot...really would have to pick through the carefully! But I have picked a BUNCH this year and made crabapple butter and crabapple jelly, in addition to 3 batches of cider. That heritage cider blend sounds good. Maybe I'll put together a blend through the Farmer's Market available varieties for my next batch! My recipe calls for about 4-1/2 lbs of apples (or crabs) and adding 6 quarts of water. I don't have a press, but my juice extractor works fine for small batches. I think I'll take a breather and keep working on what I have going until after Thanksgiving!


mattmmille 11-17-2013 01:35 AM

3 Attachment(s)

Hmmm. Well, I may do the pasteurization thing. Seems pretty straightforward and I have a big pressure canner that I could fit several bottles in at a time. (Not for pressure, just for size!) Sounds like, if it's done properly, it doesn't really affect the flavor. The first two batches have cleared in carboys nicely and I just bottled the first batch today. FG is 0.990 and OG was 1.047. For batch #3, though, if I want to rack and age, I would have to backsweeten and pasteurize, I guess. But, if I don't mind skipping the clarifying and aging, I could prime and bottle when the SG is still above 1.000 and pasteurize after a few days?
I'm afraid the crabs are starting to rot...really would have to pick through the carefully! But I have picked a BUNCH this year and made crabapple butter and crabapple jelly, in addition to 3 batches of cider. That heritage cider blend sounds good. Maybe I'll put together a blend through the Farmer's Market available varieties for my next batch! My recipe calls for about 4-1/2 lbs of apples (or crabs) and adding 6 quarts of water. I don't have a press, but my juice extractor works fine for small batches. I think I'll take a breather and keep working on what I have going until after Thanksgiving!


mattmmille 11-17-2013 01:35 AM

3 Attachment(s)

Hmmm. Well, I may do the pasteurization thing. Seems pretty straightforward and I have a big pressure canner that I could fit several bottles in at a time. (Not for pressure, just for size!) Sounds like, if it's done properly, it doesn't really affect the flavor. The first two batches have cleared in carboys nicely and I just bottled the first batch today. FG is 0.990 and OG was 1.047. For batch #3, though, if I want to rack and age, I would have to backsweeten and pasteurize, I guess. But, if I don't mind skipping the clarifying and aging, I could prime and bottle when the SG is still above 1.000 and pasteurize after a few days?
I'm afraid the crabs are starting to rot...really would have to pick through the carefully! But I have picked a BUNCH this year and made crabapple butter and crabapple jelly, in addition to 3 batches of cider. That heritage cider blend sounds good. Maybe I'll put together a blend through the Farmer's Market available varieties for my next batch! My recipe calls for about 4-1/2 lbs of apples (or crabs) and adding 6 quarts of water. I don't have a press, but my juice extractor works fine for small batches. I think I'll take a breather and keep working on what I have going until after Thanksgiving!


mattmmille 11-27-2013 11:36 PM

2 Attachment(s)

I just recently rediscovered an old childhood friend...Murray"s Cider. Made in Roanoke, Virginia from a blend of whole, tree ripened apples. No sugar or preservatives added and it's pasteurized. And a bonus...comes in a 64 oz glass carboy! I haven't tried it yet, but a friend adds yeast and pops on an airlock...voila! Better than using a frozen concentrate that has apple juice in it from China and Argentina!


mattmmille 11-27-2013 11:36 PM

2 Attachment(s)

I just recently rediscovered an old childhood friend...Murray"s Cider. Made in Roanoke, Virginia from a blend of whole, tree ripened apples. No sugar or preservatives added and it's pasteurized. And a bonus...comes in a 64 oz glass carboy! I haven't tried it yet, but a friend adds yeast and pops on an airlock...voila! Better than using a frozen concentrate that has apple juice in it from China and Argentina!


roesn 01-22-2014 07:08 PM

1 Attachment(s)
Attachment 174062
This is my first time experimenting with making cider. I took a reading on the 18th after it stopped bubbling and got .991. Today I got the same reading. Time to bottle and add sugar for carbonation?


I was wondering how long it can sit in the fermenter before it goes bad?

oregonbrew541 02-04-2014 03:44 PM

2 Attachment(s)
Attachment 177073Attachment 177074
According to my lhbs this just came out january I'll be trying it in three weeks on my next five gallon batch I'll start a new thread using applekush recipe when i do but for now has anyone used this?

oregonbrew541 02-04-2014 03:44 PM

2 Attachment(s)
Attachment 177073Attachment 177074
According to my lhbs this just came out january I'll be trying it in three weeks on my next five gallon batch I'll start a new thread using applekush recipe when i do but for now has anyone used this?

mattmmille 05-08-2014 07:04 PM

1 Attachment(s)

Hey CV, have you tried doing what I call "Super Easy Cider"? This may be addressed somewhere in the thread? I grew up drinking Murray's apple cider from Roanoke, Va. It is pasteurized and has no additives/preservatives. It's made from whole apples sourced from Virginia and West Virginia and it comes in a 1/2 gallon glass carboy. I sanitize around the cap, an airlock, scissors and yeast package, open the cap, pitch about 3 grams of safale s-04 and replace the cap and shake to mix. Replace the cap with the airlock. Ferment until around 1.010-ish and bottle. I get 5 bottles plus a hydrometer sample I stick in the fridge and drink later. The sugar level is just enough to add a little carb, but not need pasteurization. I've done this 3 times and have liked the results in all for a basic cider with a nice apple flavor, I just found some White's "Fresh Pressed" on sale that I am trying now with 1/4 c. honey added, because the SG was 1.048. Murray's has been around 1.050 to 1.054.

I have also used Murray's as a back sweetener. I have to use more than a concentrate, but I like that I know where the apples come from. I looked at a concentrate one time and it said the juice could come from Argentina or China!

I've heard that Murray's is available in gallons also. I emailed the company and one of the Murray family responded and said if I couldn't find it, I could come to their place in Roanoke! A closer drive for you than me! Anyway, I think it would be a great way to kind of standardize your experiments


datcv 11-12-2014 04:56 AM

1 Attachment(s)

Impressive setup! I am also in Charlottesville and this is my second year making cider. My favorite style are the dry or off-dry ciders that are being made at Albemarle Cider Works, Castle Hill, and Foggy Ridge, so I am attempting to make something similar to that.

I have 3 carboys (15 gallons total) this year all filled with Winesap, Stayman, or Pippin apples that I ground and pressed myself. I am fermenting with a couple different Champagne yeasts (I had good results with Pasteur Champagne last year).

I am attempting to keep my house as cold as I can stand it but it has been about 60-65F, hoping that doesn't affect the quality too much. Luckily I have one room that seems to always be frigid.



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