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Old 12-01-2011, 12:12 AM   #1
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Default Some Keeving photos...

The following are some pics showing some of the separation that occurred during the keeving of my apple juice.

Cider Nov 2011 pictures by js06807 - Photobucket

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Old 12-01-2011, 01:03 AM   #2
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So cool. love the pics.

I've visited a few French cider producers over the years but that was before I got into homebrewing, what a shame. These days I would talk their ears off. They never really went into much detail about cider making since it was just 'how things are done' since the olden times.

I've been thinking a lot about making a batch of keeved cider as a gift for my mother to give her a taste of the old country but it is just so intimidating.

Did you crush and hold your own apples on the skins or just buy juice?
Did you use Calcium salt? If so how much?
Where did you get your PME? (if you used it)
Any tips for a person trying their first batch?

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Old 12-01-2011, 01:29 AM   #3
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Originally Posted by LeBreton View Post
snip

but it is just so intimidating.

Did you crush and hold your own apples on the skins or just buy juice?
Did you use Calcium salt? If so how much?
Where did you get your PME? (if you used it)
Any tips for a person trying their first batch?
If you have access to fresh, non UV treated juice you should just try a batch.

I got my PME from Chris, he has a website now:

http://cidersupply.com/ He can send/sell you the calcium as well.

You could seek help on the Google Group... It's just for Real cider and keeving. It's not a place for recipes.

Cider Workshop | Google Groups

Mine just took three day to separate.

You could PM me if you want advice from a beginner who has 4 days more experience than you.


Joe
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Old 12-01-2011, 02:04 AM   #4
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Thanks for that link, $2 well spent there. Now to email a few local orchards about getting some unpasteurized juice.

If only I didn't have to work tomorrow . . .

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Old 12-01-2011, 02:08 AM   #5
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Sorry, but I think I'm confused. Do you HAVE to have unpasteurized cider to do this?

Can you give us a rundown of your procedure to this point?

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Old 12-01-2011, 10:33 AM   #6
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Sorry, but I think I'm confused. Do you HAVE to have unpasteurized cider to do this?

Can you give us a rundown of your procedure to this point?

smh,

This only works by allowing the wild yeasts to grow.

You do not add yeast.

Visit this site for some links: http://cidersupply.com/



Basically:

I added PME and mixed very well.

A couple of hours later I mixed in the calcium.

When the sediment floated to the top I racked the clear juice.

The co2 from the wild yeast lifts the pectin gel/sediment to the top.

The juice will now slowly ferment. In the UK the bottle this style of cider in the spring. I plan to bottle at about 1.010sg

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Old 12-01-2011, 06:33 PM   #7
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Just gonna bug you a little bit more Joe.

Why the PME first?

I'm also interested in the constancy of the 'chapau brun'. The only container I have that will fit 7 gallons is my opaque bottling bucket so I was thinking of keeving it in that. But I'm unsure I can effectively rack between the two layers without seeing what I'm doing. Think it would be possible to scoop it off the top without having it break up and mix back with the juice?

Stopping by an orchard on the way home tonight to pick up a few gallons of fresh juice and ask about unpasteurized.

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Old 12-01-2011, 07:27 PM   #8
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Quote:
Originally Posted by LeBreton View Post
Just gonna bug you a little bit more Joe.

Why the PME first?

I'm also interested in the constancy of the 'chapau brun'. The only container I have that will fit 7 gallons is my opaque bottling bucket so I was thinking of keeving it in that. But I'm unsure I can effectively rack between the two layers without seeing what I'm doing. Think it would be possible to scoop it off the top without having it break up and mix back with the juice?

Stopping by an orchard on the way home tonight to pick up a few gallons of fresh juice and ask about unpasteurized.
I have read that the PME can be added at the time of pressing...

PME and Calcium are both present in the juice. The most important thing is to add the dissolved powders at different times. I added the PME first.

I did a total of 10 gallons. Luckily, I have a scale that is accurate to 0.1 gram so measuring wasn't a problem. The issue is to have carboys available that you can top off...

I ladled the "gel" off the top the best I could. There is no firmness to what floats. I saved what I dipped off and let it separate again in a gallon jug. I only lost about 1/2 gallon out of 10.

I forgot to buy a bulkhead fitting to install a valve on my tank so I just set the keeve up and siphoned the juice off carefully.



I may have been lucky...

You need non treated juice. No preservatives No UV. You need to rely on the wild yeast.

Joe
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Old 12-02-2011, 12:53 AM   #9
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Default I needed to chaptalize the juice...

I forgot to mention that I needed to chaptalize the juice to bring it up to a a sg of 1.055 for the best chance of achieving a successful keeve.

That amounted to 3.4 oz of sugar per gallon.

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Old 12-02-2011, 12:59 AM   #10
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Did you happen to test the SG afterwards?

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