Recent content by ithacabrewing

I would go with whole fruit over juice or puree. I buy frozen fruit put them right in my 1 gallon jugs and rerack directly onto them. My suggestion would be to let the 6 gallons ferment out to 1.00 in primary and then rerack onto fruit, this will impart the most fruit flavor. Although if you...

I was reading Proulx Sweet and Hard Cider, he suggested priming cider to a reading of 1.01 for champagne style cider. I have two 5 gallon batches of cider brewed with champagne yeast which have slowed considerably (they both started at 1.1) and are just hanging out at 1.01. I was wondering if I...

Well thank you very much for being a more thorough reader than I am. I looked in the back and the front without thinking of referring to the beginning of the chapter to find definitions. That helps a lot. I don't think that either of my ciders took to that description although their is just a...

I have been reading a copy of Sweet and Hard Cider by Annie Proulx and Lew Nichols and their is a quote in the book about second racking your hard cider during fermentation. It reads "Avoid racking the cider when the density of the must is between 1.025 and 1.035, for there is a risk then of...

Hey guys thank you all for your great responses, it was all very informative. I will be looking into Waterloo container, good idea!

This year I went all out with cider making, rented a press to go straight to the source and came out with a ton of great tasting unpasterized cider. It has been fermenting on a champagne yeast since early november and I have reracked everything atleast twice. Now just about everything is ready...