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  • Founding member and current president of the Northwest Cider Association. Owner of Whitewood Cider.rnrnIn June 2008 I went to the Principles & Practice of Cider Making taught by Peter Mitchell at the WSU Northwestern Research and Extension Center in Mount Vernon, WA.
  • Cider,Espresso,Bluegrass Pickin
  • Cidermaker/Graphic Designer
  • David White
  • Bluegrass
  • Three Sheets
  • Cider, Hard & Sweet. by Ben Watson... World's Best Cider: Taste, Tradition and Terroir, from Somerset to Seattle. by Pete Brown & Bill Bradshaw... The New Cider Maker's Handbook: A Comprehensive Guide for Craft Producers. by Claude Jolicoeur... Apples of North America: Exceptional Varieties for Gardeners, Growers, and Cooks by Tom Burford... Calvados: The Spirit of Normandy by Charles Neal
  • President of the Northwest Cider Association
  • 2013 Harvest ciders will be ready in May-July.
  • Zilch. It's all been racked.
  • 3000 gallons of heirloom and traditional cider varieties.
  • Male
  • In a Relationship
  • Olympia Washington
  • WA


  • Posted in thread: First Time - Few questions on 10-23-2009 at 02:45 AM
    My answer is yes.As long as the bottles stay cold and the bottles sealed the yeast will most
    likely remain dormant. I really doubt you see it as I haven't yet but if you notice some
    becoming overly ca...

  • Posted in thread: New cider batch smells awful on 10-23-2009 at 01:39 AM
    Yeah ok sorry man.He is most definitely right. What he said.

  • Posted in thread: First Time - Few questions on 10-23-2009 at 01:11 AM
    You know no one makes great cider like the English do and have been for centuries. If I were
    you I'd read the info linked below here and/or try and find his (Andrew Lea) book. You'll find
    his advice/i...

  • Posted in thread: New cider batch smells awful on 10-23-2009 at 12:58 AM
    If I were you I'd check that other thread out and research the "staggered nutrient" regimen
    talked about. What you are smelling is normal but at the same time isn't a good sign of yeast
    health. The ye...

  • Posted in thread: Cider Rookie on 10-23-2009 at 12:40 AM
    Yeah well I think "cold crashing" doesn't allow for enough aging time for real cider. My best
    guess is that nearly all licensed cider makers who make a quality product ferment to
    completion. At least ...

  • Posted in thread: Cider Rookie on 10-22-2009 at 07:21 PM
    Traditional cider makers generally ferment all the way dry and back sweeten to taste and prime
    the bottle for carbonation if not force carbonating. Keeping bottles from "popping" is the main
    issue in ...

  • Posted in thread: which apples to use? on 10-29-2008 at 10:38 PM
    I see you are in Portland. Cider apple varieties are accessible if you look hard enough. The
    coastal NW is a really great place to grow them. I don't know who grows and sells them in
    Oregon but I imag...

  • Posted in thread: Cider with Nottingham Yeast on 10-29-2008 at 08:14 PM
    If you want a sweeter cider you can always package pasteurize after waiting sufficient time for
    the bottle conditioning to do it's thing. Depending on how much your doing or how many bottles
    you have ...

  • Posted in thread: trying to understand k-met a bit better on 10-26-2008 at 01:02 PM
    About the aging. I think cider that has not been carefully and attentively racked in time may
    need more aging . In some instances the poor taste that may or may not disappear could possibly
    be from si...

  • Posted in thread: Rack or Bottle? on 10-26-2008 at 12:38 PM
    I'd personally wait some time too. Drinking cloudy cider is alright to do. Most folks like it
    clear but cloudy is cool. I did want to mention though that regardless of what your juice
    looked like in t...

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David White Olympia, WA Oldtimecider.com Future Brews About the press my 2009 cider varieties. Primary 30 gallons of farmhouse apples from Fruitland Washington. Kegged 08' Kingston Black Cider 08' Yarlington Mill Cider 08' Gravenstein Cider 08' Graveyard Blend Cider