Recent content by szajsiwo

Thanks Kevin, Have you ever tried to substitute sulfiting with mild pasteurization (like 50C=122F for 20min)? like author of this study (worth reading BTW).

[edit] doubled post.

Kevin, Can you give us little more info about sulfiting. Is there any rule you follow choosing between sulfited or unsulfited cider for fermentation? AFAIR you mentioned many times that in general sulfited cider results in worse taste (afer fermentation) than unsulfited but you decide to...

I did not racked at all. Afer fermantation starts I was waiting until gravity reach given level, which is pretty high because I want a sweet cider. It took 10 days - first day in warm place to kick the fermantation than moved to basement with 57-59F. I noticed one interesting thing that the...

GatineauBrewer, My fresh experience with stove top pasteurization is not as positive as yours. I've pasteurized with this method samples (2 bottles) of every 3 different yeast testing batches S-04 (@1.026), US-05 (@1.022) and WLP041 (@1.028). Everything went well but the final taste is...

I didn't use any sulfite to kill wild yeast because you said that it results in more sour taste when sulfited before fermentation. I trust your experience and I was hoping that used yeasts will dominate before wild yeast starts. So all the sulfur smell comes form working yeast in low nutrient...

Hello everybody! Thanks for your effort Kevin! Last saturday I've pressed fresh cider using apples from my old orchard. Trees are more than 60 years old, never fertilized, mix of five different old varieties (Herrnhut, Bankroft, Beforest and some unknown). One part was pasteurized and...