Recent content by UncaMarc

I have been using this method for a while now, but the thread has gotten so large I can't seem to find a good summary of the current thinking of how it should be done. Since most new log-ins to the thread will likely go to the last page, how about a good summary of the method of...

I have been making cider for over a year now. Here is what I would suggest. First, yeast will, at that low temperature, probably not die but will work very slowly. Try to get your juice up over 70 degrees. Second, until your alcohol level gets too high, your yeast will eat all of the...

Thanks for the suggestions. Any others out there?

I am in zone 6a according to the USDA hardiness map.

In one I added a special blend of "English Mulling Spices" it is fermenting nicely. One other batch I only added a lot of extra sweetener at the beginning, it is fermenting nicely. The other I made my own blend of crushed cinnamon stick, crushed nutmeg and crushed allspice. All are in muslin...

I've got a small orchard I've had for over 20 years. It is all antique apples. I have developed a really good set of recipes for cider made from what juice I can find. But now I want to take this to the next level and plant a new "cider orchard" I will probably plant about half an acre...

I have several recipes for cider that have been working well. I was requested by a family member to try some fall spice flavors. I visited my local spice merchant who mixes and grinds custom spices. I got some put together I like, put them in a sterilized muslin bag and put them in as I...

I've had good luck letting my juice, yeast and nutrient ferment at 75-85 degrees for 14 days, then back sweetening with concentrate and bottling immediately. I also fill a plastic water bottle at the same time and check it everyday. When it gets plenty hard enough I open it up to release some...

I can make a delicious cider from start to bottle in three weeks. I tried a longer period with fresh juice in four different recipes last fall, all of them fail miserably compared to the faster method.

Did your process on a case of cider this weekend and the flavor profile was enhanced if not exactly the same as before pasteurization. Great thread Pappers, thanks.

Gotta share this one. I have been making cider for about a year now. I traveled around to various cideries and have tasted over 70 kinds of cider from lots of craftsmen. I now have a recipe that is "to die for" and might begin making it commercially. But here's one little trick. I have...

Stupid auto correct. Properly 'carbed'. 'Great' advice. Sheesh.

Thanks Pappers. They are properly carved and in the hot water now. I use Nottingham for my recipe. Thanks for all the feat advice. CHEERS!

I use beer bottles from the local wine and beer supplier. I let an unpasteurized bottle sit too long and when I put it in the fridge it hit something and exploded. Had the door not blocked the shrapnel, I think I would have been seriously injured. A large piece of the bottle with the cap...

I'm on my third batch of 14 day cider. Got a great recipe which I will gladly share after I work out this one last thing. Once I have fermented from 1.060 to 1.004 I then back sweeten with concentrate (no preservatives only ascorbic acid) and immediately bottle. I let them go about a week and...