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Hi, I have decided to build a new shed/cider house as the old shed is crumbling down. I have been making cider (about 200 gal yearly) from apples (have a press and grinder) for a a year with lots of pleasure and fine results. As this will be built this summer from scratch with the help of a...

I have been using stevia as a sweetener in a few later batches; adding a little in the whole batch before bottling after secondary. I have also addeda a couple of drops before serving. There seems to be a taste, but not unlpeasant to me like artificial sweetener. I i am curious to know if...

I have 25 gallons of cider going though various phases of fermentation in buckets. One batch developped an impressive brown cap (chapeau brun) and I learned that I could have siphoned the clear liquid underneath (which I could not see as the batch was in a bucket) with reduced nitrogen and a...

I ended up getting a modified grape press with stainless cutters. Then I had the end of the shaft machined to 3/8 to fit a heavy duty powered drill that I had(DeWalt low rpm, but power). It does not heat while curshing bushels and bushels of apples. It did however heat up a little when I...

Thanks for the comments. I ended making 3 five gallon batches. Each had 1/3 Dolgo (sg: 1008!, pH 3.38) and 2/3 of a mixture of MacIntosh, Paula Red, and wild apples. Final sg 1,062, pH 3.41. We did an experiment: 1-One batch with nothing 2-One batch with EC-1118 Champagne 3-One sulfited...

Got 20 gallons of ripe Dolgo crabs and in the hope that this will help crushing them tomorrow morning froze (they are thawing right now). I am curious about making a batch with only these little ones. Will add pectinase and has decided to sulfite them. 1118 yeast it will as this is all I...

Hi, Got two batches of pressed mixed wild apples (1.052 at start) that were going in 5 gal buckets. No sulfiting. One with EC-1118 Champagne , the other with nothing. Both got to 1.020 in 8 days, the wild slower. I transferred both to glass carboys and they are happily dropping sediments...

Thank you guys for the replies, I will go the exploratory way, as suggested, that is, just the apples, then with sugar and raisins, then with dolgo crabs added (lots around). Will pitch Champagne yeast (to be bought tomorrow). I teach research ecology at the U of Quebec, so a little...

Useless to make cider, I meant...;-)

Hey Dude, I guess by your reply that they are useless?

I have about 8 bushels of soft summer apples. I am told by a friend that those apples, unlike the later ones, are acidic (I have not yet pressed them),have little sugar and yield a poor cider. I am thinking of making a New-England style cider (brown sugar, raisins) with them. Any...

Hi, I need to paint a grungy used apple press (the metal part that comes in contact with the juice. Could someone recommend a food-grade paint? Tx, Gilbert

Hi to all, I am knew to this forum and starting to make cider here in Québec, Canada. I live near Trois-Rivières with access to plenty of wild apple trees (escaped and crab apple) and decided to get into cider making. I am looking for a set up to crush apples for around 50-70 gal this fall...