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Press any day. Got my pulp really dry and reduced it's volume by 10 fold.

I have a 5 gallon batch of half pressed/raw juice and half store bought juice. Gonna let it go down to about 1.010 or so from 1.055, then freeze it solid in the chest freezer, allow to thaw, rack, and allow to clear in the fridge. Then keg pasteurize and bottle.

So then wouldn't high-fructose corn sugar technically just be frustose-glucose (sucrose) and have the same taste, since "corn sugar" is just dextrose (or plain glucose)? I'm gonna have to buy some dextrose and see what the taste difference is here...

Is there really any taste difference between sucrose (table sugar) and dextrose?

You need a permit just to make wine for personal consumption in CA?!

The way I always hear it, from concentrate is fine for sweet ciders, but not really very good for a more tart cider. Might be worth a shot though! Plenty of people say it's good for apple wine. And yea, I lost over a half gallon from the racking, but there were a lot of apple solids as well...

I'm more of a "Oak only belongs in spirits" kind of guy, as I don't like oaked wine or beer, but you could certainly try it! And yea, they should be great when aged to the summer!

Couldn't tell you about degassing or aging... I would be concerned about oxidizing the cider, and I have no experience with it as I like all my cider carbed. and sweet (requiring no aging) Gotta remember that yeast re-produce VERY quickly. A few yeast cells can turn into a full fledged...

Bottle Bombs. Those few little yeasties will multiply into a sizeable colony, keep eating sugar and producing CO2, and create bottle bombs. Pasteurize again or refrigerate immediately.

What was the temp you had it fermenting?

Why isn't this a sticky?? I'm going to try this once I go through my`150 pounds of frozen apples I have left to press.

Yea, bottled a 12 pack before I keg pasteurized and found those bottles to contain very lightly carbed cider, almost flat. Put so much pressure in it last night that I thought for sure it would be over-carbed, but was pleasantly surprised when I tried it this morning while bottling. Just the...

Alright, so I kegged and bottled my cider today and found something interesting.... This stuff takes a TON of pressure to carbonate! I'm talking 30 pounds, shake and lit sit nice and cold, then crank it back to 35... Tried some at 25 psi and it tasted pretty flat. Standard 4.5 gallon batch...

The most exciting part! (getting the yeast active anyway. Not playing the waiting game....)

Had a surface temp thermometer (the one with a laser that painters use to see if a surface is too hot or cold to paint... benefits of having a dad as a painting contractor). I didn't count it as being 155 until I took the keg out of the water, flipped it over, and took a reading of the surface...

There ya go! 155 F for 30 minutes.

You will probably like it at 1.000. Mine was at 1.002, and it was very pallatable and tasty. A TINY bit wine like, but not bad, and still very apple-y. I just wanted a sweet cider with just a small tart kick. At 1.002, mine was at 7.5% ABV

Jeeze, if a tank only lasted me one brew, I'd start doing little 3 gallon batches on the stove top! That's some expensive beer, even for a 10 gallon batch!

Glad I found this thread! Sorbate and Campden DOES NOT stop an active fermentation. The ONLY way to do it is pasteurization. I attempted to pasteurize my cider in a corny keg on Monday, but after reading about temp tolerances of yeast, I came to the conclusion that 120F for 15 minutes was not...

Yes. And no problem! I'm learning here to. Add the whole yeast sachet into the liter of juice. As long as the container you are making your starter in is roughly twice the size of your half liter or larger, you wont get any foam over problems. Especially with apple juice. Not like beer where...