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I used the dregs from my last batch of champagne cider and some of my Brett b cider to start three gallons of un pasteurized Michigan apple juice. Was crazy bubbling after 8 hours and has calmed down to a slow sizzling fizz.

So I put two new batches in primary today. Same juice, organic michigan sweet cider, unpasteurized. One with wyeast Pasteur champagne, and one with wyeast Brett bruxellensis. My last batch with champagne is two weeks in the bottle and has a really nice effervescence and tart dry apple flavor...

Ill be attending this event Saturday the ninth in the AM. WIll anyone else be there?

I am looking at getting a couple I barrels pretty soon. 5-6 gallon size. One to run Brett cultured cider, and one for more normal kinds. Does anyone recommend a good source for inexpensive used wine barrels that size? Especially around Chicago? Thanks

So my first batch is well under way. Terrible weather lead to an apple shortage in the Midwest so my varieties of juice were limited, so I have some pretty sweet juice to start with. Mostly honey crisp and Jona Gold. I was lucky in the way that I know the farmer and he dropped off six gallons...