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https://www.vintagevirginiaapples.com/Shop_Show_cat.php?catid=Apples you may have to wait until next spring.

My batch coming up in the second stage of fermentation i would like to put in some orange peel(zest), and lavender. Does the orange zest need to be dried? same with the lavender. If so where can i get it from?

you are going to want Albemarle Pippin, and Harrison. Check out this website https://www.vintagevirginiaapples.com/Shop_Show_cat.php?catid=Apples

Thanks, i been doing a lot of reading on the topic. These posts will all be helpful.

I'm looking at gathering as much info on French Style cider. Any good resources out there that anyone knows about. What kind of Yeast, fermentation process? Thanks in advance.

Sorry they are all in there own separate fermentation.

I meant to have that in my initial post Saflager s-23 Saflager w-34/70 Cote des Blancs Lalvin EC-1118

Is there such a thing as too slow fermentation. I had trouble get fermentation started because i was in too cold of an area. Got it started and moved it back to where i wanted it. Digital readings of temp are 45-42F. Only two weeks in to fermentation. It is bubbling but at a rate of 2...

"Cameo would all be good to blend with Granny Smith" How are cameo with cider? good? we have a bunch of them but have not tried them in cider. We are just pushing them as a better apple than Honeycrisp to eat.

after 4 batches of cider and some experimenting with different taste i am looking for some new tastes to try and blend with my cider. I want to stay away from the honey and raises. I would like to try some Lavender. Any other suggestions? Thanks.

great thanks.

I would like to try aged in an oak barrel taste, would adding oak chips do the same? If so how many/much would one suggest i use. Also if yes should i do in primary or secondary? Or is there any other suggestions that anyone may have. Thanks

On my second batch almost 48hrs into it no bubbles yet. I used red star cote des blancs this time. I know it is a slower yeast am i being to impatient?

FYI, I was glad to see bubbles yesterday morning!!!

Ec-1118 probably more like lower 60's but we are expecting colder temps in the coming days.

will do, thanks

no preservatives, but i do have it in the crawl space of my basement. Probably about 55 degrees F. I just swirled it around. we will wait to and see what happens.

Making my first batch ever. I have no bubble yet in my air lock after a full 24hrs of adding the yeast. However when i added the yeast i dumped it in the 5 gal batch and stirred every well, instead of hydrating the yeast before i dumped it into the batch as i was instructed to do. Could that...