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I started a new batch from my once a year cider pressing today. I had to move a full carboy to make room on the top shelf. That's when I realized that carboy was from the same cider pressing last year. I should keg that one soon.

I started 6 today. That brings it up to 22 for the year. 705 + 3 (Kees) + 22 = 730 gal. I still have 5 gal. in a keg and 5 gal. in a carboy from 2019.

I have 2-1/2 gal of fresh pressed sweet cider. I let it go wild and when it was done I added 48 oz. of Black Currant juice (with added sugar). It restarted and went down to 1.000 and tastes great. Just put it in the keg and I'm gonna bottle it still.

I've done wild ferments each of the past four years. The've been very consistent. I even treat with K-Meta when its cold and by the time it warms up it's fermenting. Gotta's has one of the most robust yeast around here. My wife had an almost empty gal. in the back of the fridge. When I...

I typically add 1/2 gal. of juice or the syrup from 1/2 gal. freeze concentrated when kegging. But my cider has sat over 6 mos. and I stabilize it first. Only bumps up the gravity 4 pts. but adds flavor.

S-04, Nottingham and Saison mostly. I've also used Bewers Best Cider House select with good results. But lately I have been letting my freshly pressed juice go wild and it's fantastic!

Thomas Jefferson's favorite cider apple was a crab apple.

I love Crispin, to eat. It's my wife's go to for pies. They are huge apples at our local orchard. I'd love to hear what you juice yield is (pounds apples for gal. juice) and how it comes out fermented.

Simply put I think Ciders are less than 10% while wines are over 10%. The reason grape wines don’t add sugar is the gravity of grape juice is high enough.

I thought that was bad mojo?

Three weeks & S-04 you shouldn’t need to add yeast. There should be enough living yeast to bottle carb.

You can slow a ferment with low temp. or lack or nutrients. Low temp. won’t stress the yeast.

I’ve added frozen peach slices many times to both primary and secondary. I like the result. Not much peach flavor but it adds something. Not sweetness but a different mouth feel perhaps.

KISS - leave the lid off and cover with a towel. When it slows put the lid on - bright tank!

Old dead topic with no replies. Perhaps I should start a new topic. Where can I get a Jun SCOBY or can I grow one from kombucha?

Mines just aging in a glass carboy. Darker that others in appearance. But clearing nicely. I used Brewers Best Cider House Select yeast. Did you let yours go wild?

I wouldn’t say good but better that FAJC. I use it for Cider I flavor with other fruit juices like cranberry.

I disagree. I always use nutrients and have good results. No stalls, no rhino farts. Cider might have enough but just enough with temp. control.

Where’d you find it? When I can get it at Walmart I use it as well.

Yeah, with crab apples I have done a pink lady single before and it was o.k.