Just stopped at the local apple orchard and picked up 2 gallons of cider. I asked what type of apples were in it, but she didn't seem to know more than "it has a little bit of all of the apples we grow here", but I'm sure I'm the only one who asks the question... I got home, tried a swig, and it reminded me of some if the great SW Michigan ciders I used to buy. Exactly the flavor of cider I was looking for!
I decided a while back, after trying JK Scrumpies for the first time, to make my next cider with no added sugar and cider yeast. I let it sit on the table for 2 hours to warm up to 62 degrees, then checked the gravity on each gallon. They were both at 1.044. I poured the cider into my 1 gallon tester carboy (wine jug) I added almost 4 tablespoons of a cyser slurry I had leftover that was made with white labs English cider yeast WPL775...I hope that wasn't too much, but we shall see.
I finished about an hour ago and pressure is noticably building and the airlock is just about to start bubbling. I'm going to let 1 iof the gallons go for a week, cold crash, then drink as-is. The other gallon, I will let go to dry and clear on its own, or cold crash if I get too impatient, backsweeten with some of the cider I saved, bottle, carb, the pasteurize. I'll keep this post updated...
Update (before I even post the original message):
I was taking the pictures for this thread and as the camera flashed, I noticed there was a line going through the middle of the carboy. Turns out the cider is showing significant amounts of what is probably the trub from the slurry and a shatload of yeast. On top of other, naturally-occuring sediment and whatnot. It just bubbled for the first time. I have a feeling these are going to have an explosive start to their fermentation...perhaps ill do just 1 tablespoon next time....
I decided a while back, after trying JK Scrumpies for the first time, to make my next cider with no added sugar and cider yeast. I let it sit on the table for 2 hours to warm up to 62 degrees, then checked the gravity on each gallon. They were both at 1.044. I poured the cider into my 1 gallon tester carboy (wine jug) I added almost 4 tablespoons of a cyser slurry I had leftover that was made with white labs English cider yeast WPL775...I hope that wasn't too much, but we shall see.
I finished about an hour ago and pressure is noticably building and the airlock is just about to start bubbling. I'm going to let 1 iof the gallons go for a week, cold crash, then drink as-is. The other gallon, I will let go to dry and clear on its own, or cold crash if I get too impatient, backsweeten with some of the cider I saved, bottle, carb, the pasteurize. I'll keep this post updated...
Update (before I even post the original message):
I was taking the pictures for this thread and as the camera flashed, I noticed there was a line going through the middle of the carboy. Turns out the cider is showing significant amounts of what is probably the trub from the slurry and a shatload of yeast. On top of other, naturally-occuring sediment and whatnot. It just bubbled for the first time. I have a feeling these are going to have an explosive start to their fermentation...perhaps ill do just 1 tablespoon next time....