curbdawg
Active Member
Hi new to this forum here Well i have to say my stepfather and I have made hard cider using unpasteurized cider and 55 gallon whiskey barrels for a few years now. I never new much of anything about it and he just used a few tips a buddy of his gave him. We always used the natural yeast from the cider and brown sugar/ honey to ferment the cider. We would put a water bubbler in and let it bubble for a few months until the bubbling slowed to a almost stop. We would then bung it, prep/ clean the bottles and bottle it. I have to say it has all came out good. Actually i just had a few bottles from 4 years ago and it tastes excellent. Now i'm curious on learning more!! We never took SG readings or anything. Is it ok to do it the way we have been doing it? Most of everything i've read on this site talks about using pasteurized cider from the store and adding yeast. Anyone have tips for me for cider straight from the press?