NaturalCider
New Member
Hey guys, this is my first post as well as my first cider brew. I did quite a large batch, 55 gallons. I searched a few orchards for the best price and found one in the county above mine that sold it for $2.00 a gallon, as opposed to the $4.00 a gallon at the orchard nearest me. This cider was strait from the press so no pasteurization or UV treatment. I also happened upon a 60 gallon Damy oak barrel for $100. I then talked to an old buddy of mine who ran an 1100 acre orchard for years and got a recipe from him:
55 Gallons of Cider
55# of sugar (1lb for every gallon of cider)
Using Natural Yeast
6 Large Cans of Frozen Orange Juice Concentrate, no pulp.
So I bought 11 new 5 gallon buckets for the cider to be transported, and after much work mixing the sugar evenly and pouring it into my barrel it was completed Saturday night. For my airlock I ran a line from my bung up around into a jug of water hanging from one of my floor joists. I also melted wax and "painted" a layer around the bung to be air tight. The barrel is located in my basement which stays consistent at about 55 degrees. I was assured by my friend who gave me the recipe that the natural yeast would take hold, however I have now invested quite a bit of money and time into it, so any reassurance would be greatly appreciated.
55 Gallons of Cider
55# of sugar (1lb for every gallon of cider)
Using Natural Yeast
6 Large Cans of Frozen Orange Juice Concentrate, no pulp.
So I bought 11 new 5 gallon buckets for the cider to be transported, and after much work mixing the sugar evenly and pouring it into my barrel it was completed Saturday night. For my airlock I ran a line from my bung up around into a jug of water hanging from one of my floor joists. I also melted wax and "painted" a layer around the bung to be air tight. The barrel is located in my basement which stays consistent at about 55 degrees. I was assured by my friend who gave me the recipe that the natural yeast would take hold, however I have now invested quite a bit of money and time into it, so any reassurance would be greatly appreciated.