I have been brewing beer for a few years now, And wanted to try a hard cider.
I picked up 5 Bushels of cider apples from the local orchard Sunday. I mashed, and pressed them Monday.
Ended up with just under 15 Gallons. It tasted wonderful. It was a mix of about 3-5 Different apples. Mac's, Cortlands, Golden Delicious, And a couple others.
Here is where I am at: (Today Thursday Sept 23rd)
Fermenter #1 5 Gallons Juice. Pressed Monday, After a couple Hours I Crushed and added 5 Camden Tablets. 24 Hours Later: I aerrated Juice I Pitched Whitelabs Champagne Liquid Yeast and racked to a Glass carboy with airlock. It Has been sitting in a 70 Degree Enviroment for 2 Days.Very little happening in the Airlock.
Fermenter #2 & #3 5 gallons Juice Pressed Tuesday (one has about 4 Gallons) I let Fresh Juice sit 24+ hours with crushed camden tabs, Then Pitched Muntons Gold Dry yeast on top. Both are in 6 Gallon buckets with airlocks.
I have read so Many different variations on what to do from here; Such as a cold crash, etc? Any Suggestions?
Bottled: Not much left, a bit of cider/ Double IPA.
Primary: 10 Gallons Of fresh Pressed Apple Cider...
On Deck: Pale Ale
Reason: Hit Enter too Soon.