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Old 09-27-2011, 09:01 PM   #1
Christer
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Mar 2011
Danbury, CT
Posts: 89
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So I took the plunge today and am venturing into other fermentables... Went to a local orchard and picked up 10 gallons of fresh pressed cider (no preservatives or pasturizing). Because I enjoy a bit of a kick in my beverages I added an extra three pounds of dextrose and then split into two carboys. I pitched different yeast in each batch, one with red star montrachet and one with red star cote des blancs. Keeping my fingers crossed! Planning on force carbing in eight weeks or so.



 
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Old 09-27-2011, 11:04 PM   #2
acowutter
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Sep 2011
Gig Harbor, washington
Posts: 15

let me know how all this goes ! im doing my first today as well !




 
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Old 09-30-2011, 05:48 PM   #3
Christer
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Mar 2011
Danbury, CT
Posts: 89
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Well, we have very active fermentation, the montrachet especially! Had to hook up a blowoff tube last night, the cote du blancs was pretty active as well but hadn't foamed up into the airlock. Think that I may do lots of fun secondaries with these batches... Keep 2 gals of each just cider and then maybe do 1 gal of each with blueberries, raspberries and maybe ginger...

 
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Old 09-30-2011, 11:07 PM   #4
Joe_in_CT
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Sep 2011
Greenwich, CT
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Hi Christer,

I'm curious to know where you bought your juice...

Joe

 
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Old 10-01-2011, 10:55 AM   #5
Christer
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Mar 2011
Danbury, CT
Posts: 89
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Salingers in Brewster

 
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Old 10-01-2011, 12:28 PM   #6
ao125
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Oct 2010
Alexandria, VA
Posts: 491
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I'm a fan of Silverman's in Easton
http://www.silvermansfarm.com/
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Kegged (1/3): Single-Hop NZ Rakau Oatmeal IPA
Kegged (2/3): Smoked Peruvian Pepper Cider
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Old 10-01-2011, 01:43 PM   #7
Christer
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Mar 2011
Danbury, CT
Posts: 89
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I thought about silvermans, blue jay in bethel adds a preservative. But then found salingers. $4.99 a gallon.



 
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