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Old 08-19-2012, 04:00 PM   #1
bottlebomber
 
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It was actually quite a bit - 24 gallons, and then 6 gallons of cyser. The cider was a mix of a sharp French cider apple, and Gravensteins. Some Seckel pears also made it in. It was a first attempt, and honestly the acidity was quite high over what I would like but there it is. I did give it MLC about a month ago, so hopefully that will continue to work in the bottles. The cyser was delicious. Somehow the honey neutralized the tartness of the cider. Overall it was a success and a great learning experience. I will definitely do this again.
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Old 08-19-2012, 11:20 PM   #2
HAREEBROWNBEEST
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A little?? What the hell do you do with all that? Is this your job or hobby? WOW

 
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Old 08-19-2012, 11:22 PM   #3
HAREEBROWNBEEST
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Quote:
Originally Posted by hareebrownbeest
a little?? What the hell do you do with all that? Is this your job or hobby? Wow
2011?

 
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Old 08-19-2012, 11:27 PM   #4
bottlebomber
 
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Apple press 2011. It's been in tertiary for almost a year, I pressed late September

 
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Old 08-20-2012, 01:50 AM   #5
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Quote:
Originally Posted by HAREEBROWNBEEST
A little?? What the hell do you do with all that? Is this your job or hobby? WOW
It's just my first attempt at cider. I rented the rig from my LHBS and I've got a small orchard worth of apples to I just started cranking. Probably froze 15 gallons of juice as well. I'll probably share a lot of it, and hopefully not make if again till next year although I hope to get better at it. Making cider is 1000x harder than beer IMO, you have way less control and the results are less forgiving. That's what I learned.

 
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Old 08-20-2012, 02:04 AM   #6
LeBreton
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MLC . . . Did you mean MLF? Sounds like a great UK style cider if so. Nice that you're able to get a good base juice, it makes all the difference. Be sure to keep an eye on the carbonation. Slow working MLF has been known to burst bottles among UK producers I've spoken to.

Love the 750ml bottle, mushroom cork, cage, and the wax seal. Classy!
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Old 08-20-2012, 02:50 AM   #7
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Quote:
Originally Posted by LeBreton
MLC . . . Did you mean MLF? Sounds like a great UK style cider if so. Nice that you're able to get a good base juice, it makes all the difference. Be sure to keep an eye on the carbonation. Slow working MLF has been known to burst bottles among UK producers I've spoken to.

Love the 750ml bottle, mushroom cork, cage, and the wax seal. Classy!
Thanks! I went really light on the prime for that reason. MLF = MaloLactic Fermentation MLC = Malolactic Culture I'm pretty sure. I used this product
http://nielsj.users.sonic.net/3099/w...ofermALPHA.pdf

It will take some serious carbonation to blow these bottles. They are the heaviest American champagne bottles I have seen, weighing 2 lbs 4 ounces EMPTY. They weren't cheap either. 14 cases set me back substantially, but I figure they'll be good for many batches to come.

 
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Old 08-20-2012, 03:19 AM   #8
LeBreton
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Gotcha! Damn those slightly different beer, cider, and wine terms for the same process, hard to keep them all straight

Never seen of 'Alpha' before, looks like a great choice for cider though. Gonna order a bit for science sake when I have some free juice.

2lbs 4 oz, whoa! I bet they hold some serious vols.
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Old 08-20-2012, 05:26 AM   #9
HAREEBROWNBEEST
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Hey would you be willing to share your "Cyser" recipe?

 
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Old 08-20-2012, 01:55 PM   #10
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Quote:
Originally Posted by HAREEBROWNBEEST
Hey would you be willing to share your "Cyser" recipe?
It was simply 5.5 gallons of the cider which was basically done fermenting, and then I added 10 lbs of honey. It is around 14% ABV, and delicious. I am going to try and wait an entire year longer before I even open a bottle.

 
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