Happy 2012 cider season to ALL my fellow home brewers. Now is the time to scrape together what $$ you can to get those carboys filled. Empty couches, talk to your wives (for a change), go to pawn shops.. whatever it takes!
Sadly this time we paid a 25% increase in local cider prices so it's time to seriously consider other ways of getting juice. I didn't complain or anything since it's probably just a supply issue. I have always used local juice and will continue to but it's getting a little out of hand. I hope it's related to the severe drought and will go down again soon.
At least all 3 carboys are fermenting like wild now and the Cyser is pleasently filling up the garage with apple aromas. It's a lot like aroma therapy for those of us with big mortgates, children and stressful corporate jobs.
This time we pitched EC-1118 on 5 lbs of raw honey and 5 gallons of natural unpasturized cider for our batches. In the past I have added campden tablets prior to the process but this time I'm going to add it after primary since there was a thread here where a guy compared all the different ways and determined that it adds a more sour taste when added during fermentation.
I'll be adding some peaches to one of the corny kegs to add a little sweetness. I'm not sure if anyone here has expierience with that. Do you cut up the peaches and add them to a hop bag in a corny? One of these batches is going to wisconsin for a wedding so I want to make it awesome.
That also brings to mind travel accross state lines - has anyone done that and is it legal?