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Old 10-07-2012, 01:25 PM   #1
CrabandWinkle
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I'm fortunate enough to live in a part of the world where honeycrisps grow very well. They command a very high price and most orchardists wouldn't consider making cider out of them, given the profits made from selling them as is.
Here is where I come in.
We pressed our second large batch last night and this time used honeycrisps. 18 gallon yield from the 'Spikehorn' press (fitted with a new 20 ton bottle jack!).
Does anyone have any experience with making cider from honeycrisps? IN the end, all will be blended but I'm mostly concerned with yeasts types used and how the final product turned out

Any input would be greatly appreciated!

Happy Pressin'!
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Old 10-07-2012, 01:35 PM   #2
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Man, I love honey crisps. They are more expensive than other apples, but they have a super taste and a great snap in the bite.

I don't make cider, sorry.
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Old 10-07-2012, 02:58 PM   #3
LeBreton
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Pretty much any commercial yeast will do.

While I have no experience with honeycrisp cider, I've eaten a few and been unimpressed with the body. Sure, it's a great sweet apple with firm texture but lacking in complexity or aroma imo. It might be a good candidate for freezing and using post fermentation as a back-sweetener though.
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Old 10-07-2012, 03:41 PM   #4
CrabandWinkle
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Sep 2012
Sussex, NB
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Thank you LeBreton.
It wasn't in the original books to use honeycrisps actually but we found a good source and ended up getting a hell of a deal. I plan (i'm very new however) to use it as a sweeter blend while pairing it with Nova Macs, Tangowines (locally developed variety) and golden russets. No idea how this will turn out!
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Stand fast twig, bear well top,
God send thee a yowling crop,
every twig, apples big, every bough, apples enow.
Hats full! caps full!
Half bushel bags full!
And my pockets full too! Huzzah!

 
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Old 10-07-2012, 04:21 PM   #5
LeBreton
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Good deals should never be overlooked no matter the variety!

Blending with those other varieties should make a pretty good base juice, Golden Russets are great cider apples & Nova Macs should bring light aroma as well. Should be a solid cider, although slightly lacking in base apple acidity. You may want to consider adding some tart varieties if it is convenient or adding malic acid post-fermentation to help liven up the character.

I'll have to keep an eye out for that Tangowine, looks interesting.
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Old 10-08-2012, 08:43 PM   #6
CrabandWinkle
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Sep 2012
Sussex, NB
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Thanks again Lebreton!
The honeycrisps were a steal considering their price in the local markets.
I appreciate you're in NY and in a different zone than us (Eastern Canada) but can you recommend a good tart apple this late in the season? Or is it just the same or better to add the malic acid?

Thanks!

Erik
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Stand fast twig, bear well top,
God send thee a yowling crop,
every twig, apples big, every bough, apples enow.
Hats full! caps full!
Half bushel bags full!
And my pockets full too! Huzzah!

 
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Old 10-08-2012, 10:55 PM   #7
LeBreton
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I'd rather add apple than malic unless going for a specific single apple varietal. Probably the most easily located is the Granny Smith, but any apples with 'cooking', or 'culinary' in the description should yield a good dose of acidity.

A good research database is http://www.orangepippin.com/apples
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Old 10-29-2013, 02:29 AM   #8
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So how did the Honey Crisp cider come out? Thinking about buying some HC fresh pressed juice for cider; also not sure what to blend with them. Any input or experiences appreciated. Thanks.

 
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Old 10-29-2013, 02:51 AM   #9
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Montrachet all the way red star Montrachet

 
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Old 12-27-2013, 11:10 PM   #10
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Any of you guys have a scion source for Tangowine, cant seem to find anyone who sells them. We have a very nice acidic crab with lots of tannin and can get very sweet, a great addition to add acid and tannin when we make cider. WVMJ
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