Well the second annual apple pressing party has come and gone. This time we had about 100 people. I ran one bushel through the grinder and the motor died. Could not be reset or restarted. ( See https://www.homebrewtalk.com/f32/homemade-grinder-press-193453/ and https://www.homebrewtalk.com/f32/homemade-apple-grinder-188613/ and https://www.homebrewtalk.com/f32/2010-cider-notes-204921/ for descriptions of the grinder/press and 2010 cider notes). Ran off and bought a 1 hp garbage disposal from Lowe's and it kept overheating and needed 15 minutes to reset. Very frustrating.
One of the guys helping is a carpenter/contractor and suggested shortening the extension cord we were using for the garbage disposal. This made all the difference. Once we did that, it took about 4 hours to grind 16 bushels of apples and press them. I need to work on the press however. I think I'm only getting about 2 gallons/ bushel. Of course, it's hard to know with everybody taking cups and pitchers of cider right off the press. We had a great time. Tons of good food, lots of kids running around, it was great. Many thanks to the legions of apple cutters.
I took about 30 gallons of cider (O.G. 1.055, last year was only 1.043) and sulfited overnight in an HDPE barrel in the garage. My supplier told me he had picked and packed the apples several weeks ago. I don't know if the increased S.G. is from the aging of the apples, or the vaguaries of the growing season this year. This year's mix was Grimes Golden, Golden Russet, Jonathan, and Northern Spy. pH was 3.0 - 3.2. I deliberately under pitched the yeast tonght, only 2 packs Lalvin EC 1118, hydrated and pitched. I want a long slow fermentation. I hope the weather cools and it takes several months to complete fermentation. I may try a case or two with methode champenoise The rest will be some combination of sweet, dry and cherry cider. I'm drinking a dry carbonated cider from last year right now and the mouthfeel and flavors have really developed over the year. Wish I had more left!!
One of the guys helping is a carpenter/contractor and suggested shortening the extension cord we were using for the garbage disposal. This made all the difference. Once we did that, it took about 4 hours to grind 16 bushels of apples and press them. I need to work on the press however. I think I'm only getting about 2 gallons/ bushel. Of course, it's hard to know with everybody taking cups and pitchers of cider right off the press. We had a great time. Tons of good food, lots of kids running around, it was great. Many thanks to the legions of apple cutters.
I took about 30 gallons of cider (O.G. 1.055, last year was only 1.043) and sulfited overnight in an HDPE barrel in the garage. My supplier told me he had picked and packed the apples several weeks ago. I don't know if the increased S.G. is from the aging of the apples, or the vaguaries of the growing season this year. This year's mix was Grimes Golden, Golden Russet, Jonathan, and Northern Spy. pH was 3.0 - 3.2. I deliberately under pitched the yeast tonght, only 2 packs Lalvin EC 1118, hydrated and pitched. I want a long slow fermentation. I hope the weather cools and it takes several months to complete fermentation. I may try a case or two with methode champenoise The rest will be some combination of sweet, dry and cherry cider. I'm drinking a dry carbonated cider from last year right now and the mouthfeel and flavors have really developed over the year. Wish I had more left!!