andy383
Member
Hello All,
I've been lurking for a while but just started my second batch of cider so I thought I'd throw up a post.
Last year I bought 5 gallons of cider from a local orchard. I placed the cider in a glass carboy, added camden tablets and waited 24 hours to add the yeast. I used Cote de Blanc yeast.
I had vigorous fermentation after about 3 days. It started to tail off after about the 10th day.
Due to home renovations and a strong recommendations from my beer brewing friend I left the carboy alone for about 6 months. I did not rack it. At the cider festival in Western Mass (been the last few years), I got just as many people arguing you have to take the cider off the lees as those arguing it'll be just fine if you leave it on the lees. My beer brewing friend said racking raises your chances of contamination, see what happens if you just leave it. So I did!
After 6 months the cider had clarified to a remarkable degree. I was so impressed with the taste too. Very dry, very clean with a pleasant aroma. I like a hardier cider and this was closer to a wine (big surprise with the Cote de Blanc).
We carbonated with CO2 and bottled. It didn't take the carbonation as much as a beer would have but for me it was just right.
Maybe I got lucky but the process seemed very easy. With special attention paid to sanitation I think anyone can do it.
I just started another 5 gallon batch and am using English Cider Yeast. I had vigorous fermentation over the weekend (started it last Wednesday). Its a steady gurgle now. I love the smell, its filled the cellar with apple orchard aroma.
I've been lurking for a while but just started my second batch of cider so I thought I'd throw up a post.
Last year I bought 5 gallons of cider from a local orchard. I placed the cider in a glass carboy, added camden tablets and waited 24 hours to add the yeast. I used Cote de Blanc yeast.
I had vigorous fermentation after about 3 days. It started to tail off after about the 10th day.
Due to home renovations and a strong recommendations from my beer brewing friend I left the carboy alone for about 6 months. I did not rack it. At the cider festival in Western Mass (been the last few years), I got just as many people arguing you have to take the cider off the lees as those arguing it'll be just fine if you leave it on the lees. My beer brewing friend said racking raises your chances of contamination, see what happens if you just leave it. So I did!
After 6 months the cider had clarified to a remarkable degree. I was so impressed with the taste too. Very dry, very clean with a pleasant aroma. I like a hardier cider and this was closer to a wine (big surprise with the Cote de Blanc).
We carbonated with CO2 and bottled. It didn't take the carbonation as much as a beer would have but for me it was just right.
Maybe I got lucky but the process seemed very easy. With special attention paid to sanitation I think anyone can do it.
I just started another 5 gallon batch and am using English Cider Yeast. I had vigorous fermentation over the weekend (started it last Wednesday). Its a steady gurgle now. I love the smell, its filled the cellar with apple orchard aroma.