Show us your cider in a photo!!!

I'm doing this on an iPad so it's a little clunky trying to post a link. It is in the cider forum though, just look for the title. Sorry!

 

this is the non-alcoholic sparkling batch i made. so delicious



this is my perry after 1st racking.



this is asian pear mead in the front, blackberry cider in the tall bucket and apple honey in the other carboy. short buckets are conchord wine.

 

2 week old still cider on tasting. Made 3 gallons. Racked one on cinnamon and vanilla bean. Racked one onto cloves and nutmeg. Drank last gallon XD it was too good.

 

http://www.homebrewtalk.com/f32/wooly-mamoth-cider-362007/

Here's a link to it.

 

Is there a recipe for the oat cider?

 

Great thanks! Mammoth was misspelled, that's why I couldn't find it.

 

And now I'm publicly shamed.....

Stupid ipad!

 

First cider I've made tasting it today. I will be making more.

 

Lol.. No prob man. See if a mod will change it

 

And now I'm publicly shamed.....

Stupid ipad!

 

Yes, I'll get it to you soon as I can.

 

My first this fall. After racking and now clearing. Pomegranate Apple on the left.

 

Nothing fancy my second batch. Apple Juice 4 lbs of brown sugar and a trappist white labs yeast. Started on 10/4/2012. O.G. 1.070. racked on 10/16 Gravity 1.000.Going to rerack once everything settles.

 

Here it is, let me know if you need a translation

 

That looks like calligraphy compared to my handwriting.

 

All I gotta say about that is umm, unm, ummmm! I'm thirsty.

 

My agents apple raspberry cider bottled today, left with a nice glass for my efforts

http://www.homebrewtalk.com/f32/agents-raspberry-cider-344988/

 

This was my first attempt at cider. It still hasn't carbonated all the way (I hope), but it has been a little cool, so I'll just have to wait.

Still, its pretty tasty, and *really* clear.

 

What did you do with that?

 

What do you mean?

I drank it. If thats what you are thinking. Got a nice buzz off of 16oz.

 

I mean what was your recipe, process etc. It's clear that you planned to drink it

 

Lol.

It was pretty basic. 3 gallons of fresh, unpasteurized cider; k-meta (i make a lot of wine, everything gets sulfite); and EC-1118 yeast.

I sulfited the day the cider was pressed and got a yeast starter going with a little honey and water. Pitched the yeast the next day, and moved the carboy out to my porch to keep it cool. It was foaming over from the fermentation being too aggressive so I had to keep it slightly chilled.

Two weeks in the primary, two in secondary, and 3 weeks in bottles. It was a really basic process. I did backsweeten a little with Stevia, just enough to take the tartness out.

I kept the bottles in my basement and I think it was a little too cool to carbonate completely yet. I moved them into my closet for now.

I have a 5-gal batch of the same stuff going that I'm plan on force carbonating. It will be a little sweeter and I'll probably backsweeten with brown sugar to give it a neater color.

 

How is the acidity?

 

I have no means of measuring it other than taste, and it isn't too bad. I don't mind a little higher acidity in something fruity, but its fairly balanced.

 

Front carboy apfelwein bulked from batch started on 12/11/11 (gonna bottle into 1 gal jugs this week)

Back carboy apple cider started yesterday 10/29/12 this one will get bottle carbed.

 

A trial, don't know how it will go but the OG was pretty high (on account of all that extra sugar!!!) so might have to wait a bit to find out...

Apple Mango Banana Cider

Pitched 02/11/2012.

4.8L Berri Apple & Pear
19.2 L Berri Apple Mango Banana
1 kg dark brown sugar
1 kg Brew Enhancer 2
3 tsp Yeast Nutrient
OG - 1085

Rehydrated Nottingham Yeast.

Crazy bubble action after 18 hours...

http://youtu.be/ZlFFlRJYBjA [ATTACH=full]82185[/ATTACH] [ATTACH=full]82186[/ATTACH]

 

Really cool looking fermenter

 

Its what they had at the brew shop, didn't know any different til I saw pics of everyone elses demijohns! Does the trick and easy to see whats going on inside.

 

Yeah, that fermenter is a piece of art.

 

Racking day. Pom-apple & Apple-cinn in the background. Just apple and Cran-apple up front. Gotta start 10 more gallons next week.

 

from left to right:
asian pear mead
apple honey cider
apple blackberry cider
conchord wine
cabernet savignon.

recently bottled my perry. it finished much faster than the others

 

helps if i atrach the photo.

 

White grape peach batch for January party. Starting another Upstate Makes Apple Pie cider tonight.

 

Carbing up some kegs for a friend's wedding. Fermenting ciders from October pressing (Stayman, Empire, Winesap) on left. Crashed and clearing ciders from September pressing (mostly Cortland, Empire, Jonathon) on right

 

1 gallon of Carmel Apple Cider, 5 gallons of Welch's White Grape wine, and 5 gallons of Edwort's Apfelwein about 2-3 weeks after starting.

 

My first and second batch of "Apple Jack", concentrated hard apple cider. I didn't get a reading off my first batch, but my second batch was around 25%

 

I cracked the 2nd to last bottle of my 2011 cuvee-de-pomme yesterday (with 1118 yeast). After 2 years it has a nice mellow apple smell and is quite dry. It's as good as it has ever been.

I've pressed 21 gallons so far this year but this is the first to make it to the fermenter. It has an OG of 1.060! I am following the caramel apple cider recipe for this batch, but don't have to add any dextrose.

 

Here are sone pics from our test press. 75% yield by weight. Just rananother 320lbs of macs, corts, crabs, and some wilds. 6g in primary straight, 3g with cinnamon, cloves, vanilla bean, & orange peel. Holiday special.

 

Damn, you had to buy apples, with stickers on them even? Did you just chip em up with the stickers?