Recent content by diabeastie

A local orchard/cider maker quoted me $50 for 5 gallons of a mix of bittersharp and bittersweet. He is the first producer in WA state that sells non-sweet/drinking cider that I have found. I will probably end up picking up 10 gallons to experiment with since this is the first time I have found...

Are there any rough guidelines on how long it takes for the malolactic bacteria to start their attack? I have some friends with sulphite sensitivities who love cider and I would love to be able to make them a sulphite free cider. I will be kegging this and it will most likely be consumed...