Recent content by doublejef

My go to is Citra, 5g/l, 4 days at room temp (±20°C) and then 2 or 3 days cold crash (1-3°C) and then bottling. I do it when the cider is 100% ready, after fermentation and aging.

For those who have tasted single-variety cider or pressed a single type of apple to make cider, have you ever come across that perfect, mind-blowing apple? If not, what's your favorite one — the apple you’d always want to have in your orchard or in your glass? For me, it would be Cwastresse —...

Same as you, 13-15°C is ideal to avoid very intense fermentation with high volume of CO2 leaving the vessel with all the aroma. But it won't be enough to make it go as slow as they do in France and get a rythm of 1-2 gravity point a day. 5 days is already quite slow actually, at 20-22°C, with...

Bananas are by far their favorite fruit.

I don't use fancy calculation tool for that, just use metric system and experience. 12g/l : High Champagne carbonation level (for heavy "Champenoise" bottle only with cork stopper + crown) 8g/l-10g/l : High to very high carbonated beer level (Belgian strong beer) 7g/l : classic beer carbonation...

Hi, very intersting thread. I just have a question, why do you pasterize you bottle. Do you add more sugar than needed for bottle carb?

It can't be. Or your measuring equipment is faulty, or it was not well stired and some part of the liquid was more sweet than the one you were measuring (with time it mixes automatically because of the osmose stuff). You should use the higher OG for your calculation if you equipment is good...

Yeast cells explode because of the cold and that increases the speed of flavour exchange to the liquid. Something like that but I just heard it from a podcast a couple of years ago, you better listen to it if you want an extensive explanation.

I also recommand the Cider Chat podcast on the subject. Some few points I learn from it : - Avoid gross lies (pieces of skin or appel) and prefer fine lees from the yeast. The increase of mouthfeel comes from the yeast cell, gross lees will maybe give some tanins but you increase risks of mold...

You can search some info about batonage which is bascally a way to increase the impact of the lees on cider flavour by shaking it one in a week or so with a stick (baton).

I started a test based on that idea 6 mont ago. Still in the demi-jeanne. I'll show you some pictures and leave some feedback once done.

With Sulfur smell, most of the time, waiting is the best solution. It will go away.

I'm not sure I understand. You just used water to do your tea and add frozen peaches in it? No apple cider?

I did use batonnage a few year ago on one of my barrel aged cider. Unfortynatly I didn't have enough barrel bck then to do batonnage on one and just keep the other one untouched and then compare both results but I can tell you the finall result was pretty good. I read also as much theory I found...

Wow, 18 months, that a lot. I use to wait one year + bottle carb time and I think it is quite long already. Even if it keeps improving after so I understand your point. Do you use sulfite and how old is the older sider you have ever drunk ?