Recent content by Kees

Couple of months ago I planted some fruit trees in the garden and the allotment. 1 Dabinett, 1 Yarlington Mill: bitter sweet 1 Golden Russett: for sugar to raise ABV 1 Red Boskoop: sharp 1 Plant de Blanc: perry pear that is de basis for Domfront perry. It will add some sorbitol to the blend...

Does this mean you can use swing top Grolsch bottles for fermenation of apple juice without having to degas them?

Adding apple = adding wild yeasts and bacteria.

I have used a slow juicer in the past. Takes quite a while to get 1 gallon of juice. During fermentation it turns into something like apple sauce.

Slightly off topic. You mention not having a lot of blending options. Most apple growers plant crab apples for pollination. The fruits of those trees are not harvested. Ever thought of getting those to mix with your juice?

You can make distilled water at home with a water distiller. I have one, it works well. Before the energy price increases they would produce distilled water at similar costs as store-bought bottles.

Am I right to assume you can do the same in Grolsch flip-top bottles?

This is the ultimate slow food cider! I like the idea of preserving apple flavour in the final product.

Try adding some yeast nutrient.

With racking you also remove nutrients from your cider. Without nutrients the remaining yeast will remain dormant.

Great find! Thanks for sharing.

I don't think such data exist as every year's harvest is different.

When doing your calculations: did you convert US gallons or Imperial gallons to liters?

Isn't that why some traditional cider makers wait a couple of hours or days before they press the crushed apples? https://galipettecidre.com/story/

There's no easy answer: http://cjoliprsf.ca/Documents/Acidity-pH.pdf By Jolicoeur.