Recent content by SmithRiverCider

Maybe add when you rack to secondary. I have had bad luck making plum wine with no sulfites. Ended up with a gnarly pellicle and tasting like vomit! Had to dump the whole batch.

I wouldn't worry too much, I use 6 lbs of blackberries per gallon of wine when I make blackberry wine and it comes out great. I still add citric acid as well. Full bodied, tart, and dry. It sounds like you have a solid recipe.

Yeah, I've always had good luck leaving the skins on in the past. If it ain't broke don't fix it I guess. I worked in a professional kitchen for many years so I'm no stranger to tedious repetitive tasks. And yes being buzzed definitely helps lol. That being said I strive to work smarter not...

I'm looking for an "easy way" so no I won't be blanching or de-pitting. Way too many plums for that. I ended up opting for my usual method rather than trying something new. I smash them gently by hand in the primary and ferment them on the skins and pits. After a few days, when the krausen dies...

The best argument I've found against this is that if the pits crack they can be very bitter/have harmful compounds. I'm skeptical that my little press would be able to apply that kind of pressure though. I had no problem germinating apple and pear seeds that were pressed in last year's cider.

Has anyone tried this? In the past I've fermented them on the skins before straining and racking. This year I was thinking of just throwing them in the press, discarding the skins and pits, and fermenting in a carboy. I have a 25 litre ratchet press. Any reason not to try this?

I'll give it a try. It was really bad though, I've never had one quite so effected.

Hi all, I made some Perry last fall that got the rhinofarts something fierce. I currently have 5 gallons sitting in the garage and was wondering would running it through a small copper still (1.5litres) remove the hydrogen sulfide or would I just get farty brandy? It would be my first attempt at...

I made a stout once that had a 3 day primary. Turned out just fine.

Well I just racked it and tried a sample. Very light and refreshing with a little earthiness... and a bit of sulphur as well unfortunately. I noticed the smell a couple days into the fermentation and added some yeast nutrient but it must have been too late. Should I just wait and hope it...

Awesome that's encouraging! I have another batch I did earlier this fall that was about 60% pear and 40% apple that came out pretty good. The pears definitely took some of the bite out of the apple and they added a little sweetness as well (sorbitol)

That makes sense with the sorbitol in the pears. Mine has a similar blend to Nashi's Chojuro perry though, I wish I lived close enough to try it! I guess really I was just worried about it being bland or not acidic enough.

Anybody ever done a 100% asian pear cider? I currently have 5.5 gallons in primary and am curious what the finished cider will be like.

17 gallons started this fall. 9 gallons of asian perry and 8 gallons of apple cider from mine and my neighbors trees. 1631+17= 1648