Recent content by SoontoCidery

They will not end up the same color when finished. I could use some clarifying agent like a potassium sorbate but most likely will not seeing that I am trying to control variability to test the yeasts.

That is the gist.

I have attached three images, each of which are controlled examples of three different yeast strains used in a 1 gallon batch of two different apples juices still in primary fermentation. The gallon jug that you will see on the left (in each of the photos) is the non-pasteurized version and...

I did not add any nutrient to the start, WVMJ. The yeast have been going pretty strong, not sure if they need much in terms of nutrient at this point as most of them have been bubbling pretty strong for over a week and a half. Pickled_Pepper- 10 of the 20 was pasteurized while the other 10...

I am sorry to hear about the awful taste! Would you be able to describe this taste with more detail. As Pickled Pepper mentioned this could be due to the fact that your yeast in particular has a tendency to ferment quickly and very dry which could cause the cider to really lose taste. A...

Rhino Fart= my new favorite brewing term! The one without the campden smells absolutely wonderful. It is naturally fermented and breathes of slight bitter apple notes. My temps have stayed steady from 60.0 to about 62.3F. Most days there is very little variation in temp and they are kept in...

Hi All, We are doing some yeast experiments with 20 single gallons of cider each with a unique yeast variety including one natural. Though this has been a blast, tomorrow marks two weeks and there is still a strong lingering smell of sulfur coming from a number of the gallons airlocks. We...

Thanks all. I know I can grab some juice from the store but I am trying to research what it would take from a commercial standpoint. Are most cider producers getting large swaths of apples or are they partnering with a farmer to use their access unpasturized juice?

I have brewed a few decent batches now and keep coming up with the same question, where can I find less expensive un-pasturized juice? And, where do the big players in the market get that juice from?