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Huh, musta forgot... Yeah....ZERO Keev. Cider turned out nice. Quite tart, needed backsweetening back to 1.017ish (1.02 max). It did stop at 1.006, and many batches before had gone negative. Crabs gave it a wonderful amber hue. Its tart, but not like a fake green apple tart. Lightly carbonated...

Astringent crabs add body to cider. Try a Norman cider apple, it'll suck all the moisture out of your mouth. Try backsweetening with apple juice (uk equivalent to US's sweet cider). Tart is no problem at all, you can balance with sweet.

I've done this by accident many times. Freezing the cider will separate an unfreezable syrup. .....Biohazards got it. Do what he says, you'll have a concentrate.

malo-lactic?

For yield I'd say it's in this order (1 being best) 1. juicer 2. hydraulic press 3. screw press For speed/efficiency 1. screw press 2. hydraulic press 3. juicer So depends on how much you plan to do, and how much time you have. With a medium (non commercial) press, you can do 5 gallons in...

pear/apple work well. The higher sugar content of pear just means more alcohol if fermented dry. I've found pear oxidizes faster, so ends up a darker color than cider. Straight pear fermented dry tastes a little like a weak brandy to me. Lots of alcohol "burn".

stuff from cider supply is specific for apples, and its probably closer to 1/2 tbsp per 7 gallons

7 bucks a bushel (44lbs) for cider apples might be what they meant. Cider apples should be #2 grade (small and ugly) but still on the tree. "Drops" and "windfall's" should be animal feed and deer bait. you can still buy the lesser drops cheaper, but risk a potential pathogenic bloom.

Cidersupply sells keeving kits http://cidersupply.com/

I leave it in too. No worries. Mine is still in there from Saturday's pressing. Fermentation will break it apart.

Nice press, looks sturdy AND purty.

Not sure which one we used, but once dry just about any modern "varnish" is safe.

Thanks Yooper, I'll look for info one these awesomely magical filters you speak of. (lack of knowledge showing here) Are they real slow like R/A membranes? just noticed the quote...Temple...nice!

Should be able to just leave a rag over the poppet and it should self regulate. Are you talking about soda kegs? How would you plan to heat them? Would the plastic ends tolerate it? I had thought of keg pasturizing myself. I was thinking of using a wort chiller (cider through the copper coil)...

You can look for other apple juices/ciders with low OG and blend if you want to keep max apple characteristics. But you'd need lots to bring the gravity down, because its probably at least 1.03 and up. Water will bring it down, but you may as you said, thin it out too much. did you want a sweet...

My cost is ~ $3.60/gallon. but...this is the important part, previous poster is right, wholesale prices are up. Seven years ago it was $5/bushel, last year was $7, this year......$9.00 a bushel fir cider apples. Sure beats $.99 pund for grocery store apples though.

1.053 as well

Lobsters were not in season....... But a shot at the clinic would clear that right up... Here's a pic of said crabs.

apparently they have standards too :D

I get them from the orchard down the street. This weekend I'll be doing 16 bushels, 10 Stayman Winesaps, 3 yellow/3 red delicious (filler), with about 70lbs of crabs. I'll have to plant new ones since the Yarlingtons and Kingstons got girdled by squirrels last year.