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I somehow doubt yeast are motile and intelligent and long lived enough to pick and choose what apples they're on. Anyway, low yeast assailable(available? Nitrogen(YAN)can provide a slow fermentation speed. Orchard practices will effect the amount of nitrogen in the apples to a large degree, so...

Thanks for coming back with the update. Sounds like another boring dessert cider. Shame. We need more multi-purpose modern fruit varieties. I'm sure lots of us will try it anyway though!

That said, the juice from fresh pressed perry pears is divine. It's thick, and rich, and full of character, and just delightful. My kids proclaimed it was like dessert. I suspect the blandness is a result of specialization-selecting/breeding good dessert fruit will have different goals than...

Wouldn't the fizzing up just indicate CO2 in suspension?

Counterpoint: A Preliminary Evaluation to Establish Bath Pasteurization Guidelines for Hard Cider Not definitive research, but quite interesting nonetheless. Some numbers for MLF and Lacto and Brett would be great.

There is going to be a lot of yeast in suspension, beyond what is gathered at the bottom. Several rackings might give a stuck fermentation, especially combined with low temperatures. But simply seeing compacted matter isn't enough and a single racking.

And you didn't include a picture?

Nah, the lead spray(gunpowder applicant) just makes you feel better. Can't legally apply it often enough to make a difference.

"My" trees are at a friends property, where they have a couple of outdoor dogs. In the area it's pretty common to put up a 5 ft fence a few feet around the trunk until a tree is established enough an exploratory elk won't kill it. Maybe it's chainlink, maybe it's some 4x4(or 6) perimeter at 2...

Nah, just graft them over to what you want. Especially ones as small as pictured. Jonagold is supposed to be good cider too. What site are you talking about? I'm a little west of you and having a hard time finding cider apples.

I'd like the table as well, if you've still got it handy.

What jacketed fermenters are there that aren't commercial quantity? You save the hassle of cleaning the coils with a jacketed fermenter, too.

Are you looking to get to 75%/150 proof alcohol? That's well into distillation range. Lots of yeast will die at 15%, getting to 25% would be quite the accomplishment. Look into sugar washes and distillation if you're trying to reach those levels. For sure you'll need a still and yeast nutrients.

If I were a company, I'd want to make sure the person publicly reviewing/testing my equipment was knowledgeable, and reputable. Not random anonymous internet hobbyists. Brulosophy is great example-super popular blog, interesting ideas, but the experiments, intended conclusions and actual...

Could be a pectin haze, too.

Yeah, you're in a cider forum in a thread wondering what the difference between apple wine and hard cider is. Not to say it isn't interesting, but maybe the wrong venue and opening.

Probably easier to find some spots when your town is ~20k people and you're almost a 2 hour drive from a target. Your regional salaries are higher and economic opportunity is more varied though, I'm sure.

Chunks of land that have been for sale for a long while, little cabins on old pasture that you know are only seasonally occupied(fishing/hunting cabins, etc). Maybe recent clearcuts? Along long distance walking/rail-trail/river trail type places. I have a friend on a chunk of acreage who...

I'm no moonshiner, but there are flavorful spirits that are distilled at least twice historically. Including some brandys.

I definitely plan on doing some guerilla orcharding this year. Got a location in mind. Glad I'm not alone. Got a couple other locations in mind for the future as well.