Search results

Yes, but a spunding valve allows you to ferment at a specific pressure.

Doesn't adding nutrients oppose the low&slow philosophy so commonly recommended for cider?

Maybe try freezing completely, and pressing half thawed? That's supposed to allow a good yield without grinding. Using a small food processor or blender set to coarse might be better than dicing by hand as well.

Those are all supposed to be good cider apples if you don't like tannin. Reportedly goldrush makes for a fantastic base.

It's worth noting that both Lea and Jolicoeur are firmly on the side of "use good apples/pears bred for fermenting instead of eating and don't add anything else ever.". If your dad will want to experiment by adding berries, other fruit, pepper, hops, whatever-maybe get a book by somebody with a...

U-Pick places and roadside-stand-scale farmers might have cider apples. They do in the PNW as of this fall at least. I couldn't find anything on farm specific websites or u-pick lists or anything. But facebook marketplace and craigslist were good to me. As was cold calling various places...

I'd put it outside, since everybody and every book and every tradition says a cooler, slower ferment is better. But the higher temperature is still in normal bounds.

I'll buck the trend and say Andrew Lea's book. Or Proulx/Nichols if he doesn't want to get technical. But that's just being contrary. Claude's book is great, but he likes numbers as much as the process. Not sure if that's a pro or con for your dad. But you'll also never need another cider...

Yeast could be out of nutrients? For funsies, test your hydrometer in 60* or 68* still water. Or whatever temperature its calibrated for.

While cider definitely can get spoiled, fully fermented cider is typically high enough abv and low enough pH to have some resilience when not exposed to oxygen. Just rinse the stuff, dump it in, and put the airlock back on. Or make a vodka tincture if you want to play mad scientist. Which is...

If you're using a conical, the process shouldn't change, right? I'm asking out of ignorance here because I've never looked into how to do it "properly". That said, since it seems most common wine yeasts are $2 packets of dry yeast that only needs rehydration...why bother?

If you're drinking 10 bottles a day, you should be worrying about a lot of things other than your scale.

What's the gallon capacity for the sous vide? Trying to pasteurize bottles(cider) in an insulated cooler with a lid. At 149f.

How fast does the juicer work?

Only if you didn't also count them in an annual mead production thread. No double dipping. ;)

12 gallons from perry pears, 1 gallon of cider. 621+13=634.

That's pretty much how things are priced in the PNW. There are some more big-market, lower priced things. But for small, orchard based ciderys, that's mostly what they do-$6-$10 for a 500mL. Or 750mL for $15+.

Any reason to use whole pineapple, instead of cored and diced?

Fermentation isn't a big deal, it is aging you need to minimize oxygen exposure(and top off).

Aren't most French style ciders not dry? The whole point of keeving is not to be dry.