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an interesting thing happened in the past day or two. the carboy with the all-natural cider in it (no sugar, no yeast, no campden, just a little yeast nutrient) started taking off and is bubbling readily. i have noted earlier on that this carboy was just barely bubbling, and that the cider...

I was thinking about using Rustoleum countertop paint, but the customer service from rustoleum said that it wasn't tested for food contact!:confused: i would imagine it would be OK but i also figured plain iron would be ok... i'd rather have cast iron leeching into my cider rather than paint...

what should i coat it with? when i was restoring the press i looked high and low for food-safe paint and found nothing. i'd like to enamel it but i don't know what that would cost... conrad

as i understand pectic enzyme is only if you want to make the juice super-clear and not cloudy. i would just pitch the yeast and let gravity help you clear the cider. conrad

the info for the waste king 8000 grinder states that everything is stainless steel. however, my 1920's era fruit press is oak, cast iron, and wrought iron. the oak is treated with a beeswax/mineral oil mixture. perhaps the cast iron base reacted with the acidic cider? conrad

well, i'll start by saying that the carboy that is fermenting is not green anymore. i attached a photo... left to right: natural fermentation with nothing added except yeast nutrient, cider with campden and fermenting EC-1118, cider with campden and Cote de blanc, not fermenting yet. so if...

copper contamination from what? all the carboys were cleaned equally, all the apples were pressed the same day. were the campden tabs contaminated? conrad

interesting. so have others had the same experience with the green color? i haven't read about it anywhere. thanks connor

pitched the yeast last night, the EC-1118 is already bubbling like mad but the cote de blanc is still. the naturally fermenting carboy is still, but has yeasty looking stuff floating on top. i think i'll give it a shake to give it some O2. but, i wish i didn't use campden! the KMS treated...

thanks! glad to hear that the green is just an oxidation thing. from what i've heard 24 hours is enough time to let the KMS dissipate? conrad

i used one tab per gallon just like most instructions say. i added it immediately after pressing. doesn't sound like it's a problem then? hope not... sugar and yeast are getting thrown in shortly! thanks conrad

Hey all, new guy here. I just pressed about 13 gallons of cider yesterday. 10 went into 5 gal carboys with campden (KMS) to be fermented with different yeasts (EC-1118 and cote de blanc), and the remaining three i left untreated to ferment naturally. the untreated cider is brown in color...