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This is this year’s wild ferment. One week in a bucket and one week in a carboy. At 1.002 and going into the old bourbon barrel for a year. I’m amazed how good, how much apple flavor and how “sweet” it tastes for being sooo young and dry!

I always worry about headspace. But, in a barrel there is no neck so you have all that surface area. You can’t fill it too high cuz the airlock is below the bottom of the bung. So I just cross my fingers.

I think if you let it age for months after fermentation is complete you need to reduce headspace. Mostly to get the level up in the carboy neck and reduce surface area.

I’m confused. Are you fermenting in a closed jug or trying prime & carb.? Jugs are not for carbonated beverages. If you can’t buy soda in don’t try to carb in it.

My third use of the barrel the Cider was in for 8 months. Absorbed great bourbon smell but very little flavor. Gonna let it ride for a year next. My plan now is wild ferment, rack, clear, barrel age, repeat.

Does that work with a freezer?

I use it in Cider’s I flavor with other fruit or juices such as cranberry to let that flavor come thru. Or in Cysers.

I have a fresh pressed that’s been going 6 days and it’s already starting to clear. See thru clear? No but in a month it will be.

If you don’t mind paying for it get the simply apple juice in the refrigerated section of the supermarket. Better yet find local pressed cider without preservatives.

Yes - It is the the best method. If fermentation is done and cider has cleared you can treat with K-Meta and Sorbate to prevent a restart. But that doesn't work with a lot of yeast still in suspension. See the sticky for stove top pasteurization -...

6 days 1.050 to 1.020 Smells & tastes sooo good!

6 days 1.050 to 1.020 Smells & tastes sooo good! Racked from bucket to glass to get rid of some of the sediment and give me a view. When it finishes it’s going in the oak barrel for a year.

Also if you aggressively pour your juice into the fermenter before pitching the yeast it helps.

This is my Bourbon barrel aged cider. The one on the right has some freeze concentrated juice added back in.

This is just not true. Camden alone inhibits reproduction for a short period of time. Active fermentation will not stop. Even complete fermentation will restart if more sugar (juice) is added.

https://www.homebrewtalk.com/forum/threads/cider-for-beginners.508303/

I forgot to mention yeast selection. Some stop less dry. Also some strip away apple flavor - leaving a more dry taste. But unless you plan on putting your fermenter in a fridge cold crashing isn’t as important. Also read this top to bottom twice -

You added sugar of course the alcohol is too high. No added sugar will give you around 6% ABV. It is next to impossible (for a newbie) to stop apple juice fermentation before dry. If you want sweetness add FAJC or sugar afterwards.

I guess I need to start testing ph then. Never have.

So a half dose of K-Meta (1/8 tsp. for 6 gal.) will kill bacteria at the beginning & the end but will only stop the yeast for a day? Last time I added Camden to a wild ferment it never started.