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Sometimes the bottom collects the solids in the fresh pressed juice long before yeast and Krausen drop.

Too bad you couldn’t rig up a net. I never understood why orchards don’t like olive growers do.

I just kegged my Funky Peach cider. Aged almost 6 months. A couple rackings and still a layer of fluffy lees on the bottom. Finished at 1.004 and slightly tart.

I guess I should just buy 12 gal. of fresh pressed every December and put it in the freezer. Ideally I should ferment in February when the basement is cold!

Speaking as a northerner, I really wish the Cider strains from the vault would ship in September.

Does the purée add haziness? Does it settle out? How long did you or plan to let it sit?

2.5 vols CO2, 1.004-1.007 f.g. & just apple flavor!

This year I’m gonna try it again and use a barrel for the secondary with the goal to rotate wild in an out of that barrel.

Fresh off the keg. Elderberry backsweetened with dissolved sugar and Fresh Blend backsweetened with freeze concentrated fresh pressed sweet cider.

I’ve heard of people who have modified a corny lid for a blow off tube, check valve and airlock. Then you use what you like for primary & secondary. You can even push the lees up the tube with a little CO2 pressure.

Do you mean like a bright tank that will hold pressure while it naturally carbs? Or are you putting it under CO2 pressure? Either way you can do everything you want in a corny keg for $100s less.

I would just put a hose faucet, short length of garden house and a bronze nozzle on it. Either way I’m jealous!

So I had a dry cider in the carboy. I added Elderberry concentrate. It added flavor but not sweetness. So I added some sugar too. Into the keg for carbonation.

If you have early, sweet or boring apples you can add crab apples.

Take that bag and press it. Add the juice back in.

I did 5 gal. Funky Cider Blend. After a week in the bucket I dumped in 5 pounds frozen peach slices. Two weeks later a racked into a glass carboy. It’s been there ever since. Slightly tart, no peach flavor and smooth. Tempted to bottle dry & still!

Just cuz it stops at 1.013 doesn’t mean it won’t restart. Did you use any nutrients or a starter to build cell count? I’ve used s-04 down to 55 deg. F.

That was just an example. Most of my juice starts at 1.054 and finishes at 1.004 so it’s around 6-1/2%

My prob. is if I backsweeten with fresh juice after stabilizing I’m actually dropping the ABV. So 4 gal. cider plus a gal. fresh juice drops ABV 20%? i.e. 5% becomes 4%?

Do you use a cloth bag with that press? And if so do you put it inside or outside the tube?