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So I’ve done both. I wasn’t a big fan of the hops. But I think you need the right variety and fresh hops have gotta be better than pellets. A local cidery used Teamaker hops, a variety used more for fragrance than buttering. It’s good! My bourbon barrel is a few years old and lost a lot of...

Looks like a great place to press some crabapples this fall.

Saison yeast heirloom blend

Where’d you find em? Dried? Pellet?

My experience with Perry is the same. My son said he judged an amateur competition and the Perry was the best he ever had. But it was made from an obscure pear only found in the UK. That said I wonder if pear juiced mixed with crabapples would be more interesting.

I believe Austin Eastcider uses bulk juice to make sweet hard cider. Much like Angry Orchard & Ciderboys

I have a scratter & a press. You get ‘em & we can split the juice!

I’ve had a hard time adding honey to anything room temp. It always seems to separate later.

If you gotta scratter rinse apples in Starsan. You can slice & core if you want then chop & add to juice. I think I’m gonna try that with FAJC and Granny Smith apples next week.

I gotta agree with you. Notty was fine for me but I’ve had negative reviews. So I switched to S04.

I added peaches.

I’ve used Belle Saison in early Fall or late Spring but never in the heat of Summer. Kinda hard to get juice here then.

S-04 or Safcider. I use 71b-1122 for cyzer but have used it for fruit ciders (Cider with berry fruit added). I used to use Brewers Best Cider House Select when I could find it.

Not a problem with nutrients

Read the cider for beginners sticky. First the cider must be done fermenting and the yeast needs to have collected on the bottom. Then rack to a new container taking care to not transfer much of the yeast. Add 5 tabs or 1/4 tsp. of K-meta to 5 gal. Then add the sorbate according to...

I think the funk will develop over months of aging. At least I hope it will. So far all the vault yeasts I’ve tried have been good but not worth the wait or cost over Ale yeast.

At basement temps. Was 55 deg. F. Now more like 60 deg. F.

Show us that Funky when it’s ready. Mine is incredibly clear after one month!

That always forms then gets broken up by CO2 then sinks in my cider.

Ever made a cyzer like agave+cider?