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Hey Dave if you plan on doing this for a while you might want to invest in an hydrometer to measure the amount of residual sugar left in your cider. It's fairly inexpensive. jserfert is right cooler temps and a long slow fermentation seem better for cider. Mine sits for months in my coolish dark...

I did add campden at first. But then I had to strain it after fermentation. It was kind of an experiment before I got the garburator. All I know was that juicer didn't like the job about as much as I didn't like the job!

Hey Nick good idea. It's pretty clear now but what a mess! Green I found the slop from the garburator a little runny. It was my first time trying it and had a few escapes while pressing. In fairness I used old sheets with a hole in the middle to fit around the screw part. I'm guessing there is...

My question then is how long do you leave the fermented juice in the pail with the lid on loosely? I definitely age in glass and also do my beer in glass with no transfer.

Well the pears that went through the juicer and were then fermented were a pain to deal with! I had to filter the mess with a mesh sock in a filter. I am assuming oxidation will be a major issue. The perry is also flabby tasting so maybe I will stay away from the free bartletts in the future!

I usually ferment my wine and cider in the pails I get the juice in. I put bungs and an air lock in the lids. Then rack to carboys after fermentation. You should be good for a few days with a lid loosely sitting on the pail while you get this organized. Cheers.

The "cap" has sunk. I'll let it sit for another week or two then transfer to secondary. It seems like it might need more acid. I might also throw some oak in there?

I bottle my wine after at least 6 months in tertiary. Cider is kinda like apple wine except mine is bubbly. I want to make sure there is some yeast still active so bottling after 4 months seems reasonable. One day I'm going to let it sit in the carboy for a year or more, add yeast and bottle...

I could probably throw them in my secondary freezer\ferm chamber next year. At the moment the pressed juice is done fermenting and the "juiced" sauce is almost done fermenting tho I have been stirring the ? top cap. The plan was to move to secondary soon and put both juices together after...

Ok so i got a lot of bartlett pears. I know bartletts aren't a good choice for cider (perry) but I did a big acid and tanin addition plus some crab apples, fingers crossed. I used a juicer to do half the batch (wow!) and pulverized and pressed the other half. Both batches were the same OG (1049)...

Great advise. Maybe I'll juice a smallish amount of crab apples and freeze until I have the roughly 5 gallons later this fall. I have recently acquired a big press but probably won't be able to use it until next year. I'm also thinking about getting a garburator to process apples and mostly pears.

@Beerisgud Yeah I haven't actually checked out the temp but when the sun is shining...wow. I'm in southwestern Ontario (Canada) and the humidity is crazy which affects drying. On a side note my hops don't seem to be as potent as similar hops from the drier west coast (also at a higher...

Great question! I've made cider the last 3 years. Every year has improved in quality. I use juice from an orchard and wanted to add some crab apples. I don't really know what apples are used for the juice but i assume sweet eating varieties. I'm wondering how many crab apples to freeze and add...

Hey all I have been drying my hops on a screen in the attic. A pain to get up there but dry in a day (or sooner). I have also been drying mint. I plan on trying some tomatoes and some cannabis (which I also might try to brew with).

I've been giving some thought to using some of it as a substrate to grow mushrooms. Maybe add some coffee grounds to it.

Strange question but why do people not use local coriander? Would brewers have had access to Indian coriander when it was first used?

I'll give it a try. As you can guess i've used grapefruit which was good and i've tried meyer lemon which was also pretty good.

That's interesting. I freeze my zest and take my chances! Eventually I might have to throw beer away. I've heard of people rinsing with starsan but I wonder if the vodka really extracts the oils. Also, for what it's worth, I like a radler while floating down rivers.

Why not try 1 oz orange peel in a sterile bag after fermentation. Leave it for a week or longer. The aroma alone is amazing.

Hey RPh_Guy first thanks for all the info! I'm a newish brewer doing my third sour. I was going to use oyl 605 to co-sour but you steered me away from that so doing possibly my last kettle sour! I'm in Canada and can't find the exact pills you use and want to see what you thought of this bottle...