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That will slow fermentatin down considerably. You may find that the naturally fermented product actually tastes very good.

Adding apple juice won't increase the ABV unless you use concentrated apple juice. You can stop fermentation by adding calvados or brandy, the way port wine is made.

A year and a half ago I had some apple juice left and no more empty fermentation vessel. So I filled a few 1.5 liter PET bottles with it and stored them in the fridge. No yeast added. Every so often I have unscrewed the lids just enough to let off the CO2. Yesterday I finished the last one. It...

Souring bacteria come with yeasts harvested in the wild. Or you harvest some yeast from Geuze Lambiek beer.

Many pomological societies organize grafting courses. Members often bring loads of material and are happy to share their knowledge and skills.

My all time fav. Belgian is Vieille Salme triple. Only available locally but they are willing to ship it to you. They have one outlet next to a petrol station that sells other brands as well. And one or 2 shops in and around Vielsalm. When on holiday in Belgium we always try to go there. This...

Why not harvest some yeast from your favorite Belgian beer?

If you add enough sugar.

Going back to the opening post I wonder whether you can harvest Wyeast 3068 Weihenstephan Weizen Yeast from a bottle of Weihestenphan Weizen beer. I am asking because the Weihenstephan Weizen is readily available in the shops here.

You could ferment them and mix crab apple cider with that of the other apples.

Jolicoeur describes a couple of methods in his book.

15 liters

Put some of the yeast in a cup with some fresh apple juice or grape juice. Stir well to make sure enough oxygen gets dissolved in the juice and wait for a couple of days. Yeast needs enough oxygen to reproduce.

Thanks for your reply. In the link below you see a Grifo in action. What do you think of the crushed pieces?

keel must be keep

At what temparature do you keel your pasturized ciders?

I am toying with the idea to buy this apple crusher: https://www.grifomarchetti.eu/product/small-stainless-steel-fruit-crusher-by-electric-motor/ Is that a good one? I am looking for something not too expensive and functional for processing about 90 lbs in one day. Would that be a good choice...

Brown core is not caused by bacteria or fungi but by enzymatic degradation of pears after long storage. A bit similar to what happens after maceration.

Today I found a few pears with brown core in the fruit dish. We call it belly sickness in Dutch. I did not want to waste them so I juced them. About half a liter of juice. I only had a regular wine bottle to ferment it in. So I decided to cap it with a Vacuvin to keep the oxygen out. I intend to...

OK, I have never tried this but this is a way you could do this. You can plot the duration of fermentation vs. the SG. After a few readings you can guestimate how much time a 0.06 drop in SG will take. A 0.06 drop in SG will cause an amount of CO2 that good quality bottles can handle. When your...