Search results

Please tell us more.

I'm not sure how big is 6ftx14ft, if I Google it I get 1.8x4m Anyway, cider marker always miss space so to win some you should add a shelf to store botlles (full and empty), apple bag or box,... and also a closed cast to store little material that need to stay protected by dust.

Nice one. Wild fermentation often give some smoked aroma too, it's not my favorite but it could for sure be enjoyed by some people.

Indeed I didn't specify but I guess when you wrote : You mean that you pasteurized or add SO2 and Kmetha so any sugar added (if clean) won't ferment.

I did with a casonade caramel. It was really good. Caramel isn't fat but indeed not easy to incorporate. I will advice you to make your caramel and the dissolve it into some apple juice or some of your cider (but you will lose alcool doing so) and thne throw it into you fermenteur when it is...

Classic exemple of white pellicule. Try to get it out without breaking it (it will be a tricky move) and the most important, fill up you dame-jeanne with cider or even water if you d'ont have anything else to avoid O2 exposition. Do this also into the other one or it will follow the same path...

Well thank you all for your answer. I'm quite surprising to see that you don't think wild ferment bring the funk because all the wild fermented cider I ever tasted in my live was somewhere funk, in a large range between little to very funk but still funk. At the opposite, a cider fermented with...

Hello there, In my to do list for this year, I would like to make a keeved semi-dry cider. Most of the keeved cider are wild fermented because it is part a the process to let de yeast slowly start to makes CO2 and lift up the chapeau brun. I know that some use commercial yeast with keeved cider...

I don't see any reason why it would be different for wine and cider. 200ppm seems correct to me and also way above the quantity I would use if I would add sulphites.

When old fashion cidermaker use the keeving method, the goal is to remove YAN after concentrate it into the "chapeau brun" end rack the cider of it. Doing this, they starve the yeast that stops fermenting at high (or very high*) density. We also use racking once in a while when we want to slow...

Yes but don't wait to do it. don't let the barrel sit with just a bit of water without sulfuring it. No problem if it's a drop of whisky but once it's water surrounded by air, bugs grow quick in it.

I would go to keg directly after fermentation and skip this chemical add.

It's just a special type of yeast that you add in your "whatever you want to bottle and be carbonated" at the sae time as your priming sugar to help bottle fermentation. Very usefull if you suspect that the first fermentation yeast are dead or if you want a very quick bottle carb for any reason...

Well, it depend of so many parameters (type of wood, type of cider, what you are looking for,…) but it will be something between 3 and 16 month. The best way to do is by testing it once a week (more at the beginning, less at the end). If the barrel is not dry (it will be if it stays some weeks...

I've search a lot about some easy way to keep some sweetness into cider which seems to be the holy graal for much cider makers. I found some interesting way. Using a part of peers juice because it contain natural sorbitol. Using batonage technique (maturing cider on lees moving it into cider...

I prefer to soak chips into alcool like apple brandy. I'm always affraid of having something harsh or less strong by boiling it.

Your cider is already probably over carbonated, not flat at all. If there is too much pression the cider comes out too fast and only foams goes in the glass. It goes directly flat because it's like shaked. How do you serve it? what kind of tap do you have?

Lower the temp, quicker the carb. Higher the pressure, quicker the carb Bigger the contact surface between gas and liquid, quicker the carb (so if you put your keg horizontally it will go faster than vertically) All this parameter have an impact but - 3°C - 24H - 3 bar - keg vertical will give...

I'm not sure about the pH because I only use Acid Titration which seems to be more accurate in cider making (an easiest to measure). By the way there is something weird about you OG. You say it was 1.040 after pressing which is already quite low for fresh pressed juice for apple that was not...

Are you sure your gas cylinder valve is well open? Does it stay open all the time? You let it plug on the keg during the all-time right? For whatever reason, the CO2 is not coming into your keg during the all-time. Easiest way to check it is simply by shaking your keg with you CO2 connected...