Search results

Hi folks, Do you guys already try to look at the acidity into cider before and after fermentation buy taking measurements ? How is it moving ?

How do you make wild fermentation with pasteurized juice ?

Post just to keep It in mind. I will have a look in my books and give you some feedback once done.

Both are possible. You can kill all the wild yeast by using campden and be sure to have a 100% clean fermentation or you can pitch the US-05 as fast as you can to be sure it will grow faster than wild yeast and take the lead on the fermentation. For pure cider, a lot of guys here are doing the...

I didn't know Voran presses. I just check the website and the biggest one is 650x650mm, 20 layer and a 50T (320bar) press. Mine is 20T but I will use less layer, 10 or so. Maybe I should reduce the layer to 600x600mm. The price for a stainless-steel basket Is very hight, and the yield are...

Thanks, I just found a supplier that sells HDPE panel 1x2m (40x80"). Now I wonder what thikness I should take. 10-15-20mm (0,4"-0,6"-0,8"). For a matter of price and weight I would like to take it as thin as possible but I need a minimum of rigidity. What do you think for rack of ±0.7x0.7m...

Hi there, I decided to design and make my owm cider press and I target to do Something like that : For the parts that will be in contact with the apple and the juice, I would like to use only material that can be sully cleaned and sanitised. That mean only inox and plastic. I found anything I...

Do you have an idea on what some rotted ? Something you should change if you have to do it again? How and where did you stored them? Thanks for sharing.

Oliver's cider and perry are the best I can find here. I Don't really like bitter/tannic cider so English is not my favourite and the French Cider are way too sweet to my taste. Asturian cider from the north of Spain are really good if you like acidity as I do. But for the rest I'm really...

I would like too because fermentation T° and speed of Kveik both seems to be the opposite of what most of people do recommand for cider.

WLP002 here. Don't go dry bones and have a more neutral but appely taste than S04.

Pectic enzyme doesn't work once there is alcool. Time will probably doing the job and if not you can add gelatine or drink it cloudy.

Letting the apple for a rest before pressing have a lot of benefits, sugar concentration pectin action (Don't remeber details) and muche more, good pulper doesn't make this job. I made a new thread about this question a few weeks ago but only get one answer...

Is it a clean cider or a wild fermented one ? If clean, I Don't see any Reason to change your cleaning routine. If wild fermented, just be ware that it could infect your beer once you put it in a keg you used for cider. So you may use something like caustic soda instead of PBW or oxy but it is...

Hi, In the Jolicoeur's book, he talk about the period of time cider makers let the apple resting in a cool place between Harvest and pressing. There is a lot of purpose work of pectin, water evaporation,... so I really think it Worth the wait but he is not really clear about the condition of...

I Don't think neither that wild yeast will survive, above all if some does, it will be weak so fermentation will start very slowly. If I can ask Something, why do you want to freeze your apple ? A lot of cider makers keep their apple around a month or so in a cool place (but not bellow 0°C) to...

I don't think conditioning yeast is really needed, even if you do a crash cold, you still have enough yeast in your cider to bottle carb.

So true. For this sort of thing and also for all the other in fact... It's the other way around, it seems to me. If you get 10l of juice with 6kg apple you are a kind of magician cause it will give around 1,5kg of juice from 1kg of apple. So with 10kg of apple, with 60% yield, you'll have 6kg...

Same here, post-fermentation. All the flavour won't be destroyed (or Simply changed) by fermentation so you have a pretty good idea of the final result. My method : When apple juice is fermented and ready to bottle, I add the other fruit juice and sugar to my taste and then add another 7g/l of...

This is your only option I think and it will definitely work. Open your bottle when they are at room temp, it will degas more than if cold.